TABLE OF CONTENTS
Abstract
CHAPTER ONE
1.0 Introduction
1.1 Background of Study
1.2 Statement of Problems
1.3 Research Objectives
1.4 Research Question
1.5 Research Hypothesis
1.6 Scope of Study
1.7 Significance of study
1.8 Limitation of study
1.9 Definition of terms
CHAPTER TWO
2.0 Literature Review
CHAPTER THREE
3.0 Research methodology
3.1 Research Design
3.2 Population of study
3.3 Sampling Design and Procedure
3.4 Data Collection Instrument
3.5 Administration of Data Collection Instrument
3.6 Methods of data analysis
CHAPTER FOUR
4.0 Data Presentation and Analysis
4.1 Data Presentation
4.2 Test of Hypothesis
CHAPTER FIVE
5.0 Summary, Conclusion and Recommendation
5.1 Summary
5.2 Conclusion
5.3 Recommendation
References
Questionnaire
CHAPTER ONE
INTRODUCTION
1.1 Background of the Study
Cassava (Manihot esculenta Crantz) is an extensively cultivated cash crop grown for its starchy root, and it is the third largest carbohydrate food source within the tropical regions, after rice and corn (ceballos, Iglesias, Perez and Dixon, 2004). It is grown throughout the tropics and could be regarded as the most important root crop grown in terms of total production (Ezebuiro, Chukwu, Okoye and Oboagju, 2008). Cassava roots are highly perishable and cannot be kept in fresh condition for more than a few days without deterioration in quality. In order to extend the shelf life of the roots, cassava is processed into dried products to meet the local needs, taste and tradition for use and storage. As a result of this, cassava roots can be processed into various products such as fufu, tapioka, chips, elubo and garri (Bokanga, 2001).
Garri is one of the most popular forms in which a processed cassava tuber is consumed. It is also the most common form in which cassava is sold in Nigeria and in many other African countries (Oluwole, Olatunji and Odunfa, 2001). Garri is a convenient food with short preparation time especially for commercial demand, it’s cheapness, ease of storage and preparation for consumption. These characteristics combine to mate it a purchasable preference, and a consumable food product among the rural and urban dwellers in Nigeria, as well as in other West African countries and even to an extent, Africa as a whole.
As a versatile cassava product, garri can be utilized in a variety of ways; it can be soaked in cold water and consumed directly with some light accompaniment such as sweeteners, fish and groundnut. Recent studies have shown that garri is widely consumed as food in several parts of Nigeria (Harbour and Ogundu, 2009). Garri can be eaten dry or soaked in water as “eba” and consumed with soups and stews (Oyewole, 2000; Ajao and Adigun, 2009). It is a staple food which is processed by millions of people in West Africa, where it forms a significant part of their diet (Ogiehor and Ikenebomeh, 2005).