Gari, a Cassava (Manihot esculenta Crantz) Derived Product: Review on Its Quality and Their Determinants

Author:

Ngoualem Kégah Franklin1ORCID,Ndjouenkeu Robert2ORCID

Affiliation:

1. Department of Food Science and Technology, Faculty of Agriculture and Veterinary Medicine (FAVM), University of Buea, Buea, Cameroon

2. Department of Food Science and Nutrition, National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundéré, Ngaoundéré, Cameroon

Abstract

Gari or Tapioca or Rale, a roasted yellow or white granulated product found on market stalls of sub-Saharan African countries (SSA), is made from cassava through the successive steps of peeling, grating, fermentation and/or dewatering, and roasting, and is the most consumed cassava derived product. The strengthening of its value chain can contribute to food sovereignty as well as improve the lifestyle of many urban and rural dwellers of SSA. This strengthening of the Gari value chain requires the identification of its weaknesses and proposes research and development initiatives that will increase its contribution to food sovereignty. The present review aimed thus at achieving this goal through a review of up to now knowledge on (i) end-users preferences for cassava and Gari in SSA; (ii) the quality (nutritional and microbiological) of Gari found on market stalls; (iii) processing and raw material determinant of this quality; (iv) research and development trials which have been done to improve the nutritional quality of Gari. It also proposes some scientific challenges to overcome in SSA in order to have all the ingredients for success.

Publisher

Hindawi Limited

Subject

Safety, Risk, Reliability and Quality,Food Science

Reference96 articles.

1. Agricultural productivitydevelopments, determinants and impact;United Nations Conference on trade and development(Unctd);The Least Developed Country ReportTransforming Rural Economies,2015

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