摘要：Hammer mill grated cassava paste, pressed-fermented mash was granulated by hammer mill, HH; granulated conventionally, HB. Similarly, conventionally grated cassava paste, pressed-fermented mash was granulated conventionally, BB; granulated using hammer mill, BH. Each of the parts HH, HB, BB and BH above were replicated into three, each designated HH1. HH2 and HH3 …. BH1, BH2 and BH3 to make 12 samples and 2 x 4 factorial design. Each pulverised was oven dried for moisture contents’ determination on dry basis, also each sample was fried into gaari. Bulk densities and some physical properties of the pulverised and gaari samples were determined and they were subjected to sieving analysis. The results showed that s ize reduction ratio achieved in all the treatments were done properly and accordingly. Mean values of the coarse, medium and fine particles of the pulverised and gaari samples in all the treatments were statistically different from each other. Significant (p<0.05) differences were observed between the results of weights of cassava flour, gaari and different treatments. Hammer mill grated but granulated and pulverised by conventional method had the highest rank for all the physical properties of gaari samples with lowest fibre content, lowest moisture content and highest bulk density. There were stronger correlations (with higher R 2 values) between the different processes and the weights of the cassava flour and gaari so produced per local measure used. The combined processes of hammer mill and conventional BH had the highest 89.1% (medium + fine particles) for gaari while the highest was 86.52% (medium + fine particles) for combination in HB for the pulverised samples.
