Question 14: For the local food you chose in Question 12, identify and explain three (3) science processes involved in its production. Examples include: fermentation, drying, grinding, heating, pH

Here's the solution for Question 14: Question 14: For the local food you chose in Question 12, identify and explain three (3) science processes involved in its production. Examples include: fermentation, drying, grinding, heating, pH regulation, or enzyme activity. The local food chosen in Question 12 was Gari. Here are three science processes involved in its production: 1. Fermentation: Explanation: After grating, the cassava pulp undergoes anaerobic fermentation, primarily by lactic acid bacteria. These microorganisms break down carbohydrates in the cassava, producing lactic acid. This process is crucial for detoxifying the cassava by breaking down cyanogenic glycosides into less harmful compounds and also contributes to the characteristic sour flavor of gari. The production of lactic acid also lowers the pH, which helps in preservation. 2. Drying: Explanation: Drying is a critical process that occurs in two main stages. First, during the pressing stage, mechanical pressure is applied to the fermented cassava pulp to remove a significant amount of water. Second, during the roasting (garifying) stage, heat is used to evaporate remaining moisture. This reduction in water content inhibits microbial growth and enzyme activity, thereby preserving the gari and extending its shelf life. It also contributes to the desired granular texture. 3. Heating (Roasting/Garifying): Explanation: This process involves applying high heat to the sieved cassava granules in a pan. Heating causes the starch granules in the cassava to gelatinize, which changes the texture from a raw, powdery state to the characteristic crisp, granular form of gari. The heat also further dries the product, kills any remaining microorganisms, and develops the unique flavor and aroma through non-enzymatic browning reactions (Maillard reactions). Drop the next question.