Effect of pH and Duration of Fermentation on the Quality Characteristics of Garri

C.A. Ozoh, C. Imoisi and J.U. Iyasele

Objectives: This study aimed to assess the effect of pH and duration of fermentation on the organoleptic and the physicochemical properties of garri. Materials and Methods: Cassava roots (TMS 30572) were peeled, washed, grated and divided into five portions, WG, RG, G5, G7 and G9 with sample G5, G7 and G9 having pH 5, 7 and 9 respectively. Results: The pH of the media between 4.19-9.00 was monitored. Mash samples WG, RG, G5, G7 and G9 at 24 hrs had pH 5.09, 5.20, 4.88, 4.70, 4.41 respectively was compared with pH 5.29, 5.31, 5.00, 7.00 and 9.00 obtained at 0 hr. The starch contents of garri for sample WG, RG, G5, G7 and G9 obtained at 24hours were 26.77, 26.99, 26.61, 25.38 and 24.12%, respectively and compared with 27.21, 27.20, 27.24, 27.19 and 27.17% obtained at 0 hr. Concentration of HCN obtained for the garri samples at 48 hrs were 7.48, 6.48, 7.51, 4.12 and 3.97 mg kg^–1 for WG, RG, G5, G7 and G9, respectively compared with 12.77, 12.78, 12.75, 12.67 and 12.62 mg kg^–1 obtained at 0 hrs. General acceptability of the garri samples at 48 hrs were 3.72, 3.97, 3.70, 4.25 and 4.40 for WG, RG, G5, G5 and G9, respectively compared with 3.20, 3.45, 3.18, 3.16 and 3.18 obtained at 0 hr using hedonic scale 1-5. Conclusion: Sample G9 had better functional and sensory properties of garri compared to other samples.

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