essay on how to process garri

How Garri Is Made: A Comprehensive Guide

August 20, 2024 Humphrey Farms GARRI 1

Table of Contents

Garri, a staple food made from cassava tubers, is cherished for its unique sour flavor and versatility. This guide provides a thorough breakdown of the garri production process, ensuring you understand every step involved.

Introduction to Garri

Garri is a popular African food made from cassava, known for its delicious and tangy flavor. There are two main varieties: white garri and yellow garri.

Yellow garri is distinguished by the addition of palm oil during the frying process, which gives it a vibrant color and a richer taste.

Garri can be enjoyed in several ways—mixed with sugar or honey, combined with milk or coconut, or used as an accompaniment to soups and stews like egusi or okra.

Which Garri Is The Best In Nigeria

Can Garri Cause Eye Problem?

Proper Storage of Garri

Incorrect storage methods.

• Moist Environments : Storing garri in areas with high humidity can lead to spoilage.
• Exposure to Air : Leaving garri unpacked or in contact with air can cause dust accumulation and bacterial growth.

Correct Storage Methods

• Fry or Roast : Ensure garri is properly fried or roasted to minimize moisture content, which helps prevent spoilage.
• Airtight Containers : Use airtight plastic buckets or bags to reduce air exposure.
• Cool, Dry Place : Store garri in a cool and dry environment to maintain its quality.

The Garri Processing Steps

1. select quality cassava.

Start by choosing healthy, mature cassava tubers. High-quality cassava is crucial for producing garri with a desirable taste and texture.

2. Wash and Clean

Clean the cassava tubers thoroughly to remove dirt and impurities. Use a dry sieve or a paddle washing machine for efficient cleaning, ensuring all grit is removed.

3. Peel the Cassava

Remove both the outer and inner skins of the cassava tubers. This can be done manually or with a cassava peeling machine, which can achieve a high peeling rate of up to 95%.

4. Grind into Wet Mash

Grind the peeled cassava into a wet mash using a stainless steel grinding machine. This process helps to reduce the cyanide content and is safer compared to traditional manual methods. Be cautious to avoid injury from the grinding machine.

5. Ferment the Mash

Pack the wet cassava mash into bags and place them on a rack for fermentation. This process typically lasts 2-3 days and is essential for detoxifying the cassava and developing the sour flavor. The duration of fermentation can be adjusted based on the desired level of sourness.

6. Dewater the Mash

After fermentation, dewater the cassava mash to reduce moisture content. This can be achieved using a mechanical dewatering machine, which is more efficient and hygienic than manual methods. Aim for a moisture content of 38-40%.

7. Fry the Cassava Grits

Fry the dewatered cassava mash, which has now formed grits, at a controlled temperature. For white garri, fry until the grits are crisp and light. To make yellow garri, add palm oil during the frying process to achieve the characteristic color and flavor. Using a high-quality garri fryer with precise temperature control is recommended.

8. Sieve and Pack

Once frying is complete, sieve the garri to ensure uniform particle size. A vibration sieve can speed up this process. Finally, pack the garri into plastic bags for storage or distribution.

What Is The Process Of Making Garri?

The process of making garri involves several detailed steps that significantly reduce the cyanide content in cassava, making it safe for consumption. This guide outlines each step of the garri production process, from peeling to final grading.

The Seven Essential Steps in Garri Production

1. peeling and washing cassava roots.

Importance: Peeling is crucial for removing toxins from cassava. The skin and cortex layers contain the highest concentrations of cyanide compounds. Proper peeling reduces about 50% of the total toxins.

• Peeling: Use a sharp knife or a peeling machine to remove the outer skin and inner cortex layer of the cassava roots. Avoid cutting the roots excessively to maximize yield.
• Washing: After peeling, wash the bare cassava roots thoroughly with clean water to remove any remaining dirt and impurities.

2. Grating and Bagging

Importance: Grating breaks down the cassava roots, releasing cyanide compounds. This step is vital for the subsequent removal of toxins during fermentation.

• Grating: Let the washed cassava roots dry for about an hour before grating them into a wet paste. Use either a hand grater or a machine for this purpose. Manual grating involves rubbing the cassava against a rough metal surface.
• Bagging: Transfer the wet cassava paste into bags (jute bags, plastic bags with holes, or woven plastic bags) for the next stage.

3. Fermenting and Dewatering

Importance: Fermentation helps remove hydrogen cyanide from the cassava mash. Dewatering further reduces the cyanide content and prepares the mash for roasting.

Fermenting Before Dewatering:

• Fermentation: Place the bags of mash on a rack and let them ferment for 1-4 days. Longer fermentation results in a more sour flavor and better cyanide reduction. After fermentation, press the bags to achieve 40-50% moisture content in the mash.

Fermenting and Dewatering Simultaneously:

• Pressure Application: During fermentation, apply pressure to the bags using heavy stones or by twisting and squeezing the bags. This method helps in expelling excess water and cyanide.

Importance: Sieving ensures a uniform grain size, which is crucial for even roasting and good texture.

• Sieving Process: After dewatering, break down any lumps in the mash into smaller granules using hand sieves or mechanical sieves. Remove stringy and lumpy parts to achieve a uniform consistency.

5. Roasting

Importance: Roasting eliminates remaining cyanide and enhances the flavor and texture of the garri.

• Roasting: Apply a thin layer of edible oil to a large roasting pan or use a mechanized garri fryer. Roast the garri in batches, stirring and pressing it against the hot surface. Ensure the temperature reaches 80-85°C (176-185°F) for optimal results. The process takes about 30-35 minutes.

Importance: Drying removes residual moisture and cyanide, ensuring the garri is crisp and stable.

• Drying: Spread the roasted garri thinly on an elevated platform in the open air. Allow it to cool and dry completely for 4-5 hours. This step ensures the final product is crisp and free from excess moisture.

7. Re-sieving or Grading

Importance: Re-sieving or grading improves the aesthetic and texture of the garri, making it more marketable.

