Effect of fermentation periods and storage on the chemical and physicochemical properties of biofortified cassava gari

Abstract

Gari (cassava flake) is a fermented, roasted cassava product, and a major staple food in Nigeria. Yellow flesh cassava (TMS 1358) variety was processed into gari and the chemical and physicochemical properties of the gari and reconstituted paste were determined. Ash, lipid, and carbohydrate contents decreased with fermentation days while the protein and fiber contents increase with fermentation days in the gari. Starch contents decreased gradually while the sugar contents of the gari increased with fermentation days. Cyanide contents of all the gari samples were less than 1 mg/CN−1. Color of the gari samples were brighter in early fermentation periods but became darker with prolonged fermentation periods. Carotene contents decreased with storage time while pH values increased slightly at 6 months. Reconstituted gari paste fermented for 0 to 2 days was more acceptable in appearance, moldability, and in overall acceptability. Fermentation of cassava (TMS 1358) for 0–2 days and storage of gari product for up to 2 months are desirable for human consumption. Practical applications This study is about the use of improved breed cassava in making cassava flakes (gari). The biofortified cassava was used and studied over 6 months to know the effect of storage on the cassava flake. Cyanide content of the cassava variety was low and reduced with fermentation periods. Carotene contents also diminished after 2 months of storage. Utilization of biofortified cassava flakes (gari) is encouraged within 1–2 months of production and at 2nd day of fermentation. This study enables the consumers and processors to know the characteristics of this cassava variety, the best fermentation periods, and storage of the product at ambient temperature.