The Factors Affecting The Processing Production And Storage Of Garri

The Factors Affecting The Processing Production And Storage Of Garri

Abstract

This design work was designed to examine and dissect the factors affecting the processing product and storehouse of garri in Oredo Local Government Area of Edo State. Five exploration questions were formulated and questionnaires were administered to hundred repliers in Oredo to determine the result for the study. At the end of the study, it was discovered that colour, size, texture and taste of garri depends greatly on hygiene practices, temperature and sequence right or wrong espoused during product. Recommendations included that hygiene practice especially in the early stage of processing garri should be taken seriously in order to avoid the threat of cross impurity must be duly controlled to avoid deficient detoxification. Sieving must be carried out before consumption, and the temperature with which garri is been fried veritably important. Eventually, garri produces must follow the right sequences to produce garri.

Chapter One

Preface

Background Of The Study

The artificial processing of cassava into garri. Cassava is a veritably protean commodity with multitudinous uses and by product. Each element of these factory can be precious to its planter. The leaves may be consumed as a vegetable, or cooked as a haze component or dried and used it to fed beast as a protein feed supplement. The stem is used for factory propagation and grafting. The roots are generally reused for mortal and artificial consumption.

In Nigeria, the consumption pattern varies according to ecological zones. Garri is a roasted scrap, is the dominant product and is extensively accepted in both pastoral and civic areas. It can be consumed without any complements or it can be consumed with a variety of complements similar as sugar, groundnut, fish, meat and stew. The north east also use the cassava as fufu/ akpu, garri abacha. Fufu is a fermented wet paste from cassava is also consumed throughout the country especially in the southern zones how every utmost processors complain that the wet paste are ready to eat forms of fufu, that are presently vended, have a short sheaf life. Estimates of artificial cassava use suggest that roughly 16 percent of cassava root product was employed as artificial raw accoutrements in 2001 in Nigeria. Ten percent was used as chips in beast feed, 5 percent was reused into a saccharinity concentrate for soft drink and lower than one percent was reused into high quality cassava flour used in biscuits and confectionery, destrinpre-geled bounce for glue, hydrolysate for medicinals and seasonings.

Garri is cassava tuber should be free from microbial impurity garri should be reused within two days of crop to help deterioration or loss of quality in garri. Garri is a delicate-white grainy flour with a slightly fermented flavour and a slightly sour taste made from fermented jellied fresh cassava tubers. Fresh cassava tuber is most, low acid food that’s susceptible to bacteria and fungi growth. Aseptic practices especially in the early stage of processing should thus insure minimum impurity, all waste material from the process should be removed from the point as they’re produced to avoid impurity of the final product with peel beach.

turmoil must be duly controlled as to short period will affect in deficient detoxification. turmoil consists of two distinct styles Aerobic and Anerobic turmoil for aerobic turmoil, the hulled and sliced cassava roots are first face dried for 1- 2 hours and also heaped together, covered with straw or leaves and left to raise in air for 3- 4 days until the pieces becomes moldy. The fermented moldy pieces are sun- dried. After the earth has been scrapped off. Theprocessed and dried pieces( called “ Mokopa ” in ugandal are also mulled into flour, which is prepared into a “ fufu ” called “ Kowan ” in Uganda. The growth of earth on the root pieces, increases the protein content of the final products three to eight times.( Amey, 1987, Sauti et al, 1987). This turmoil system is also veritably popular in other corridor of East Africa as Tanzania, Rwanda and Zaire.

A long period of too will affect in given the product a strong sour tests. Bothover-fermentation and under- turmoil also affect the texture of the final garri if too important liquid is press from the grinded cassava the gelatinization of bounce, duringsub-sequent riding is affected and the product is white. It the sufficient liquid isn’t removed still the turmoil of grains during riding is affected and the dough is more likely to form into lumps. The idea of humidity content is about 47- 50 and this is assessed visually by experience to the bounce, sieving is important because it enable one to gain a advanced quality product free of stringy defiled. The grains must be roasted to below 80oc/ 175oc to achieved partial gelatinization of the bounce. If lower temperature are used the product simply dries and produces a dry white greasepaint. Too high temperature will beget charring of the product and make it stock to the riding visage.

