| In this study, the effect of mechanized roasting on some properties and proximate composition of gari was investigated. Pulverized and sifted cassava mash was roasted by conductive rotary drying and traditional manual method. Products from the two methods were compared using the students’ t-test and the results showed that bulk density and coefficient of uniformity of mechanically roasted gari of 469.89 kg/m3 and 2.89, respectively, were not significantly different (p˃0.05) from those of manually roasted gari of 472.74 kg/m3 and 2.53, respectively. The swelling indices of the two products were 3.29 and 3.69, respectively, which were significantly different (p ˂ 0.05) and greater than the recommended swelling index of 3.0 required for high quality gari.... |
