Work on the quality attributes of gari sold in southwestern Nigeria is reported .This was with a view to determine the extent to which the product has conformed to FAO standards. Ten samples of gari were randomly collected from five markets within the study area. The proximate composition and physical properties of the sample were determined using standard methods and data were analysed statistically. Results showed the crude fibre content ranged between 1.00-1.90%, moisture content 8.5-14.5%,ash content 0.24-1.97%,carbohydrate content 80.91%-87.4%,swelling capacity(29.70-57.40),water absorption capacity 3.85-6.10g/g, bulk density 2.39-2.79g/cm3 &nbsp;and ph 5.50-6.60. The statistical analysis of the physicochemical properties of the samples showed variations at &nbsp;p≤0.05 level of significance in the properties of the samples within the same market . The crude fiber and moisture content of sample 1 and 4 respectively were not significantly different (p≤0.05) from the recommended FAO standard at 95% confident level. The nutritional compositions of gari though highly variable fall for all the quality assessed were lower than the recommended FAO standard except for the moisture content of samples 2 and 6 which were significantly higher at 95% confidence level . In conclusion, there is the need ,for enlightenment of all stakeholders to ensure the attainment and maintenance of the minimum quality standards for gari sold in the markets as recommended by FAO

Adejumo, B. A.

Raji, A. O.

LAUTECH Journal of Engineering and Technology (LAUJET)

LAIITECH Journal of Engineering and Technology 5(l) 2009: I 8 - 2ITHE QUALITY ATTRIBUTES OF GAM SOLD IN SOUTHWESTERNNIGERIA, ]II18. A. Adejumo and 2A.o. Rail ,. Ie-mail: lfunmibitan@yahoo.com I2abdulganiy.raji@mail.ui.edu.ng IrDepartment of Agricultural Engineering, ILadoke Akintola University of Technology, Ogbomoso, P.M.B 4000, Nigeria I2Department of Agricultural and Environmental Engineering, University of Ibadan, Nigeria IX'"r*rr*,-rrr "r* ,, Inctent to which the product has conformed to FAO staildards Ten samples of gori were randomly cotlected from IJive markets within the study areu The proximate composition and pltysical properties of the samples utere Ideternined using standard methods and data were analysed stotisticaUt. Results showed that the crude fibre content Irunged hetween 1.00-t.90%, moisture content 8.5-14.5%, rsh cobtent 0.24-1,97%, carboltydrute content 80.91%- |87.4%, swelling capacity (29.70-57.40%0), water sbsorption capacity 3.85-6.10g/g, bulk density 2.39-2.79g/ani anrl Ip'H 5.50-6.60. The statistical analysis of the physicochemieal properties of the samples sltowed variatious at p50.05 Ilc'vel of significance in the properties of the samples within the same markeL The crude fibre and.moisture contetrt Iorf sample I and 4 respectively ,eerc not sigttiJicantly different (p!0.05) from the recommended FAO standard u'hile Ithe ash content is significantly dffirent. AII the properties oJ the other samples were sigtriJicantly ditferent from the Irccommended FAO standard at g5% confidence level, The nutritional compositio,ts of gari though highly variable Ifor all the quality assessed were lower than the rccommended FAO standard except far the moisture content of Isamples 2 and 6 which were signfficantly higher d 95%o confideflce level, In conclusion, there is the need, lor Ie,nlightenment of all the stakeholderc to ensure the afrainment end maintenance of the minimum quality standards II:::::::"" 1Traditionally cassava roots are processed by a many flavours: in sweetened water with lvariety of methods into many different food products groundnuts/peanut or pressed nut flakes. It can be Idepending on locally available processing resources, transformed into ponidge