Effect of Fermentation Time on the Physico –Chemical, Nutritional and Sensory Quality of Cassava Chips (Kpo-Kpo Garri) a Traditional Nigerian Food

Nwafor Obi Emmanuel; Akpomie Olubunmi Olufunmi; Erijo Peace Elohor

doi:doi:10.11648/j.ajbio.20150302.16

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Effect of Fermentation Time on the Physico –Chemical, Nutritional and Sensory Quality of Cassava Chips (Kpo-Kpo Garri) a Traditional Nigerian Food

Nwafor Obi Emmanuel, Akpomie Olubunmi Olufunmi, Erijo Peace Elohor

Published in American Journal of BioScience (Volume 3, Issue 2)

Received: 3 March 2015 Accepted: 17 March 2015 Published: 23 March 2015

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Abstract

Cassava chips (kpo-kpo garri) popularly consumed in the Niger-Delta Area of Nigeria was produced following fermentation of cassava mash for different time durations. The physico-chemical and nutritional quality of the chips was assessed using standard methods. Sensory quality was also assessed using a trained assessment panel. Results revealed a decrease in pH from 4.03±0.00 at 0 hour fermentation time to 3.40±0.01 after 24 hours fermentation and 3.00±0.00 after 48hours.Cyanogenic acid content also showed similar trend. Carbohydrate, fibre, ash, protein and moisture contents increased with increase in fermentation time Carbohydrate content increased from 39.10± 0.03% after 0hour fermentation to 42.50± 0.05% after 24hours and 43.50±0.05% after 48hours fermentation. For fibre, ash, protein and moisture contents, the changes observed were 1.00±0.02 to1.08±0.02, 1.67±0.02 to 1.80±0.01, 1.08±0.10 to 3.03±0.03 and 6.98±0.10 to 9.10±0.00 % respectively from 0 hour to 24 hours fermentation time. Sensory quality assessment showed that the chips prepared from cassava mash fermented for 24hours were more acceptable. All the quality changes were significantly different (P<0.05) considering chips produced from mash of 0 hour and 24 hours fermentations Allowing cassava mash fermentation for a period of 24 hours will therefore, yield cassava chips of better acceptable quality than when no fermentation is allowed to take place and an unnecessarily long period of 48hours

Published in	American Journal of BioScience (Volume 3, Issue 2)
DOI	10.11648/j.ajbio.20150302.16
Page(s)	59-63
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Fermentation, Physico-Chemical, Nutritional, Cassava, Traditional, Product

References

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[4]	Bokanga, M. (1995). Biotechnology and Cassava processing in Africa. Food Technology 49(1):86-90
[5]	Eka, O.U. (1986). Studies on the fermentation of cassava. Some enzymes of microorganisms in the fermentation liquor and the effect of fermentation on nutrient status of cassava products. West African Journals of Botany and Chemistry 31(1-4) 3-12
[6]	Ernesto, M., Cardoso, A.P., Cliff, J. and Brabury, J.A. (2000). Cyanogenes in cassava flour and roots and urinary thiocyanate concentration in mozaribique. Journal of Food Composition analysis 13: 1-12
[7]	FAO (2000).Food and Agricultural organization of the United Nations: Championing the cause of cassava file/A/championing cause of cassava Htm
[8]	FAO (1970). Food and Agricultural organization yearBook. FAO Rome, Italy Pp 215-225
[9]	Westby, A. (1991). Strategies for research into the mechanisms of cyanide reduction during the fermentation of cassava. Food laboratory News 7:24-28
[10]	Irtwange, S.V. and Achumba, O. (2000). Effect of the duration of fermentation on the quality of Garri. Current Research Journal of Biological Science 1(3):150-154
[11]	Jokotagha, O.A. and Amoo, I.A. (2012). Effect of fermentation on the nutritive value of Aspergillus niger and Aspergillus fumigatus fermented Hura crepitans seed flour. Journal of Laboratory Science 1:48-51
[12]	Kobawila, S.C, Louembe, D. Keleke, S., Hounhouigan, J. and Gamba, C. (2005). Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbadi, two food products from Congo. African Journal of Biotechnology 4 (7):689-696
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[17]	Ogiehor, I.S. and Nwafor, O.E. (2004). Associated microbiological, Biochemical and Chemical quality changes in zobo beverage produced from Hibiscus sabdariffa Linn. Nigerian Annals of Natural Science 1(2) :1-10
[18]	Chelule, P.K., Mbogwa, H.P. Carries, S. and Ggaleni, N. (2010). Lactic acid fermentation improves the quality of Gmahewu, a traditional South African Maize-based porridge. Food Chemistry 122(3):656-661
[19]	Okafor, N. (1977). Microorganisms associated with cassava fermentation for garri production. Journal of Applied Bacteriology 42(2):279-294
[20]	Okafor, N. and Ejiofor, A.O. (1986). Rapid detroxification of cassava fermentation for garri production following inoculation with a yeast simultaneously producing linamarase and analyse. Process Biotechnology Internation 25:82-85
[21]	Onwuamanam, C.I., Iwauno, J.O. Ihediohanma, N.C and Barber, L. (2010)., cyanide reduction, functional and sensory quality of garri as affected by pH, temperature and fermentation time. Pakistan Journal of Nutrition 9 (10):980-956
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APA Style

