Benoît Bargui Koubala

Effect of Fermentation Time on the Physicochemical and Sensorial Properties of Gari from Sweet Potato (Ipomoae batatas)

Benoît Bargui Koubala, Germain Kansci, Léa Bienvenu Enone Enone, Olivier Dabole Ngrong, Verlaï Yaya Ndjidda & Marie-Ange Zang Essame · Current Journal of Applied Science and Technology · 2014

Aims: This study aims to investigate the sensorial and physicochemical suitability of sweet potato to be processed into gari. Study Design: TiB1 potatoes variety were grated and the obtained paste was left to ferment for 0, 1, 2, 3 or 4 days. Different fermented pastes were roast...