ABSTRACT

 In this study, the quality characteristics of 20 gari samples collected from different markets in Umuahia, Abia State were determined. Parameters measured as an indices of quality were proximate, functional, chemical. sensory and microbial.The gari products were coded according to their variety respectively, the result showed significant variation (p0.05 ) in measured indices from one gari sample to another as follows. Moisture content 10.30% - 12.07%, Ash content, 0.64% - 0.93%, fibre .0.29% - 0.65%. fat,0.25% - 0.39%, protein,1.20% - 1.300/3 carbohydrate. 85.42% - 87.07%. hydrogen cyanide content 0.l3mgll00g - 3.22m/100g, water absorption capacity, 58.77% - 69.93%, bulk density, 0.59g/cm3— 0.48g/cnY and swelling index, 2.18m1/ml to 3 .5m1/ml. All gari samples were acidic with a p1-1 range of 3.4 — 4.5.The moisture content for all samples were within acceptable limits which lead to enhanced water absorption capacity. swelling index recorded for all gari samples were generally good since it was three times the original volume.1-ligher level of cyanide was dictated in Three gari sarnples.The sensory evaluation rating showed significant difference in terms of Taste. Aroma,Appearance, Texture and general acceptability which may be due to difference in the processing methods employed for the oroduction of the gari. None of the gari samples was absolutely free from micro-organisms.