• Re-sieving: After drying, use a standard sieve to grade the garri into finer granules. This process removes any remaining large particles and ensures a consistent texture.

Enhancing Nutritional Value

Garri made through traditional methods can have a limited nutritional profile due to nutrient loss during processing. However, you can enhance its nutritional value through fortification:

• Incorporate Palm Oil: Adding palm oil during the roasting or fermentation stages boosts the Vitamin A content in garri.
• Use Yellow Cassava Varieties: Yellow cassava contains more Vitamin A compared to white cassava, enriching the final product.
• Add Protein-Rich Foods: Fortify garri with protein-dense ingredients like soybean paste or milk residue to increase its protein content.

===================================

Understanding the process of making garri is crucial for producing a high-quality, safe, and nutritious product.

Each step, from peeling and grating to roasting and grading, plays a significant role in reducing toxins and enhancing flavor.

By following these detailed steps and considering fortification techniques, you can ensure that your garri is both delicious and nutritious.

• What Is Nigerian Garri Made Of?

Nigerian garri is a popular staple food made from cassava, a root vegetable native to South America but widely cultivated in tropical regions, including Nigeria. Here’s a breakdown of what Nigerian garri is made of:

Main Ingredients

• Description: The primary ingredient in Nigerian garri is cassava tubers, also known as manioc or yuca. Cassava is a starchy root vegetable that is high in carbohydrates.
• Processing: The cassava tubers are peeled, washed, grated, fermented, and then roasted to produce garri.

2. Palm Oil (for Yellow Garri)

• Description: For yellow garri, palm oil is added during the roasting process. Palm oil gives yellow garri its distinctive color and adds richness to the flavor.
• Nutritional Value: Palm oil is rich in Vitamin A and provides additional nutrients.
• Description: Water is used during the fermentation process to help remove cyanide from the cassava and in the washing of the grated cassava mash.
• Usage: It is also used to achieve the desired consistency of the cassava mash before roasting.

Additional Ingredients (Optional)

• Description: Salt may be added to garri for flavor, especially if it is to be consumed as a standalone dish or mixed with other ingredients.
• Usage: It can be added during the roasting process or mixed in afterward.

2. Sugar or Sweeteners

• Description: Some people add sugar or sweeteners to garri when preparing it for consumption, particularly when making it as a beverage or dessert.
• Usage: This is typically done according to personal taste preferences.

3. Flavorings or Additives

• Description: Additional flavorings such as coconut, milk, or groundnuts (peanuts) can be mixed with garri to enhance its taste.
• Usage: These are optional and used based on individual preferences or regional variations.

Nigerian garri is primarily made from cassava tubers, with the option of adding palm oil for yellow garri. Water is essential in the fermentation and washing stages, while salt, sugar, and additional flavorings can be used based on personal preferences. The process transforms raw cassava into a versatile and beloved food ingredient used in various traditional Nigerian dishes.

• What Is Garri Called In English?

In English, it is generally referred to as “cassava flour” or “cassava meal,” though these terms do not fully capture the unique characteristics and preparation of garri.

Terms Related to Garri in English

• Cassava Flour : This term is sometimes used to describe garri because it is made from cassava. However, cassava flour is often a more general term that refers to finely ground cassava without the fermentation process.
• Cassava Meal : Similar to cassava flour, this term can describe garri, but it lacks the specificity of the traditional preparation and processing involved in making garri.
• Fermented Cassava Flour : This term highlights the fermentation step involved in making garri, though it is not commonly used in everyday language.

In general contexts, “garri” is used as is, even in English-speaking settings, due to its specific nature and cultural significance.

• What Are The Raw Materials For Gari Processing?

The primary raw material for gari processing is cassava, but there are other components and materials involved in the process. Below is a comprehensive list of the raw materials used in gari production:

Raw Materials for Gari Processing

1. cassava tubers.

• Description: Cassava is the main ingredient. It’s a starchy root vegetable that must be harvested at the right time to ensure optimal quality for gari production.
• Selection: Use fresh, mature, and healthy cassava tubers. The quality of the cassava directly impacts the final product’s taste and texture.
• Description: Water is used throughout the gari processing stages, including washing, fermentation, and sometimes during the grating process.
• Purpose: It helps in the removal of dirt, assists in the fermentation process, and is used to achieve the desired consistency of the cassava mash.

3. Palm Oil (Optional for Yellow Gari)

• Description: Palm oil is used specifically in the production of yellow gari. It gives the gari its characteristic yellow color and enriches the flavor.
• Usage: Added during the roasting process to give yellow gari its distinctive color and flavor.

4. Salt (Optional)

• Description: Salt may be added to enhance the flavor of gari, though it is not a necessary ingredient in the processing itself.
• Usage: It is usually mixed with gari when preparing it for consumption.

5. Packaging Materials

• Description: Once gari is processed, it needs to be stored or sold. Packaging materials such as plastic bags, jute bags, or woven plastic bags are used to package the final product.
• Purpose: To protect the gari from contamination and moisture and to facilitate distribution.

6. Equipment and Tools

While not raw materials, the following tools and equipment are essential for processing cassava into gari:

• Peeling Machines or Knives: For removing the outer skin of the cassava tubers.
• Graters or Grinding Machines: To grind the cassava tubers into a wet mash.
• Fermentation Containers: To allow the grated cassava mash to ferment properly.
• Pressing Machines: For dewatering the fermented cassava mash.
• Roasting Pans or Frying Machines: For roasting the cassava mash to produce gari.
• Sifters or Sieves: To achieve a uniform grain size in the final product.

The primary raw material for gari processing is cassava tubers, with water playing a critical role throughout the process. Optional ingredients like palm oil can be used for yellow gari, and salt can be added for flavor. Proper packaging materials and processing equipment are also essential to ensure the quality and safety of the final product.

Producing garri from cassava involves a detailed process with multiple critical steps. From selecting quality cassava and meticulous cleaning to precise frying and proper storage, each stage impacts the final product’s quality. For those interested in commercial production, investing in advanced machinery can enhance efficiency and consistency. With this comprehensive guide, you are well-equipped to delve into the art of garri making and enjoy its unique flavor and benefits.

