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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/10367

Title: Effect of variety and processing methods on the physicochemical and sensory properties of gari in three districts of the Brong Ahafo Region
Authors: Latah, Ebenezer Kofi
Issue Date: 27-Jan-2017
Abstract: The effect of variety and processing methods on the physicochemical and sensory properties of gari in three districts of the Brong Ahafo region was studied. The study aimed at investigating the effect of cassava varieties and processing methods on the proximate, functional, physicochemical and sensory properties of gari. Gari was processed from Bankyehemaa, Ampong and Bensre cassava varieties. Each of the varieties was processed using both traditional and modern processing methods to obtain six gari samples. Physicochemical, proximate and functional analyses were conducted on all the six samples, after which sensory evaluation was carried out using a thirty member panel based on ratings on bases of colour, taste, aroma, texture and overall acceptability. The results showed that carbohydrate, protein and moisture content of gari from all the varieties were significantly different (p<0.01). Bankyehemaa had the highest carbohydrate (90.31%) and protein (3.41%) contents. Processing methods did not have any significant impact (p>0.01) in making variation among the functional properties of gari. The hydrocyanic acid level of the varieties was not significantly influenced (p>0.01). However, the interaction of variety and processing methods influenced significantly differences among pH and hydrocyanic acid of gari. Traditionally processed gari had the least cyanide content as compared to gari obtained from modern processing method. Overall acceptability from sensory evaluation showed that Bankyehemaa gari samples processed through both methods were the most preferred, and the traditionally processed Bensre gari was the least preferred. From the results, it was concluded that variations in physicochemical properties were due to both genetic variation and processing methods. Traditionally processed gari is safer for consumption due to low hydrocyanic acid content.
Description: A thesis is submitted to The School of Graduate Studies, Kwame Nkrumah University of Science and Technology, Kumasi, in partial fulfillment of the requirements for the award of Master of Philosophy Degree (M.Phil. Post-Harvest Technology), 2016
URI: http://hdl.handle.net/123456789/10367
Appears in Collections:College of Agric and Natural Resources

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