Studies on the Physicochemical, Functional and Sensory Properties of Gari Processed from Dried Cassava Chips

This study investigated the effects of drying temperature of chips, time of soaking and pressing on the quality of gari processed from dried cassava chips. Fresh cassava tubers were sliced and by sun dried and oven dried at 50 or 70C. The chips were processed to gari by milling and soaking in four day old liquor (4DOL) for 3 or 4 days, transferred to the hydraulic press for 3 or 2 days respectively. The mash was sieved, fried, cooled and packaged. The proximate composition, physicochemical and functional properties of the gari samples were determined. Sensory evaluation was carried out on the gari samples in dry granular form and the reconstituted dough form (eba).