Functional and Pasting Properties of Gari Produced from White- eshed Cassava Roots as Aected by Packaging Materials and Storage Periods, and Sensory Attributes of the Cooked Gari Dough (eba)

Abstract

Gari (roasted fermented cassava grits) is the most popular product consumed in West Africa and an important food product in the diet of millions of people in developing countries. The study investigated the e ect of packaging materials (PM) and storage periods on the functional and pasting properties of Gari produced from white- eshed cassava roots and sensory attributes of the cooked Gari dough (eba).Gari was produced using the standard method and packaged in a polypropylene woven sack (PP) and polyvinyl chloride container (PVC). Gari was stored for 24 weeks at room temperature and sampled at four-week intervals for functional and pasting properties, and sensory evaluation of the eba , using standard methods. The results showed that the storage periods signi cantly a ected all the functional (except swelling power) and pasting properties of the Gari, and PM had no signi cant (p>0.05) e ect on the functional (except bulk density) and pasting properties. Also, the PM had no signi cant e ect on the sensory attributes of the eba except for the mouldability (p<0.05). The setback viscosity of the Gari packaged in PVC had a signi cant (p<0.05, r=-0.58) negative correlation with the texture of the eba. The panellists preferred all the sensory attributes of the eba made from the Gari stored in PP compared to that made from Gari stored in PVC. Therefore, packaging Gari in PP may keep most of the properties preferred by consumers when stored for up to 5 months.