Nwafor Obi Emmanuel, Akpomie Olubunmi Olufunmi, Erijo Peace Elohor. (2015). Effect of Fermentation Time on the Physico –Chemical, Nutritional and Sensory Quality of Cassava Chips (Kpo-Kpo Garri) a Traditional Nigerian Food. American Journal of BioScience, 3(2), 59-63. https://doi.org/10.11648/j.ajbio.20150302.16

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ACS Style

Nwafor Obi Emmanuel; Akpomie Olubunmi Olufunmi; Erijo Peace Elohor. Effect of Fermentation Time on the Physico –Chemical, Nutritional and Sensory Quality of Cassava Chips (Kpo-Kpo Garri) a Traditional Nigerian Food. Am. J. BioScience 2015, 3(2), 59-63. doi: 10.11648/j.ajbio.20150302.16

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AMA Style

Nwafor Obi Emmanuel, Akpomie Olubunmi Olufunmi, Erijo Peace Elohor. Effect of Fermentation Time on the Physico –Chemical, Nutritional and Sensory Quality of Cassava Chips (Kpo-Kpo Garri) a Traditional Nigerian Food. Am J BioScience. 2015;3(2):59-63. doi: 10.11648/j.ajbio.20150302.16

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@article{10.11648/j.ajbio.20150302.16,
  author = {Nwafor Obi Emmanuel and Akpomie Olubunmi Olufunmi and Erijo Peace Elohor},
  title = {Effect of Fermentation Time on the Physico –Chemical, Nutritional and Sensory Quality of Cassava Chips (Kpo-Kpo Garri) a Traditional Nigerian Food},
  journal = {American Journal of BioScience},
  volume = {3},
  number = {2},
  pages = {59-63},
  doi = {10.11648/j.ajbio.20150302.16},
  url = {https://doi.org/10.11648/j.ajbio.20150302.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20150302.16},
  abstract = {Cassava chips (kpo-kpo garri) popularly consumed in the Niger-Delta Area of Nigeria was produced following fermentation of cassava mash for different time durations. The physico-chemical and nutritional quality of the chips was assessed using standard methods. Sensory quality was also assessed using a trained assessment panel. Results revealed a decrease in pH from 4.03±0.00 at 0 hour fermentation time to 3.40±0.01 after 24 hours fermentation and 3.00±0.00 after 48hours.Cyanogenic acid content also showed similar trend. Carbohydrate, fibre, ash, protein and moisture contents increased with increase in fermentation time Carbohydrate content increased from 39.10± 0.03% after 0hour fermentation to 42.50± 0.05% after 24hours and 43.50±0.05% after 48hours fermentation. For fibre, ash, protein and moisture contents, the changes observed were 1.00±0.02 to1.08±0.02, 1.67±0.02 to 1.80±0.01, 1.08±0.10 to 3.03±0.03 and 6.98±0.10 to 9.10±0.00 % respectively from 0 hour to 24 hours fermentation time. Sensory quality assessment showed that the chips prepared from cassava mash fermented for 24hours were more acceptable. All the quality changes were significantly different (P<0.05) considering chips produced from mash of 0 hour and 24 hours fermentations Allowing cassava mash fermentation for a period of 24 hours will therefore, yield cassava chips of better acceptable quality than when no fermentation is allowed to take place and an unnecessarily long period of 48hours},
 year = {2015}
}

