Abstract

The effect of fermentation periods on proximate composition and sensory properties was studied for bitter cassava varieties (NR 8082) and sweet cassava varieties (TMS 419). They were grated and fermented traditionally for a period of five days to determine the optimum number of fermentation for the best quality garri. The samples were analysed for the proximate composition and sensory evaluation. Results of the proximate composition showed that there was significant difference (P<0.05) between the moisture contents which ranged from 11.22% to 12.79%. The 0 day had the highest moisture content while the 4 day had the lowest moisture content and as fermentation period increased, the moisture content decreased for sample NR 8082, the crude protein also increased as the fennentation period increased ranging from 2.39% to 2.65%. The ash content also decreased as the fermentation period increased. For sample TMS 419, there was also significance difference on the moisture content which ranged from 11.52% to 12.89%. The oth day had the highesi moisture · content followed by the 4 day which had the lowest moisture content, the crude protein also increased as the fermentation period increased ranging from 2.19% to 2.41%, likeyvise the ash content, which decreased as the fermentation period ) between the moisture contents which ranged from 11.22% to 12.79%. The 0 day had the highest moisture content while the 4 day had the lowest moisture content and as fermentation period increased, the moisture content decreased for sample NR 8082, the crude protein also increased as the fennentation period increased ranging from 2.39% to 2.65%. The ash content also decreased as the fermentation period increased. For sample TMS 419, there was also significance difference on the moisture content which ranged from 11.52% to 12.89%. The oth day had the highesi moisture · content followed by the 4 day which had the lowest moisture content, the crude protein also increased as the fermentation period increased ranging from 2.19% to 2.41%, likeyvise the ash content, which decreased as the fermentation period increase(._1"he re_sult o( the sensory evaluation indicated that fermentation periods had effect on the sehsory properties-of garri, as· the fermentation period increased the sensory properties of garri increased too. The garri fermented for 4 days from both cassava varieties 'was the, best in terms of taste, texture, flavour, appearance and general acceptability. This study recommends that cassava- mash for garri should be fermented for at least 3 to 5 days so as to enhance the nupiti~i~l..pr1~erties of garrI