Felix Ogah Ojar

Influence of Fermentation Time on the Quality Characteristics of Gari Produced from the Vitamin A Bio-fortified Cassava Variety (TMS 01/1371)

Felix Ogah Ojar, Julius K. Ikya & Stella C. Ikwen · Asian Journal of Food Research and Nutrition · 2026

This study investigated the influence of fermentation time on the quality characteristics of gari produced from the vitamin A bio-fortified cassava variety TMS 01/1371. Cassava roots were processed into garri using traditional methods, with fermentation times of 0, 24, 48, 72, an...