ABSTRACT
Garri is a
popular fermented cassava product in Nigeria and other West African countries.
Fermentation of cassava mash during Garri 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, anti-nutritional
factors and sensory quality of Garri
produced from bitter (NR8082) and sweet (TM419) cassava varieties.
Analysis of Garri 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. Anti-nutritional 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 Garri
samples. The mineral analysis showed increase in contents with time of
fermentation. The Garri 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
Garri 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 Garri with improved sensory
attributes and proximate properties; antinutritional factors also reduced
within the period of fermentation in the cassava product.
CHAPTER ONE
1.0
INTRODUCTION
1.1 Background of the Study
Cassava
is a very cheap source of carbohydrate and is the main carbohydrate source in
the diet of the teeming population of the third world countries where it is
largely grown. Banjoko et al., (2008)
posited that cassava is a supplementary staple food of more than two million
Africans aside from its uses as livestock feed particularly for monogastrics.
Cassava is the most widely distributed major food crop with a high content of cyanogenic
glycosides. It is also known as Manioc (manihot
esculentz), yuca tapioca, or guacamate.
Other foods such as sweet potatoes, yams, maize, millet, bamboo
sugarcane, peas and beans, as well as kernel of almond, lemon, lime, apple,
pear, cheery, apricot, prune and plum (Fiksel et al., 2001) contains cyanide.
Cassava
(Manihot esculenta Crantz) is to
African villager farmers as rice is to the Asian farmer, or potato and wheat
are to European farmers (Montagnac et
al., 2009). It has so many names aside from cassava, such as manioc,
mandoica, and it is the most important food in terms of carbohydrates (Ojo and
Akande, 2013). Cassava is eaten daily in various forms such as garri, fufu, and
tapioca (Okechukwu and Okoye, 2010). Garri is a lactic acid–fermented product
of cassava root that can be processed with palm oil rich in carotenoid (“yellow
garri”) or without palm oil.
In
Nigeria, garri is widely acceptable and consumed by both the poor, the middle
men or average Nigerian, and also the rich because it serves as a major source
of carbohydrate. Garri can be taken in various forms; some people use it to
make ebaor soak inside water along with groundnut, mashed beans, or bean cake
(akara). The major problem of consuming garri is the toxicity which may arise
from poor processing of cassava which is rich in cyanogenic glucosides.
Consumption of cyanide and its accumulation in human body normally lead to
neurological disorders and goiter (Ojo and Akande, 2013). Cyanide has been
found to be greatly reduced during the processing of cassava to garri. Unit
operation such as peeling, washing, grating, fermentation, dewatering, and
roasting have been found to effectively reduce the residual cyanide contents of
the product (Ojo and Akande, 2013). Chijioke et al.,(2010) reported that the traditional method of garri
production which requires the cassava slurry to be fermented for 72h during
which the cyanides (linamarin and lotaustralin) are hydrolyzed by linamarase
enzyme to yield hydrocyanic acid which has low boiling point and easily escape
during roasting render the garri safe for consumption. Cutting corners by so
many processors for the sake of profit has led to production of garri with
excess cyanide content (Ojo and Akande, 2013). Hence, this study aimed at assessing
the nutritional composition of cassava plant and also determine the effect of
garri on human body.
1.2
Statement of Problems
Cassava
is increasingly popular with farmers particularly in countries of tropical
Africa simply because of its agricultural advantages and potential to feed
rapidly increasing populations. Also households under stress from HIV/AIDS are
switching from high-input to low-input farming systems that involve cassava
(FAO, 2008). Cassava roots are rich in energy, containing mainly starch and
soluble carbohydrates, but are poor in protein. It is estimated that people eat
more than 60% of all cassava produced in Africa, with about a third of the
harvest being fed to animals and the rest transformed into secondary products.
Although raw cassava is occasionally consumed in the Congo region, Tanzania and
West Africa, this is relatively rare (Scott et
al., 2000).
The
process of agricultural production and the output it generates can contribute
to both good and poor health among the producers as well as the entire society.
Being an agricultural producer is a determinant of health relative to income
and labour (Corinna and Ruel, 2006). Owing to the high rate of cassava products
consumption in Nigeria, there is a need to determine the nutritional
composition of cassava and its implication or effect on human body.
1.3 Objectives of the Study
This
main objective of this study is to assess the nutritional composition of
cassava plant and also determine the effect of garri on human body.
Specific Objective Include:
i.
To determine the nutritional composition
of cassava product (garri) and its health implications
ii.
To analyze the physicochemical
properties of “garri.”
iii.
To access the nutritional benefits of
garri
1.4 Justification of the Study
In
Nigeria, garri is widely acceptable and consumed
by both the poor, the middle men or average Nigerian, and also the rich because
it serves as a major source of carbohydrate. Garri can be taken in
various forms; some people use it to make eba or soak inside water
along with groundnut, mashed beans, or bean cake (akara). The major
problem of consuming garri is the toxicity which may arise from poor
processing of cassava which is rich in cyanogenic glucosides. So the need to
determine the nutritional composition of garri and cassava is of paramount
importance.
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