ABSTRACT

The project studied the microbiological and nutritional of garri produced by two methods; instant mechanical method and traditional fermentation method. Cassava tubers ofTME 419 variety was used to produce garri using the two method and with addition of oil at two different stages in the production process (in the bag before dewatering and in the pot during toasting) for the two methods. The products (garri) were analyzed for proximate composition (nutrition), microbial load and flora as well as microbial succession during the fermentation. Results obtained show variations in both nutritional and microbial status of the garri. Bacterial load was higher in the instant mechanical gam (1.87xl05 to 3.5xl0:’cfu/g) than in the traditional garri (1.80xl05cfu/g to 2.60x105cfu/g) and was higher in the non-oil gam than the oil garri. Also the fungi load was higher in the instant mechanical garri (3.33xl03 to 7.67xl03cfu/g) than the traditional garri (2.67xl03 to 5.67x103cfti/g). In garri produced by the two different methods, microbial load was higher in the non-oil garri than the oil garri. The succession of microorganisms in the garri also varied with method of production. Only staphylococcus and Bacillus species were detected in the oil garri irrespective ofthe oil addition while bacillus, staphylococcus and leuconostoc were found in the non-oil fermented garri. Again, out ofthe seven bacteria species found in the cassava marsh before fermentation {staphylococcus, bacillus, E-coli, pseudomonas, staphylococcus and leuconostoc), only lactobacillus, bacillus, staphylococcus and leuconostoc were detected at the end offormation (72 hours) prior to toasting. The different bacteria species had different survival and successions in the fermenting cassava marsh during fermentation. Similarly, only Aspegillus and yeasts were detected in the garri product out of the four present before fermentation {Aspergillus, fusarium, yeasts and pemcilinurri). Most of the fungal species were eliminated naturally after 48 hours of fermentation. In the nutritional status, the non-oil garri had higher moisture content in both instant mechanical and traditional garri products. The protein contents were generally low and did not show significant variation (2.22% to 2.44%). The crude fibre also did not vary significantly irrespective of the production method or oil addition (1.88% to 1.89%). The same effects were recorded in the ash content which showed slight but significant variation with the fermented garri having high ash content. The oil garri expectedly had higher fat content especially when oil was added in the pot during toasting. Generally, the traditional fermentation method had better microbial and nutritional quality than the instant mechanical garri.