Fermentation and dewatering of cassava mash are critical stages in processing of Garri in Sierra Leone and many other West African countries. This study examines the effect of grating band and dewatering pressure on the quality of Garri obtained from three improved cassava varietiesTR-0031, TR-01229 and TR-983, obtained from Njala Agricultural Research Centre, Sierra Leone Agricultural Research Institute (NARC, SLARI) using two locally made grating bands (4-inch nail size and 1.5-inch nail size). Five kilograms (5kg) of cassava mash was dewatered at pressures of 1422.33psi, 1066.748psi and 711.165psi. The resulting dewatered mash was roasted to obtain Garri. Samples of the Garri was used to conduct analysis for swelling index and particle size distribution. Data recorded was analyzed using Microsoft excel. Key findings: Water discharged by the different Pressing Pressure, pressure 1422.33psi discharged 1.42kg in four hours of pressing, pressure 1066.748psi discharge 1.20kg and pressure 711.165psi discharged 1.08kg. The swelling index for grating band 4” obtained a maximum of 57% and band 1.5” of 43% for variety TR-01229. On average grating band 4” swelled to a pick of 54.3% and band 1.5” obtained 45.7%. The statistical analysis conducted between varieties (TR-0983, TR-0031 and TR-1229) at 95% level of probability shows that no statistically significant difference of swelling index between varieties with p-value of 0.482185. For particle size distribution (PSD) maximum Garri retention was obtained by sieve 2 of 44% and minimum of 8% for sieve 5. A Pearson correlation shows a weak negative relationship (-0.709) between grating band and swelling index. The study leads to the conclusion that the nature of grating bands and magnitude of dewatering pressure are important factors in determining PSD and swelling power, which are key quality factors of Garri processing in Sierra Leone.
| Published in | World Journal of Food Science and Technology (Volume 9, Issue 1) |
| DOI | 10.11648/j.wjfst.20250901.11 |
| Page(s) | 1-9 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2025. Published by Science Publishing Group |
Cassava, Garri Processing, Dewatering, Swelling Index, Particle Size
| [1] | Araújo, Adriano Lucena de, and Rosinelson da Silva Pena. "Effect of particle size and temperature on the hygroscopic behaviour of cassava flour from dry group and storage time estimation." CyTA-Journal of Food 18, no. 1 (2020): 178-186. |
| [2] | Oladunmoye, Olufunmilola O., Ogugua C. Aworh, Bussie Maziya‐Dixon, Ochuko L. Erukainure, and Gloria N. Elemo. "Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends." Food science & nutrition 2, no. 2 (2014): 132-138. |
| [3] | Sengar, R. S. "Cassava processing and its food application: A review." (2022). |
| [4] | Sesay, Janatu Veronica, Aiah Lebbie, Richard Wadsworth, and Robert Tamba Michael Chakanda. "Ethnobotanical Knowledge of Local Cassava Varieties and Characteristics Desired by Farmers in Sierra Leone." American Journal of Plant Sciences 14, no. 7 (2023): 741-762. |
| [5] |
SLWACP: Sierra Leone West Africa Competitiveness Programme. (2020). The status of cassava production and markets in Sierra Leone. Available at
https://intracen.org/file/statusofcassavaproductionandmarketsinsierraleonefinal102020pdf-3 |
| [6] | Oyeyinka, S. A., A. A. Adesoye, J. O. Oladipo, O. A. Akintayo, O. J. Adediran, A. A. Badmos, M. A. Balogun, P. K. Ojo, A. A. Adeloye, and S. S. Diarra. "Physical, chemical and sesnory properties of flakes (Gari) prepared from refrigerated cassava roots." Agrosearch 20, no. 1 (2020): 118-132. |
| [7] | Falola, A., M. F. Salami, A. A. Bello, and T. A. Olaoye. "Effect of yam storage techniques usage on farm income in Kwara State, Nigeria." Agrosearch 17, no. 1 (2017): 54-65. |
| [8] | Adisa, Rashid S., Lateef L. Adefalu, Latifat K. Olatinwo, Kayode S. Balogun, and Opeyemi O. Ogunmadeko. "Determinants of post-harvest losses of yam among yam farmers in Ekiti State, Nigeria." Bulletin of the Institute of Tropical Agriculture, Kyushu University 38, no. 1 (2015): 073-078. |
| [9] | FAOSTAT, FAO2005. "Food and agriculture organization of the United Nations." Statistical database (2021). |
