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Vol.2 , No. 1, Publication Date: Jan. 27, 2015, Page: 1-7
 Produced at Varying Length of Fermentation&description=Gari is a popular fermented cassava product in Nigeria and other West African countries. Fermentation of cassava mash during gari production could have profound effect on the quality attributes of the product. This study therefore investigated the effect of length of fermentation on proximate properties, minerals, antinutritional factors and sensory quality of gari produced from bitter (NR8082) and sweet (TM419) cassava varieties. Analysis of gari samples produced from TMS419 cassava variety at 0, 24, 48, 72, 96 and 120 hour (h) of fermentation indicated that there was increase in the ash, crude fiber, and crude protein; the contents (mg/100g) increased from 1.65, 0.38, and 2.19 at 0 h to 1.95, 0.55 and 2.41 at 96 h respectively. Antinutritional factors (mg/100g), hydrogen cyanide, tannin, phytate, oxalate and trypsin inhibitor reduced from 275.12, 0.59, 301.21, 46.23 and 7.02 at 0 h to 126.83, 0.41, 64.38, 13.56 and 1.52 at 120 h respectively in the NR8082 cassava gari samples. The mineral analysis showed increase in contents with time of fermentation. The gari samples produced from TM419 cassava variety recorded similar results as the NR8082 counterparts. Mean scores of sensory attributes of taste, appearance, texture, aroma and general acceptability were higher in gari samples obtained at 96 h of fermentation than their other counterparts. It was concluded that length of fermentation between 72 - 96 h yielded good quality gari with improved sensory attributes and proximate properties; antinutritional factors also reduced within the period of fermentation in the cassava product.&picture=http://www.aascit.org/aascit/decorators/img/journal/892.jpg)
| [1] | O. A. Olaoye, Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria. |
| [2] | I. G. Lawrence, Department of Food Technology, Federal Polytechnic, Offa, Kwara State, Nigeria. |
| [3] | G. N. Cornelius, Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria. |
| [4] | M. E. Ihenetu, Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria. |
Gari is a popular fermented cassava product in Nigeria and other West African countries. Fermentation of cassava mash during gari production could have profound effect on the quality attributes of the product. This study therefore investigated the effect of length of fermentation on proximate properties, minerals, antinutritional factors and sensory quality of gari produced from bitter (NR8082) and sweet (TM419) cassava varieties. Analysis of gari samples produced from TMS419 cassava variety at 0, 24, 48, 72, 96 and 120 hour (h) of fermentation indicated that there was increase in the ash, crude fiber, and crude protein; the contents (mg/100g) increased from 1.65, 0.38, and 2.19 at 0 h to 1.95, 0.55 and 2.41 at 96 h respectively. Antinutritional factors (mg/100g), hydrogen cyanide, tannin, phytate, oxalate and trypsin inhibitor reduced from 275.12, 0.59, 301.21, 46.23 and 7.02 at 0 h to 126.83, 0.41, 64.38, 13.56 and 1.52 at 120 h respectively in the NR8082 cassava gari samples. The mineral analysis showed increase in contents with time of fermentation. The gari samples produced from TM419 cassava variety recorded similar results as the NR8082 counterparts. Mean scores of sensory attributes of taste, appearance, texture, aroma and general acceptability were higher in gari samples obtained at 96 h of fermentation than their other counterparts. It was concluded that length of fermentation between 72 - 96 h yielded good quality gari with improved sensory attributes and proximate properties; antinutritional factors also reduced within the period of fermentation in the cassava product.
Keywords
Gari, Fermentation, Quality Attributes, Proximate Properties, Antinutritional Factors
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