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Garri is the most popular form in which cassava is consumed in Nigeria. This research studied the effect of fermentation period on cyanide reduction in garri flour (white and yellow garri samples) and comparison with some selected samples marketed in Aba, Nigeria. The cyanide content of the various garri samples were estimated by alkaline picrate paper spectrophotometric method. The results showed that the cyanide contents decreased significantly (p<0.05)>0.05). Cyanide concentrations of the market purchased garri samples had 14.37±0.05 to 36.32±0.1 mg/kg and 18.37±0.05 to 29. 68±0.05 mg/kg in the white and yellow garri samples respectively. These values indicated that about 50% of the market purchased garri samples showed varying cyanide concentrations of 1st to 2nd day’s fermentation. This study has revealed the need to educate the public on the imminent danger of inadequate fermentation of garri flour and it will subsequently strengthen the moral norms of the producers to adapt to normal period of 5 to 6 days.
Ukpabi Chibueze F, Emeghebo Ngozi, Ukpabi Emmanuel and Emole Eke Chukwu.
Effect of fermentation period on cyanide reduction in garri flour and comparison with some selected samples marketed in aba, Nigeria.
Journal of Research in Agriculture (2013) 2(1): 152-156.