Effect of different processing conditions on the quality characteristics of garri
| dc.contributor.author | Ehirim, Chisom Chimdi | |
| dc.date.accessioned | 2026-03-17T11:56:04Z | |
| dc.date.available | 2026-03-17T11:56:04Z | |
| dc.date.issued | 2018-03 | |
| dc.description | This thesis is for the award of Master of Science in Food Science and Technology | |
| dc.description.abstract | The effect of some fermentation variables (temperature, relative humidity and duration of fermentation) on the fermentation of grated cassava mash for gari production and HCN reduction was studied. The proximate composition, functional, chemical, pasting and sensory properties were determined using standard analytical methods. The proximate composition of gari samples ranged; from 10.28-12.79% for moisture, 81.06-83.76% for carbohydrate, 1.84-2.11% for crude protein, 0.94-1.12% for crude fibre and 1.71-2.17% for ash. The pH of the gari samples ranged from 5.62-5.85, TTA 0.34-0.47% and HCN 4.11-7.86mg/kg. The functional properties of the gari samples ranged from 3.50-4.17g/g for water absorption capacity, 3.36-3.62ml/ml for swelling index and 0.47-0.50g/ml for bulk density. The sample fermented at 40oC, 85% relative humidity and 72h (sample 4) had the highest value for protein (2.11%), ash (2.17%) water absorption capacity (4.17g/g) and swelling index (3,62ml/ml). These values were significantly different (p<0.05) from the values obtained from the other samples. The HCN content of sample 8(fermented at 40oC, 75%RH, 96h) was found to be the lowest (4.11mg/kg). It also had the lowest pH value at the end of fermentation of the mash. The length of fermentation was observed to have the most significant effect on most of the parameters monitored while temperature had the least effect. However, result of the pasting properties indicated that sample 1(fermented at (30oC, 65%RH and 72h) had the best properties for mouldability. The result of the sensory properties in the overall indicated that sample 4 (fermented at 40oC, 85% RH and 72h) was well accepted by the panelists. | |
| dc.identifier.citation | Ehirim, C. C. (2018). Effect of different processing conditions on the quality characteristics of garri. [unpublished Master's Thesis]. Federal University of Technology, Owerri, Nigeria | |
| dc.identifier.uri | https://repository.futo.edu.ng/handle/20.500.14562/2394 | |
| dc.language.iso | en | |
| dc.publisher | Federal University of Technology, Owerri | |
| dc.rights | Attribution 4.0 International | en |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
| dc.subject | Garri | |
| dc.subject | fermentation variables (temperature | |
| dc.subject | relative humidity | |
| dc.subject | time) | |
| dc.subject | HCN | |
| dc.subject | functional properties | |
| dc.subject | chemical properties | |
| dc.subject | pasting properties | |
| dc.subject | sensory properties | |
| dc.subject | Department of Food Science and Technology | |
| dc.title | Effect of different processing conditions on the quality characteristics of garri | |
| dc.type | Master’s Thesis |