Statement Of The Problem

Garri moment is a staple food in Nigeria and beyond for us to ascertain proper hygiene quality of the product there’s the need to concentrate on the processes involved. still, due to high demand of garri by consumers the directors of garri no longer see the need to do the right thing to produce high quality of garri what they after this day is the plutocrat they will make from the trade of the product. therefore the problem of the study thus is to find out whether proper hygiene practices are carried out following during the processing of garri to avoid the threat of impurity. The study will be concerned with the turmoil process of garri. Whether the texture of garri is as a result of the turmoil process or whether the grated cassava is over or under fermented. The study is also concerned to ascertain the cause of lumps in garri whether it’s due to failure or not. More so, it’ll concentrate on the rational behind the charring of the product and why it sticks to the riding visage during frying.

therefore, the final product reduced to about 18. This is a problem is marketable product. To produce garri at a fast rate and eliminates the problem of the traditional system.

Purpose Of The Study

This study is set to find out or to insure that the final product is cooked and dehydrated. This study is thus to find out the changes that caused disunion between the cassava crush and the conveyor. therefore this study is concerned with, the proper hygiene practices can affect the product of a high quality of garr free from stringy, pollutants and with analogous sized grains. Eventually this study will compare the garri product under lower temperature, to determine the extent to which temperature can affect the product of final garri, and under what temperature the product can be stored and the maximum drying time, rate of feed temperature control. therefore this study is to come up with a sound nonstop process of garri frying machine, grounded on the avoidance of caking of the cassava crush.

Exploration Questions

In this study will sought from the following exploration questions;

1) Do proper aseptic practices increase the quality of good garri?

2) Does garri produced under turmoil trains better quality product?

3) Does sieving of garri bring better quality in the texture of garri?

4) Is it better to produce garri under a high temperature?

5) Under what temperature can garri be stored?

6) Is turmoil of garri important in the product of garri?

Significance Of The Study

The significance of the study will be inviting and have far reaching goods on all originally it’ll enable the directors of garri to know the significance of hygiene in the processing product and storehouse of garri. Aseptic practices especially in the early stage of processing should insure maximum impurity. It’ll help the directors to know how it control the turmoil process involved in garri product. It’ll also help to determine the temperature which a good texture dry white patron a lovely grain garri can be produced. nonetheless it’ll help the directors to know the ideal humidity content needed in garri, piecemeal from the inviting benefits the directors of gari will decide the study will help consumers of garri to know the process involved in the product of garri and this will help them to appreciate the product better than ahead.

Compass Of The Study

The experimenter named some original garri patron in townlets in Oredo Local Government Area of Edo State. nonetheless the exploration is demarcated to the product of garri only. And not all product of cassava can be reused into garri.

Description Of Terms

Cassava The root of cassava are rich in carbohydrate, substantially bounce, according to some exploration that was carried out cassava is the third most important source of calories, in terms of consumption either by eaten, grated cassava food products are the most important masses of pastoral and civic homes in southern Nigeria. Current estimates who that the salutary calories original of per capital consumption of garri( heated grains), chips inflow fermented pastes. Cassava has come a veritably popular crop and is fast replacing yam and other traditional masses of the area, gaining ground decreasingly as an insurance crop against hunger, cassava is also a major cash crop.

turmoil Of experience the crush is placed in a pervious bag and allowed to raise for one or two days, while weights are placed on the bag and chemical change, because of the action of bacterial. It also reduced the glycosides in anaerobic turmoil, grated cassava for processing into “ garri ” is placed in sacks and pressed with monuments or a jack turmoil is the heat of garri processing because it’s where the toxic acid( HCN) is detoxified and removed to make the garri comestible.

Garri Is a delicate-white grainy flour with a slightly fermented flavour and a slightly sour tastes made from fermented jellied fresh cassava tuber. Garri is extensively known in Nigeria and other West African countries.

grains It’s a small hard pieces of garri after been sifted.

Hygiene It’s the practice of keeping the area where garri is been produced should be clean in order to help it from bacterial or fungi conditions.

Sieve Is a tool conforming of a line or plastic mach held in a frame, used for straining solids from liquids, for separating coarser from finer patches, or for reducing soft solids to a pulp. It’s also a safer, a device use for separating wanted rudiments from unwanted material ort for characterizing the patches.