@article{MAKHILLJFT20211918365,
    title = {Garification Process, Nutrient Composition and Quality Evaluation of Combined Formulas
of Gari made with Cassava (<i>Manihot esculenta</i>) and Sweet Potato (<i>Ipomoea batatas</i>) from
Cameroon},
    journal = {Journal of Food Technology},
    volume = {19},
    number = {1},
    pages = {1-6},
    year = {2021},
    issn = {1684-8462},
    doi = {jftech.2021.1.6},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2021.1.6},
    author = {G.,H.C.,Chelea,J.J.,A.D.,I. and},
    keywords = {Garification,gari,cassava,sweet potato,nutritional quality},
    abstract = {Garification is a process that consists of
processing cassava into a by-product called gari. The
process involves peeling of tubers, their washing, grating,
bagging, fermentation, pressing, defibering, sieving and
simultaneous cooking and drying. Gari is widely
consumed but one of the major limiting factors of its
consumption is the low nutrient content and huge
post-harvest losses to which it is subject every year. It will
be interesting to supplement cassava with sweet potato.
This has led to investigate the potential production of gari
from sweet potato tubers and to evaluate the nutritional
quality of different prototypes made both from cassava
and sweet potato. Gari was produced from mixes of
cassava and sweet potato tubers at different ratios (100:0,
25:75, 50:50, 75:25 and 0:100 cassava and potato tubers,
respectively). Nutritional, microbiological and functional
analyses carried out on the various mixtures showed that
the sweet potato tubers suited well to the garification
process. With a higher dry matter (89.06%), total sugar
(8.72%), dietary fiber (7.52%) and calcium (1.55%)
content, sweet potato-based gari showed a better
nutritional quality than the one obtained from cassava.
Gari made from an equal mixture of cassava and sweet
potato led to a product rich in protein and fat. Panellists
showed a preference for 75% cassava and 25% sweet
potato for its smell, taste and color. Replacing partially
cassava with sweet potato for the production of gari is an
alternative for the valorization of local products and fight
against malnutrition through the development of new
energy-rich food products.}
    }