Assessment of the Suitability of Different Cassava Varieties for Gari and Fufu Flour Production in Liberia.
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Date
2020-02-15
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Abstract
Different cassava varieties are available in Liberia, but there is little knowledge of their product
suitability. Hence, the need to assess the potentials of these varieties to produce gari and fufu
flour. The two products from ten improved and two local cassava varieties were characterized
based on their yield and chemical, pasting and functional properties using standard methods. The
results showed that TMS 96/0097 (gari 27.54%) and Butter cassava (fufu flour 27.35%) have the
highest percentage yields. The starch content was higher in gari produced from TMS98/0505
(92.00%) and lower from TMS95/0289 (82.62%); the fufu flour starch content was higher in
TMS98/0505 (90.59%) and lower in Bassa girl (84.75%). Gari and fufu flour produced from
TMS96/0097 (507.38 RUV) and TMS00/0357 (506.04 RVU) had the highest final viscosity, and the
products from TMS95/0289 (338.46 RVU and 336.80 RVU) had the least. The highest swelling
power was found in gari (12.74%) and fufu flour (13.55%) produced from TMS92/0057 and the
lowest in TMS91/0416 gari (8.23%) and TMS01/1235 fufu flour (8.31%). All the samples may form
a paste below the boiling point of water (100°C) at < 7 min. However, cassava varieties and the
interactions between varieties and locations had a significant (P < 0.05) effect on the properties of
the products: Chemical (except ash content), pasting (except pasting temperature) and functional.
Therefore, all the varieties may be suitable for gari and fufu flour production based on the quality
preferred by the consumers.
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Wasiu Awoyale, Robert Asiedu, William K.C. Kawalawu, Busie Maziya-Dixon, Adebayo Abass, and Michael Edet (2020): Assessment of the Suitability of Different Cassava Varieties for Gari and Fufu Flour Production in Liberia. Asian Food Science Journal, 14(2): 36-52. https://doi.org/10.9734/afsj/2020/v14i230128.