ABSTRACT

This study was aimed at isolating and identifying microorganims involved during fermentation of Gairi and the proximate xomposition of the garri samples produced from different cassava varieties -IMI-.4I9. IMP. 1632. TME 0505, and NR8082. The roots from the different cassava varieties were cleaned, washed and peeled properly. The clean roots were grated and put into a pressing bag and allowed to ferment for 3 days. Cake breaking of mash was followed by sieving, and then toasting, 1 he toasted garri was allowed to cool, after which final seiving and packaging was done. Microorgamisms isolated and identified were Lactobacillus plantarum, Lactobacillus bravis, Penicillum species, Mucor species, Aspergillus fumigates, Candida krusie, Candida tropicals, Rhicopus species. Total bacteria count at 0 h, 24 h, 48 h and 72 hours fermentation were 7 8 x 105, 5.8 x IO-1, 3.2 x 105- 2.5 x I06cfu/g, respectively. Lactic acid bacteria counts at 24 hours, 48 hours, and 72 hours fermentation were 4.7 x 106, 7.5 x 106, and 8.1 x 107 cfu/g, respectively. Yeast and mould count at 0 hour, 24 hours, 48 hours, and 72 hours fermentation were 7.9 x 104, 3.4 x 10“ 5.0 x IO6, and 1.1 x 106, respectively. The results ofthe proximate composition ranged from 84.96 to 88.38% dry matter content, 11.62 to 15.05% moisture content, 1.37 to 1.73% crude protein. 0.7) to 0.75% fat, 0.67 to 0.75% crude fiber, 2.02 to 2.37% ash content, 80.01 to 83.11% carbohydrate, and 33 1.8% to 345.11% Kcal energy. The study concluded that fermentation process of garri is accompanied by microorganisms which contribute to the sensory properties of the end product and the garri produced from different cassava varieties varied significantly from each other.