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The Factors Affecting The Processing Production And Storage Of Garri
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1.2 STATEMENT OF THE PROBLEM
Garri today is a staple
food in Nigeria and beyond for us to ascertain proper hygiene quality
of the product there is the need to focus on the processes involved.
However, due to high demand of garri by consumers the producers of garri
no longer see the need to do the right thing to produce high quality of
garri what they after this day is the money they will make from the
sale of the product. Thus the problem of the study therefore is to find
out whether proper hygiene practices are carried out following during
the processing of garri to avoid the risk of contamination. The study
will be concerned with the fermentation process of garri. Whether the
texture of garri is as a result of the fermentation process or whether
the grated cassava is over or under fermented. The study is also
concerned to ascertain the cause of lumps in garri whether it is due to
drought or not. More so, it will focus on the rational behind the
charring of the product and why it sticks to the roasting pan during
frying.
Thus, the final product reduced to about 18%. This is a
problem is commercial production. To produce garri at a fast rate and
eliminates the problem of the traditional method.
1.3 PURPOSE OF THE STUDY
This
study is set to find out or to ensure that the final product is cooked
and dehydrated. This study is therefore to find out the changes that
caused friction between the cassava mash and the conveyor. Thus this
study is concerned with, the proper hygiene practices can affect the
production of a high quality of garr free from fibrous, contaminants and
with similar sized granules. Finally this study will compare the garri
production under lower temperature, to determine the extent to which
temperature can affect the production of final garri, and under what
temperature the product can be stored and the maximum drying time, rate
of feed temperature control. Thus this study is to come up with a sound
continuous process of garri frying machine, based on the avoidance of
caking of the cassava mash.
1.4 RESEARCH QUESTIONS
In this study will sought from the following research questions;
1) Do proper hygienic practices increase the quality of good garri?
2) Does garri produced under fermentation posses better quality production?
3) Does sieving of garri bring better quality in the texture of garri?
4) Is it better to produce garri under a high temperature?
5) Under what temperature can garri be stored?
6) Is fermentation of garri important in the production of garri?
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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---
