Production and Storage of Cassava Chips for Reconversion into Gari

Cassava chips (7% moisture level) produced from cassava root (IITA 94/0561) was stored for 6 months in high density polyethylene bag. Stored chips were coarse milled, rehydrated to 62.51% and seeded with fresh cassava mash (FCM) at levels of 5%, 10% and 20%. The resulting mash was fermented for 72 hr, with pH monitored every 24 hr, and processed to gari. Yield and swelling capacity of gari were determined. Sensory evaluation was carried out on water soaked gari and gari paste (‘eba’). While least values for pH was obtained in FCM throughout the fermentation period, there was reduction in values in all samples with increase in fermentation time from 30.01 to 33.40%. Yield of gari from the seeded chips ranged from 64.4-72.3%, while that of FCM was 18.7%. Swelling capacity of gari ranged from 2.0 - 3.0 in FCM and that seeded with 20% FCM, respectively. Sensory evaluation result revealed that gari produced from cassava chips seeded at 10% level is adequate for making ‘eba’ while that seeded at 5% level is adequate for consumption as soaked gari (p<0.05). Use of stored cassava chips with 10% FCM for gari production could be encouraged to reduce postharvest problem of cassava roots and the drudgery of gari processing. Keywords: Cassava chips, cassava mash, gari, ‘eba’, postharvest losses, storag

A review of rheological properties of high quality cassava flour (HQCF) composites.

Food products development by means of composite flour technology is experiencing a remarkable upsurge globally with the ticking of the clock; thereby inviting a great deal of researchers’ consideration, particularly in bakery foodstuffs and pastries making. The world population is increasing and is projected to be well over eight billion people in the year 2030, with attendant imports of an increased consumption, hence higher demands for processed foods such as bread. In view of the climb in consumption of bread, a higher demand for wheat should be in anticipation. Thus, shrinkage in the global supply of wheat as a resource in the immediate future should be anticipated. This development gives emphasis to the necessity for alternative sources of flour and starch. The attention of this review is directed at the studies of rheological characteristics of composite flour vis-à-vis its consumptions via food products such as bread, biscuits, and pasta. Emphasis is on blends which have high quality cassava flour (HQCF) or just cassava flour as one of the compositing flours with its influence on the sensory and nutritional qualities in addition to its universal approval. In this work, a report has also been given of a study on wheat flour blended in varying proportions with other flours such as those from rhizomes, legumes, fruits and cereals (other than wheat) to create diverse food products. Cassava flour in bread making has been found to be a suitable substitute for encouraging the utilization of a local produce besides reduction of wheat flour imports and upholding the production of high quality cassava flour (HQCF). The development of gluten-free products and fortification of foods have also turned out to be a possibility. Several researchers have developed a range of breads using cassava flour whose properties are akin to those of wheat flour breads. It is promising that the capability of composite flour in bakery and pastry products to retain similar properties to products made from pure wheat flour has been reported. It has also been testified that the use of composite flours has acceptable impacts on the finishing products from the standpoint of functional and physicochemical characteristics as well as healthiness of the end users. Generally, composite flour technology is being regarded as a noble new method for harnessing the benefits in flours that may not unfold unless in composites, which of course, as a matter of fact, will be contingent upon the proportions of blending

A REVIEW OF RHEOLOGICAL PROPERTIES OF HIGH QUALITY CASSAVA FLOUR (HQCF) COMPOSITES

Food products development by means of composite flour technology is experiencing a remarkable upsurge globally with the ticking of the clock; thereby inviting a great deal of researchers’ consideration, particularly in bakery foodstuffs and pastries making. The world population is increasing and is projected to be well over eight billion people in the year 2030, with attendant imports of an increased consumption, hence higher demands for processed foods such as bread. In view of the climb in consumption of bread, a higher demand for wheat should be in anticipation. Thus, shrinkage in the global supply of wheat as a resource in the immediate future should be anticipated. This development gives emphasis to the necessity for alternative sources of flour and starch. The attention of this review is directed at the studies of rheological characteristics of composite flour vis-à-vis its consumptions via food products such as bread, biscuits, and pasta. Emphasis is on blends which have high quality cassava flour (HQCF) or just cassava flour as one of the compositing flours with its influence on the sensory and nutritional qualities in addition to its universal approval. In this work, a report has also been given of a study on wheat flour blended in varying proportions with other flours such as those from rhizomes, legumes, fruits and cereals (other than wheat) to create diverse food products. Cassava flour in bread making has been found to be a suitable substitute for encouraging the utilization of a local produce besides reduction of wheat flour imports and upholding the production of high quality cassava flour (HQCF). The development of gluten-free products and fortification of foods have also turned out to be a possibility. Several researchers have developed a range of breads using cassava flour whose properties are akin to those of wheat flour breads. It is promising that the capability of composite flour in bakery and pastry products to retain similar properties to products made from pure wheat flour has been reported. It has also been testified that the use of composite flours has acceptable impacts on the finishing products from the standpoint of functional and physicochemical characteristics as well as healthiness of the end users. Generally, composite flour technology is being regarded as a noble new method for harnessing the benefits in flours that may not unfold unless in composites, which of course, as a matter of fact, will be contingent upon the proportions of blending