• How Garri Is Made
• What is the process of making garri?

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How to Make Garri (Cassava Flour) from Raw Cassava

Last Updated: October 1, 2023 References

This article was co-authored by Elsie Glasu-Atunuwa and by wikiHow staff writer, Amber Crain . Elsie Glasu-Atunuwa is a West African Chef and the Founder of Trices Cafe and Lounge in San Antonio, Texas. Elsie learned to cook from her mother, using only the finest ingredients to create great flavors. Her mother’s training and her own imagination allow her to create delicious traditional West African dishes to satisfy customers, friends, family, and colleagues. Her team specializes in serving dishes from Nigeria, Ghana, and Cameroun. They also offer catering for all occasions. Elsie studies General Science and holds a doctorate degree in Nursing from Grand Canyon University. There are 7 references cited in this article, which can be found at the bottom of the page. This article has been viewed 150,608 times.

Cassava flour, traditionally called garri, is made with fresh cassava root. It's very common in West-African countries such as Ghana, Sierra Leone, and Nigeria. The process for making garri isn't difficult, but it does require some traditional techniques that may be unfamiliar to you. Don't worry—we're going to walk you through the process from start to finish and explain everything you need to know!

Peel off the skin of the cassava tubers.

• A sharp paring knife will also do the trick. [2] X Research source

Chop the root into smaller pieces.

• Cutting the root into smaller pieces makes it easier to grind.

Wash the peeled tubers with water.

Grind the pieces with a cassava mill.

• If you don’t have access to a motorized grater, use a manual cassava grater or rasper instead.

Pack the pulp in baskets and wait 1-2 days.

• Fermentation is crucial for breaking down the cyanide compounds in cassava root. If the cyanide isn't broken down, your batch of flour could be lethal. Proper fermentation is very efficient at this job, though, so try not to worry!

Transfer the pulp into porous bags.

• Polypropylene sacks can also be used for this purpose. [8] X Trustworthy Source Food and Agricultural Organization of the United Nations Specialized agency of the United Nations responsible for leading international efforts to end world hunger and improve nutrition Go to source

Put the bags under heavy weights for 1-2 days.

• If you have a manual screw press, use that to "de-water" the pulp a lot faster. [10] X Trustworthy Source Food and Agricultural Organization of the United Nations Specialized agency of the United Nations responsible for leading international efforts to end world hunger and improve nutrition Go to source
• If the pulp still looks a bit watery after 2 days, give it 1 more day to finish the process. [11] X Research source

Press the pulp through a wide sieve.

• Traditionally, the powder was pressed through a sieve made of palm branches. [13] X Research source

Fry the powder in a pan until it’s very dry.

• Heating the flour gets rid of any remaining cyanide gas, so it's really important! It also kills enzymes and microorganisms in the flour.

Grind the garri and store it in an airtight container.

• As long as garri is properly stored, it stays fresh for 6 months. [16] X Trustworthy Source Food and Agricultural Organization of the United Nations Specialized agency of the United Nations responsible for leading international efforts to end world hunger and improve nutrition Go to source

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Thanks for reading our article! If you'd like to learn more about cassava (yuca), check out our in-depth interview with Elsie Glasu-Atunuwa .

• ↑ https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/cassava-flour
• ↑ https://www.dominicancooking.com/19155-how-to-peel-yuca-cassava.html
• ↑ https://www.igboguide.org/guests/garri-process.htm
• ↑ https://edepot.wur.nl/175663
• ↑ http://www.fao.org/3/au140e/au140e.pdf
• ↑ https://www.cooksinfo.com/gari-cassava

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How To Make Garri (Comprehensive Guide)

Garri is a dry crisp and granular flour made from fresh cassava pulp. Cassava is a common crop in Central and South America and in the tropical areas of West Africa. 

It is one of the many foods that are not edible raw because they have harmful substances and anti-nutrients in their skins and flesh. 

They need to be processed or cooked well to remove the toxins and make them safe and tasty to eat. 

Some of the popular products that cassava can be turned into are garri, topiaco, cassava flour, and chips. 

The different steps involved in making these products from fresh cassava reduce the toxicity to a level that is suitable for human consumption. 

In this article, we will focus on garri, especially how it is made from fresh cassava pulp. 

We will explain the whole process of producing garri from fresh cassava and show you how to store garri properly for longer use.

Toxicity of Cassava

Cassava, as we have seen, is a harmful root tuber when it is raw because it has toxins in its skin and flesh. 

The main toxin is a chemical compound called linamarin which turns into hydrogen cyanide when it is eaten. 

Cyanide exposure (from breathing or swallowing) can cause problems like goiter, and nerve disorders like tropical ataxic neuropathy and epidemic spastic paraparesis. 

In some cases, it can also cause death. 

There is a big difference in toxicity between the sweet and bitter varieties of cassava. 

Sweet cassava roots have low levels of cyanide; less than 50mg per kilogram hydrogen cyanide on fresh weight basis, while bitter cassava root can have up to 400mg per kilogram hydrogen cyanide. 

It is important to process cassava roots (using effective reduction techniques) to remove the cyanide compounds in them and lower the chances of cyanide poisoning. 

There are old methods that have been used for this purpose and one of the most common in West Africa is the garri making process which we’ll be exploring below. 

What Are The Steps In Making Garri

The process of making garri from cassava tubers involves seven hard steps that lower the total cyanide levels by about 83-96%.

At this level, the toxins are much less than the deadly dose and are safe to eat. 

The steps must be done carefully, otherwise, cyanide can still stay in the final product and harm people who eat it. 

The steps to change cassava into garri are:

• Peeling and Washing Of Cassava Roots
• Grating and Bagging
• Fermenting and Dewatering
• Re-sieving (or Grading).

1) Peeling and Washing Of Cassava Roots

Peeling is the first and a very important step (if not the most important step) in the garri making process. 

