Effect Of Fermentation Period On The Cyanide, Mineral And Vitamin Contents Of Cassava (NR8082) Manihot Utilissima During Garri Production
ABSTRACT
In this study, the
effect of fermentation time on hydrogen cyanide (HCN), mineral and vitamin
content of bitter cassava variety C NR8082) before and after toasting were
examined during garri production. Cassava tubers were peeled ,washed, grated
and fermented for Oh,24,48, 72h and the fermented mash was then sieved and
dried by toasting. Result of cyanide analysis showed reduction in cyanide
content from 0.1 lmg/l00g to 0.06mg/l00g (before toasting) and 0.05mg/ 100g to
0.02mgl\00g (after toasting). Significant difference was recorded in HCN
(p<0.05) from the 24h to 72 h of fermentation before and after toasting.
There was a significant (p<0 05) increase in the mineral content (mg/l00g)
from the 0 h to 72 h during fermentation. ranging from 54.67 to 70.67 in
phosphorus, 21.67 to 24.00 in calcium, 1.22 to 1.49 in iron, which reduced
significantly during toasting from 17.33 to 16.87 in phosphorus, 12.27 to 10.20
in calcium. 1.12 to 1.00 in iron. There was reduction in the vitamin C content
(mg/ 100g) of the· cassava during fermentation from 33.47 to 16.77 which was
reduced significantly (p<0.05) during toasting from 1.98 to 1.95, this was
not so with vitamin B1 which increased with increase in the number of days of
fermentation but decreased during toasting significantly. Vitamin' A was not
detected in the cassava mash before and after toasting. This study reveals that
fermentation of cassava for 72h (3 days) resulted to highest reduction of HCN
and hence yieided the best quality garri.
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IHENETU, I (2022). Effect Of Fermentation Period On The Cyanide, Mineral And Vitamin Contents Of Cassava (NR8082) Manihot Utilissima During Garri Production. Repository.mouau.edu.ng: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-fermentation-period-on-the-cyanide-mineral-and-vitamin-contents-of-cassava-nr8082-manihot-utilissima-during-garri-production-7-2
IHENETU, IHENETU. "Effect Of Fermentation Period On The Cyanide, Mineral And Vitamin Contents Of Cassava (NR8082) Manihot Utilissima During Garri Production" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 22 Nov. 2022, https://repository.mouau.edu.ng/work/view/effect-of-fermentation-period-on-the-cyanide-mineral-and-vitamin-contents-of-cassava-nr8082-manihot-utilissima-during-garri-production-7-2. Accessed 23 Nov. 2024.
IHENETU, IHENETU. "Effect Of Fermentation Period On The Cyanide, Mineral And Vitamin Contents Of Cassava (NR8082) Manihot Utilissima During Garri Production". 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-period-on-the-cyanide-mineral-and-vitamin-contents-of-cassava-nr8082-manihot-utilissima-during-garri-production-7-2 >.
IHENETU, IHENETU. "Effect Of Fermentation Period On The Cyanide, Mineral And Vitamin Contents Of Cassava (NR8082) Manihot Utilissima During Garri Production" Repository.mouau.edu.ng (2022). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/effect-of-fermentation-period-on-the-cyanide-mineral-and-vitamin-contents-of-cassava-nr8082-manihot-utilissima-during-garri-production-7-2