Physicochemical Composition and Antioxidant Activity of Five Gari Processed from Cassava Roots (Manihot esculenta Crantz) Harvested at Two Different Maturity Stages and Two Seasons

Table 1

Colour of processed gari at 12MAP and at 15MAP compared to four (04) commercial gari collected in the local markets, Abattoir Maroua (Far North Region) and Bertoua (East Region) (Cameroon).

Harvest times	Gari
12MAP	TMS92	^d	^d	^c
15MAP		^cd	^h	^g
12MAP	TMS96	^d	^f	^fg
15MAP		^b	^j	^h
12MAP	IRAD	^d	^e	^e
15MAP		^de	^f	^ef
12MAP	EN	^a	^l	^hi
15MAP		^b	^i	^i
12MAP	AD	^f	^d	^f
15MAP		^g	^c	^g
/	M1	^e	^b	^a
/	M2	^c	^g	^d
/	M3	^ef	^a	^b
/	M4	^c	^k	^h

12MAP: 12 months after planting (dry season); 15MAP: 15 months after planting (raining season); /: unknown months of the harvests. M1, M2, M3, and M4 were commercial gari collected from Abattoir Maroua and Bertoua markets, respectively. Values followed by different letters in each column are different () significantly.