Clinicopathologic implications of shortened fermentation periods in the production of toasted cassava granules (gari)

Abstract

Increased demand for and dependence on toasted cassava granules (gari), and the widespread mechanization of its production has led to shortened periods of fermentation of the cassava mash during processing. The clinicopathologic implications of consumption of gari produced from cassava mash fermented for varied periods was studied. Exclusive diets of gari produced from cassava mash fermented for 0 hr, 24 hrs, 48 hrs, and 72 hrs were fed to different groups of growing male albino rats for a ten week period during which they were observed for clinical abnormalities. The rats were euthanized thereafter, and gross and histopathologic changes in major body organs noted. All the rat groups fed gari manifested varying degrees of clinical signs and histopathologic changes usually associated with chronic cyanide poisoning (CCP) and protein deficiency but the signs and lesions of CCP were most severe in rats fed gari produced from the 24 hour-fermented cassava mash. The findings suggested that shortening the fermentation period of cassava mash to about 24 hours constitutes a health hazard to consumers of gari.