Gari, a traditional cassava semolina in West Africa: its stability and shelf life and the role of water

Zakhia, N.; Chuzel, Gérard; Griffon, D

Authors

Zakhia, N.

Chuzel, Gérard

Griffon, D

Date Issued

1996

Language

Type

Book Chapter

Accessibility

Open Access

Metadata

Show full item record

Citation

Zakhia, Nadine; Chuzel, Gérard; Griffon, Dany. 1996. Gari, a traditional cassava semolina in West Africa: Its stability and shelf life and the role of water. In: Dufour, Dominique; O`Brien, Gerard M.; Best, Rupert (eds.). Cassava flour and starch: Progress in research and development. Centro Internacional de Agricultura Tropical (CIAT). Montpellier, FR : Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Départment des Systèmes Agroalimentaires et Ruraux, Cali, CO. p. 176-183. (CIAT publication no. 271)

Permanent link to cite or share this item: https://hdl.handle.net/10568/54848

External link to download this item: https://books.google.com.co/books/p/pub-2347935248438357?id=Ns3JgEziPeIC&pg=PA176&dq=Cassava+flour+and+starch&hl=es&source=gbs_selected_pages&cad=1

Abstract/Description

Gari is a cassava semolina traditionally processed and widely consumed in West Africa. Its shelf-life is largely dependent on both its water content and storage temperature and relative humidity. This paper deals with gari`s adsorption properties in relation to water availability at 15, 25, and 30 degrees C. From the results, optimal packaging conditions can be estimated, thus providing an extended shelf-life for gari.