Physicochemical Composition and Antioxidant Activity of Five Gari Processed from Cassava Roots (Manihot esculenta Crantz) Harvested at Two Different Maturity Stages and Two Seasons

Gari is a partially gelatinized roasted fermented granular white or yellowish product made from storage roots of cassava. It is consumed as fast foods in many countries across the world. Physicochemical composition, particle size, colour, and antioxidant activities of five gari (92/0326, 96/1414, IR...

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Bibliographic Details
Published in:BioMed research international 2023, Vol.2023 (1), p.4779424-4779424
Main Author: Laya, Alphonse
Format: Article
Language:English
Subjects:
Antioxidants
Bioactive compounds
Biological activity
Cassava
Color
Composition
Fast food
Fermented food
Flavonoids
Food
Fourier transforms
Functional groups
Manihot esculenta
Microscopy
Nutritive value
Particle size
Phenols
Raw materials
Roots
Scavenging
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Summary:Gari is a partially gelatinized roasted fermented granular white or yellowish product made from storage roots of cassava. It is consumed as fast foods in many countries across the world. Physicochemical composition, particle size, colour, and antioxidant activities of five gari (92/0326, 96/1414, IRAD4115, EN, and AD) processed from fresh storage roots harvested at 12 months after planting (MAP) and 15MAP compared to four (4) commercial gari (M1, M2, M3, and M4) were evaluated. The analytical results revealed that colour value b∗ and particle size varied significantly (p
ISSN:2314-6133
2314-6141
DOI:10.1155/2023/4779424