Sensory Characteristics of Gari Produced from Cassava Stored in Moist Sawdust

Freshly harvested cassava was stored in moist sawdust for twelve weeks and processed into gari every two weeks throughout the period of storage. Sensory evaluation in terms of sensory attributes and acceptability were evaluated using 30 semi-trained panelist. The consumable form of gari (dried gari, soaked gari and Eba paste) were evaluated. For the sensory attribute test, score difference test was used with each attribute on a scale of five. The consumer acceptance was evaluated using a nine-point hedonic scale. The result of the analysis shows that, there were significant difference (P < 0.05) in taste of dried gari, and mouldability of eba while for the hedonic test there were significant difference (P < 0.05) in colour and granularity in dried gari, taste and appearance of soaked gari and aroma of eba. The study shows that stored cassava roots produces gari with acceptable sensory attributes.