Effect Of Fermentation Period On The Cyanide, Mineral And Vitamin Contents Of Cassava (NR8082) Manihot Utilissima During Garri Production

ABSTRACT

 In this study, the effect of fermentation time on hydrogen cyanide (HCN), mineral and vitamin content of bitter cassava variety C NR8082) before and after toasting were examined during garri production. Cassava tubers were peeled ,washed, grated and fermented for Oh,24,48, 72h and the fermented mash was then sieved and dried by toasting. Result of cyanide analysis showed reduction in cyanide content from 0.1 lmg/l00g to 0.06mg/l00g (before toasting) and 0.05mg/ 100g to 0.02mgl\00g (after toasting). Significant difference was recorded in HCN (p<0.05) from the 24h to 72 h of fermentation before and after toasting. There was a significant (p<0 05) increase in the mineral content (mg/l00g) from the 0 h to 72 h during fermentation. ranging from 54.67 to 70.67 in phosphorus, 21.67 to 24.00 in calcium, 1.22 to 1.49 in iron, which reduced significantly during toasting from 17.33 to 16.87 in phosphorus, 12.27 to 10.20 in calcium. 1.12 to 1.00 in iron. There was reduction in the vitamin C content (mg/ 100g) of the· cassava during fermentation from 33.47 to 16.77 which was reduced significantly (p<0.05) during toasting from 1.98 to 1.95, this was not so with vitamin B1 which increased with increase in the number of days of fermentation but decreased during toasting significantly. Vitamin' A was not detected in the cassava mash before and after toasting. This study reveals that fermentation of cassava for 72h (3 days) resulted to highest reduction of HCN and hence yieided the best quality garri.