Publication detail

Evaluation of analytical methods for the determination of the physicochemical properties of fermented, granulated, and roasted cassava pulp - gari

FELBER, C. AZOUMA, Y. REPPICH, M.

Original Title

Evaluation of analytical methods for the determination of the physicochemical properties of fermented, granulated, and roasted cassava pulp - gari

Type

journal article in Web of Science

Language

English

Original Abstract

Simple but reliable methods for the determination of the physicochemical properties of gari were evaluated for the parameters, such as grain size, bulk density, swelling index, moisture content, gross calorific value, cyanide content, and acidity content. The grain sizes were between 525 and 928 μm (weighted means), the bulk densities between 0.541 and 0.699 g/cm³, and the swelling indices between 3.21 and 4.33. The moisture contents ranged from 4.30 to 9.19%. The gross calorific values were found between 15.45 and 15.82 kJ/g. The cyanide contents were between 0 and 4.8 ppm. The acidity contents varied among 0.55 and 1.62%. Correlation tests verified the influences of the grain size and the moisture content on the acidity content with a probability of 99.9%. The methods were regarded as suitable and adaptable for the application in small and medium cassava-processing industries with special regard to the respect of the consumer`s health safety.

Keywords

Analytical methods, cassava, food quality, food safety, gari, physicochemical properties

Authors

FELBER, C.; AZOUMA, Y.; REPPICH, M.

Released

2. 1. 2017

Publisher

Wiley Periodicals, Inc.

ISBN

2048-7177

Periodical

Food Science and Nutrition

Year of study

2017

Number

1

State

United States of America

Pages from

46

Pages to

53

Pages count

8

URL

http://www.wileyopenaccess.com/view/searchResults.html?o=score&q=Reppich&jsearchType=AR%2CLI%2CJA

BibTex

@article{BUT143431,
  author="Cornelia {Felber} and Yaovi Ouézou {Azouma} and Marcus {Reppich}",
  title="Evaluation of analytical methods for the determination of the physicochemical properties of fermented, granulated, and roasted cassava pulp - gari",
  journal="Food Science and Nutrition",
  year="2017",
  volume="2017",
  number="1",
  pages="46--53",
  doi="10.1002/fsn3.363",
  issn="2048-7177",
  url="http://www.wileyopenaccess.com/view/searchResults.html?o=score&q=Reppich&jsearchType=AR%2CLI%2CJA"
}