Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari
The backslopped cassava mash (BCM) produced by pre-fermenting grated cassava for 96 h was mixed with fresh cassava mash from the same variety using different blend ratios and processed to backslopped fermented gari (BFG). Another batch of the same variety was fermented for 24 h, 48 h, 72 h, and 96 h...
| Autores principales: | , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Informa UK Limited
2021
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/114699 |
| _version_ | 1855531976592719872 |
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| author | Awoyale, W. Oyedele, H.A. Adenitan, A.A. Alamu, Emmanuel Oladeji Maziya-Dixon, Busie |
| author_browse | Adenitan, A.A. Alamu, Emmanuel Oladeji Awoyale, W. Maziya-Dixon, Busie Oyedele, H.A. |
| author_facet | Awoyale, W. Oyedele, H.A. Adenitan, A.A. Alamu, Emmanuel Oladeji Maziya-Dixon, Busie |
| author_sort | Awoyale, W. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The backslopped cassava mash (BCM) produced by pre-fermenting grated cassava for 96 h was mixed with fresh cassava mash from the same variety using different blend ratios and processed to backslopped fermented gari (BFG). Another batch of the same variety was fermented for 24 h, 48 h, 72 h, and 96 h to get spontaneous fermented gari (SFG). Standard methods were used to analyze the chemical composition and sensory properties of the samples. Results showed that the moisture, fat, and CNP contents, and the pH value of the 96 h SFG were significantly different (p < .05) from that of the BFG. The overall acceptability of the BFG was not significantly different (p > .05) from those of the 24 h and 72 h SFG. The information presented in this study may help the processors produce consistent quality gari for different end-users. |
| format | Journal Article |
| id | CGSpace114699 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Informa UK Limited |
| publisherStr | Informa UK Limited |
| record_format | dspace |
| spelling | CGSpace1146992025-08-15T13:22:27Z Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari Awoyale, W. Oyedele, H.A. Adenitan, A.A. Alamu, Emmanuel Oladeji Maziya-Dixon, Busie cassava garri spontaneous fermentation chemical composition organoleptic properties The backslopped cassava mash (BCM) produced by pre-fermenting grated cassava for 96 h was mixed with fresh cassava mash from the same variety using different blend ratios and processed to backslopped fermented gari (BFG). Another batch of the same variety was fermented for 24 h, 48 h, 72 h, and 96 h to get spontaneous fermented gari (SFG). Standard methods were used to analyze the chemical composition and sensory properties of the samples. Results showed that the moisture, fat, and CNP contents, and the pH value of the 96 h SFG were significantly different (p < .05) from that of the BFG. The overall acceptability of the BFG was not significantly different (p > .05) from those of the 24 h and 72 h SFG. The information presented in this study may help the processors produce consistent quality gari for different end-users. 2021-07-27 2021-08-18T13:04:31Z 2021-08-18T13:04:31Z Journal Article https://hdl.handle.net/10568/114699 en Open Access Informa UK Limited Awoyale, W., Oyedele, H., Adenitan, A.A., Alamu, E.O. & Maziya-Dixon, B. Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari. Journal of Culinary Science & Technology, 1-17. |
| spellingShingle | cassava garri spontaneous fermentation chemical composition organoleptic properties Awoyale, W. Oyedele, H.A. Adenitan, A.A. Alamu, Emmanuel Oladeji Maziya-Dixon, Busie Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari |
| title | Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari |
| title_full | Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari |
| title_fullStr | Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari |
| title_full_unstemmed | Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari |
| title_short | Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari |
| title_sort | comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari |
| topic | cassava garri spontaneous fermentation chemical composition organoleptic properties |
| url | https://hdl.handle.net/10568/114699 |
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