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Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari

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Title Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari
 
Creator Awoyale, W.
Oyedele, H.A.
Adenitan, A.A.
Alamu, Emmanuel Oladeji
Maziya-Dixon, Busie
 
Subject cassava
garri
spontaneous
fermentation
chemical composition
organoleptic properties
 
Description 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.
 
Date 2023-05-04
2021-08-18T13:04:31Z
2021-08-18T13:04:31Z
 
Type Journal Article
 
Identifier Awoyale, W., Oyedele, H., Adenitan, A.A., Alamu, E.O. & Maziya-Dixon, B. Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari. Journal of Culinary Science & Technology, 1-17.
1542-8052
https://hdl.handle.net/10568/114699
https://doi.org/10.1080/15428052.2021.1955792
NUTRITION & HUMAN HEALTH
 
Language en
 
Rights CC-BY-4.0
Open Access
 
Format p. 387-403
 
Publisher Informa UK Limited
 
Source Journal of Culinary Science & Technology