Implication of 7 per cent moisture content (NIS 81: 2004) for garion fresh cassava tubers

International Journal of Research and Innovation in Applied Science (IJRIAS) | Volume V, Issue XII, December 2020 | ISSN 2454–6186

Implication of 7 per cent moisture content (NIS 81: 2004) for garion fresh cassava tubers

Olusegun Adeoti, Aderoju Funmilayo Ogunnaike, Yetunde Mayowa Adeosun*
Department of Agricultural and Bio-Environmental Engineering
The Federal Polytechnic, Ado Ekiti, Ekiti State, Nigeria

Abstract:-This study used data from Nigeria to show that complying with the 7 per cent moisture content for gari (Nigerian Industrial Standards (NIS) 81: 2004) has an implication on fresh cassava tubers. The result showed that roasting cassava grits to 7 per cent moisture content (wet basis) could result into fresh tuber loss amounting to 1.2and 1.9 tonnes/hectare when batched same volume as gari produced at 12 per cent (CODEX STAN 151 -1995) and 16 per cent (retail markets) moisture contents, respectively. The study has important implications for improving standards for gari in Nigeria and other gari producing economies.

Keywords: Gari; NIS 81: 2004; CODEX STAN 151 -1995; Moisture content; Implication; Cassava tuber; Nigeria

1. Introduction

Moisture content (MC) is crucial to the quality, acceptability and storage stability of gari. Of all cassava products in Nigeria and other West African countries, gari is the most traded[1]. In Nigeria, about 75 per cent of harvested cassava tubers are processed into gari [2]. Gari, a granular food product, is obtained from cassava tubers after several processing steps involving: peeling, washing, grating, dewatering and fermenting, sieving, and roasting [3]. Because of its convenience and numerous uses, the Nigerian Industrial Standards (NIS) 81: 2004 has stipulated that the moisture content (MC) of gariproduced in Nigeria should not exceed 7.0 per cent m/m (wet basis) (wb). Compared with an international standard, the CODEX STAN 151 -1995 standard for gari has stipulated a maximum 12.0 per cent m/m (wb). Standards are set to regulate the quality and safety of produce/products in the markets and to protect the health of consumers.

In Nigeria, the MC of gari being sold in the markets varies. A review of the literature revealed that gari produced in Nigeria had moisture contents (wb) that varied between 9.6 and 17.7 per cent [4], or between 10.0 and 18.7 per cent [1], or between 15.1 and 22.3 per cent [5], or between 10.3 and 12.4 per cent [6], or ranged from 13 to 16 per cent [7]. As elsewhere, gari is still being produced by numerous smallholder processors and measured for sale by volume in Nigeria. However, it remains unclear what the implication of producing gari at 7.0 per cent m/m maximum (wb) will be on fresh cassava tubers. Although the Government of Nigeria is yet to enforce any of these standards, this study investigates the implication of complying with the 7.0 per cent m/m maximum moisture level on fresh cassava tubers. The result is useful to gari processors and state actors responsible for setting and enforcing standards for gari in Nigeria and elsewhere. To the best of authors’ understanding, this is the first reported study to examine the implication of complying with NIS 81: 2004 on fresh cassava tubers. In 2017, Nigeria is the largest cassava (Manihot esculenta Crantz) producer, accounting for 20.4and 60.9per cent of world and Africa production, respectively[8]. As a stable food, cassava is consumed around the world by an estimated population of 800 million people [9].

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