with hot water (popularly Ilocal customs and preferences (Balagopalan, 2002). cilled eba in Yoruba) and eaten witl.r a variety of IOassava is processed and eaten in many forms, boiled sauces (Vegetable, meats, fish); it can be used as a Ias a vegetable, sliced, dried and milled into flour or supplement to cooked bcans'preparations and a variety Igrated and garified to produce gari. Gari, the most of sauces. The nutritiorral supplement provided by gari flcommonly used form of cassava in West Africa, is presented in Table 1. The main consumption areas in llaccounts for some 70% of the entire cassava Africa cover Nigeria, Benin, Togo and Ghana. The llproduction in Nigeria (IITA, 2005). It has been other actual Africa's consumption markets (Niger, llestimated that between 4 and 5 million tonnes of Burkina Faso, Ivory Coast, Guinea, Chad, Gabon, llcassav.arootsareusedeachyearforthispurpose. Alot Congo, and Cameroon) are marginal. In the main l lof processing equipment and technology has been consumption area, 80%o fthe populations eat gari on a lldeveloped by various government and private daily basis (together with maize flour in Benin and llorganizations in Nigeria to facilitate the processing of Togo). The remaining portion of the populations (20%) ll:ffixjii#;ii'.ffi::xi:kt'}"#ff*l ill{*:*x"n:1ilil:T"q#:,#iifi,''Hft llprrocessing equipment has enhanced the increase in Market (Metric T'onnes) in the main consumption area llproduction of gari, fufi,/alcpu, starch, abacha, tapioca, (Nigeria, Benin, Togo and Ghana) is as shown in Table | |lEokpogari and lafun (Cassava flour) among the rural 2. Nigeria is the largest producer, with the largest llclwellers. production and consumption of gari. I IGari is a granulated, white or yellowish llffi::'j"::liJ,l#,1'i;,Hi:ff"$x""i:?;:ffifif ,1 ,lhas a high swelling capacity and can absorb up to 4Adlejuno B,L andA.O, RaJ1/LAUTECH Journal ofEngineering and Technologt 5(l) 2009: 18-21Tgrble l: The nutritional The popularity of gari is based probably onthe fact that the granules arg precooked, thus, a veryshort time is needed to prepare them as main dishes orsnack. However, during processing there is often littleor no quality control of the finished product, whichr-nay result in the product having higher moisturecontent than recommended, thereby making itunsuitable for long-term storage. Enforcing qualitymeasures is a difficult task due to the large number ofprocessors and the relatively small output of each one.The variation in the quality of products in the samemarket can be tremendous and adulteration of cassavaproducts is common.150.4',74 6.73'74,393,841 196.720 148.482 519.386312.985 14.013 10.577 412714.706.826 210.',133 159.059 620.65'1Proteins Gram-)Lipids (gram.)Global Glucocides (gram.)Indigestible Glucocides (gram.)Ashes (gram.)Calcium (mg)Phosphorus (mg)Iron (mg)Thiamin (mg)Riboflavin (mg)Niacin (mg)Ascorbic acid (me)334-360t . t 20.6187.301.821.0330.3054.554.5554,5545.451.006.06Source: Quenum,2004Table 2: Evaluation of the actual gari market in main consumption area in 2003A Fresh Cassava Production (MT x 1,000 - Year 76.7g9 3.310 2,75 9..,6'2003)A-bis Quantities offresh cassava used to produce gari 70.602 3 .160 2.385 9.3095.085 19.842B Population x 1,000 - (Year2003)C B x 80%x l00gr. x365 days-(MT)D B x}OYox l00gr. x 52 weeks x 2- (MT)E Total consumption of Gari (MT)Source: Quenum,2004The poor quality packaging often limits themarket that micro-entrepren€urs can serve, Thenumber of announcements of sudden deaths of wholefamilies in Nigeria after eating cassava meals certainlywarrants quality assurance during production, This isparticularly important for small scale level, becausetheir products feed the populace whiie products fromm€dium scal€ enterprises go into the