Effects of fermentation periods on the chemical properties of Garri produced from cassava

The study aimed at determining the effect of fermentation time on the proximate composition of garri produced from cassava. Garri was fermented for 48, 72 and 96 hours. The samples were subjected to proximate analysis and it was observed that the garri samples had moisture range of 8.21% – 11.12%, the ash content increased from 2.84 to 2.97 after 72hours of fermentation. Further fermentation of the garri to 96 hours led to a subsequent drop in its ash to 2.03%, The crude protein ranges between 2.60 to 3.01% as fermentation time increases from 48 to 96 hours, crude fat content reduces as the fermentation period increases with the range of 1.71% – 0.92%, the 48hours fermented sample had the highest value (1.71%) while the 96 hours fermented sample had the least value (0.92%), Crude fibre content increased between 4.00 to 7.50% as fermentation duration changed from 48 to 96 hours while carbohydrate content decreased from 80.64% to 75.42% as fermentation time surged between 48 to 96 hours. Garri is generally known for its high carbohydrate content and low in protein content, the study have shown that an increasing fermentation time can increase the protein and fibre content of garri, hence, recommended that grated cassava mash should always be fermented between 24hours to 96 hours to reduce the carbohydrate and fat content and to improve the quality of the processed garri.