Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava (Manihot esculenta) Varieties
Table 2
Effect of the harvest period (12 and 15 months after planting) on the phenolic compounds (PC), the total carbohydrates, the free sugars, the fibre, and the lipids content of cassava gari. Gari are produced from local (EN and AD) and improved (TMS92/0326, TMS96/1414, and IRAD4115) cassava varieties root 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). Values are given on the dry weight basis.
Harvest periods and varieties
Characteristics
PC (Equivalent mg gallic acid/g)
Carbohydrates (%)
Sugars (%)
Fibres (%)
Lipids (%)
Gari
Root
Gari
Root
Gari
Root
12MAP (May)
TMS92/0326
8.63 ± 0.1
75.12 ± 0.5
86.14 ± 2.0
9.71 ± 0.1
25.45 ± 0.5
4.43 ± 0.1
3.70 ± 0.1
5.85 ± 0.1
TMS96/1414
9.31 ± 0.2
65.98 ± 0.8
74.54 ± 3.2
6.18 ± 0.0
20.77 ± 0.6
3.70 ± 0.0
3.05 ± 0.1
8.66 ± 0.2
IRAD4115
7.43 ± 0.3
71.68 ± 0.9
79.36 ± 2.4
4.57 ± 0.0
15.30 ± 0.4
3.05 ± 0.0
2.89 ± 0.11
6.66 ± 0.1
EN
8.01 ± 0.2
78.07 ± 0.8
90.15 ± 3.2
3.47 ± 0.0
15.68 ± 0.4
4.74 ± 0.0
3.24 ± 0.1
4.17 ± 0.3
AD
4.78 ± 0.1
62.62 ± 1.2
74.61 ± 2.1
5.66 ± 0.0
17.17 ± 0.3
4.07 ± 0.0
2.88 ± 0.1
6.45 ± 0.2
15MAP (August)
TMS92/0326
7.36 ± 0.1
58.73 ± 1.2
82.25 ± 2.1
5.04 ± 0.0
30.80 ± 0.4
5.58 ± 0.0
5.01 ± 0.1
3.93 ± 0.1
TMS96/1414
7.36 ± 0.1
52.62 ± 0.2
71.25 ± 2.0
3.21 ± 0.1
29.87 ± 0.4
4.44 ± 0.1
4.11 ± 0.1
5.22 ± 0.2
IRAD4115
7.46 ± 0.0
49.58 ± 0.9
75.24 ± 2.4
3.44 ± 0.0
19.47 ± 0.2
3.32 ± 0.1
3.01 ± 0.1
4.18 ± 0.2
EN
9.36 ± 0.1
68.47 ± 0.9
86.57 ± 2.3
4.56 ± 0.0
20.83 ± 0.7
5.10 ± 0.0
4.05 ± 0.1
2.66 ± 0.3
AD
8.74 ± 0.2
54.72 ± 1.3
72.34 ± 1.8
5.16 ± 0.0
19.71 ± 0.5
4.58 ± 0.1
4.04 ± 0.1
3.61 ± 0.2
Commercial cassava gari (CG)
6.01 ± 0.1
56.84 ± 0.7
ND
2.45 ± 0.0
ND
4.62 ± 0.0
ND
5.43 ± 0.0
Values are means ± standard deviation of triplicates (). Values in the same column with the different superscript are significantly different ().
