Comparing Backslopped and Spontaneous Fermentation Based on the Chemical Composition and Sensory Properties of Gari
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Date
2021-07-27
Journal Title
Journal ISSN
Volume Title
Publisher
Taylor and Francis
Abstract
The backslopped cassava mash (BCM) produced by pre-
fermenting grated cassava for 96 h was mixed with fresh cassava
mash from the same variety using different blend ratios and
processed to backslopped fermented gari (BFG). Another batch
of the same variety was fermented for 24 h, 48 h, 72 h, and 96 h
to get spontaneous fermented gari (SFG). Standard methods
were used to analyze the chemical composition and sensory
properties of the samples. Results showed that the moisture, fat,
and CNP contents, and the pH value of the 96 h SFG were
significantly different (p < .05) from that of the BFG. The overall
acceptability of the BFG was not significantly different (p > .05)
from those of the 24 h and 72 h SFG. The information presented
in this study may help the processors produce consistent quality
gari for different end-users.
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Citation
Wasiu Awoyale, Hakeem Oyedele, Ayodele A. Adenitan, Emmanuel O. Alamu & Busie Maziya-Dixon (2021). Comparing Backslopped and Spontaneous Fermentation Based on the Chemical Composition and Sensory Properties of Gari. Journal of Culinary Science & Technology, 1-18. https://doi.org/10.1080/15428052.2021.1955792.