A Exploring the Influence of Locations on Cyanide, Moisture and Microbial Loads of Gari Produced from five Major Processing Areas in Abia State, Nigeria
Processing Location Effect on the Cyanide, Moisture and Microbial Loads of Gari Produced in Different Area in Abia State, Nigeria
DOI:
https://doi.org/10.22437/ifstj.v6i2.18864Keywords:
location; hydrogen cyanide, gari, cassava, microbial load.Abstract
This study investigated the cyanide, moisture and microbial content of white and yellow gari sampled from the five market locations using standard analytical methods. Cyanide levels of white gari samples from Ndoki market location was least (0.122mgHCN) and highest (0.429mgHCN) in Isialangwa market location. Yellow gari samples had the least cyanide content (0.121mgHCN) in Ndoki market location and highest (0.373mgHCN) in Isialangwa market location. Moisture content of white gari samples was least (6.32%) in Ndoki market location and highest (10.16%) in Ndoro market location while yellow gari was least (5.82%) in Uzuakili market location and highest (11.26%) in Ariara market location. Total bacterial count of white gari was least (2.15cfu/g) in Ndoki market location and highest (3.10cfu/g) in Ariara market location. Yellow gari sample was least (2.40cfu/g) in Ndoki market location and highest (3.20cfu/g) in Ariara market location. Total fungi count of white gari was least (1.16cfu/g) in Ndoki market location and highest (2.70cfu/g) in Ariara market location while the yellow gari cyanide was least (1.07cfu/g) in Ndoki market location and highest (2.90cfu/g) in Ariara market location. All the quality indexes evaluated varied significantly (p<005) with market locations and lower than recommended safe limits.
Downloads
References
O’Hair SK. Tropical root and tuber crops Yimber Press, Portland; 1990. 424 - 428 p.
Sayre GD and Murphy TA. pH and Titrable Acidity in Food Analysis (Third Edition) Klerewer and Acdemic Plan Publisher, new York; 2003. 207 - 225 p.
Conn E. Cyanogenesis – A personal perspective. Acta Horticulture 1994, 375:31-43.
Mkpong O, Yan H, Chism G, and Sayre R. Purificaiton, characterization, and localization of linamarase in cassava. Plant Physiology 1990, 93: 176-181.
Oyewole OB, Fermentation of cassava for “lafun†and “fufu†production in Nigeria. Fed. Lab.News 1991, 7: 29-31.
NRCRI. Brills on research of extension and teaching national root crops research institute Umudike; 1987.10 p.
IITA. Cassava in tropical African reference. Manual of International Institute of Tropic Agriculture Balding Mensell International Wisbech UK; 1990. 173 p.
Ukpabi UJ and Ndimele C.. Evaluation of the quality of garri produced in Imo State. Nigerian Food Journal 1990, 8: 105-110.
Odoemela SA. Studies on residual hydrocyanic acid (HCN) in garri flour made from cassava (Manihot spp). Pakistan Journal of Nutrition 2005, 4: 376-378.
Chinwe, OU, Nwosu C and Uzumba IC. Sensory valuation of some enriched ready to eat garri . In Proceedings of the 42nd annual conference of the Nigerian institute of food Science and Technology (NIFST) Abeokuta, October; 2018. 373 - 374 p.
Sanni LB, Maziya-Dixon J, Akanya CI, Okoro Y, Alaya CV, Egwuonwu R, Okechukwu C, Ezedinma M, Akoroda J. Lemchi E, and Dixon A. Standards for cassava products and guidelines for export. IITA, Ibadan, Nigeria; 2005. 93 p.
Odunfa SA. and Adeyeye S. Microbiological changes during the traditional production of ogibaba- A West African fermented sorghum gruel. Journal Cereal Science 1985, 3: 173-180.
FIIRO. Cassava production processing and utilization in Nigeria: In commemoration of the 50th Anniversary of Federal Institute of Industrial Research, Oshodi. Publish by Oluben Printers, Oke-Ado Ibadan, Nigeria; 2006. 30 - 117 p.
Kemdirim OC, Chukwu OA. and Achinewhu SC. Effect of traditional processing of cassava on cyanide content of garri and cassava flour. Plant Food for Human Nutrition 1995, 48: 335-339.
Moller B, Seigler D.. Biosynthesis of cyanogenic glycosides, cyanolipids and related compounds. In plant amino acids biochemistry and biotechnology B.K. Singh (Ed) Publish by Marcel Dekker; 1999. 563- 609 p.
