Effect Of Fermentation Days And Palm Oil Addition On The Cyanide Content Of Garri
ABSTRACT
Garri is
described as a granulated and dehydrated cassava product (Jekayinfa and
Olajide, 2007). It is a staple food derived from cassava tubers through
processing method that include fermenting (soaking the tubers in water),
grinding and frying (www.connect Nigeria.com, 2013). It can also be explained
to be a dry granule made from roots of cassava through a series of processing
step, (sanni, 1994). Amongst the various fermented cassava products, garri is
the most commonly consumed in Nigeria and accounts for 70% of the entire
cassava production in Nigeria (IITA, 1990). Several millions of people in the
African continent consume garri and it forms a significant part of the people's
diet especially in the West African sub region (Edem et al, 2001). Garri is a
convenience food with a short preparation time. Its cheapness, ease of storage
and preparation for consumption has combined to make extremely popular among
urban dwellers in Nigeria and other parts of the world. Being a versatile
product, it can be prepared in a variety of ways.
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EJIKE, E (2022). Effect Of Fermentation Days And Palm Oil Addition On The Cyanide Content Of Garri. Repository.mouau.edu.ng: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-fermentation-days-and-palm-oil-addition-on-the-cyanide-content-of-garri-7-2
EJIKE, EJIKE. "Effect Of Fermentation Days And Palm Oil Addition On The Cyanide Content Of Garri" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 22 Nov. 2022, https://repository.mouau.edu.ng/work/view/effect-of-fermentation-days-and-palm-oil-addition-on-the-cyanide-content-of-garri-7-2. Accessed 23 Nov. 2024.
EJIKE, EJIKE. "Effect Of Fermentation Days And Palm Oil Addition On The Cyanide Content Of Garri". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 22 Nov. 2022. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-fermentation-days-and-palm-oil-addition-on-the-cyanide-content-of-garri-7-2 >.
EJIKE, EJIKE. "Effect Of Fermentation Days And Palm Oil Addition On The Cyanide Content Of Garri" Repository.mouau.edu.ng (2022). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/effect-of-fermentation-days-and-palm-oil-addition-on-the-cyanide-content-of-garri-7-2