Time of harvesting and its effect on the quality of gari and flour from four cassava varieties
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Date
2003
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Abstract
Four varieties of cassava (Afisiafi, Tek bankye, Abasafltaa and Gblemoduade) were each harvested at 9, 10, 11, 12, 13, 14 and 15 months after planting and processed into gari and flour. The yields of gari and flour obtained from processing 100kg of fresh, whole roots were determined. Selected physicochemical properties of the gari and flour samples at different ages were also studied. The properties of gari studied were moisture, ash, pH, total titratable acidity, swelling capacity and crude fibre, while that of flour were moisture, ash, crude protein, crude fibre, pH, swelling power, solubility, starch yield, amylose content and pasting characteristics. The data obtained were statistically analyzed to determine whether age and variety each affected the yields and physicochemical properties of the gari and flour.
Age and variety both had significant effects (p<0.05) on flour yield, but gari yield was not significantly affected by either age or variety. Moisture, pH and bulk density of gari were significantly affected by age while crude fibre of gari was affected significantly by variety. Also, age significantly affected moisture, ash and crude protein of flour, while solubility and all pasting characteristics of the flour were affected significantly by variety. Afisiafi and Tek bankye had optimum flour yields at 13 months after planting while Abasafitaa and Gblemoduade had their optimum flour yields at 12 months after planting. However, Afisiafi and Tek bankye had optimum gari yields at 14 months after planting while Abasafitaa and Gblemoduade had optimum gari yields at 13 and 12 months after planting respectively.
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A thesis submitted to the Department of Biochemistry, College of Science in partial fulfilment of the requirements for Master of Science degree