Adindu MN. and AB. Cyanogenic content of garri from some processing centers in Rivers State Nigeria. Nigeria Food Journal 2006, 13(2): 231-244.
Ermans M, Mbulamok, M, Delange F, and Ahluwalia R. Role of cassava in the etiology of endemic goitre and cretinism. Ottawa, Ontario, International Development Research Centre 1980, 182.
Armstrong B. Lipid Chemistry and Bio-chemistry (Second Edition) Oxford University Press; 1983. 285 - 288 p.
Damardjati DS, Widowete S. and Rachim A. Cassava flour production and consumers acceptance at village level in Indonesian. Agricultural Research and Development Journal 1993, 16-25.
Onyekwere OO, Akinrele LA, Koleje OA. and Heys G. Indigenous fermented food New York Mercel Dekker; 1989. 363 - 408 p.
Uvere PO. Reactivity of red palm oil and cyanide ion, Nigeria Food Journal 1999, 53: 249 - 259.
Balagopalan C, Pad Mata G, Nanda SK,. Moorthy SN. Cassava in food, feed and industry, Beoaraton Florid; CCroc Press; 1988 .6 - 136 p.
ATSDR. Case Studies in Environmental medicine Atlanta, GA, US, Department of Health and Human Science, Public Health Service, Agency for Toxic Substances and Diseases Registry; 1991.
Rosling H. Measuring the effects in humans of dietary cyanide exposure from cassava. Acta Horticulture 1994, 375: 271-284.
FAO. A review of cassava in Africa with country case studies on Nigeria, Ghana, The united republic of Tanzania, Uganda and Benin, Proceeding of the validation forum on the global cassava development strategy vol. 2. International Fund for Agricultural Development Food and Agricultural Organization of the United Nation Rome Ft:/Ftp FAO; 2005.
Ekpechi OJ. Endemic goiter in eastern Nigeria and chronic cassava toxicity, Nestle, B. and R. Marclntrye (Eds), I,D,R.C, Ottawa; 1993. 139 - 145 p.
Minigi N, Panther NH and Rosling H. An outbreak of acute intoxications from consumption of insufficiency processed cassava in Tanzania. Ntri. Res. 1997, 12: 677-687.
Onwuka GI. Food analysis and instrumentation. Theory and practice. Published by Naphthali Prints; 2005.104 – 121 p.
AOAC.Official Methods of analysis, Association of Official Analytical Chemist.18th edition.Washington DC.USA; 2000.
Igbeka JC. Stimulation of moisture profile in stored garri. Journal of Food and Agriculture 1987, 5-9.
Taiwo KA, Iretin IA and Iliori MO. Integration of Modern Technologies. International 1997, 6:11-621.
Abu JO., Badifu GIO. and Akpapunnan MA. Effect of crude palm oil inclusion on some physico-chemical of garri, a fermented cassava food product. Journal of Food Science and Technology 2006; 24: 73-79.
Kaaya AN and Kyamanyawa S.. Factors affecting aflatoxin contamination of harvested maize in the three agro ecological zones of Uganda. Journal of Applied Science 2009, 6: 2401-2407.
Abulude FO and Ojediran VA. Development and quality evaluation of fortified “amalaâ€. ACTA Scientiarum Polonurum Technology Alimenttaria 2006; 5 (2): 127-134.
Jonathan G, Ajayi L. and Omitade Y. Nutritional composition, fungi and aflatoxins detection in sorted “gbodo†fermented (Dioscorea rotundata) and “elubo ogee†fermented (Musa parasidiaca) from South Western Nigeria. African Journal of Food Science 2011, 5(2): 105-110.
Sanni LO, Adebowale A.A, Awoyale W and Fetuga GO. Quality of gari (roasted cassava mash) in Lagos State, Nigeria. Nigerian Food Journal 2008, 26(1): 125-134.
Center for Food Safety. Microbial criteria for ready- to –eat food in general aerobic colony count (ACC) and hygiene indicator organism. In: Microbiological guidelines for food for ready- to- eat food in general and specific food Items. Published by the Center for Food Safety and Environmental Hygiene Department; 2014. 1 - 13 p.
Brazier Y. 2017 [cited 2019 January 24] What are bacteria and what do they do? Available from http://www.medicalnewstoday.com/atticles/157973.php;.
Alexopoulos CJ and Ahmadjian DV. 2019 [cited 2016 July 16]. Fungus. Available from http://www.britannica.com/science/fungus.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Indonesian Food Science and Technology Journal
This work is licensed under a Creative Commons Attribution 4.0 International License.
