COMPARATIVE STUDY OF GARRI STORAGE STABILITY IN THREE AGRICULTURAL ZONES OF ABIA STATE
Abstract
Garri is the most popular form of cassava products consumed by several millions
of people in the African continent especially in the West African sub region.
Garri is a granulated white or yellowish product with 10 -15% moisture content
that permits a long conservation in normal atmospheric conditions (Ogiehor,2002).
Unit operations involved in gari production include peeling of cassava root,
washing, and grating, followed by pressing / dewatering and fermentation,
pulverizing and frying (Oyewole A et.al,1995).
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