Journal of Food Processing & Technology

Taiwo Kehinde Adekunbi

Publications

• Research Article
  Effect of Processing on the Physico-Chemical Properties and Yield of Gari from Dried Chips
  Author(s): Udoro Elohor Oghenechavwuko, Gbadamosi Olasunkanmi Saka, Taiwo Kehinde Adekunbi and Akanbi Charles TaiwoUdoro Elohor Oghenechavwuko, Gbadamosi Olasunkanmi Saka, Taiwo Kehinde Adekunbi and Akanbi Charles Taiwo
  
  Fresh cassava tubers of the bitter variety (Manihot esculenta Crantz) were processed into dried chips (sun and oven drying at 50 and 70°C). The proximate composition, physico-chemical properties, cyanide content and water absorption capacity of the chips were determined. The chips were milled and soaked in four day old liquor (4DOL) for 3 or 4 days, and pressed for 3 or 2 `days, respectively. The pressed mash was sieved, fried, cooled and packaged. The pH and titratable acidity (TTA) of the soaking medium was determined at 24 h interval during soaking of chips. Gari samples from dried chips and from fresh tubers were analyzed for yield. The results showed that moisture content (10.24%) of chips dried at 70°C was significantly (p<0.05) lower than that of sun dried and 50°C oven dried chips. The ash (1.53-2.06%), protein (1.30-2.56%), crude fat (1.34-1.47%), crude .. View More»
  DOI: 10.4172/2157-7110.1000255

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