Peeling, like other steps, helps to remove the toxins from cassava roots by getting rid of the skin and cortex layer which have the most cyanide compounds.

By getting rid of these parts, about 50% of the total toxins in cassava roots is reduced. Fresh and good cassava roots should be used for making garri.

Peel off the skin and cortex layer (or the inner cream layer) of the cassava root using a sharp knife or a peeling machine. 

Avoid cutting the roots with a knife or peeler to get more garri from them.

Any bad or hard parts of the cassava roots should be cut off as well. 

After peeling, wash the bare cassava roots with clean water to remove dirt and stains which can spoil the quality of the final product.

2) Grating and Bagging

Grating breaks down the cassava roots and releases hydrogen cyanide which is the poison made in the stomach when cyanogens are eaten. 

Most of the hydrogen cyanide (and other types of cyanides) are removed during later fermentation, dewatering, roasting and drying steps. 

Grating is good at removing linamarin (which is the main type of cyanide in cassava roots).

After washing, let the cassava roots dry for about an hour, then turn them into a wet paste. 

A machine or a hand grater can be used for this. The hand grater is usually a piece of metal sheet with holes on one side to make a rough surface on the other. 

One way of hand grating is rubbing the cassava roots against the rough surface of the metal until only about 3% of each cassava root is left. 

These bits are too small to grate because of the risk of hurting fingers on the metal surface. 

During grating, put the wet cassava paste into a clean bowl and then move it into a bag; a jute bag, a plastic bag with holes, or a clean woven plastic bag.

3) Fermenting and Dewatering

Fermentation removes some of the hydrogen cyanide in water by soaking for a long time. Dewatering gets rid of most of the cyanide in the water that comes out of the mash.

Method one (Fermenting before dewatering):

Put the bag of mash on a rack and let it ferment for 1-4 days depending on how you like it. Fermenting for longer makes the final product more sour but also removes more cyanide than fermenting for shorter. 

At least 72 hours of fermenting is good for getting rid of cyanide. During fermenting, some of the white water from the mash will come out of the bag. 

After fermenting, take the bag of mash from the rack and press it using a machine or a screw. 

Take the bag out of the press when the mash has about 40-50% water in it. You can tell that by seeing when the white water stops coming out of the bag and the bag is still wet. 

Don’t take out too much water or the garri will not roast well. Leaving too much water will also make the garri clumpy when roasting. Aim for 40-50% water in the mash.

Method two (Fermenting and dewatering at the same time):

During fermenting, put pressure on the bag of mash by putting heavy stones on it, or by twisting the top of the bag and squeezing water out of it. 

Pressing the bag between wooden poles with ropes would also work. Make the bag tighter every day to help more white water come out.

Fermenting is a very important step for the taste, smell, safety and texture of the final product.

Sieving is needed to get a uniform grain that is good for roasting. 

During sieving, the lump made from the dewatering step is broken into smaller bits (by hand or a hand machine or a power machine). 

Big lumps and stringy parts of the grains are taken out.

Take out the hard lump from the bag and make it into smaller grains (or grits). Use hand, hand sieve or a mechanical sieve to do this and make sure to take out stringy and lumpy parts.

5) Roasting

Roasting eliminates some of the remaining cyanide from fermentation by means of evaporation. 

It is a crucial operation in terms of the development of flavor and edibility of garri. Roasting partially gelatinizes garri and dries it to a moisture content of 18%.

Smear a thin layer of edible oil onto a large roasting pan, cast over fire. 

Traditional roasting methods employ shallow cast-iron pans or earthenware pans, over an open wood fire, whereas modern industrial methods employ a mechanized garri frying/drying machine. 

The use of red oil facilitates cyanide removal more compared to other fats and oils. Red oil produces a yellowish tinge on the final product and gives it a finer texture. 

Fats and oils with good nutritional value should be used to supplement the loss of nutrients of high value from the cassava roots during processing. 

Transfer the grits from the sieving operation (in batches) onto the surface of the frying pan and cook using a combination of stirring and quick pressing of the mash against the hot surface of the pan. 

Use a large wooden spatula or a calabash for the operation and allow intermittent breaks (while stirring) to allow proper gelatinization of the grits. 

When the temperature of the mash reaches 80 to 85 degrees (about 30-35 minutes), or the grits are cream white and crisp, the frying operation is completed. 

Leave a small amount of garri on the frying pan to facilitate the roasting of the next batch.

Drying eliminates the remaining cyanide from the roasting operation by means of evaporation. 

At the end of drying, about 83-96 % of the total cyanogenic content of cassava is reduced and the final product is edible and stable. 

The final moisture content of the cassava mash is also reduced to about 10%, so the product is more crisp.

Transfer the roasted garri onto an elevated platform in the open air and spread thinly, allowing to cool completely in order to evaporate any remnant of cyanide from the preceding stages (about 4-5 hrs).

7) Re-sieving or Grading

Re-sieving ensures a finer and more even granules of garri. 

Re-sieving improves the aesthetic value of garri, which is an important factor for sellers during marketing.

Method : 

After drying, grade the resulting granules by sieving (using a standard sieve size) to produce finer granules.

Improving the Nutritional Contents of Garri

Garri produced from the method above has a not so impressive nutrient profile. 

The biggest issue isn’t the modest nutritional content of the cassava roots from which it’s derived, but rather in the nutrient-leaching process that takes place during garri production.

Essential nutrients like vitamin C and protein, initially present in substantial amounts in cassava roots, are diminished to near negligible levels once processed into garri. 

What remains is a carbohydrate-heavy grain (comprised largely of resistant starch), offering a meager amount of essential vitamins, minerals and other nutrients. 

However, this can be rectified by fortifying garri with nutrient-dense foods during processing.

Fortification Techniques for Garri:

Incorporation of Palm Oil:

Palm oil is a rich source of Vitamin A. Adding it during the roasting or fermentation stages significantly augments the Vitamin A content in garri, thus enhancing its nutritional value.

