The quality assessment of gari produced by using microwave energy

Authors
Oduro, I Clarke, B
Citation
I. Oduro et B. Clarke, The quality assessment of gari produced by using microwave energy, INT J FOOD, 34(4), 1999, pp. 365-370
Citations number
14
Categorie Soggetti
Food Science/Nutrition
Journal title
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
ISSN journal
09505423 → ACNP
Volume
34
Issue
4
Year of publication
1999
Pages
365 - 370
Database
ISI
SICI code
0950-5423(199908)34:4<365:TQAOGP>2.0.ZU;2-1
Abstract
A novel technique using microwave energy for roasting and drying or garific ation of fermented cassava mash is investigated. The quality of gari produc ed using this method compared favourably with the standards quoted in the l iterature and with those of commercial gari purchased from a London market, in terms of colour, swelling capacity, moisture, pH and total acidity.