I love eating very "sharp" ijebu garri and roasted peanut once in a while. Had some for Lunch yesterday actually . What makes ijebu garri so acidic unlike yellow garri and is the "acid" in ijebu garri good for our health? Please nairaland garri experts fill me in with authentic info. Thanks

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The yellow garri comes out better after preparation. It looks more appetizing to eat unlike the ijebu garri
Although i like sipping the ijebu garri but give me the yellow garri (Eba Ibo) anyday

I don't like it one bit (yello garri I mean), I've heard its better in eba, I've tried it a couple of times but I'm yet to conclude. I think its the palmoil used in the processsing of the yellow garri that makes it less sour compared to ijebu garri.

Ijebu garri has a soured taste and taste very good when soaked but is very very bad for eba cos it contains very little starch while the Ibo garri contains much starch and taste very well both for soaking and eba purposes. Ijebu garri can be of cream or yellow colour. The palm oil has no effect in the quality of either garri. It only gives the garri it's rich yellow colour.

Thanks for your response. I wish I could find a garri processing factory so I can find out what makes ijebu garri "slap" your taste buds while yellow garri doesn't. I am just a bit scared the "acidity" might be bad for my health.. Trying to be health conscious but sipping ijebu garri is one of those things I can't bring myself to stop without a serious reason!

ijebu garri is good for soaking and yellow garri for eba....

Ijebu Garri Tastes more acidic than the yellow garri coz after grating, it is allowed to stay for at least 7 days to enable it ferment before the water is pressed out of it. The yellow garri however is pressed immediately it is grated. It is after this processes that the garri is then sieve to remove chaff before frying.