Selection of Yellow Cassava Cultivars:

The yellow flesh variety of cassava brims with vitamin A compared to its white counterpart. Using yellow cassava cultivars would result in a more nutrition-packed product, particularly pumping up its vitamin A content which is crucial for maintaining good vision and fortifying the immune system.

Introduction of Protein-Dense Foods:

Protein-rich foods like soybean and its derivatives such as paste, milk residue or flour can be incorporated into garri to augment its protein concentration.

How To Store Garri

Just like any other food product, garri requires appropriate storage measures to prevent the onset of spoilage, particularly from mold growth and moisture accumulation, both factors that can adversely affect its crispness and shelf life. 

Garri should always be stored in plastic bags or polyethylene bags that are lined with plastic, ensuring airtight conditions. 

This step is pivotal as it prevents moisture ingress which could trigger deterioration and dampen its cherished crisp texture. 

Furthermore, it’s crucial to place these bags on pellets or elevated surfaces rather than directly on the ground. 

A well-ventilated room is an optimum space for storage because it helps maintain relatively constant temperature and humidity levels.

By adhering to these storage steps, you can preserve your garri in prime condition for up to a year. 

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How to Process Garri: Everything You Need to Know About this Food

Garri is a popular food in West Africa, and it is consumed by almost 90% of the population in the region. Despite of this, many people do not know a lot about Garri apart from the fact that it contains carbohydrate and it is made from Cassava.

In West Africa, Garri (also referred to as gari, galli, or gali) is the flour of the fresh starchy cassava root. In the Hausa language, Garri is also called the flour of guinea corn, maize, rice, yam, plantain and millet.

For example, garin dawa is made from guinea corn, garin masara and garin alkama originate from maize and wheat respectively, while garin magani is a powdery medicine.

Starchy flours mixed with cold or boiled water form a major part of the diet in Nigeria, Benin, Togo, Ghana, Guinea, Cameroon and Liberia.

Cassava, the root from which Garri is produced, contains fiber, copper and magnesium. Garri is similar to farofa of Brazil, used in many dish preparations and recipes, particularly in the state of Bahia.

How to Process Garri

To process Garri flour, cassava tubers are uprooted, peeled, washed and grated or crushed to produce a mash. The mash can be mixed with palm oil and placed in a porous bag, which is then placed in an adjustable press machine or iron presser for 1–24 hours to remove the water.

Once dried, the Garri is then sieved and fried in a large stainless steel frying pot or in a large aluminum frying tray, with or without palm oil. The resulting dry granular Garri can be kept for long periods. It may be pounded or ground to make a fine flour.

Garri comes in several consistencies, including rough, medium and smooth, which are used to prepare different foods.

Garri Dishes

Eba is a stiff dough made by soaking garri in hot water and kneading it with a wooden baton until it becomes a smooth doughy staple. It is served as part of a meal with soups and sauces.

Some of these include okra soup, egusi soup, vegetable soup, afang soup, banga soup and bitter leaf soup. Similar starchy doughs are found as staples in other African cuisines.

Kokoro is a Nigerian snack food common in southern and southeast Nigeria, especially Abia State, Rivers State, Anambra State, Enugu State and Imo State. It is made from a paste of maize flour, mixed with garri and sugar and deep-fried.

As a snack, cereal, or light meal, garri can be soaked in cold water (in which case it settles to the bottom), mixed with sugar or honey, and sometimes roasted peanuts and/or evaporated milk, also known as garri soakings. The amount of water needed for soaked garri is 3:1. Garri can also be eaten dry with sugar and roasted peanut. Other ingredients include coconut chunks, tiger nut milk, and cashews.

In Liberia, garri is used to make a dessert called kanyan which is combined with peanuts and honey.

In its dry form, garri is used as an accompaniment for soft cooked beans and palm oil. This food mix is called yoo ke garri, or garri-fɔtɔ/galli-fɔtɔ (crushed garri) in the Ga language of Ghana and the Gen dialect of southern Togo and Benin.

This type of garri is a mixture of moistened garri kneaded with a thickened tomato paste, oil, salt, seasonings. Yoo ke garri is garri with beans, which is typically eaten as lunch.[2] It is also eaten with bean cake in Nigeria.

Smooth garri (known as lebu to the Yoruba) can be mixed with pepper and other spicy ingredients. A small amount of warm water and palm oil is added and softened by hand. This type of garri is served with fried fish. It is served with frejon on Good Friday.

In Nigeria, the Efik people use dry garri to thicken light soup like ‘egg soup and white soup also called Afia Efere soup

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Garri Processing | 9 sustainable Production techniques |

Muhammed Alhassan

Garri is dry, crispy, creamy-white and granular. it is estimated that 70% of the cassava produced in nigeria is processed into garri..

Table of Contents

INTRODUCTION TO GARRI PROCESSING

Garri processing is a big business in Nigeria, not only because of a huge and growing population, but also because it serves the need and budgets of the resourced impaired Nigerians. The World Bank report in the third quarter of 2108 said Nigeria was becoming a home to the largest number of extremely poor people around the world. Hence, millions of Nigerians and thousands of households rely on available cheaper foods.

Gari is one of them.Cassava is a major staple crop in Nigeria, as cassava itself and its product are found in the daily meals of Nigerians. Currently, cassava crop is undergoing a transition from a mere subsistent crop found on the field of peasants to a commercial crop that will be grown in large quantities in plantations. This expansion of Cassava production is attributed to the discovery of cassava as a cheap source of edible carbohydrate that could be processed into different forms of human delicacies and animal feeds.

Furthermore, cassava could be source of raw materials for a number of industrial products example include, the starch, flour and ethanol. Due to the comparative advantage of cassava that could be grown in commercial quantity in most Agroecologies in Nigeria, the potential is enormous for exploitation.

Cassava is a tuberous root that contains 60 to 70 percent moisture and has a shelf life of 2 to 3 days. Once harvested, it has to be either consumed immediately or processed into more stable product forms. Cassava farmers are often unable to process harvested roots and have to sell their crop at a very low price to middlemen who are willing and able to reach them.

However, with the help of several research and development over the years, the crop can be processed into several secondary products of industrial market value.

