Improvement of IAC cassava semolina in gari (Manihot esculenta crantz): influence of the SIS semolina machine on the physico-chemical and sensory qualities of gari

Résumé

Gari is a traditional food that is highly valued and suitable for the nutrition of populations in sub-Saharan Africa and around the world. In order to improve production, 1500 grams of pre-processed cassava paste was semolinaed using a local SIS semolina machine operating in continuous mode. To achieve this, a diagnosis of the local production process was carried out using brainstorming and Failure Modes and Effects Analysis (FMEA) methods to identify residual non-conformities. In addition, the mass conservation equation was derived to determine the predictability of paste cake formation during grinding, in addition to the compressive forces applied during the paste dewatering. These determined factors are crucial for improved mechanical garification. Samples of pastes and semolina were subjected to physico-chemical and organoleptic analyses. The results indicated a significant hygienic risk, and the need to improve the determined mechanical parameters of the semolina, in particular the residual ferment content (optimal at 12% incorporation), the residual and ideal moisture content (optimal at 40-45% on a dry matter basis), and an optimal milling angle ranging from 35.1° to 37.5°. In conclusion, the optimum final moisture content for improved garification is (45.0 ± 0.2)% moisture content (dry matter). Sensory evaluations showed that the prepared gari semolina had favourable organoleptic characteristics compared to the control gari. Sensory attributes such as shape, size, and grain homogeneity were well accepted. This optimization of semolina parameters is significant as it minimizes human effort and improves the hygienic and market quality of semolina. The automation of semolina production in the garification process has the advantage of increasing economic performance and customer satisfaction within the gari industry.

Keywords: Cassava ; Gari ; Mechanical semolina ; Organoleptic characteristics ; Innovation.