Quality evaluation of samples of gari from Ghana
2000
Ankrah, E.K., Food Research Institute, Councillor Scientific and Industrial Research, P. 0. Box M20, Accra, Ghana
The results of the physical analyses of samples of gari from Ghana for moisture content and swelling capacity were 8.1 and 310 per cent, respectively. The chemical analysis indicated that the percent contents of protein, fat, starch, fibre, and ash were 1.2, 0.2, 66.7, 1.63 and 1.30, respectively. The samples contained small amounts of calcium, phosphorus and iron. The essential quality factors of gari samples conformed to those of the Codex Alimentarius (1994), indicating that the product has standard specitications which meet the requirements of the international market.
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