These products include:

• Cassava chips,
• Cassava pellets,
• Cassava flour,
• Cassava adhesives,
• Alcohol, and starch

Which are vital raw materials in the livestock feed, alcohol/ethanol, textile, confectionery, wood, food and soft drinks industries. These products are also of high demand in the international market.

GARRI PROCESSING

Garri is dry, crispy, creamy-white and granular. It is estimated that 70% of the cassava produced in Nigeria is processed into gari. As a result, gari is the most commonly traded cassava product. The gari prices, therefore, are a reliable indication of the demand and supply of cassava. Other relevant processed cassava foods in the traditional (food) market include fufu, lafun and abacha (Onabalu, 2001) [i]

Traditional methods of processing cassava roots can result in poor quality products that contain unacceptable levels of cyanide, as well as being contaminated by foreign matter and disease-causing agents [ii] . If people eat these kinds of products, they can suffer from acute cyanide poisoning, goiter, and a nerve-damaging disorder that makes them unsteady and unable to walk properly.

Proper processing converts fresh cassava roots into safer and more marketable products by:

• Reducing cyanide levels in the processed products

• Prolonging shelf life

• Reducing post-harvest losses of fresh cassava roots

• Avoiding contamination of the products and the environment

In Nigeria, mechanized cassava processing is still on the developmental stage and the potential is very high.

PRODUCTION PROCESS

The basic processes involved in the production of Garri from cassava are:

• Sorting: After harvest, some roots may be damaged or rotten. These are sorted to select the wholesome roots for processing; only healthy roots (without rot or other damage) should be processed.
• Peeling and washing: Freshly harvested cassava roots are covered with soil and dirt and. The roots are peeled to remove the outer brown skin and inner thick cream layer and washed to remove stains and dirt. The water source should be checked regularly to ensure it is not dirty or contaminated.

3. Grating: As part of the process to remove the cyanide and make the root safe to eat, the peeled cassava is grated into a mash or pulp.  Mechanized graters are needed to produce a sufficient quantity of cassava mash to meet market demands and standards.

4. De- watering and fermenting: This completes the process of removing cyanide from the cassava mash. The water content in the mash is reduced using hydraulic press. The bags are then left to drain and ferment for a few days.

5 . Granulating :  The cake is mechanically reduced in size to produce fine granules of greater surface area – known as grits.

6. Roasting : The grits are then roasted or fryed in a hot frying tray or pan to form the final dry and crispy product. Gari is normally white or cream, but will be yellow when made from yellow cassava roots or when fried with palm oil. It is important to make sure the taste and smell is acceptable to local consumers. Yellow cassava roots and palm oil are rich in vitamin A and therefore make nutritious gari. The roasted gari are spread on a raised platform in the open air to cool and dry.

7. Sieving : The Gari is sieved to separate coarse particles, with a standard size sieve to produce fine granules. A grinder is used to break the large granules into smaller ones. The

8. Packaging : The gari are weighed and then packed for marketing.

Machinery and Equipment for Garri Processing

The major equipment for production of Gari are: Garifier, Grater, Hydraulic press, Granulator, Cone Blender, Vibro Sifter, Hammer mill with cyclone, Packaging Machine and weighing Machine. The cost of this equipment with capacity of 4 tonnes of Gari powder per day, including the cost of installation, can be made on request.

Investment potential of Garri Processing

Expert’s advice Professor Kolawole Adebayo, Regional Coordinator of the Cassava: Adding Value for Africa (C:AVA), a value chain development project sponsored by the Bill and Melinda Gates Foundation, explains to The Guardian that to start a standard small-scale gari processing business, there are three broad categories of requirements.

The first one is a building, while the second and the third are machinery and packaging materials respectively.

Adebayo said: “You will need an open sided building that allows you to receive fresh cassava roots directly from vehicles. Then, that building will be divided into two additional parts. There will be a wet section and a dry section.”

The wet section, Adebayo added, is the place where all the wet operations after peeling are done. The wet operations include washing, grating, fermentation and pressing. Then, the fermented and de-watered matter would be sieved or re-grated using the same grater or a separate one. Then the content is moved to the dry section.

The value chain development professor said the dry section starts with roasting, and ends with packaging. After the packaging, it is moved to the store or supermarkets. Well processed and properly packaged gari would last for at least one year.

The second elements are the equipment. Now, at a reasonable level of gari processing factory, where half a tonne of gari could be processed daily, a grater, about 500-1000kg capacity per hour, to grate freshly peeled cassava roots, would be needed.

Other machines and tools include a press, an automated or semi-automated fryer, a sieving machine and some huge special buckets for fermentation, in addition to packaging bags and sealers.

There are different types of the roasters or frying machines and they are semi-automated and fully automated ones. The semi-automated ones are gas fired, with a wide pan, but turning the gari requires manual inputs. However, in the automated frying, once the rotating arm is switched on, no manual input or turning is required until the gari is ready to be collected. The frying machine also comes with a thermometer to monitor and regulate the heat. So, both machines are available with different capacities.

Professor Adebayo said N700,000 to N750,000 is needed to acquire a 500kg-capacity electromechanical fryer. A processor also needs a sieve to separate the bigger gari from the smooth one, depending on how smooth one wants the gari. There are different kinds of vibrators that can help sieve it. And one can also do it manually if the production is micro-scale. A small-scale vibrator costs between N150,000 and N180,000.

“You can get grater from about N250,000 to N480,000, depending on the manufacturers. The press will range from about N150,000 to N200,000, depending on the kind of metal that is used. Another element is the hydraulic system that will go with it, because the hydraulic system is separate from the metal structure,” Adebayo explained to The Guardian.

“At the 5kgs downwards, what I will recommend is just a sealing machine so that you can package 1kg, 2kg and 5kg of gari. If you are going for an automated packaging machine at this level of production, you will be under-utilising the capacity,” Adebayo advised.

“About N3 million will required for the equipment, apart from some funds for the building and running cost. You will need a generator and possibly a borehole or well as a source of reliable water,” he added.

