Fig. 3 : Overall appearance of regular gari, gari with red palm oil and yellow cassava gari. | npj Science of Food

Fig. 3 : Overall appearance of regular gari, gari with red palm oil and yellow cassava gari.

From: Vitamin A stability during storage of fortified gari produced using different fortification strategies

Fig. 3

Overall appearance of three gari samples prepared with the addition of a small amount of water as if it would be for gari with beans/shito (A), and with the addition of a large amount of water as if it would be for soakings (B). The three gari samples included regular gari (control), gari with red palm oil and gari made from yellow cassava. An untrained panel of 77 participants scored the samples based on a hedonic scale, whereby 1 is the lowest and 9 is the highest score. Samples indicated with a different letter are significantly different (p < 0.05).

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