Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods
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Date
2021-02-17
Journal Title
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Publisher
Taylor and Francis
Abstract
The possibilities of backslopped fermentation replacing spontaneous
fermentation in gari production were evaluated by comparing the functional and
pasting properties of gari and the sensory attributes of the eba. Backslopped
cassava mash (BCM) was produced from 75 kg of TMS13F1343 cassava roots by pre-
fermenting for 96 h. The BCM was mixed with fresh cassava mash (FCM) from
another 75 kg of the same variety using design expert software developed blend
ratios and processed to backslopped fermented gari (BFG). Another batch of 150 kg
of the same variety was processed to gari by spontaneously fermenting for 24 h,
48 h, 72 h and 96 h (SFG). All the gari samples were analysed for functional, pasting
and sensory properties and physical colour using standard methods. Results showed
that a significant difference (p < 0.05) exists in the whiteness, dispersibility and
water absorption capacity of the 24 h SFG compared to that of the BFG. All the
pasting properties of the 48 h SFG were significantly different (p < 0.05) from that of
the BFG. Only the texture differentiates (p < 0.05) the 96 h SFG eba from that of the BFG eba. The outcome of this study may be used by cassava processors/value chain
actors to produce an acceptable BFG of different qualities within a day, and whose
quality may be comparable or better than the SFG.
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Citation
Wasiu Awoyale, Hakeem Oyedele, Ayodele A. Adenitan, Emmanuel O. Alamu & Busie Maziya-Dixon | (2021) Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods, Cogent Food & Agriculture, 7:1, 1883827, DOI: 10.1080/23311932.2021.1883827