Economics of garii processing

A well-packaged kilo of garri is sold for between N1500 and N2000. 20 per cent of N1500 is N300.

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How can we help you?

EMAIL : [email protected]

[i] Onabolu, A. (2001) Cassava processing, consumption and dietary cyanide exposure, Ph.D.

Thesis, Division of International Health, Department of Public health Services, Karolinska

Institutet, Stockholm, Sweden

[ii] B. James, R. Okechukwu, A et.al. Producing Gari from Cassava An illustrated guide for smallholder cassava processors. www.iita.org

[iii] Curtsey of Federal Institute of Industrial Research, Oshodi, FIIRO, material on Mechanized Gari Production.

All data and information provided on this site is for informational purposes only. agriculturenigeria.com makes no representations as to accuracy, completeness, correctness, suitability, or validity of any information on this site and will not be liable for any errors, omissions, or delays in this information or any losses, injuries, or damages arising from its display or use. All information is provided on an as-is basis.

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[Beginners Guide] How To Process Cassava to Garri

Garri is a staple food in West African cuisine, and its popularity continues to grow beyond the region. It is a fine to coarse granular flour made from cassava that can be enjoyed as a meal on its own or used as a primary ingredient in other dishes.

Garri processing has the potential to not only provide food security but also create economic growth opportunities for individuals and communities. However, processing cassava to garri requires specific techniques and knowledge to ensure that the final product is of high quality and safe for consumption.

Here is a quick summary on how to Process cassava to garri which is a straightforward process that can be done at home or on a larger scale for commercial production. Start by harvesting cassava root and washing it to remove any dirt. Peel the cassava, then grate the root into small pieces which can be done by garri grinding machine.

Then, place all the grounded mesh in a sack, and tie the mouth after which it is placed on a jack, or better still a machine that helps drain the water. After 3 to four days of draining, you may now start frying the garri on a hot frying pan.

How To Process Cassava to Garri Step By Step Guide

Table of Contents

If you love eating garri and want to up from buying to producing yours, then this is the right content to be reading. Ensure you follow the step below to learn all that you need to know about processing cassava to garri.

Read Also:  How To Process Cashew Nuts At Home

Stage 1: Source for Cassava

If you want to process cassava to garri, the first step is to ensure that you have the right variety of cassava.

Not all cassava varieties are suitable for making garri, so you need to choose the right one.

You can harvest your cassava when it is mature, which is usually after 12 to 18 months of planting. You can tell that cassava is ready for harvesting when the leaves turn yellow, and the roots are large enough.

Read Also:  How To Process Coconut Oil

Also, you can source for cassava by purchasing from local markets or online through grocery ecommerce platforms.

Stage 2: Preparation

After sourcing your cassava, then comes the preparation stage.

Step 1: Peeling off the Outer Layer

You need to remove the outer layer of the cassava roots. You can do this by using a machete or a sharp knife to peel off the outer layer.

Step 2: Sorting and Washing Cassava

Once you have peeled off the outer layer, sort the cassava to remove any rotten or diseased roots. Then, wash the cassava thoroughly to remove any dirt or debris.

Read Also:  How To Process Maize Into Flour

Step 3: Cutting Cassava

After washing, cut the cassava roots into small pieces. You can do this manually using a knife or a mechanical grater.

Step 4: Soaking Cassava

Soak the cassava pieces in water for 1-2 days to soften them. This makes it easier to grate the cassava and extract the pulp.

Read Also:  How To Process Pepper

Stage 3: Grating and Pressing

After preparing the cassava, the next step is to grate and press it to extract the pulp. Here are the steps involved in grating and pressing cassava:

Step 1: Grating Cassava

Grate the soaked cassava pieces using a mechanical grater or manually using a grater made of perforated metal or woven wire. This will create a pulp that can be used to make garri.

Read Also:  How to Process Millet into Flour

Step 2: Pressing Cassava

After grating, you need to extract the water from the pulp by pressing it. There are two methods of pressing cassava – manual and mechanical.

Manual Pressing

Put the pulp in a bag made of a porous material such as jute, cotton, or nylon. Squeeze the bag with your hands or using a press to extract as much water as possible.

Mechanical Pressing

Use a hydraulic or screw press to extract the water from the pulp. This method is more efficient than manual pressing and produces a higher yield of garri.

Stage 4: Fermentation and Roasting

Fermentation and roasting are critical steps in the processing of cassava to garri. Here are the steps involved in fermenting and roasting cassava:

Read Also:  How To Process Okpa Flour

Step 1: Fermenting Cassava

After pressing, put the pulp in a bowl, basket, or container and cover it with water. Leave the mixture to ferment for 2-3 days, stirring occasionally. This will reduce the cyanide levels in the pulp and improve the flavor.

Step 2: Roasting Cassava

After fermentation, you need to roast the pulp to produce garri. There are several methods of roasting cassava, including:

#1. Frying Method

Heat oil in a deep-frying pan or pot and fry the fermented pulp until it turns golden brown. This method produces garri with a crispy texture.

Read Also:  How To Process Palm Kernel Oil

#2. Oven Baking Method

Spread the fermented pulp on a baking sheet and bake in an oven at 250-300°F (120-150°C) for 1-2 hours, or until it is dry and crispy. This method produces garri with a crunchy texture.

#3. Open Fire Method

Spread the fermented pulp on a metal plate or pan and roast over an open fire, stirring frequently until it is dry and crispy. This method produces garri with a smoky flavor.

Step 3: Sieving Garri

After roasting, sieve the garri to remove any lumps and obtain a fine to coarse granular flour.

Stage 5: Packaging and Storage

Packaging and storage are essential to ensure that garri maintains its quality and freshness. Here are the steps involved in packaging and storing garri:

#1. Packaging Garri

After sieving, put the garri in clean, dry bags made of plastic or paper. You can also package garri in plastic containers with lids. Make sure to label the bags or containers with the date of production and expiry.

