Effect of unit operations of production on the cyanide content and acceptability of gari
1993
Akingbala, J.O. | Oguntimein, G.B. | Bolade, M.K.
The effect of holding, pressing, initial moisture content, sunheating, and garifying on pH, total titratable acidity (TTA) and residual cyanide content of cassava mash, cake and gari, were evaluated. A new method to make gari with very low residual cyanide was developed. Increasing holding time decreased pH, cyanide content, but increased TTA of mash and gari when initial moisture content of mash was greater or equal to 63-65%. Reducing the initial moisture content of mash below 60% increased pH, reduced the residual cyanide, but increased the TTA in the mash. The optimum holding period was 72 h beyond which there was no reduction in residual cyanide content. Pressing and garifying further reduced the residual cyanide of cassava mash and gari, respectively. Sensory properties of gari prepared by the new laboratory method were similar to those of gari produced by the traditional method.
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