Role of dewatering and roasting parameters in the quality of handmade gari

• Published in: International journal of food science & technology Vol. 56; no. 3; pp. 1298 - 1310
• Main Authors: Dahdouh, Layal, Escobar, Andrés, Rondet, Eric, Ricci, Julien, Fliedel, Geneviève, Adinsi, Laurent, Dufour, Dominique, Cuq, Bernard, Delalonde, Michèle
• Format: Journal Article
• Language: English
• Published: England Wiley Subscription Services, Inc 01-03-2021; John Wiley and Sons Inc
• Subjects: Cassava; Dewatering; Food processing; gari; mash water content; Moisture content; Operators; Original; Process parameters; quality attributes; Roasting; roasting parameters; Starch; Statistical analysis; Water content; gari; roasting parameters; mash water content; quality attributes; Cassava
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.14745

Gari is a common cassava precooked dried semolina in sub‐Saharan Africa. Our study investigated the role of process parameters and mash water content on gari quality during traditional roasting stage. The statistical analysis for eight quality criteria revealed that gari quality is highly influenced by the process parameters adopted by the operators. To emphasise the twin impact of roasting parameters and mash water content, different mashes with varying water content were roasted leading to different adjustments of the roasting conditions according to the operators. When the variability of the water content becomes greater, a greater variability in the final quality of the obtained garis was observed between operators (lightness, swelling capacity, starch content, texture and colour). These results suggest that technological improvements to the gari process could be achieved by appropriate management of the roasting and dewatering parameters.
Role of process parameters in gari quality during handmade roasting of mashes with different water content.