Effect Of Fermentation Days And Palm Oil Addition On The Cyanide Content Of Garri

ABSTRACT

Garri is described as a granulated and dehydrated cassava product (Jekayinfa and Olajide, 2007). It is a staple food derived from cassava tubers through processing method that include fermenting (soaking the tubers in water), grinding and frying (www.connect Nigeria.com, 2013). It can also be explained to be a dry granule made from roots of cassava through a series of processing step, (sanni, 1994). Amongst the various fermented cassava products, garri is the most commonly consumed in Nigeria and accounts for 70% of the entire cassava production in Nigeria (IITA, 1990). Several millions of people in the African continent consume garri and it forms a significant part of the people's diet especially in the West African sub region (Edem et al, 2001). Garri is a convenience food with a short preparation time. Its cheapness, ease of storage and preparation for consumption has combined to make extremely popular among urban dwellers in Nigeria and other parts of the world. Being a versatile product, it can be prepared in a variety of ways.