Effects of Frying Time on the Concentration of Cyanide in Garri (A Fermented Cassava Product)

Abstract

The study investigated the effects of frying time on the cyanide content of garri, a cassava meal commonly consumed in many parts of the world especially, Africa. Tubers of cassava were obtained from Umuna Okigwe, peeled and ground. The pulp was packed into a cotton bag, dewatered and allowed to ferment under pressure using locally fabricated mechanical press. A calculated quantity (80 g) of the semi-dried pulp, was placed in a metallic basin and placed on a fireplace and fried. 15 g each of the roasting sample were removed after 10-, 20-, 30- and 35-minutes frying intervals and subjected to alkaline titration method to determine their cyanide content. Results showed that at 10mins, 20 mins, 30 mins and 35 minutes of frying reduced the cyanide content to 19.44, 10.8, 10.8 and 9.72mg/kg respectively. It is therefore strongly recommended that the frying time of garri be maximized to effectively reduce the cyanide contents of the product.