#2. Storage Garri

Store garri in a cool, dry place away from direct sunlight and moisture. Exposing garri to moisture can cause it to spoil, while exposure to sunlight can reduce its nutritional value.

#3. Monitoring Garri

Check the garri regularly for signs of spoilage, such as mold or an unpleasant smell. If you notice any signs of spoilage, discard the garri immediately.

#4. Re-packaging Garri

If you plan to store garri for an extended period, you can repackage it every few months to ensure that it stays fresh.

Below Is A video Demonstrating this Processing:

Benefits of Processing Cassava to Garri

There are several benefits to processing cassava to garri, including:

• Nutritional value: Garri is a rich source of carbohydrates, fiber, and some essential minerals such as iron, zinc, and calcium.
• Long shelf life: Properly processed and stored garri can last for up to six months or longer, making it an ideal food source for communities with limited access to fresh produce.
• Income generation: Processing cassava to garri can be a source of income for farmers and processors, who can sell their products locally or export them to other countries.
• Versatility: Garri can be eaten as a snack, a side dish, or as a main meal when mixed with soup or stew.

Challenges of Processing Cassava to Garri

Despite the benefits of processing cassava to garri, there are also some challenges, including:

• Cyanide toxicity: Cassava contains cyanide, a toxic compound that can cause health problems if consumed in large quantities. Proper processing, including soaking, pressing, fermenting, and roasting, is required to reduce cyanide levels to safe levels.
• Labor-intensive: Processing cassava to garri is a labor-intensive process that requires a significant amount of time and effort.
• Equipment and infrastructure: Some of the processing equipment, such as graters and presses, may be expensive and require access to electricity or other infrastructure.

Where to Sell Garri?

There are several options for selling garri, including:

#1. Local Markets

Garri can be sold in local markets and to small-scale retailers.

#2. Online Marketplaces

Farmers and processors can also sell their products through online marketplaces and e-commerce platforms.

Garri can be exported to other countries, especially in West Africa, where it is a popular food item.

Tips for Processing Cassava to Garri

Here are some tips for processing cassava to garri:

#1. Use Fresh Cassava

Cassava deteriorates quickly, so it is essential to use fresh cassava for the best quality garri.

#2. Proper Processing

Proper processing, including soaking, pressing, fermenting, and roasting, is required to produce high-quality, safe garri.

#3. Hygiene

Maintaining good hygiene practices, such as washing hands and equipment, is crucial to prevent contamination and spoilage.

#4. Storage

Proper storage of garri is essential to maintain its quality and freshness.

Best Practices for Processing Cassava to Garri

Here are some best practices for processing cassava to garri:

#1. Start With Good Quality Cassava

Use fresh, high-quality cassava for the best quality garri.

#2. Use Proper Processing Techniques

Follow the proper processing techniques, including soaking, pressing, fermenting, and roasting, to ensure safe and high-quality garri.

#3. Maintain Good Hygiene Practices

Keep equipment and working areas clean and follow good hygiene practices to prevent contamination and spoilage.

#4. Monitor For Spoilage

Check the garri regularly for signs of spoilage, such as mold or an unpleasant smell, and discard any spoiled products immediately.

#5. Proper Storage

Store garri in a cool, dry place away from direct sunlight and moisture to maintain its quality and freshness.

Cassava Processing Pdf

A cassava processing PDF is a comprehensive guide that outlines the various steps involved in processing cassava into different food products, including garri, flour, and cassava flakes. The guide typically includes detailed instructions, illustrations, and tips to help farmers and processors produce high-quality products that are safe to consume.

Processing Of Cassava Into Flour

Processing cassava into flour is a popular way to preserve the root crop and extend its shelf life. The process involves peeling, washing, grating, and drying the cassava before milling it into a fine powder. Cassava flour is gluten-free and can be used as a substitute for wheat flour in many recipes.

How To Process Yellow Garri

Yellow garri is a popular food item in West Africa, especially in Nigeria. The process for making yellow garri is similar to that of white garri, but yellow garri is made from yellow-fleshed cassava varieties. The cassava is peeled, grated, and fermented before being pressed, sieved, and roasted to produce the final product.

How To Make Cassava Flakes

Cassava flakes, also known as garri Ijebu, is a crunchy snack that is made from cassava. The process for making cassava flakes involves grating the cassava, fermenting it, and then sieving and drying the cassava to produce thin, crispy flakes. Cassava flakes can be eaten as a snack or used as a topping for soups and stews.

Cassava Processing

Cassava processing involves the various techniques used to transform the cassava root into different food products. These techniques include grating, fermenting, pressing, sieving, and roasting. Cassava can be processed into a range of products, including garri, flour, cassava flakes, and cassava starch.

Garri Production And Packaging

Garri production involves several stages, including peeling, washing, grating, fermenting, pressing, sieving, and roasting. Once the garri is ready, it is packaged in bags or containers for storage and distribution. Proper packaging is essential to maintain the quality and freshness of the garri and to prevent contamination.

What Can Cassava Be Processed Into

Cassava can be processed into a wide range of food products, including garri, flour, cassava flakes, cassava starch, and tapioca pearls. In addition to food products, cassava can also be used to make animal feed, biofuels, and industrial products such as glue and textiles.

Fermentation Process Of Garri

Fermentation is an essential step in the production of garri. The fermentation process helps to reduce the cyanide content of cassava, making it safe to consume. During fermentation, the cassava is soaked in water for several days to allow natural lactic acid bacteria to break down the cyanide compounds.

To make cassava flakes, the cassava is grated and fermented before being sieved and dried to produce thin, crispy flakes. The fermentation process helps to break down the cassava and improve its nutritional value. Once the cassava flakes are dry, they can be stored and used as a snack or as a topping for soups and stews.

The processing of cassava to garri is an essential part of West African cuisine and provides economic opportunities for communities. With the proper techniques and knowledge, individuals can produce high-quality garri that is safe for consumption and has a long shelf life.

By sharing this knowledge and encouraging more people to learn how to process cassava to garri, we can increase food security and promote economic growth in the region and beyond.

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Author: David

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