Assessment of Quality of Garri Produced from a Conductive Rotary Dryer

Abstract

The quality of garri produced from a Conductive Rotary Dryer (CRD) was assessed with a view to optimizing the use of the CRD for the production of high quality garri. Cassava tubers were pre- processed into mash which was divided into two portions; one portion was roasted using a traditional fryer while the other was roasted using the CDR. The mash roasted using the CRD was subjected to varying parameters (batch quantity, drum temperature, vapour extraction rate, drum speed, number of flights and number of breakers) to produce seven garri samples using a Taguchi design. The quality of garri produced using the traditional fryer and CDR was determined by analysing samples for some physiochemical properties and proximate composition. Results showed that the quality of samples produced using the CDR agreed with standards given for garri in literature. In conclusion, this study showed that using the right operating parameters, the CDR could produce high quality garri that is acceptable not only in local markets but also at regional and international markets.

Keywords: mash, standards, properties, roasted, traditional fryer