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
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EKPEREONU, G (2025). Reducing The Hygroscopic Properties Of Fried Garri Using Red Palm Oil:- Ekpereonu Onyinyechi G. Repository.mouau.edu.ng: Retrieved Mar 28, 2025, from https://repository.mouau.edu.ng/work/view/reducing-the-hygroscopic-properties-of-fried-garri-using-red-palm-oil-ekpereonu-onyinyechi-g-7-2
GIFT, EKPEREONU. "Reducing The Hygroscopic Properties Of Fried Garri Using Red Palm Oil:- Ekpereonu Onyinyechi G" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 24 Mar. 2025, https://repository.mouau.edu.ng/work/view/reducing-the-hygroscopic-properties-of-fried-garri-using-red-palm-oil-ekpereonu-onyinyechi-g-7-2. Accessed 28 Mar. 2025.
GIFT, EKPEREONU. "Reducing The Hygroscopic Properties Of Fried Garri Using Red Palm Oil:- Ekpereonu Onyinyechi G". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 24 Mar. 2025. Web. 28 Mar. 2025. < https://repository.mouau.edu.ng/work/view/reducing-the-hygroscopic-properties-of-fried-garri-using-red-palm-oil-ekpereonu-onyinyechi-g-7-2 >.
GIFT, EKPEREONU. "Reducing The Hygroscopic Properties Of Fried Garri Using Red Palm Oil:- Ekpereonu Onyinyechi G" Repository.mouau.edu.ng (2025). Accessed 28 Mar. 2025. https://repository.mouau.edu.ng/work/view/reducing-the-hygroscopic-properties-of-fried-garri-using-red-palm-oil-ekpereonu-onyinyechi-g-7-2