Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava Varieties.

This study is aimed at evaluating the proximate composition and functional and sensory characteristics of gari obtained from five cassava varieties (, , , , and ). These cassavas were harvested during the dry season 12 months after planting (12MAP) and in the rainy season (15MAP). Results showed that the characteristics of gari varied significantly ( < 0.05) with the variety and the harvest period. Gari from cassava harvested at 12MAP had the highest total carbohydrates (78.07% dry weight), starch (61%), and proteins content, while gari from TMS variety (12MAP) had high amino acids (10.25 mg/g) and phenolic compounds (9.31 mg/g) content. The gari from had the highest value of ash content (20.62 mg/g) at 12MAP. The soluble sugar content was high in the gari from cassava harvested at 12MAP while free cyanide reduced significantly in gari from cassava harvested at 12MAP. The water absorption capacity, swelling power, and bulk density were significantly ( < 0.05) high in the gari from cassava variety at 12MAP. Compared to commercial gari (3.30), gari from local cassava had the best overall acceptability (4.35) followed by those obtained from and varieties, respectively.