| [10] | Laya, Alphonse, Benoît Bargui Koubala, Habiba Kouninki, and Elias Nchiwan Nukenine. "Effect of harvest period on the proximate composition and functional and sensory properties of gari produced from local and improved cassava (Manihot esculenta) varieties." International Journal of Food Science 2018, no. 1 (2018): 6241035. |
| [11] | Ibegbulem, Chiedozie O., and Paul C. Chikezie. "Comparative proximate composition and cyanide content of peeled and unpeeled cassava roots processed into garri by traditional methods." Research Journal of Food and Nutrition 2, no. 2 (2018): 1-13. |
| [12] | Kolawole, O. P., L. A. S. Agbetoye, A. S. Ogunlowo, and T. M. Samuel. "Effect of speed and back pressure on the performance of screw press in dewatering of cassava mash." Greener Journal of Science, Engineering and Technological Research 2, no. 1 (2012): 017-023. |
| [13] | Uchechukwu-Agua, Amarachi D., Oluwafemi J. Caleb, and Umezuruike Linus Opara. "Postharvest handling and storage of fresh cassava root and products: a review." Food and Bioprocess Technology 8 (2015): 729-748. |
| [14] | Abass, Adebayo B., Nanam T. Dziedzoave, Bamidele E. Alenkhe, and Braima D. James. "Quality management manual for the production of gari." (2013). |
| [15] | Samuel, A. U., E. T. Akinlabi, I. P. Okokpujie, and O. S. I. Fayomi. "Sustainability of garri processing: a case study of Ogun state, Nigeria." In IOP Conference Series: Materials Science and Engineering, vol. 1107, no. 1, p. 012132. IOP Publishing, 2021. |
| [16] | Hahn, S. K., L. Reynolds, and G. N. Egbunike. "Cassava as livestock feed in Africa." In Proceedings of the IITA/ILCA/University of Ibadan Workshop on the Potential Utilization of Cassava as Livestock Feed in Africa, vol. 14, p. 18. 1988. |
| [17] | Olusegun, H. D., and T. K. Ajiboye. "The Design, construction and testing of a vertical squeeze cassava pulp dewatering machine." International Journal of Engineering and Applied Sciences 2, no. 1 (2010): 27-43. |
| [18] | ALVARES, V. de S. "Manual de classificação de farinha de mandioca." (2014). |
| [19] | Apea-Bah, Franklin Brian, Ibok Oduro, William Otto Ellis, and Osei Safo-Kantanka. "Principal components analysis and age at harvest effect on quality of gari from four elite cassava varieties in Ghana." African Journal of Biotechnology 8, no. 9 (2009). |
APA Style
Karteh, S., Allie, G., Sherman-Kamara, J., Nah, A. C. M., Ibrahim-Sayo, D. M. (2025). The Influence of Processing Parameters on the Physical Quality of Garri. World Journal of Food Science and Technology, 9(1), 1-9. https://doi.org/10.11648/j.wjfst.20250901.11
ACS Style
Karteh, S.; Allie, G.; Sherman-Kamara, J.; Nah, A. C. M.; Ibrahim-Sayo, D. M. The Influence of Processing Parameters on the Physical Quality of Garri. World J. Food Sci. Technol. 2025, 9(1), 1-9. doi: 10.11648/j.wjfst.20250901.11
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.wjfst.20250901.11,
author = {Sallu Karteh and Georgiana Allie and Joseph Sherman-Kamara and Amis Cecelia Merchant Nah and Dominic Musa Ibrahim-Sayo},
title = {The Influence of Processing Parameters on the Physical Quality of Garri
},
journal = {World Journal of Food Science and Technology},
volume = {9},
number = {1},
pages = {1-9},
doi = {10.11648/j.wjfst.20250901.11},
url = {https://doi.org/10.11648/j.wjfst.20250901.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20250901.11},
abstract = {Fermentation and dewatering of cassava mash are critical stages in processing of Garri in Sierra Leone and many other West African countries. This study examines the effect of grating band and dewatering pressure on the quality of Garri obtained from three improved cassava varietiesTR-0031, TR-01229 and TR-983, obtained from Njala Agricultural Research Centre, Sierra Leone Agricultural Research Institute (NARC, SLARI) using two locally made grating bands (4-inch nail size and 1.5-inch nail size). Five kilograms (5kg) of cassava mash was dewatered at pressures of 1422.33psi, 1066.748psi and 711.165psi. The resulting dewatered mash was roasted to obtain Garri. Samples of the Garri was used to conduct