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TY  - JOUR
T1  - Effect of Fermentation Time on the Physico –Chemical, Nutritional and Sensory Quality of Cassava Chips (Kpo-Kpo Garri) a Traditional Nigerian Food
AU  - Nwafor Obi Emmanuel
AU  - Akpomie Olubunmi Olufunmi
AU  - Erijo Peace Elohor
Y1  - 2015/03/23
PY  - 2015
N1  - https://doi.org/10.11648/j.ajbio.20150302.16
DO  - 10.11648/j.ajbio.20150302.16
T2  - American Journal of BioScience
JF  - American Journal of BioScience
JO  - American Journal of BioScience
SP  - 59
EP  - 63
PB  - Science Publishing Group
SN  - 2330-0167
UR  - https://doi.org/10.11648/j.ajbio.20150302.16
AB  - Cassava chips (kpo-kpo garri) popularly consumed in the Niger-Delta Area of Nigeria was produced following fermentation of cassava mash for different time durations. The physico-chemical and nutritional quality of the chips was assessed using standard methods. Sensory quality was also assessed using a trained assessment panel. Results revealed a decrease in pH from 4.03±0.00 at 0 hour fermentation time to 3.40±0.01 after 24 hours fermentation and 3.00±0.00 after 48hours.Cyanogenic acid content also showed similar trend. Carbohydrate, fibre, ash, protein and moisture contents increased with increase in fermentation time Carbohydrate content increased from 39.10± 0.03% after 0hour fermentation to 42.50± 0.05% after 24hours and 43.50±0.05% after 48hours fermentation. For fibre, ash, protein and moisture contents, the changes observed were 1.00±0.02 to1.08±0.02, 1.67±0.02 to 1.80±0.01, 1.08±0.10 to 3.03±0.03 and 6.98±0.10 to 9.10±0.00 % respectively from 0 hour to 24 hours fermentation time. Sensory quality assessment showed that the chips prepared from cassava mash fermented for 24hours were more acceptable. All the quality changes were significantly different (P<0.05) considering chips produced from mash of 0 hour and 24 hours fermentations Allowing cassava mash fermentation for a period of 24 hours will therefore, yield cassava chips of better acceptable quality than when no fermentation is allowed to take place and an unnecessarily long period of 48hours
VL  - 3
IS  - 2
ER  -

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Author Information

Nwafor Obi Emmanuel

Department of Microbiology, Delta State University, Abraka, Nigeria
Akpomie Olubunmi Olufunmi

Department of Microbiology, Delta State University, Abraka, Nigeria
Erijo Peace Elohor

Department of Microbiology, Delta State University, Abraka, Nigeria

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APA Style

Nwafor Obi Emmanuel, Akpomie Olubunmi Olufunmi, Erijo Peace Elohor. (2015). Effect of Fermentation Time on the Physico –Chemical, Nutritional and Sensory Quality of Cassava Chips (Kpo-Kpo Garri) a Traditional Nigerian Food. American Journal of BioScience, 3(2), 59-63. https://doi.org/10.11648/j.ajbio.20150302.16

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ACS Style

Nwafor Obi Emmanuel; Akpomie Olubunmi Olufunmi; Erijo Peace Elohor. Effect of Fermentation Time on the Physico –Chemical, Nutritional and Sensory Quality of Cassava Chips (Kpo-Kpo Garri) a Traditional Nigerian Food. Am. J. BioScience 2015, 3(2), 59-63. doi: 10.11648/j.ajbio.20150302.16

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AMA Style

Nwafor Obi Emmanuel, Akpomie Olubunmi Olufunmi, Erijo Peace Elohor. Effect of Fermentation Time on the Physico –Chemical, Nutritional and Sensory Quality of Cassava Chips (Kpo-Kpo Garri) a Traditional Nigerian Food. Am J BioScience. 2015;3(2):59-63. doi: 10.11648/j.ajbio.20150302.16

