Etude technique de la «garification» de la pulpe de manioc et caractérisation physicomécanique du gari obtenu au Bénin

Gari is flour obtained by frying cassava's pulp. This frying stage is not mechanized today in Benin. Gari processors are submitted to a wearisome work and actions of heat and smoke which exert negative impacts on their health. This study aims to contribute in resolving this lack of technology for frying cassava pulp. This process was study and physico-mechanical characteristics of the obtained gari from three different localities were evaluated. The achieved results showed that, cassava greater throughput is of 390 kg/h whereas that of frying of 18 kg/h. The yield of gari production is of 26.9% and cassava pulp moisture decreases from 42.27% to 5.9% during the dry-frying step when temperature increases from 27 °C to 90 °C. The values for moisture, bulk density, coefficient of uniformity of obtained respective gari are for Savalou of 6.28%, 602.02 kg/m3, 2.12, Comé of 6.12%, 596.08 kg/m3, 2.40 and Ikpinlé of 8.11%, 609.78 kg/m3, 2.21. Their coefficients of friction are respectively for Savalou of 0.68, Comé 0.65 and Ikpinlé 0.62, on the black iron sheet surface. Those results give us a useful data basis for the design of a performing frying gari machine.