ABSTRACT

This project work was designed to examine and analyze the factors affecting the processing production and storage of garri in Oredo Local Government Area of Edo State. Five research questions were formulated and questionnaires were administered to hundred respondents in Oredo to determine the result for the study. At the end of the study, it was discovered that colour, size, texture and taste of garri depends greatly on hygiene practices, temperature and sequence right or wrong adopted during production. Recommendations included that hygiene practice especially in the early stage of processing garri should be taken seriously in order to avoid the risk of crosscontamination must be properly controlled to avoid incomplete detoxification. Sieving must be carried out before consumption, and the temperature with which garri is been fried very important. Finally, garri produces must follow the right sequences to produce garri. 

CHAPTER ONE

INTRODUCTION

1.1 BACKGROUND OF THE STUDY

The industrial processing of cassava into garri. Cassava is a very versatile commodity with numerous uses and by product. Each component of these plant can be valuable to its cultivator. The leaves may be consumed as a vegetable, or cooked as a soup ingredient or dried and used it to fed livestock as a protein feed supplement. The stem is used for plant propagation and grafting. The roots are typically processed for human and industrial consumption.

In Nigeria, the consumption pattern varies according to ecological zones. Garri is a roasted granule, is the dominant product and is widely accepted in both rural and urban areas. It can be consumed without any additives or it can be consumed with a variety of additives such as sugar, groundnut, fish, meat and stew. The north east also use the cassava as fufu/akpu, garri abacha. Fufu is a fermented wet paste from cassava is also consumed throughout the country especially in the southern zones how every most processors complain that the wet paste are ready to eat forms of fufu, that are currently sold, have a short sheaf life. Estimates of industrial cassava use suggest that approximately 16 percent of cassava root production was utilized as industrial raw materials in 2001 in Nigeria. Ten percent was used as chips in animal feed, 5 percent was processed into a syrup concentrate for soft drink and less than one percent was processed into high quality cassava flour used in biscuits and confectionary, destrin pre-geled starch for adhesive, hydrolysate for pharmaceuticals and seasonings.

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