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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9706

Title: Quality of gari from selected processing zones in Ghana
Authors: Nimako-Yeboah, K.
Dziedzoave, N.T.
Ellis, William Otto
Oduro, I.
Keywords: Variety
Cassava
Gari quality
Issue Date: 2000
Publisher: Food Control
Citation: Food Control 11 (2000) 297±303
Abstract: Gari, the most commercialized cassava product in Ghana continues to increase in production due to the increasing urban demand and export market potential. Therefore, many small scale processors are involved in the production of gari with the potential for quality variation. Studies were carried out on gari samples from selected gari processing centres within three regions in Ghana. Physical parameters such as colour, extraneous matter, particle size and swelling capacity and, chemical factors such as moisture, crude ®bre, ash content, pH and total acidity were measured. The results showed that the quality of the gari samples from the selected centres was good and many of the samples met both the international and national speci®cation for good quality gari processing. The moisture content was found to be low (4.39±7.44%) with an appreciable total acidity (TTA, 0.63±1.55% and pH, 3.60±4.47). Almost all the samples were found to have very good swelling capacity (>3.0), low level of extraneous matter (0.03±0.09%) and appreciable level of crude ®bre content (1.47±2.50%) with a creamy/yellow colour which is acceptable to consumers. Although the ash content was very low (0.72±1.96%), particle size was quite good (0.63±1.02 mm). There were some variations in sample quality which may be attributed to method of processing and variety of cassava. Ó 2000 Published by Elsevier Science Ltd. All rights reserved.
Description: This Article was published by Food Control 11 (2000) 297±303
URI: http://hdl.handle.net/123456789/9706
Appears in Collections:College of Science

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