-
The Factors Affecting The Processing Production And Storage Of Garri
CHAPTER ONE -- [Total Page(s) 3]
Page 1 of 3
-
-
-
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
The
industrial processing of cassava into garri. Cassava is a very versatile
commodity with numerous uses and by product. Each component of these
plant can be valuable to its cultivator. The leaves may be consumed as a
vegetable, or cooked as a soup ingredient or dried and used it to fed
livestock as a protein feed supplement. The stem is used for plant
propagation and grafting. The roots are typically processed for human
and industrial consumption.
In Nigeria, the consumption pattern
varies according to ecological zones. Garri is a roasted granule, is the
dominant product and is widely accepted in both rural and urban areas.
It can be consumed without any additives or it can be consumed with a
variety of additives such as sugar, groundnut, fish, meat and stew. The
north east also use the cassava as fufu/akpu, garri abacha. Fufu is a
fermented wet paste from cassava is also consumed throughout the country
especially in the southern zones how every most processors complain
that the wet paste are ready to eat forms of fufu, that are currently
sold, have a short sheaf life. Estimates of industrial cassava use
suggest that approximately 16 percent of cassava root production was
utilized as industrial raw materials in 2001 in Nigeria. Ten percent was
used as chips in animal feed, 5 percent was processed into a syrup
concentrate for soft drink and less than one percent was processed into
high quality cassava flour used in biscuits and confectionary, destrin
pre-geled starch for adhesive, hydrolysate for pharmaceuticals and
seasonings.
Garri is cassava tuber should be free from microbial
contamination garri should be processed within two days of harvest to
prevent deterioration or loss of quality in garri. Garri is a
creamy-white granular flour with a slightly fermented flavour and a
slightly sour taste made from fermented gelatinized fresh cassava
tubers. Fresh cassava tuber is most, low acid food that is susceptible
to bacteria and fungi growth. Hygienic practices especially in the early
stage of processing should therefore ensure minimal contamination, all
waste material from the process should be removed from the site as they
are produced to avoid contamination of the final product with peel sand.
fermentation
must be properly controlled as to short period will result in
incomplete detoxification. Fermentation consists of two distinct methods
Aerobic and Anerobic fermentation for aerobic fermentation, the peeled
and sliced cassava roots are first surface dried for 1-2 hours and then
heaped together, covered with straw or leaves and left to ferment in air
for 3-4 days until the pieces becomes moldy. The fermented moldy pieces
are sun-dried. After the mold has been scrapped off. Theprocessed and
dried pieces (called “Mokopa†in ugandal are then milled into flour,
which is prepared into a “fufu†called “Kowan†in Uganda. The growth of
mold on the root pieces, increases the protein content of the final
products three to eight times. (Amey, 1987, Sauti et al, 1987). This
fermentation method is also very popular in other parts of East Africa
as Tanzania, Rwanda and Zaire.
A long period of too will result in
given the product a strong sour tests. Both over-fermentation and
under-fermentation also affect the texture of the final garri if too
much liquid is press from the grinded cassava the gelatinization of
starch, during sub-sequent roasting is affected and the product is
white. It the sufficient liquid is not removed however the fermentation
of granules during roasting is affected and the dough is more likely to
form into lumps. The idea of moisture content is about 47-50% and this
is assessed visually by experience to the starch, sieving is important
because it enable one to obtain a higher quality product free of fibrous
contaminated. The granules must be roasted to above 80oc/175oc to
achieved partial gelatinization of the starch. If lower temperature are
used the product simply dries and produces a dry white powder. Too high
temperature will cause charring of the product and make it stock to the
roasting pan.
CHAPTER ONE -- [Total Page(s) 3]
Page 1 of 3
-
-
ABSRACT - [ Total Page(s): 1 ]This project work was designed to examine and analyze the factors affecting the processing production and storage of garri in Oredo Local Government Area of Edo State. Five research questions were formulated and questionnaires were administered to hundred respondents in Oredo to determine the result for the study. At the end of the study, it was discovered that colour, size, texture and taste of garri depends greatly on hygiene practices, temperature and sequence right or wrong adopted during pr ... Continue reading---
