Standard Operating Protocol for Textural Characterization of Eba. Biophysical Characterization of Quality Traits, WP2.
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Date
2023-01
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Abstract
Eba is a staple food commonly consumed in Nigeria and other West African countries. It is prepared
by constituting gari (a pregelatinized, fine to coarse granular flour, made from fermented cassava
mash) in hot water and stirred until a consistent dough is formed. The quality and overall acceptability
of the product are linked mainly to the quality characteristics of cassava varieties from which it is
prepared and variability in processing methods. Standardizing the processing, preparations, and
instrumental textural profile analysis of gari/Eba is pertinent to establish a basis for discriminating the
products based on the diversity of quality characteristics of the cassava varieties. This SOP covers
the materials requirements for the standardized preparations, processing, and instrumental textural
profile analysis of Eba in the laboratory. It also included the calibrations and operations of the
texturometer used for the measurements and the critical points such as the temperature control,
replications of the measurements, and uniform dimension for samples presentation.