Abstract
This study concentrated majorly on producing a functional food; gari analogue from co-fermented breadfruit and cassava. A portion of both mature cassava tubers and matured but unripe breadfruit (Artocarpus altilis) was co-fermented (100:0, 0:100, 80:20, 70:30, and 60:40 Cassava: Breadfruit) to obtain gari analogue. The physico-chemical characteristics (pH, titratble acidity and cyanide content) of the fermenting mash were examined daily till the end of the fermentation days, also on the final gari analogue after production. The final gari analogue were stored in a plastic covered containers for six weeks during which pH, titratable acidity and cyanide evaluation were conducted weekly to determine if there could be any appreciable changes in acidity and taste of gari analogue samples. The pH of the samples decreased with increase in process time of the fermenting mash, breadfruits samples had lower pH than those cassava samples. Titratable acidity increased with increase in fermenting days as all samples had higher acid content at the end of fermentation period comparable with the initial acid content while the co-fermented gari samples had lower cyanogenic glycosides than 100% cassava gari. This study established that co-fermentation of breadfruit and cassava into analogue reduced the cyanogenic glycosides of gari with increase in titratable acidity (TTA) and decrease in pH values which in turn played a major role in altering the taste of the final gari analogue and its storage stability.
Highlights
Cassava (Manihot esculenta) is widely cultivated and consumed in tropical countries of Asia, South America and Africa where it is a staple food for many people (Cock, 1985)
The pH of all the samples decreased with increase in process time of the fermenting mash breadfruit had pH values that were lower than those of cassava
One hundred percent cassava gari has the lowest decrease in pH value of 5.90 on the initial day to 3.69 on the final day, this is a difference of 2.21 while 70:30% gari mash decreased from 6.91 on day zero to 3.68 on the fifth day, with a difference of 3.29
Summary
Cassava (Manihot esculenta) is widely cultivated and consumed in tropical countries of Asia, South America and Africa where it is a staple food for many people (Cock, 1985). One of the traditional processes to prepare bitter cassava roots is through peeling, grating and fermentation which precede cooking in order to release the volatile hydrogen cyanide gas. Another process of preparing bitter cassava roots is through cutting, soaking and boiling in water; and this is effective in reducing the cyanide content in cassava roots. Adequately processed cassava based products with very low cyanide contents are considered safe to use by humans and for livestock feeds [5,6,7,8,9,10,11,12,13,14,15,16,17,18,19,20,21,22,23,24]
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