• B. A. Adejumo Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.
  • A. O. Raji University Of Ibadan, Nigeria
Keywords: gari, proximate composition, physical properties, contamination, packaging


Work on the quality attributes of gari sold in southwestern Nigeria is reported .This was with a view to determine the extent to which the product has conformed to FAO standards. Ten samples of gari were randomly collected from five markets within the study area. The proximate composition and physical properties of the sample were determined using standard methods and data were analysed statistically. Results showed the crude fibre content ranged between 1.00-1.90%, moisture content 8.5-14.5%,ash content 0.24-1.97%,carbohydrate content 80.91%-87.4%,swelling capacity(29.70-57.40),water absorption capacity 3.85-6.10g/g, bulk density 2.39-2.79g/cm3  and ph 5.50-6.60. The statistical analysis of the physicochemical properties of the samples showed variations at  p≤0.05 level of significance in the properties of the samples within the same market . The crude fiber and moisture content of sample 1 and 4 respectively were not significantly different (p≤0.05) from the recommended FAO standard at 95% confident level. The nutritional compositions of gari though highly variable fall for all the quality assessed were lower than the recommended FAO standard except for the moisture content of samples 2 and 6 which were significantly higher at 95% confidence level . In conclusion, there is the need ,for enlightenment of all stakeholders to ensure the attainment and maintenance of the minimum quality standards for gari sold in the markets as recommended by FAO.

Author Biographies

B. A. Adejumo, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.

Department of Agricultural Engineering

A. O. Raji, University Of Ibadan, Nigeria

Department of Agricultural and Environmental Engineering

How to Cite
Adejumo, B., & Raji, A. (2009). THE QUALITY ATTRIBUTES OF GARI SOLD IN SOUTHWESTERN NIGERIA. LAUTECH Journal of Engineering and Technology, 5(1), 18-21. Retrieved from