export market andare monitored by the regulatory agencies (Ene, 1992;\VREN,2OO3).Gari produced in Nigeria are usuallypackaged and stored in hessian sacks. The productsare sold in open containers, polyethylene sheets ormats using small measures. The use of hessian Sacksb;r the local producers for the packaging of theseproducts is due to the fact that the material is cheap,re,adily available and durable. The material also hasease of bulk packing and transportation of productswith little or no attention paid to the quality ofp'oducts stored. The hessian sack is not moisturep'oof or airtight, and the hygroscopic nature of garimakes the use grossly unsuitable. The hessian sackcan easily be torn due to continuous handling and re'u:ie leading to losses of products during storage andtransportation. Gari stored in hessian sack in a humidalmosphere can absorb suflicient moisture makingthem vulnerable o fungal and miuobial growth,change in color, odour and taste, caking, etc, therebyreducing the quality and market value and may lead tofood poisoning, when consumed.The sals of gari from open containers,prrlythene sheets or mats also leads to contaminationb;y dusts, stones and other contaminants. Howeverthere are recommended quality standards as given byFAO in codex standard for gari; it includes a maximumol l2o/o moisture content, 2.0o/o crude ftbre,2'75Yo ashcontent and 2.0mg/kg HCN. Gari is also expected to befree from abnormal flavor, odours, living insects andfilth in amount which may represent hazards to humanhealth. The objective of this work therefore is toevaluate the qualities of the gari sold in Ogbomoso,Oyo state Southwest Nigeria with a view to ascertainits attainment of the minimum required standard forgari as recommended by FAO.METHODOLOGYSamples of gari were collected at five markets(Sabo, Arada Akande, Iresa-apa nd Odo-Oba) withinand outside Ogbomoso town in Southwestern Nigeriafor analysis. Odo-Oba and lresa-apa markets are majormarkets in Southrvestern Nigeria for selling gari; hencethese samples rvill give a good representation of gariproduced in this area. Two samples were collected permarkets; their nutritional and physical properlies weredetermined by the procedures prescribed by AOAC(2002) for the evaluation of the proximate compositionof food. The ash, fibre, protein, moistute, cyanide,swelling capacity, density, water holding capacities areamong the quality determined. The selected qualityattributes of the products were then compared with therecommended quality standard as given by FAO(1991) in codex standard for gari to determine thesafety and nutritional qualities of the gari sold foraonsumption in Southwesteln Nigeria markets.RESULTS AND DISCUSSIONThe nutritional and physical compositions often gari samples from the sampling units are aspresented in Table 3 and Table 4 respectively. Samples1 and 2 are from Sabo, 3 and 4 from Arada, 5 and 6from Akande, T and 8 flom Iresa-apa, 9 and l0 fromOdo-oba markets respectively. The crude fibret9Adejumo B'4. andA"O. RqJI/LAUTECH Joulndl of Engiheering and Technologt 5(l) 2009: I8-21(1,90%), bulk density {2.7991cm") hydrogen cyanide(1,30mg/kg) and pH (6.60) contents were highest ingari froin Sabo markets, while the ash content {1.97o/o)and water absorption capacity (6.109/9) were highestin gari from Arada market. The tat content (1.12%),moisture content (14.50%), and swelling capacity(5'7.40%) were highest in- gari from Akande markets,highest density (1.l0g/cmi) were observed in gari fromIresa-apa markgts, while the crude protein content(l 40%), carbohydrate content (87.40%) were inobserved in gari from Odo-oba markets.The least swelling capacity (29.70Vo), waterabsorption capacity (93.85g/e) and pH (5.50) contentswere observed in gari from Sabo markets, while thelenst