The quality assessment of gari produced by using microwave energy |
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| Authors: | Ibok Oduro,& Brian Clarke |
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| Affiliation: | Present address: Department of Biochemistry (Food Science Section), University of Science and Technology, Kumasi, Ghana; School of Agriculture, Food and Environment, Silsoe College, Cranfield University, Bedfordshire, England, MK45 4DT, UK |
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| Abstract: | Summary A novel technique using microwave energy for roasting and drying or garification of fermented cassava mash is investigated. The quality of gari produced using this method compared favourably with the standards quoted in the literature and with those of commercial gari purchased from a London market, in terms of colour, swelling capacity, moisture, pH and total acidity. |
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| Keywords: | Cassava cooking drying gelatinization |
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