1.1 Introduction
Garri is a granular, partially gelatinized and fermented food product obtained from cassava (Manihot esculenta), which is one of the most important staple crops in sub-Saharan Africa. It is produced by peeling, grating, fermenting, pressing, sieving and roasting cassava mash to obtain a dry, storable product widely consumed by households across socioeconomic classes (Adebayo & Sanusi, 2019). Garri serves as a major source of dietary carbohydrates and contributes significantly to food security in many West African communities due to its affordability, long shelf life and ease of preparation. According to Oluwamukomi and Adeyemi (2017), the method of processing cassava into garri plays a crucial role in determining the nutritional quality, safety and functional attributes of the final product.
This chapter will address the background information that motivated this study, the challenges that prompted it, its aim, and its objectives as a preface to subsequent sections of the study. Additional factors include the study's significance, scope, limitations, research questions and hypotheses, and the definition of technical terms.
1.2 Background of Study
Garri is one of the most widely consumed products derived from cassava (Manihot esculenta), a staple crop that plays a vital role in ensuring food security in many parts of sub-Saharan Africa. According to Adebayo and Sanusi (2019), garri serves as a major carbohydrate source for millions of households due to its affordability, long shelf life and convenience in preparation. Cassava processing into garri involves peeling, grating, fermenting, pressing and roasting, and each of these steps influences the nutritional and functional attributes of the final product. Oluwamukomi and Adeyemi (2017) asserted that the method of processing significantly affects moisture content, protein level, fibre, ash value and overall sensory quality.
In traditional settings, conventional garri is produced directly from grated fresh cassava tubers. Onyango and Aremu (2020) reported that fermentation during this process contributes to the breakdown of cyanogenic compounds and may enhance certain biochemical properties. However, an alternative processing pathway has become increasingly common in many communities, where cassava is first sliced into chips, sun-dried, stored and later milled into mash for fermentation and roasting. Eze and Okorie (2022) stated that this chip-based method offers advantages such as prolonged storage during periods of cassava glut, reduced post-harvest losses and increased convenience for processors. Despite these perceived benefits, the use of cassava chips introduces new variables that may influence both the proximate composition and functional properties of the resulting garri. Drying conditions, duration of storage, and milling texture all determine the quality of garri from chips.
Nwokoro and Eke (2021) affirmed that such variations can alter functional properties like swelling capacity, bulk density, water absorption ability and dispersibility factors that determine suitability for consumption and potential industrial applications. Similarly, Adeboye and Kareem (2020) contended that differences in processing methods often lead to significant variations in nutritional parameters including carbohydrate content, crude fibre, fats and protein, which are critical to both dietary value and consumer preference. According to Osei and Boateng (2021), the increasing commercialization of garri and its diverse processing methods make it essential to generate accurate scientific information that can guide producers, consumers, nutritionists and food researchers. This study is set against the backdrop of this research that the study tends to evaluate and compare the proximate composition and functional properties of conventional garri and garri produced from cassava chips.
1.3 Statement of Problems
Investigation revealed that garri remains one of the most widely consumed cassava products in many parts of Nigeria due to its affordability, versatility and long shelf life. However, there is growing concern about the quality, nutritional value and functional characteristics of garri produced through different traditional and modified processing techniques. Conventional garri is usually produced through grating and fermentation of fresh cassava tubers, a process that is known to influence its proximate composition, safety profile and consumer acceptability (Adebayo & Sanusi, 2019).
Furthermore, garri produced from cassava chips follows a different processing route in which the tubers are sliced, dried and later milled before fermentation and roasting (Oluwole et al., 2020). There is a lack of adequate scientific comparison of the proximate composition of conventional garri and garri from chips, especially regarding how the different steps in processing influence nutritional quality (Nwokoro & Eke, 2021).
There is also concern about the extent to which garri from chips meets acceptable food quality standards, especially since drying and storage of cassava chips expose them to contamination if not properly handled. While many households and small-scale processors adopt chip-based production due to convenience and reduced processing time, there is little empirical evidence to show how this method affects the overall proximate and functional properties relative to conventional garri (Eze & Okorie, 2022). It is against this backdrop that this study seeks to determine the nutritional and functional differences that arise due to variations in processing techniques.
