Two local varieties of cassava (Manihot esculenta crantz) pulps named “okoiyawo” and “odongbo” were fermented with pure Rhizopus oligosporus, R. nigricans and R. oryzae. The products were subsequently processed in to “gari”, the form in which it is popularly consumed in Nigeria. The selected process variables are cassava varieties, starter culture and fermentation time (2 days, 4 days and 6 days). Fifteen randomly selected and trained panelists in the University carried out descriptive sensory analysis which characterized color, taste, flavor, smoothness, moldability and consistency of “gari” and “eba”. The sensory evaluation of the samples showed that the creamy-white is the most dominant color. A peculiar flavor, fine, and sour “gari”, consistent and moldable “eba” was also obtained. The optimum fermentation time for sensory quality is 48 hours (2 days). The samples produced from “odongbo” are of good quality than the ones produced from “okoiyawo”. The selected Rhizopus species had a significant effect on the taste, flavor, and moldability of “eba”. There were significant differences (p<0.05) in the consistencies of the “eba” samples. The highly consistent ones are “odongbo” products while the ones made from “okoiyawo” are mildly consistent. There were no significant differences (p<0.05) in the moldability of “eba” samples.
Keywords: Gari, Sensory evaluation, Rhizopus species