ABSTRACT

Cassava variety, TMS 419, was processed into gari using oven dried cassava chips and sun dried cassava chips. The physico — chemical and sensory properties of the gari produced from the oven dried chips , sun dried chips were evaluated using product from fresh cassava as a control. The parameters determined include moisture, ash, crude fibre and HCN contents; pH, bulk density and gelatinization temperature. Others include Water holding capacity, total titrable acidity, swelling capacity and average particle size. The HCN value of the gari from oven dried and sun dried cassava chips had 3.47mg/kg and 3.61mg/kg respectively, however, gari from the control sample had 5.77mg/kg of HCN value. The pH of the gari from oven dried chips,sun dried chips and the control were 5.83, 5.84, and 5.76 respectively. The drying method had no significant (p> 0.05) effect on the pH, TTA, gelatinization temperature, WHC, and swelling capacity values. The appearance of the gari produced from fresh cassava tubers ranked higher than those produced from the chips in sensory scores. The gari produced from oven dried chips however compared favourably with the gari from fresh cassava in terms of odour and general acceptability.