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Map of South-West Nigeria indicating the study sites
Source publication
Investigation into some engineering properties of gari produced in SouthWestern Nigeria was carried out. Gari samples were collected randomly from each of the three (3) senatorial districts of four States, comprising, Ekiti, Oyo, Ondo and Osun. One Local Government Area per District was selected based on the highest producer from the district and f...
Contexts in source publication
Context 1
... major material needed for carrying out this study is gari which was obtained randomly from gari processing centres at different locations (towns) of Ekiti, Ondo, Osun and Oyo States of South-West Nigeria. South-West Nigeria is bounded in the north and east by the Kwara and Kogi States; in the West by the Republic of Benin and in the south by the Atlantic Ocean (Figure 1). The three main agro-ecological zones in the area are the swamp, on the Atlantic coast; tropical rainforest in the middle; and guinea savannah in the north. ...
Context 2
... may be due to the different in methods of producing gari in terms of length of fermentation, level of dryness during frying and probably due to age of cassava tuber used. The swelling index was further compared with moisture content by plotting the scattered graph of swelling index against moisture content using SPSS package (Figure 1). It can be seen from the figure that the fit line runs from left to right, showing that as moisture content increases the swelling index reduces. ...
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Citations
... The range of dry matter content corroborate those obtained by Sanni [19] and Agbetoye and Oyedele [20] who have shown that both commercial and industrial gari have a moisture content that varies between 7 and 17%. For this reason, gari are generally subject to microbial degradation which significantly reduces their shelf life and consumption. ...
... Most of the microbial development is attributed to the moisture content of the environment [21] . Humidity (about 17%) provides a suitable medium for catalytic reactions that may affect flavor, texture and physical and chemical properties [20] . Results of ash contents are in agreement with those obtained by Aiyelegun et al. [22] who showed that several varieties of cassava produced in Southwestern Nigeria have ash levels ranging from 0.48-2.59%. ...
Garification is a process that consists of processing cassava into a by-product called gari. The process involves peeling of tubers, their washing, grating, bagging, fermentation, pressing, defibering, sieving and simultaneous cooking and drying. Gari is widely consumed but one of the major limiting factors of its consumption is the low nutrient content and huge post-harvest losses to which it is subject every year. It will be interesting to supplement cassava with sweet potato. This has led to investigate the potential production of gari from sweet potato tubers and to evaluate the nutritional quality of different prototypes made both from cassava and sweet potato. Gari was produced from mixes of cassava and sweet potato tubers at different ratios (100:0, 25:75, 50:50, 75:25 and 0:100 cassava and potato tubers, respectively). Nutritional, microbiological and functional analyses carried out on the various mixtures showed that the sweet potato tubers suited well to the garification process. With a higher dry matter (89.06%), total sugar (8.72%), dietary fiber (7.52%) and calcium (1.55%) content, sweet potato-based gari showed a better nutritional quality than the one obtained from cassava. Gari made from an equal mixture of cassava and sweet potato led to a product rich in protein and fat. Panellists showed a preference for 75% cassava and 25% sweet potato for its smell, taste and color. Replacing partially cassava with sweet potato for the production of gari is an alternative for the valorization of local products and fight against malnutrition through the development of new energy-rich food products.
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