crude protein (0.98o/o) and hydrogen cyanidecontents (0,30mg/kg) were in gari from Arada market.The least moisture content (8.50%), crude fibre(1,00%) and ash (A.6A0/0) contents were in gari fromOdo-oba markets, The properties of gari are inagreement with that reported for gari and cassavaproducts by Akindahunsi et al. (1999); Oboh andAlcindahunsi (2003); Ikhu-Omoregbe, 2008, Oluwoleet al. (2004) and Opara, 1999.However there are recommended qualitystandards as given by FAO/WHO (1991) in codexsfindard for gari it includes; a maximum of l2%omoisture content. 2.0%o crude fibre and 2.75o/o ashcontent. Gari is also expected to be free from abnormalflavor odours, living insects and filth in amount whichmay represent hazards to human health. The statisticalanalysis of the result showed variations at p<0.05 levelof signifrcance in the properties of the samples withinthe same market (Table 3 and Table 4). This showedthat the variation in properties is not a function of themarket. The crude fibre content of sample I andmoisture content of sample 4 were not significantlydifferent (p S 0.05) from the recommended FAOstandard while the ash content is significantlydifferent. All the others samples are significantlydifferent from the recommended FAO standard at 95Yoconfidence level. The average nutritional properties ofgari in southwestern Nigeria are as shown in Figure l.The nutritional compositions of gari thoughhighly variable for all the quality assessed are lowerthan the recommended FAO standard except for themoisture content of samples 2 and 6 which weresignificantly higher at 957o confidence level. Amaximum moisture content of 14.5To was observed ina sample of from Arada market the wide variation inthe moisture content was discovered to be a function ofthe processing methods, type of packaging materialsused and the storage duration (Akindahunsi er a/.,1999; Oboh and Akindahunsi, 2003). The highmoisture content will enhance microbial growth on theproduct leading to contamination, spoilage and poorshelf-life thereby making it unsuitable for long term' storage. There are no specific standard given for the.' physical properties of gari however there was nosignificant difference (p S 0.05) in the density whilethere were significant difference in all the otherphysical propelties of the samples. ,,WFig. 1: The average nutritional propetties of garisold in southwestern NigeriaThe proximate values and physical propertiesof gari have been reported to be a functiqn of thecassava variety. age of cassava, time of harvesting, theprocessing methods, packaging methods, storageconditions as well as the duration of storage (Oduro ela|.,2000; Chuzel and Zakhia, 1991), This could be thereasons for the wide variations in the qualitigs of thegari sold within the same market.Table 3: Meanl'2 Nutritional Composition of gari samples sold in southwestern, NigeriaCrude Crude FNt Molsturc Ash CrrbohydratecontentI I , 0. l l . t 8380,91"83,01b83.88h84.41"80.17"84.42"84.12t',87,40"86,34b83,850.01AverageFAO recommended1 . t 2 "1 . 0 1 "1.03'1.07"l . 1 0 "0,99',l .3ob1.40b0.99'I  . 1 01.00'l .00"1.33t"1 .33bI  . l 0 bL02n1.20b"1.00"1 . 0 1 0t . 931.04u1.03b1.20'1.09"l.o2bL02"0.88"1.03b0 98'1 .09I 3.50s. 1 1.00'12.00fI 1.50"I 4.50e10.20*10 30b8.50"10 00'n .261.06"1.97'0.zry0,63b1.57' i1.07'L63d0.60b0,68'1 .062 .7510.00s"0.003"0,004"0 .010d0,01 0"0.003'0.004"0.010'r0.010't0.020standardMeans of three replicate12.00  '(pSO.05)2.00dthe same20lor a particular measuremeut are not significantly differentTable 4: Meanl'2IAdejumo 8.,1 andA,O. Raji/LAWECH Jownal of Engineering and. Technologt 5(l) 2009: l8-21Density cepacityBulk(g/cm3;l . 1 0 "1,00'1 .01"1 .0 t "1 . 0 1 "1 . 