SUMMARY
Two of the most important steps in the ‘gari’ production process are the fermentation and dewatering steps during which the highest cyanide reduction occurs. ‘Gari’ samples were produced by dewatering the cassava mash during fermentation and after fermentation. The samples were analyzed for their proximate composition, cyanide content and functional properties. The moisture content, bulk density and cyanide were higher than that of the dewatering during fermentation method. Recorded functional properties suggest that the sample from dewatering after fermentation will take a longer time to cook and that the paste obtained from cooked ‘gari’ samples from the dewatering during fermentation method is firmer.