analysis for swelling index and particle size distribution. Data recorded was analyzed using Microsoft excel. Key findings: Water discharged by the different Pressing Pressure, pressure 1422.33psi discharged 1.42kg in four hours of pressing, pressure 1066.748psi discharge 1.20kg and pressure 711.165psi discharged 1.08kg. The swelling index for grating band 4” obtained a maximum of 57% and band 1.5” of 43% for variety TR-01229. On average grating band 4” swelled to a pick of 54.3% and band 1.5” obtained 45.7%. The statistical analysis conducted between varieties (TR-0983, TR-0031 and TR-1229) at 95% level of probability shows that no statistically significant difference of swelling index between varieties with p-value of 0.482185. For particle size distribution (PSD) maximum Garri retention was obtained by sieve 2 of 44% and minimum of 8% for sieve 5. A Pearson correlation shows a weak negative relationship (-0.709) between grating band and swelling index. The study leads to the conclusion that the nature of grating bands and magnitude of dewatering pressure are important factors in determining PSD and swelling power, which are key quality factors of Garri processing in Sierra Leone.
},
year = {2025}
}
TY - JOUR T1 - The Influence of Processing Parameters on the Physical Quality of Garri AU - Sallu Karteh AU - Georgiana Allie AU - Joseph Sherman-Kamara AU - Amis Cecelia Merchant Nah AU - Dominic Musa Ibrahim-Sayo Y1 - 2025/01/24 PY - 2025 N1 - https://doi.org/10.11648/j.wjfst.20250901.11 DO - 10.11648/j.wjfst.20250901.11 T2 - World Journal of Food Science and Technology JF - World Journal of Food Science and Technology JO - World Journal of Food Science and Technology SP - 1 EP - 9 PB - Science Publishing Group SN - 2637-6024 UR - https://doi.org/10.11648/j.wjfst.20250901.11 AB - Fermentation and dewatering of cassava mash are critical stages in processing of Garri in Sierra Leone and many other West African countries. This study examines the effect of grating band and dewatering pressure on the quality of Garri obtained from three improved cassava varietiesTR-0031, TR-01229 and TR-983, obtained from Njala Agricultural Research Centre, Sierra Leone Agricultural Research Institute (NARC, SLARI) using two locally made grating bands (4-inch nail size and 1.5-inch nail size). Five kilograms (5kg) of cassava mash was dewatered at pressures of 1422.33psi, 1066.748psi and 711.165psi. The resulting dewatered mash was roasted to obtain Garri. Samples of the Garri was used to conduct analysis for swelling index and particle size distribution. Data recorded was analyzed using Microsoft excel. Key findings: Water discharged by the different Pressing Pressure, pressure 1422.33psi discharged 1.42kg in four hours of pressing, pressure 1066.748psi discharge 1.20kg and pressure 711.165psi discharged 1.08kg. The swelling index for grating band 4” obtained a maximum of 57% and band 1.5” of 43% for variety TR-01229. On average grating band 4” swelled to a pick of 54.3% and band 1.5” obtained 45.7%. The statistical analysis conducted between varieties (TR-0983, TR-0031 and TR-1229) at 95% level of probability shows that no statistically significant difference of swelling index between varieties with p-value of 0.482185. For particle size distribution (PSD) maximum Garri retention was obtained by sieve 2 of 44% and minimum of 8% for sieve 5. A Pearson correlation shows a weak negative relationship (-0.709) between grating band and swelling index. The study leads to the conclusion that the nature of grating bands and magnitude of dewatering pressure are important factors in determining PSD and swelling power, which are key quality factors of Garri processing in Sierra Leone. VL - 9 IS - 1 ER -
Department of Agricultural Engineering, School of Technology, Njala University, Freetown, Sierra Leone
Department of Agricultural Engineering, School of Technology, Njala University, Freetown, Sierra Leone
Department of Agricultural Engineering, School of Technology, Njala University, Freetown, Sierra Leone
Department of Agricultural Engineering, School of Technology, Njala University, Freetown, Sierra Leone
Information