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 the swelling kinetic of cassava gari. 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). These garis were compared to the commercial cassava gari (CG).</div>

International Journal of Food Science

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Figure 4

Figure 4: 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 4 | Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava (Manihot esculenta) Varieties 