EFFECT OF PACKAGING MATERIALS ON THE FUNCTIONAL PROPERITIES OF WHITE GARRI

ABSTRACT This research work is on the effect of packaging materials on the functional properties of white garri. in the research work ,three packaging materials were used, namely rice bag, baco bag and plastic bowl. The functional properties that were tested for in this research work were bulk density wettability, gelation capacity, pH, gelatinization temperature, oil absorption capacity, and water absorption capacity. The result of the experiment gave the following bulk density, the value varies from [0.53/ml] for plastic bowl,[0.56/ml] rice bag and[0.61/ml] baco bag, for the wettability it was found out that the garri will dissolve at a time of 11.48sec.for baco bag,15.48sec,plastic bag,and19.67sec for rice bag. The gelation capacity for the garri stored in all  the three packaging materials was gotten to be 0.1 the ph test for the garri stored with the three packaging materials gave 2.80,3.2,7.8 for rice bag, baco bag, and plastic bowl respectively. Also for water absorption capacity test, the garri packaged with rice bag gave [0.5], baco bag[0.2] and plastic bowl[1.5g]. Finally for the oil absorption capacity test, the garri packaged with rice bag gave[0.457],baco bag[0.730],and plastic bowl[1.370]. Generally the study has shown that rice bag and baco bag are not moisture proof or air tight, while the plastic bowl will make the garri vulnerable to fungi growth and deterioration cause of lack of aeration in the plastic bowl.





TABLE OF CONTENTS

Title pagei Certificationii Dedicationiii Acknowledgementiv Abstractv Table of contentsvi CHAPTER ONE 1.1Introduction1-4 CHAPTER TWO 2.1Cassava (Origin/History)5 2.2Variation of cassava6 2.3Nutritional composition of cassava7 2.4Utilization of cassava7-8 2.5Nutritional comparism of cassava8-10 2.6Uses of cassava10-13 2.7Dynamics of phytate-zinc balance of fungi   fermented cassava product14-15
2.8Evaluation of the quantity and quality of garri produced form three cultivars of cassava.15-20   iTable 1 ii.Table 2 iii.Table 3 iv.Table 4 2.9Functional and sensory properties of iron fortified West African cassava fermented  meals, “Gari” and “fufu”21-22 2.9Assessment of Microbial Air Contamination of post processed Garri on Sale in Market    22-25
CHAPTER THREE 3.1     Materials and methods26-28 3.2     Flow chart for the processing of garri29 3.2.1     Peeling 30 3.2.2    Washing 30 3.2.3    Grating31 3.2.4    Fermenting 31-33 3.2.5    Dewatering the fermented cassava33-34 3.2.6    Sieving34 3.2.7    Frying and drying35 3.2.8    Operations in the production of garri and losses incurred at each operation from an initial 100kg36 3.2.9   Packaging 37-38 3.2.0Functional Properties38 3.2.2.1Wettability 39 3.2.2.2Gelatinization temperature 39 3.2.2.3Bulk density 39 3.2.2.4Oil Absorption capacity39-40 3.2.2.5Water Absorption capacity40 3.2.2.5Gelation capacity40 3.2.2.7PH measurement41
CHAPTER FOUR 4.1     Results and Discussion42 4.2     The three different results on      functional properties of garri43 4.3     Discussion43-46
CHAPTER FIVE 5.1Conclusion and Recommendation47 5.2Conclusion47 5.3Recommendation48 References  49-51