ABSTRACT

Kpokpo garri is a crunchy snack that is made from cassava. It is consumed by many Nigerians especially those in the south. It contains dietary fiber which makes it ideal for an improved digestive system. In southern Nigeria kpokpo garri is made locally by mostly women by washing the cassava after grating to remove some amount of starch before cooking and sun drying. They usually remove starch until the water becomes clear, they are not able to measure the amount of starch removed. For determining a standard method, five samples of grated cassava 500 grams each was placed in a crucible labeled A, B, C, D, E, F. Sample A was left to stand while the other samples were washed with 2l, 4l, 6l, 8l, 10l of distilled water respectively. A starch calibration curve was formed with a standard soluble starch using the UV-Vis spectrophotometer while the absorbance was read at 600nm. The absorbance of the samples A, B, C, D, E, F were also read at 600nm after the starch extraction. The results showed a 70.21% of starch in sample A which was not washed with water to obtain the total % of starch in the cassava sample. Sample B had 66.3%, sample C had 65.92%, Sample D had 64.95 and Sample E had 64.91%. Sample D and E had the same texture and taste. This is because the amount of starch present in them are similar. The proximate analysis of the samples was done with the AOAC method, and the sample C, D and E had the same fiber content of 2.70 %. From the analysis the most suitable method to produce kpokpo garri is using 500g of the cassava with root and washing with 8liters of distilled water