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Journal of Dairy Science Vol. 64 No. 3 416-421
© 1981 by American Dairy Science Association ®
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Acid Whey Powder Modification of Gari from Cassava

B. Onuma Okezie1 and Frank V. Kosikowski

Department of Food Science, Cornell University, Ithaca, NY 14853

ABSTRACT

A high protein food (11 to 12% protein) patterned on Nigerian gari was developed from ground cassava tuber, acid whey powder, and soy concentrate. The acid whey-soy gari's amino acid profile showed an improvement over that of the Food and Agriculture and World Health Organizations' reference pattern. Flavor and texture of modified acid whey gari were comparable to traditional gari. A 2 to 4 day fermentation of the ground cassava tuber resulted in a characteristics tangy flavor of the product and a loss of more than 50% in hydrocyanic acid content.

FOOTNOTES

1 Department of Food Science and Technology, Alabama A&M University, Normal 35762.






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Copyright © 1981 by the American Dairy Science Association ®.