ABSTRACT

In this study, the cyanide and microbial contents of gari samples were determined. Processed gari samples were collected from eight local markets, packaged and labeled to evaluate their microbial loads and cyanide contents. The gari samples collected were yellow and white. The cyanide and microbial levels of gari samples using three replicate were determined. The cyanide levels of white gari from three local markets in Imo state ranged from 0.4633mgHCN/100g to 0.3500mg/ 100g and the cyanide levels of yellow gari samples ranged from 0.2733mgHCN/100g to 0.1900mgHCN/100g.the cyanide levels of white gari samples from local markets in Abia State ranged from 0.4600mgHCN/ 100g to 0.1633mgHCN/100g and the cyanide levels of yellow gari samples ranged from 0.1333mgHCN/100g to 0.1567mgHCN/100g respectively. Cyanide levels of all yellow and white gari fell within the recommended standard of 20mgHCN/kg by the food and Agriculture organization. Cyanide levels of yellow and white samples were below the recommended standard for lethal does in adult which is 50-60mgHCN/kg. Statistically, there was a significance different (p<0.05) in the HCN levels in yellow gari samples from the two states. While in white gari samples there was no significance difference (p>0.05) in the gari samples from the two states. Microbes were isolated and identified, they include: Bacillus Spp, Staphylococcus auerus, Lactobacillus spp and Streptococcus Spp. The moulds isolated were Rhizophus Spp.and Candida, while the yeast isolated was saccharomyces Spp. Bacteria isolate was the highest in occurrence followed by yeast. The sample having the highest microbial count was white gari sample from Uzuakoli with a value 4.20x104cfu/g and the lowest was yellow gari sample from item with a value 1.28xl04cfu/g. Therefore, there is need for urgent improvement on the hygienic condition of gari sold in the local markets. Gari should be handled with sterile processing equipment, packing and display facilities