Assessment of the Suitability of Different Cassava Varieties for Gari and Fufu Flour  Production in Liberia

Wasiu Awoyale; Robert Asiedu; William K. C. Kawalawu; Adebayo Abass; Busie Maziya-Dixon; Abibatu Kromah; Michael Edet; Suba Mulbah

doi:10.9734/afsj/2020/v14i230128

Research Article Open access CC BY 4.0

Assessment of the Suitability of Different Cassava Varieties for Gari and Fufu Flour Production in Liberia

Wasiu Awoyale, Robert Asiedu, William K. C. Kawalawu, Adebayo Abass, Busie Maziya-Dixon, Abibatu Kromah, Michael Edet, Suba Mulbah

Asian Food Science Journal · pp. 36–52 · Published 15 Feb 2020

10.9734/afsj/2020/v14i230128

Abstract

Different cassava varieties are available in Liberia, but there is little knowledge of their product suitability. Hence, the need to assess the potentials of these varieties to produce gari and fufu flour. The two products from ten improved and two local cassava varieties were characterized based on their yield and chemical, pasting and functional properties using standard methods. The results showed that TMS 96/0097 (gari 27.54%) and Butter cassava (fufu flour 27.35%) have the highest percentage yields. The starch content was higher in gari produced from TMS98/0505 (92.00%) and lower from TMS95/0289 (82.62%); the fufu flour starch content was higher in TMS98/0505 (90.59%) and lower in Bassa girl (84.75%). Gari and fufu flour produced from TMS96/0097 (507.38 RUV) and TMS00/0357 (506.04 RVU) had the highest final viscosity, and the products from TMS95/0289 (338.46 RVU and 336.80 RVU) had the least. The highest swelling power was found in gari (12.74%) and fufu flour (13.55%) produced from TMS92/0057 and the lowest in TMS91/0416 gari (8.23%) and TMS01/1235 fufu flour (8.31%). All the samples may form a paste below the boiling point of water (100°C) at < 7 min. However, cassava varieties and the interactions between varieties and locations had a significant (P < 0.05) effect on the properties of the products: Chemical (except ash content), pasting (except pasting temperature) and functional. Therefore, all the varieties may be suitable for gari and fufu flour production based on the quality preferred by the consumers.

Cassava varieties gari fufu flour chemical properties pasting properties functional properties.

Cited by 26

Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties

W. Awoyale, H. Oyedele, A. Adenitan · International Journal of Food Properties · 2022

Physicochemical, Functional and Pasting Properties of Garri Fortified with Soybean Flour

P. Obinna-Echem, P. A. Amgbeye · Asian Food Science Journal · 2021

Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba)

W. Awoyale, H. Oyedele, A. Adenitan · Journal of food processing and preservation · 2021

Comparing Backslopped and Spontaneous Fermentation Based on the Chemical Composition and Sensory Properties of Gari

W. Awoyale, H. Oyedele, A. Adenitan · Journal of Culinary Science & Technology · 2021

Functional and Pasting Properties of Gari Produced from White-fleshed Cassava Roots as Affected by Packaging Materials and Storage Periods, and Sensory Attributes of the Cooked Gari Dough (eba)

W. Awoyale, H. Oyedele, B. Maziya-Dixon · 2021

Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods

W. Awoyale, H. Oyedele, A. Adenitan · Cogent Food & Agriculture · 2021

Understanding cassava varietal preferences through pairwise ranking of gari‐eba and fufu prepared by local farmer–processors

B. Teeken, A. Agbona, A. Bello · International Journal of Food Science & Technology · 2020

Physical, chemical and sesnory properties of flakes (Gari) prepared from refrigerated cassava roots

S. Oyeyinka, A. Adesoye, J. O. Oladipo · 2020

From cassava to gari: mapping of quality characteristics and end‐user preferences in Cameroon and Nigeria

R. Ndjouenkeu, Franklin Ngoualem Kegah, B. Teeken · International Journal of Food Science & Technology · 2020

Nutritional, antinutritional, and sensorial properties of Manihot esculenta cassava sticks from five varieties as affected by Arbuscular mycorrhizal fungi in field conditions

Mbassi Manga Gilbert Ghislain, Adamou Souleymanou, Sufeu Fosso Thiery · Journal of Agricultural, Food Science and Biotechnology · 2023

Microbiological Quality of Dairy Cattle Products — shares topic coverage
Evaluation of Physio-Chemical Properties of Locally Produced Raw Milk in Sylhet City Corporation Area, Bangladesh — shares topic coverage
Evaluation of Chemical Properties of Date-Palm Waste as Culture Media and Its Effect on Number and Yield of Tomato — shares topic coverage
Characterization and Evaluation of the Chemical Properties of Three Common Varieties of Musk Melon Grown in Enugu State, Nigeria — shares topic coverage
Influence of Rain Water Recharging on the Chemical Properties of Groundwater — shares topic coverage

Access this article

View at publisher

Cite this article

Wasiu Awoyale, Robert Asiedu, William K. C. Kawalawu, Adebayo Abass, Busie Maziya-Dixon, Abibatu Kromah, Michael Edet, Suba Mulbah (2020). Assessment of the Suitability of Different Cassava Varieties for Gari and Fufu Flour Production in Liberia. Asian Food Science Journal , 36–52. https://doi.org/10.9734/afsj/2020/v14i230128

Affiliations

Wasiu Awoyale — International Institute of Tropical Agriculture (IITA), Central Agricultural Research Institute Compound, P. O. Box 3929, Suakoko, Bong County, Liberia and Department of Food Science and Technology, Kwara State University, Malete, P.M.B. 1530, Ilorin, Nigeria.
Robert Asiedu — International Institute of Tropical Agriculture (IITA), P.M.B. 5320, Oyo Road, Ibadan, Oyo State, Nigeria.
William K. C. Kawalawu — Program Management Unit, Ministry of Agriculture Annex, University of Liberia - Fendell Campus, P. O. Box 10-9006, Liberia.
Adebayo Abass — IITA-Tanzania, No. 25 Light Industrial Area, Mikocheni B, Dar es Salaam, Tanzania.
Busie Maziya-Dixon — International Institute of Tropical Agriculture (IITA), P.M.B. 5320, Oyo Road, Ibadan, Oyo State, Nigeria.
Abibatu Kromah — Department of Postharvest, Central Agricultural Research Institute, P. O. Box 3929, Suakoko, Bong County, Liberia.
Michael Edet — International Institute of Tropical Agriculture (IITA), Central Agricultural Research Institute Compound, P. O. Box 3929, Suakoko, Bong County, Liberia.
Suba Mulbah — Department of Postharvest, Central Agricultural Research Institute, P. O. Box 3929, Suakoko, Bong County, Liberia.

Metrics

0
Views: 0
Downloads: 26
Citations: 0
Outbound

Full metrics

Article metrics

Real usage data collected on this platform.

0

Page views

0

PDF downloads

0

Outbound clicks

26

Citations

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

No views recorded yet.

Traffic sources

Referring site, by host.

No traffic recorded yet.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.