EFFECT OF PROCESSING METHODS ON CONSUMERS’ ACCEPTABILITY OF VITAMIN A BIOFORTIFIED CASSAVA GRANULATED FOOD PRODUCT (GARI)
Keywords:Processing methods, Vitamin A biofortified cassava, fortification, “gari”
The study aimed at establishing a standard method of processing Vitamin A biofortified cassava into gari, using four processing techniques. In the first method, the gari production from harvesting to roasting was completed within 24 hours, the second and the third was by allowing the harvested cassava tubers to stay for 24 and 48 hours respectively before the commencement of peeling and other activities while the last was by fermenting the cassava mash (grated on the first day) for 4 days before roasting on the fifth day. Five replicates were used per technique and a- 10-member taste panel was selected per replicate to assess the effect of processing methods on taste, colour, appearance, texture, binding ability, drinkability, sourness, swelling ability and overall acceptability of the gari produced using a 4-point scale. Result revealed that product 1 has the highest binding ability but the least drinkability and sourness while product 4 has the highest drinkability and sourness but the least binding ability. Although all the products from the four methods were acceptable but the gari produced with method 3 had the highest overall acceptability while the one produced using method 2 has the least. Based on the findings, the study concluded that method 3 should be popularized for adoption among the gari processors. It also recommended that home economics extension should play major roles in the dissemination of the most acceptable processing method and also provide adequate consumer education on the nutritional, health and economic benefits of vitamin A biofortified gari over the common white alternative.