ABSTRACT
Samples of white and
yellow garri were collected at a week interval. From umunya in oyi local
government Area, Anambra state. The purchased garri with initial moisture of
9.3% for white garri and 8.65 yellow garri. The samples of white and yellow
garri was aseptically weighted (2kg) into polythene bags, plastic bucket and
sack bag. The packs were labeled and kept at ambient temperature of (30.0=2c)
for 14day. The change in the sample moisture content, change in PH biochemist
The result revealed
that the avenged moisture content of yellow garri package in he yellow garri
packaged in polynthene bag (9.3%) and sack bag (8.2%) and also the white garri
package in plastic bucket has lower moisture content (8.6%) polythene the
moisture content and mould content were observed to increase with the period of
storage. While the nutritional content and PH were reduced. Changes in the
various sensory quality attributes such as colour, aroma texture and moldiness
at the end o the storages four fungi species (Aspergillus Niger, Aspergillus
flavus, Aspergillus fumigated and the Rlizopus stolonifer) were isolated during
the storage period in all the packaging materials the total viable fungal count
was in the oder sack bags > polythene bags> plastic buckets. On the whole
aim tight plastic buckets were observed and recommendation to be the best
packing material for garri for a long period of time in this study
CHAPTER
ONE
1.0
INTRODUCTION
Garri: (yellow or
white) a roasted gramular hydroscopic starchy food product, produced from
cassava (manihot esculent a Grantz) is the most popular from in which cassava
is consumed in the West Africa sub region. It is consumed by several million of
people regardless of ethnicity and socio economic class, making it the
commonest meal amongst the rich and poor. Garri available in the market can be
consumed directly without further processing in the dry form with peanut,
coconut, smoked fish soaked in water (some times with milk and beverage) of
processed minimally using boiled water to form stiff paste popularly called
“eba” and eaten with various types of African soups.
Cassava for garri
production is harvested manually in the farm with the aid of a cutlass, hoe and
flat iron sheet (digger) which occasionally inflicts various degrees of
injuries on the root tubers. After harvesting, the root tubers are halved to
the market where they are heaped in 20s 40s, 50s or for sales under humid and
warm topical conditions. These practices predispose the root tubers to
contamination and infestation by various groups of microorganisms (especially
moulds) mites and insects which potentiate biodeteraration.
Following processing,
garri is spread on the bare floor or on a mat to allow cooling before final
sieving and packaging for marketing in the open market; garri is displayed in
open basins, bowls, bags and mats. These practices potentiate contamination by
various group of micro organism and may predispose public health harzard.
Various groups of moulds have reports to be associated with garri during
storage and distribution. Moulds if present can grow and affect the nutritional
and sensory properties of garri and species of oxygenic may produce my
cotoscias Aflatoscia B,B2 G1 G2 are the they are produced by ubiqution fungal
general and neurological association of these toxurs reinforce the need for
continuo’s and regular search for their presence in foods
Numerous processing
methods have been devised including gaited roots, fermenting peeled followed by
roasting to reduce the toxicity and at the sine time convent the highly
perishes fresh root of cassava into stable products. Garri is processed by
fermenting peel and grated roots followed by dewatering sieving and frying.
Frying the garri at high temperature which would have killed all micro-
organisms but after preparation how eve other fungal spoilage. Garri is the
most popular for in when of cyanogens (a colourless, poisons’, flammable,
water- soluble gars (2N2 having an almandine) odour used chiefly in Organ
synthesis)
In the cassava
variety used for processing garri in Nigeria. When not properly processed makes
the products unsafe for consumption the processing of cassava into garri is one
of the major cottage industries in umunya.
Garri, which is the a
by- product of cassava is rich in carbohydrate, manly starch and is a major
source of energy. With the exception of sugar cane garri is the highest source
of carbohydrate.
The approximate and
physical properties of garri is a function of the cassavas variety, age of
cassava time, of harvesting, processing methods, packaging method, storage
conditional and duration of storage (oduroetal, 2000, chuzel and zakhua 1991).
Adejumo and Rayi
(2010) carried out an appraisal of garri packaging method in Ogbomosho,
Nigeria. The objectives of the work were to appraise the various packaging
material used for garri and to suggest, safe, and affordable packaging material
for garri packaging. This is with a view of reducing losses during storage and
for proper planning of marketing strategies in terms of appropriated product
packaging the result should that the packaging material used for garri packaging.
The result showed that the packaging material used for garri packaging are all
improvised material not specifically made for garri packaging. The loss of
garri during storage was assessed or the type of storage material used. Storage
condition, star age duration and the were based on change in colour, odour and
taste which was a result of poor keeping quality due to the moisture uptake
during merchandising. The effect of moisture content and storage conditions on
the storability of garri was investigated by Amadi and Adebola (2008) yellow
& white garri sample were obtained and storage under the same conditions
using polythene bags, sack bags and plastic buckets
1.2
OBJECTIVE OF STUDY
The main of aim the
study
1. the main objective
of this research is to determine the
2. optimum packaging
and storage properties for packaged
3. garri
4. to determine the
moisture content and PH of the garri using different packaging method
1.3
INSTIFICATION FOR THE STORAGE WHY IS THE STUDY NCCRNEAY.WHE DO THE STUDY HOPE
ACTIVE
After this research,
the best packing material will be noted so as to avoid or retard the actions of
micro- organisms in the packaging of garri