Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava<i> (Manihot esculenta)</i> Varieties

<div>Effect of the harvest period (12 and 15 months after planting) on gari yield (g/100 g of wet mash). Garis are produced from local (<i>EN </i>and<i> AD</i>) and improved (<i>TMS92/0326, TMS96/1414, </i>and<i> IRAD4115</i>) cassava varieties harvested in dry season at 12 months and in rainy season at 15 months after planting (12MAP and 15MAP).</div>

International Journal of Food Science

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Figure 1

Figure 1: Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava<i> (Manihot esculenta)</i> Varieties 

Figure 1 | Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava (Manihot esculenta) Varieties 