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The Factors Affecting The Processing Production And Storage Of Garri
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1.5 SIGNIFICANCE OF THE STUDY
The
importance of the study will be overwhelming and have far reaching
effects on all firstly it will enable the producers of garri to know the
significance of hygiene in the processing production and storage of
garri. Hygienic practices especially in the early stage of processing
should ensure maximum contamination. It will help the producers to know
how it control the fermentation process involved in garri production. It
will also help to determine the temperature which a good texture dry
white producer a lovely grain garri can be produced. Nevertheless it
will help the producers to know the ideal moisture content required `in
garri, apart from the overwhelming benefits the producers of gari will
derive the study will help consumers of garri to know the process
involved in the production of garri and this will help them to
appreciate the product better than before.
1.6 SCOPE OF THE STUDY
The
researcher selected some local garri producer in villages in Oredo
Local Government Area of Edo State. Nevertheless the research is
delimited to the production of garri only. And not all product of
cassava can be processed into garri.
1.8 DEFINITION OF TERMS
Cassava:
The root of cassava are rich in carbohydrate, mainly starch, according
to some research 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 staples of rural and
urban households in southern Nigeria. Current estimates who that the
dietary calories equivalent of per capital consumption of garri (toasted
granules), chips/flow fermented pastes. Cassava has become a very
popular crop and is fast replacing yam and other traditional staples of
the area, gaining ground increasingly as an insurance crop against
hunger, cassava is also a major cash crop.
Fermentation: Of
experience the mash is placed in a porous bag and allowed to ferment 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 fermentation, grated cassava for processing into
“garri†is placed in sacks and pressed with stones or a jack
fermentation is the heat of garri processing because it is where the
poisonous acid (HCN) is detoxified and removed to make the garri edible.
Garri:
Is a creamy-white granular flour with a slightly fermented flavour and a
slightly sour tastes made from fermented gelatinized fresh cassava
tuber. Garri is widely known in Nigeria and other West African
countries.
Granules: It is a small hard pieces of garri after been sifted.
Hygiene:
It is the practice of keeping the area where garri is been produced
should be clean in order to prevent it from bacterial or fungi diseases.
Sieve:
Is a tool consisting of a wire or plastic mach held in a frame, used
for straining solids from liquids, for separating coarser from finer
particles, or for reducing soft solids to a pulp. It is also a safer, a
device use for separating wanted elements from unwanted material ort for
characterizing the particles.
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ABSRACT - [ Total Page(s): 1 ]This project work was designed to examine and analyze the factors affecting the processing production and storage of garri in Oredo Local Government Area of Edo State. Five research questions were formulated and questionnaires were administered to hundred respondents 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 adopted during pr ... Continue reading---
