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Abstract
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Article Information:
Effect of the Duration of Fermentation on the Quality of Gari
S.V. Irtwange and O. Achimba
Corresponding Author: Simon V. Irtwange
Submitted: 2009 August, 06
Accepted: 2009 August, 28
Published: |
Abstract:
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The effect of duration of fermentation on some proximate and sensory parameters was studied in
bitter cassava grated and fermented traditionally for a period of five days to determine the optimum number
of days of fermentation for best quality gari. The statistical design used in studying the effect of duration of
fermentation on moisture content, ash content, crude fibre, crude protein, hydrogen cyanide (HCN), swelling
index, HCN and crude fat was Complete Randomized Design (CRD) with three replications. Standard
procedures were used in the determination of all the parameters studied. A panel of thirty judges were invited
for the sensory evaluation of colour, aroma and texture. The results of the study as indicated by analysis of
variance show that there is highly significant effect (P≤0.01) of the duration of fermentation of gari on moisture
content, ash content, crude fibre, crude fat, crude protein, HCN and sw elling index. The regression analysis
indicates that whereas moisture content, ash content, crude fibre, crude protein, HCN and swelling index
generally seems to increase with increase in duration of fermentation, HCN and crude fat decreased with
increase in duration of fermentation. The study recommends that for industry application, cassava mash for gari
should be fermented for at least three days. Cassava mash fermented for three days has the HCN reduced to a
level tolerable for human consumption; there is an advantage of maximum swelling, in addition to desirable
colour, aroma and texture.
Key words: Duration, fermentation, gari, quality, , ,
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Cite this Reference:
S.V. Irtwange and O. Achimba, . Effect of the Duration of Fermentation on the Quality of Gari. Current Research Journal of Biological Sciences, (3): Page No: 150-154.
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ISSN (Online): 2041-0778
ISSN (Print): 2041-076X |
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