Effect Of Fermentation Days And Palm Oil Addition On The Cyanide Content Of Garri

EJIKE | 69 pages (15639 words) | Projects
Food Science and Technology | Co Authors: HAPPINESS IHUOMA.

ABSTRACT

Garri is described as a granulated and dehydrated cassava product (Jekayinfa and Olajide, 2007). It is a staple food derived from cassava tubers through processing method that include fermenting (soaking the tubers in water), grinding and frying (www.connect Nigeria.com, 2013). It can also be explained to be a dry granule made from roots of cassava through a series of processing step, (sanni, 1994). Amongst the various fermented cassava products, garri is the most commonly consumed in Nigeria and accounts for 70% of the entire cassava production in Nigeria (IITA, 1990). Several millions of people in the African continent consume garri and it forms a significant part of the people's diet especially in the West African sub region (Edem et al, 2001). Garri is a convenience food with a short preparation time. Its cheapness, ease of storage and preparation for consumption has combined to make extremely popular among urban dwellers in Nigeria and other parts of the world. Being a versatile product, it can be prepared in a variety of ways.

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APA

EJIKE, E (2022). Effect Of Fermentation Days And Palm Oil Addition On The Cyanide Content Of Garri. Repository.mouau.edu.ng: Retrieved Feb 07, 2023, from https://repository.mouau.edu.ng/work/view/effect-of-fermentation-days-and-palm-oil-addition-on-the-cyanide-content-of-garri-7-2

MLA 8th

EJIKE, EJIKE. "Effect Of Fermentation Days And Palm Oil Addition On The Cyanide Content Of Garri" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 22 Nov. 2022, https://repository.mouau.edu.ng/work/view/effect-of-fermentation-days-and-palm-oil-addition-on-the-cyanide-content-of-garri-7-2. Accessed 07 Feb. 2023.

MLA7

EJIKE, EJIKE. "Effect Of Fermentation Days And Palm Oil Addition On The Cyanide Content Of Garri". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 22 Nov. 2022. Web. 07 Feb. 2023. < https://repository.mouau.edu.ng/work/view/effect-of-fermentation-days-and-palm-oil-addition-on-the-cyanide-content-of-garri-7-2 >.

Chicago

EJIKE, EJIKE. "Effect Of Fermentation Days And Palm Oil Addition On The Cyanide Content Of Garri" Repository.mouau.edu.ng (2022). Accessed 07 Feb. 2023. https://repository.mouau.edu.ng/work/view/effect-of-fermentation-days-and-palm-oil-addition-on-the-cyanide-content-of-garri-7-2

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