Comparative Proximate Composition And Cyanogenic Glucoside Content Of Processed Cassava (Garri)

Comparative Proximate Composition And Cyanogenic Glucoside Content Of Processed Cassava (Garri)

Chapter One

Preface

Background of the Study

Cassava( Manihot esculenta Crantz) is an considerably cultivated cash crop grown for its stiff root, and it’s the third largest carbohydrate food source within the tropical regions, after rice and sludge( ceballos, Iglesias, Perez and Dixon, 2004). It’s grown throughout the tropics and could be regarded as the most important root crop grown in terms of total product( Ezebuiro, Chukwu, Okoye and Oboagju, 2008). Cassava roots are largely perishable and can not be kept in fresh condition for further than a many days without deterioration in quality. In order to extend the shelf life of the roots, cassava is reused into dried products to meet the original requirements, taste and tradition for use and storehouse. As a result of this, cassava roots can be reused into colorful products similar as fufu, tapioka, chips, elubo and garri( Bokanga, 2001).

Garri is one of the most popular forms in which a reused cassava tuber is consumed. It’s also the most common form in which cassava is vended in Nigeria and in numerous other African countries( Oluwole, Olatunji and Odunfa, 2001). Garri is a accessible food with short medication time especially for marketable demand, it’s stinginess, ease of storehouse and medication for consumption. These characteristics combine to mate it a bribable preference, and a consumable food product among the pastoral and civic residers in Nigeria, as well as in other West African countries and indeed to an extent, Africa as a whole.

As a protean cassava product, garri can be employed in a variety of ways; it can be soaked in cold water and consumed directly with some light incident similar as sweeteners, fish and groundnut. Recent studies have shown that garri is extensively consumed as food in several corridor of Nigeria( Harbour and Ogundu, 2009). Garri can be eaten dry or soaked in water as “ eba ” and consumed with mists and stews( Oyewole, 2000; Ajao and Adigun, 2009). It’s a staple food which is reused by millions of people in West Africa, where it forms a significant part of their diet( Ogiehor and Ikenebomeh, 2005).

In Nigeria, garri produced are of different types depending on the state or geographical region where it’s produced. “ Ijebu ” garri is produced in Ijebu- ode and it’s generally eaten by the people in the Western part of Nigeria. “ Bendel ” garri is produced and generally eaten by the people in theMid-Western Eastern part of Nigeria. These types of garri perhaps fluently honored and discerned by their colour, and taste( Asante- Pok, 2013). Garri generally consumed in Akwa Ibom State are Bendel, Okrikang and Atam garri. Bendel garri is generally produced by the Delta and Edo people, and it’s consumed in the Eastern part of Nigeria. Okrikang garri is generally produced and consumed in Akwa Ibom State. Atam garri is generally produced in Cross River State and is consumed in both Akwa Ibom and Cross River.

product of garri can be done mechanically or traditionally. The process involves harvesting of cassava roots, shelling, washing, grating, pressing, turmoil, sieving, frying, cooling, packaging and storehouse( IITA, 2005). request expansion for garri to some extent depends largely on the degree of which the quality of the reused garri can be bettered upon to make it seductive to the implicit consumers. Whether garri type can be reckoned upon as a staple food, will to a large extent depend on its cost, texture and colour. Garri, during processing may be fortified by adding win oil painting, sweet potato, among others( Subukola, Akinpelu and Awonorin, 2010) to enhance adequacy and reduce cost. Howbeit, garri which isn’t duly reused is exposed to toxin from cynaogenic glucoside. The presence of cyanogenic glocoside( linamarin and lotaustralin) constitutes a major peril to the use of garri as a mortal food. These glucosides in any garri will readily breakdown to give hydrogen cyanide by an enzyme called linamarase( Asegbelohin and Onyimonyim, 2005).

The traditional styles of processing cassava have been set up to be effective in reducing the quantum of residual cyanide in the product( Achinewhu and Onwuamanam, 2001). still, if processing of garri is shy and similar garri is consumed in large quantum, cyanide poisoning may do. This may lead to visible instantiations of goiter, cretinism, tropical ataxic neuropathy and konzo( palsy of the branches) which are adverse goods of cyanogenic glucoside consumption in garri( Zuraida, Widayat and Hannarida, 2002). thus, there’s need to estimate the health recrimination of garri vended and consumed in Uyo megalopolis by determining the cyanogenic glucoside content of similar garri and their nutrient capabilities.