Effect of Fermentation Period on Nutritional and Cynogenic Content of “garri” from Cassava Roots

The aim of the study was to study the effects of fermentation period on nutritional and cyanogenic content of garri from cassava and determining the effect of fermentation time on the proximate and anti-nutrient composition of garri produced from cassava. Garri was fermented for 24, 48, 72 and 96 hours. The samples were subjected to proximate and anti-nutrient analysis and it was observed that the garri samples had moisture range of 0.01% – 13.76%, the ash content increased from 0.01 to 1.43 after 24 hours of fermentation. Further fermentation of the garri to 48 hours led to a subsequent drop in its ash to 1.43%, The crude protein ranges between 0.01 to 2.24% as fermentation time increases from 72 to 96hours, crude fat content reduces as the fermentation period increases with the range of 0.03% - 1.22%, the 24hours fermented sample had the highest value (3.21%) while the 48 hours fermented sample had the least value (0.73%), Crude fibre content increased between 0.04 to 1.51% as fermentation duration changed from 72 to 96 hours while carbohydrate content decreased from 86.54% to 83.10% as fermentation time surged between 72to 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 .during 48 h of L. plantarum fermentation oxalate, phylate and Saponin contents were decreased significantly (p