1.4 Aim and Objectives of Study
The aim of the study is to comparatively analyze the proximate composition and functional properties of conventional garri and garri from cassava chips. In achieving this aim, the following specific objectives were laid out as follows:
- To determine and compare the proximate composition (moisture, protein, fat, fibre, ash, carbohydrate) of conventional garri and garri from chips.
- To assess and compare the functional properties (swelling capacity, water absorption, bulk density, dispersibility) of both garri types.
- To identify the impact of processing methods on the nutritional quality and functional characteristics of garri.
- To provide recommendations for producers and consumers based on the comparative findings.
1.5 Research Questions
The study came up with research questions so as to be able to ascertain the above stated objectives. The specific research questions for the study are stated below as follows:
- What are the proximate composition differences between conventional garri and garri from chips?
- How do the functional properties of conventional garri compare with those of garri from chips?
- To what extent does processing method affect the nutritional quality and functional properties of garri?
- What recommendations can be made to improve garri quality based on the comparative study?
1.6 Research Hypothesis
In order to pursue the objective of this study, the following generalized statements have been designed to guide and aids in obtaining the result for the experiment to be conducted. For this work, the null hypothesis will be represented with H0 while the alternative hypothesis will be represented with hypothesis H1.
- H0: There is no significant difference in the proximate composition and functional properties between conventional garri and garri produced from cassava chips.
- H1: There is a significant difference in the proximate composition and functional properties between conventional garri and garri produced from cassava chips.
1.7 Significance of Study
The outcome of this research will inform consumers about nutritional and functional differences, enabling healthier dietary choices. The study will also assist policymakers and regulatory agencies in setting standards for garri production, ensuring that products available in the market meet acceptable nutritional and safety criteria.
Furthermore, the research will enhance consumer awareness of the differences between conventional garri and garri from chips. It will also guide food processors in adopting methods that optimize nutritional quality and functional performance.
Lastly, the study will contribute to academic research and serve as a reference for future studies on cassava-based products. Additionally, the findings will assist policymakers and regulatory agencies in setting quality standards for garri production.
1.8 Scope of Study
The study focuses on the comparative analysis of conventional garri and garri from cassava chips produced in Ogun State, Nigeria. It will examine proximate composition and functional properties using laboratory analysis, providing a detailed evaluation of the impact of processing methods on nutritional and functional quality.
1.9 Limitations of the Study
A study of this nature is bound to experience certain problems as such the constraints imposed on the research include:
- Time Constraints: A study of this nature needs relatively long time during which information for accurate or at least near accurate inference could be drawn. The period of the study was short, time posed as constraints to the research.
- Financial Constraints: The research would have extended the survey to other area at the empirical level, but limitation as included cost of transportation to the source of material and the cost of time setting of the already completed work.
1.10 Definition of Terms
Garri: A granular, fermented cassava product obtained after peeling, grating, fermenting, pressing and roasting cassava tubers. Garri is a major source of carbohydrates in West African diets (Adebayo & Sanusi, 2019).
Proximate Composition: The analysis of basic nutritional components of food including moisture, protein, fat, crude fibre, ash and carbohydrate content (Onyango & Aremu, 2020).
Functional Properties: Characteristics of food that determine its behavior during processing and consumption, such as water absorption, swelling capacity, bulk density and dispersibility (Nwokoro & Eke, 2021).
Conventional Garri: Garri produced directly from freshly grated cassava tubers that undergo fermentation and roasting without prior drying into chips (Eze & Okorie, 2022).
Garri from Chips: Garri produced from cassava that is sliced, dried into chips, stored, milled, fermented and roasted (Oluwamukomi & Adeyemi, 2017).
Cassava Chips: Thinly sliced and sun-dried cassava tubers used for storage and later processing into garri (Ekanem & Umoh, 2016).
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