0 1 "l .0 l 'l . t c r1.041.06'1.04' Means of tfuee replicate with the same letters0s0.05)C'ONCLUSIONThe variations in the quality of gari soldu'ithin the rnarkets in this area are tremendous andadulteration of gari is not unlikely. The method ofrctailing and poor quality packaging also contributesadversely to the insurance of the gari quality sold inthe markets. Therefore, there is the necessity to evolvepackaging materials to effectively provide completeprotection ofthe dehydrated products against moisture,light, air, dust, micro flora organisms, foreign odourand animal pest, provide strength and stability tonmintain original properties through storage, handlingand marketing. Efforts should therefore be made by thendevant agencies to enlighten all the stakeholders ontlte standard processing procedure of gari. Morerr)search work should be canied out in the area of garipackaging not only to select suitable packagingmaterials in terms of mechanical strength anddurability, but also to maintain quality and to extendthe shelf life of the produclFIEFERENCES.!'kindahunsi, A:A.; Oboh, G and Oshodi, A.A. (1999).Effect of fermenting cassavawith Rhizopus oryzae on the chemicalcomposition of its flour and gari. La RivistaItaliqna Delle Sostanze Grasse, 7 6:437 -440.AOAC (2002). Official Methods of 'Analysis l3tnedition. Association of official AnalyticalChemists. Washington D.C.[talagopalan, C. (2002). Cassava Utilization in Food,' Feed and Industry. In: Hillock R. J., ThreshM. J. and Bellotti A.C. (eds.) Cassava:Biology, Production and Utilization. CABIIntemational, Oxford pp. 301 - 318.Chuzel, G. and Zakhia, N. (1991). AdsorptionIsotherms of Gari for Estimation of PackagedShelf-life. International Journal of FoodScience and Technolo gy, 2,6:583-593for a particular measurementare not significantly differentEne, L. S. O. (-1992). Prospects for Processing andUtilisation of Root and Tuber Crops in Africa., Proceedings 4th Triennial Symposium,Intemational Society for Tropical Root Crops- Africa Branch (23 - 32). Kinshasa, Zaire,December 5-8, 1989.FAO/WHO, (1991). Joint FAO/WHO Food standardprogramme. Codex Alimentarius CommissionXII, supplement $, FAO, Rome Italy.IITA, (2005). The uses of Cassava. Published by theIntegrated Cassava Proj ect of the I nternationalInstitute of Tropical Agriculture. ,Ikhu-Omoregbe D.l.O. (2006). Comparison of thesorption isotherm characteristics of twocassava products. Internalional Journal ofFood P ropertie s, 9 : | 67 -17 7 .Oboh, G and Akindahunsi, A,A, (2003): Biochemicalchanges in cassava products(flour and gari) subjected to Saccharomycescerevisae solid media fermentation. Foodchemical. 82(4): 599-6A2Oduro, W.O, Ellis, N.T, Dziedzoave, and Nimakcl-. Yeboah, K. (2000). Quality of Gari fromSelected Processing Zones in Ghana FoodControl. 1 | (4): 297 -303.Oluwole, O.B.; Olatunji, O.O. and Odunfa, S.A.(2004). A process technology for conversionof dried cassava chips into gari. NigerianFood Journal.22:65-77Opara, L. U (1999). Cassava storage, CIGR handbookof Agricultural Engineering . 9: 157 - 182. Pub.American society of agricultural EngineersQuenum B.M. (2004). Investment and BusinessPlanners. Africabiz I (61), AfricabizOnline website.WREN (World Radio for the Environment) (2003), Acommitment to cassava. New Agricultrist[on-line]. Available: \!'ww.new-aeri.co. uk/00-4/focuson4.htm l.(04/0 1 /2008).I24J629.70',40. l0d39.40"d57.4V3g.70b"d37.50"50.  lof42.tO',38.20b39.40"d4r.262.52tu2.47e2.5xt"2.48',b2.6s"r2.59b"23v2.450'2.53',b2.523,8s"5.10"4.75b"6.10'r4.75r'5.00b4.90r"4.38"b4.75n4,57*4 . 8 15.5006.60"6.00d6.40"d6.50d6.30"6.40"'r5.90b6.40d6,30"6.27,)89l 02 l

THE QUALITY ATTRIBUTES  OF GARI SOLD IN SOUTHWESTERN  NIGERIA

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THE QUALITY ATTRIBUTES OF GARI SOLD IN SOUTHWESTERN NIGERIA

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