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Effect of fermentation time of cassava pulp on some physicochemical characterisitics of garri

 Department: Food Science Technology  
 By: usericon Arinze1  

 Project ID: 5433
   Rating:  (5.0) votes: 1
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   Price:₦2000
Abstract
Gari was prepared from cassava (manihot esculenta crantz) tuber and subjected to different fermentation times. The cassava fermented for 0-4 days and was used to produce gari and the steps involved peeling, washing, grating, fermenting, drying, cooling and packaging. The gari produced compared favorably with a reference commercial garri in terms of odour, colour, taste, texture, water absorption, gelling temperature etc. the hydrocyanic acid content of each sample was estimated by alkaline titration. The hydrogen cyanide content and PH decreased remarkably with the length of fermentation time of grated cassava mash. The results of physical characteristics show that there is no significant difference in the physical parameters of the different samples.  Sensory evaluation conducted for parameters such as colour, taste, odour, texture, show that there is a significant difference between the samples at a 5% level....
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