Cassava mash

Microbial Remediation of Cyanogenic Glycosides and Valorisation of Cassava Mash Using Lactococcus lactis (PX273919) during Garri Production

Emmanuel Chijioke Onwujekwe, Jerry Okechukwu Orji, Chibuzor Nwadibe Eze, Emmanuel Tobechukwu Ugwuoji & Emmanuel Arinzechukwu Onovo · Microbiology Research Journal International · 2026

Garri is a fermented cassava product in which cyanogenic glycosides may remain a food-safety concern when processing is inadequate. This study evaluated cyanide remediation and cassava-mash valorisation during garri production using Lactococcus lactis (PX273919). Bacterial isolat...

Open access Research Article 10.9734/mrji/2026/v36i81775

Quality Evaluation of Garri Produced from Cassava Mash and Soybean Flour

J. I. Okoye, N. U. Ihiasota & A. E. Egbujie · Asian Food Science Journal · 2022

This study was designed specifically to evaluate the chemical composition, functional and sensory properties of garri samples prepared from blends of grated cassava mash and soybean flour. The grated cassava mash and soybean flour were blended in the ratios of 100:0, 90:10, 80:20...

Open access Research Article 10.9734/afsj/2022/v21i930461

Quality Evaluation of Ready-To-Eat Garri Made from Cassava Mash and Mango Fruit Mesocarp Blends

Joy N. Akume, Charles C. Ariahu & Israel O. Acham · Asian Food Science Journal · 2019

Garri is a popular, easy to prepare, storable and low cost staple food made from cassava roots, but lacks the right balance of nutrients. The aim of this study was to evaluate the effect of incorporating mango fruit mesocarp flour as a supplement on the functional, physicochemica...

Open access Research Article 10.9734/afsj/2019/v8i329990