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Evaluation of Moisture, Total Cyanide and Fiber Contents of Garri Produced from Cassava (Manihot utilissima) Varieties Obtained from Awassa in Southern Ethiopia

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Author(s): S.E. Enidiok | L.E. Attah | C.A. Otuechere

Journal: Pakistan Journal of Nutrition
ISSN 1680-5194

Volume: 7;
Issue: 5;
Start page: 625;
Date: 2008;
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Keywords: Cassava | fermentation | garri | total cyanide | fiber

ABSTRACT
Cassava (Manihot esculent crantz) as one of the most important root crops in Sub-Saharan Africa plays a vital role in the diet of many African countries especially the grass root people, being the major source of daily carbohydrate intake. Traditionally processed staple foods from cassava are available in Western and some Eastern African countries, such as garri, foofoo, boiled cassava meal, etc. Several varieties of M. Utilissima obtained from Awassa, Ethiopia, were processed, fermented and converted into garri. The moisture, total cyanide and fibre contents of the processed garri were analyzed. The results showed that the moisture, total cyanide and fiber contents varied from 26.12-40.02 %, 1.51-2.81 mg HCN/100 g and 1.80-2.40% respectively. The largest reduction in cyanide content (41%) between the third and fourth day fermentation was found in the MM 96/5280 variety which had an increase of 32% fiber content when compared with other varieties. These results compared favorably with similar garri products obtained from Ghana and Nigeria. The ease of preparation and potential nutritional value resulting from fermentation, the low moisture, cyanide and improved fiber contents found, indicate the suitability of the garri products as nutritional food items. The Kello44/72 and MM96/5280 varieties with the lowest cyanide and comparable fiber contents are most suitable. In order to enrich the nutritional contents of the garri product, fortification with leguminous plants or fish is recommended so as to make it more suitable as an alternative food product to injera in Ethiopia.
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