COMPARATIVE EVALUATION OF GARRI AND GARRI-LIKE PRODUCT PRODUCED FROM CASSAVA, SWEET POTATO AND COCOYAM

Abstract This study present a comparative evaluation of the functional properties, sieve analysis, and sensory evolution of garri and garri like produced from cassava, cocoyam and sweet potatoes. The functional properties showed that cocoyam Garri (XAT) exhibited a balanced profile with the highest texture value 15.650 and sweet potatoes (SPQ) with the lowest texture value of 9.60 , highest oil absorption capacity sweet potatoes having 27.350 and cocoyam (XAP)having the lowest oil absorption capacity of 23.450 SPQ having the highest water absorption capacity of 46.800 and (XAT) having the lowest absorption capacity of 22.650 (WSP) has the highest gelatinization capacity of 21.650, SPQ having the lowest gelatinization of 14.850. The sieve analysis SPQ has the highest Prenominal particle size of 24.00 and WSP has the lowest predominant particle size of 9.00 using the sieve size 3.150mm X AT with the highest particle size 25.00 and WSP with lowest particle size 23.00 using the sieve 1.600 WPS has the highest particle size 17.00 and SPQ having the lowest particle of size of 11.00 using the sieve size of 1.250 WSP has the highest particles size of 51.00 and SPQ with lowest particles size at the final stage. The sensory showed that WSP has the highest accepted score of 60±0.11c for aroma, cocoyam having the lowest of 26.6± 0.01b X AT has the highest test of 73.3±0.01b SPQ has the lowest test of 33.3±0.8a X AT has the lowest texture value of 53.3±0.7b SPQ has the lowest texture value of 30 WSP has the highest general acceptability of 73.3±0.06c and X AP has the lowest general acceptability of 40± 0.5b