As a food for life, garri is well known during the whole of Nigeria, a byproduct of cassava. Like all formal food crops, it can likewise be processed indifferent ways to produce a type of garri meat stuffs that differ not only to all appearances, but also in taste and useful life of product. This work compared the characteristic characteristics of garri, caused from a sample of mixed cultivars, as afflicted by duration of deal with and coloration. Amassed cassava was processed in four various forms coded AA, BB, CC, and DD. Silver samples are represented as W; yellow samples as Y. Best principles (in %) were recorded in silver garri (19.11, AA) for Water Absorption Ability; yellow garri (0.213, BB) for Total Titrable Acidity; silver garri (3.7, BB) for pH; white garri (0.54, AA); for Hydrocyanic acid; ruins content (3.22, yellow, DD); fat content at 0.71 (yellow, CC); crude texture at 87.54 (yellow, AA); loose mass at 0.680 (yellow AA); and bulk mass at 0.721 (yellow, AA, sample). In all, silver sample was found to hold better overall qualities.
Author(s) Details:
Anthony Chimezie Ehiemere,
Department
of Chemistry, Abia State Polytechnic, Aba, Abia State, Nigeria.
Kingsley
Meje,
Department
of Mechanical Engineering, Abia State Polytechnic, Aba, Abia State, Nigeria.
Justina Chikaodiri Ndulaka,
Department of Chemistry, Abia State Polytechnic, Aba, Abia State,
Nigeria.
Emeka Friday Onuh,
Department of Chemistry, Abia State Polytechnic, Aba, Abia State,
Nigeria.
Please see the link here: https://stm.bookpi.org/RACAS-V1/article/view/12959
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