Effect of Cassava Processing Equipment on Quality of Gari Produce in Selected Processing Site in Ghana

Cassava (Manihot esculenta, Crantz) is a food security crop and serves almost 250 million people in sub-Saharan Africa as global food security is in question today. Gari samples from nine different processing sites in the central region of Ghana were sampled and the effect processing equipment on the quality of gari produce at these processing sites was assessed. The samples were analysed for pH, TTA, starch, bulk density, moisture content, swelling capacity and ash content using A.O.A.C 2000 and other recommended protocols. Samples were found to have good pH level (3.745-4.685) with a low TTA (0.009-0.016). The samples had adequate moisture (4.469-7.763%), low level of ash (0.623-1.677%) with bulk density (0.588-0.666gcm-3). The samples swell at a very good rate (3.175-3.750%) which is acceptable to most consumers. The starch content (46-56 g/100) was good with a little variation among the samples which may be attributed to processing style, variety and other traditional practices which varied slightly from one sites to the other. Processing equipment and traditional practices significantly (p < 0.05) affected almost all the physiochemical properties of gari samples. Notwithstanding, gari samples from all the processing sites met both Ghana Standard Authority and CODEX specification.