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@article{10.11648/j.ajbio.20150302.16,
  author = {Nwafor Obi Emmanuel and Akpomie Olubunmi Olufunmi and Erijo Peace Elohor},
  title = {Effect of Fermentation Time on the Physico –Chemical, Nutritional and Sensory Quality of Cassava Chips (Kpo-Kpo Garri) a Traditional Nigerian Food},
  journal = {American Journal of BioScience},
  volume = {3},
  number = {2},
  pages = {59-63},
  doi = {10.11648/j.ajbio.20150302.16},
  url = {https://doi.org/10.11648/j.ajbio.20150302.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20150302.16},
  abstract = {Cassava chips (kpo-kpo garri) popularly consumed in the Niger-Delta Area of Nigeria was produced following fermentation of cassava mash for different time durations. The physico-chemical and nutritional quality of the chips was assessed using standard methods. Sensory quality was also assessed using a trained assessment panel. Results revealed a decrease in pH from 4.03±0.00 at 0 hour fermentation time to 3.40±0.01 after 24 hours fermentation and 3.00±0.00 after 48hours.Cyanogenic acid content also showed similar trend. Carbohydrate, fibre, ash, protein and moisture contents increased with increase in fermentation time Carbohydrate content increased from 39.10± 0.03% after 0hour fermentation to 42.50± 0.05% after 24hours and 43.50±0.05% after 48hours fermentation. For fibre, ash, protein and moisture contents, the changes observed were 1.00±0.02 to1.08±0.02, 1.67±0.02 to 1.80±0.01, 1.08±0.10 to 3.03±0.03 and 6.98±0.10 to 9.10±0.00 % respectively from 0 hour to 24 hours fermentation time. Sensory quality assessment showed that the chips prepared from cassava mash fermented for 24hours were more acceptable. All the quality changes were significantly different (P<0.05) considering chips produced from mash of 0 hour and 24 hours fermentations Allowing cassava mash fermentation for a period of 24 hours will therefore, yield cassava chips of better acceptable quality than when no fermentation is allowed to take place and an unnecessarily long period of 48hours},
 year = {2015}
}

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TY  - JOUR
T1  - Effect of Fermentation Time on the Physico –Chemical, Nutritional and Sensory Quality of Cassava Chips (Kpo-Kpo Garri) a Traditional Nigerian Food
AU  - Nwafor Obi Emmanuel
AU  - Akpomie Olubunmi Olufunmi
AU  - Erijo Peace Elohor
Y1  - 2015/03/23
PY  - 2015
N1  - https://doi.org/10.11648/j.ajbio.20150302.16
DO  - 10.11648/j.ajbio.20150302.16
T2  - American Journal of BioScience
JF  - American Journal of BioScience
JO  - American Journal of BioScience
SP  - 59
EP  - 63
PB  - Science Publishing Group
SN  - 2330-0167
UR  - https://doi.org/10.11648/j.ajbio.20150302.16
AB  - Cassava chips (kpo-kpo garri) popularly consumed in the Niger-Delta Area of Nigeria was produced following fermentation of cassava mash for different time durations. The physico-chemical and nutritional quality of the chips was assessed using standard methods. Sensory quality was also assessed using a trained assessment panel. Results revealed a decrease in pH from 4.03±0.00 at 0 hour fermentation time to 3.40±0.01 after 24 hours fermentation and 3.00±0.00 after 48hours.Cyanogenic acid content also showed similar trend. Carbohydrate, fibre, ash, protein and moisture contents increased with increase in fermentation time Carbohydrate content increased from 39.10± 0.03% after 0hour fermentation to 42.50± 0.05% after 24hours and 43.50±0.05% after 48hours fermentation. For fibre, ash, protein and moisture contents, the changes observed were 1.00±0.02 to1.08±0.02, 1.67±0.02 to 1.80±0.01, 1.08±0.10 to 3.03±0.03 and 6.98±0.10 to 9.10±0.00 % respectively from 0 hour to 24 hours fermentation time. Sensory quality assessment showed that the chips prepared from cassava mash fermented for 24hours were more acceptable. All the quality changes were significantly different (P<0.05) considering chips produced from mash of 0 hour and 24 hours fermentations Allowing cassava mash fermentation for a period of 24 hours will therefore, yield cassava chips of better acceptable quality than when no fermentation is allowed to take place and an unnecessarily long period of 48hours
VL  - 3
IS  - 2
ER  -

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