Reducing The Hygroscopic Properties Of Fried Garri Using Red Palm Oil:- Ekpereonu Onyinyechi G

ABSTRACT

 Reducing the hygroscopic piopeilies of fried garri using red palm oil of three concentrations of palm oil (100ml, 50ml, jOml) was carried at Food Trait Profiling Laboratory ofthe Biotechnology Department of the National Root Crops Research Institute, Umudike and essential for predicting their suitable absorption potentials was investigated at three different temperature (45°C, 65°C, 85°C). Increase in moisture content of the garri was measured at one — hour interval until there was no change in weight. Increase in the weight of the garri samples, colour changes, relative humidity were also measured and calculated. Rate of absorption of garri differs significantly (p<0.05) with temperature while the concentrations had no significant effect. Water absorption rate of garri samples are 0.4104 - 0.968, 0.9052 - 5.88, 2.94 - 4.67, 1.03 - 1.32 for control, concentration 1,2 and 3 respectively increases as temperature increase from 45°C, 65°C - 85°C respectively. The colour and relative humidity ofthe garri product showed no significant different among the different concentrations at different temperature. Based on the observations, we recommend that further studies be done on the'effect of palm oil addition in the shelf stability of Garri