Title of article
Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava (Manihot esculenta) Varieties
Author/Authors
Laya, Alphonse Department of Life and Earth Sciences - Higher Teachers’ Training College of Maroua - University of Maroua - P.O. Box 55 - Maroua, Cameroon - Department of Biological Sciences - Faculty of Science - University of Maroua - P.O. Box 446 - Maroua, Cameroon , Bargui Koubala, Benoît Department of Chemistry - Faculty of Science - University of Maroua - P.O. Box 814 - Maroua, Cameroon , Kouninki, Habiba Department of Life and Earth Sciences - Higher Teachers’ Training College of Maroua - University of Maroua - P.O. Box 55 - Maroua, Cameroon , Nchiwan Nukenine, Elias Department of Biological Sciences - Faculty of Science - University of Ngaounder´ e - P.O. Box 454 - Ngaound ´ er´ e, Cameroon
Pages
15
From page
1
To page
15
Abstract
Tis study is aimed at evaluating the proximate composition and functional and sensory characteristics of gari obtained from
fve cassava varieties (EN, AD, TMS92/0326, TMS96/1414, and IRAD4115). Tese cassavas were harvested during the dry season
12 months afer planting (12MAP) and in the rainy season (15MAP). Results showed that the characteristics of gari varied
signifcantly (� < 0.05) with the variety and the harvest period. Gari from EN cassava harvested at 12MAP had the highest
total carbohydrates (78.07% dry weight), starch (61%), and proteins content, while gari from TMS 96/1414 variety (12MAP) had
high amino acids (10.25 mg/g) and phenolic compounds (9.31 mg/g) content. Te gari from IRAD4115 had the highest value of ash
content (20.62 mg/g) at 12MAP. Te soluble sugar content was high in the gari from cassava harvested at 12MAP while free cyanide
reduced signifcantly in gari from cassava harvested at 12MAP. Te water absorption capacity, swelling power, and bulk density
were signifcantly (� < 0.05) high in the gari from EN cassava variety at 12MAP. Compared to commercial gari (3.30), gari from
EN local cassava had the best overall acceptability (4.35) followed by those obtained from TMS92/0326 and TMS92/1414 varieties, respectively.
Keywords
Harvest Period , Proximate Composition , Functional , Sensory Properties , Gari Produced , Local , Improved Cassava , Manihot esculenta , Varieties
Journal title
International Journal of Food Science
Serial Year
2018
Record number
2587950
Link To Document