Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari

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cg.authorship.typesCGIAR single centreen
cg.contributor.affiliationInternational Institute of Tropical Agricultureen
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpMaize
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.donorBill & Melinda Gates Foundationen
cg.contributor.donorDepartment for International Development, United Kingdomen
cg.coverage.countryNigeria
cg.coverage.iso3166-alpha2NG
cg.coverage.regionAfrica
cg.coverage.regionWestern Africa
cg.creator.identifierWasiu Awoyale: 0000-0002-3635-1414
cg.creator.identifierHakeem Oyedele: 0000-0001-5734-9156
cg.creator.identifierALAMU Emmanuel Oladeji (PhD, FIFST, MNIFST): 0000-0001-6263-1359
cg.creator.identifierBusie Maziya-Dixon: 0000-0003-2014-2201
cg.howPublishedFormally Publisheden
cg.identifier.doihttps://doi.org/10.1080/15428052.2021.1955792en
cg.identifier.iitathemeNUTRITION & HUMAN HEALTH
cg.isijournalISI Journalen
cg.issn1542-8052en
cg.issue3en
cg.journalJournal of Culinary Science & Technologyen
cg.reviewStatusPeer Reviewen
cg.subject.iitaAFLATOXINen
cg.subject.iitaAGRONOMYen
cg.subject.iitaCASSAVAen
cg.subject.iitaNUTRITIONen
cg.subject.impactAreaNutrition, health and food security
cg.volume21en
dc.contributor.authorAwoyale, W.en
dc.contributor.authorOyedele, H.A.en
dc.contributor.authorAdenitan, A.A.en
dc.contributor.authorAlamu, Emmanuel Oladejien
dc.contributor.authorMaziya-Dixon, Busieen
dc.date.accessioned2021-08-18T13:04:31Zen
dc.date.available2021-08-18T13:04:31Zen
dc.identifier.urihttps://hdl.handle.net/10568/114699
dc.titleComparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of garien
dcterms.abstractThe backslopped cassava mash (BCM) produced by pre-fermenting grated cassava for 96 h was mixed with fresh cassava mash from the same variety using different blend ratios and processed to backslopped fermented gari (BFG). Another batch of the same variety was fermented for 24 h, 48 h, 72 h, and 96 h to get spontaneous fermented gari (SFG). Standard methods were used to analyze the chemical composition and sensory properties of the samples. Results showed that the moisture, fat, and CNP contents, and the pH value of the 96 h SFG were significantly different (p < .05) from that of the BFG. The overall acceptability of the BFG was not significantly different (p > .05) from those of the 24 h and 72 h SFG. The information presented in this study may help the processors produce consistent quality gari for different end-users.en
dcterms.accessRightsOpen Access
dcterms.audienceScientistsen
dcterms.available2021-07-27
dcterms.bibliographicCitationAwoyale, W., Oyedele, H., Adenitan, A.A., Alamu, E.O. & Maziya-Dixon, B. Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari. Journal of Culinary Science & Technology, 1-17.en
dcterms.extentp. 387-403en
dcterms.issued2021-07-27
dcterms.languageen
dcterms.licenseCC-BY-4.0
dcterms.publisherInforma UK Limiteden
dcterms.subjectcassavaen
dcterms.subjectgarrien
dcterms.subjectspontaneousen
dcterms.subjectfermentationen
dcterms.subjectchemical compositionen
dcterms.subjectorganoleptic propertiesen
dcterms.typeJournal Article

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