Browsing by Author "Emekoma, Ezinne Abigail"

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    Effects of garlic and ginger grates on microbial profile and physico-chemical properties of fermented cassava products
    (Federal University of Technology, Owerri, 2016-05) Emekoma, Ezinne Abigail
    The effects of ginger and garlic grate on the microbial succession, sensory, cyanide and physicochemical properties of fermented cassava products prepared in different methods were investigated. The results showed that species of Bacillus, Lactobacillus, E.coli,Rhizopus, Aspergillus, Geotrichum and Trichoderma were implicated in the fermentation process. Microbial successions monitored every 48hours for 10days showed that among the species already prevalent, Proteus spp were isolated on the 6 th to 10th day of fermenting unpeeled cassava with ginger and cassava only. The microbial counts increased following days of fermentation with decline from the 8 th and 10th day. The results for the sensory evaluation, showed an overall acceptability of the products for aroma, colour and texture. The fermented cassava products were analysed for nutritional, anti-nutritional and mineral properties using standard methods. The mean cassava preparations averaged over rates and treatment types revealed that the percentage Moisture contents of 19.702, 16.987 and 16.723% has unpeeled, peeled and mashed cassava preparations, Ash; 1.022, 0.796 and 1.373%, Fat; 3.305, 2.66 and 3.059%, Protein; 4.341, 4.66 and 4.955%, Carbohydrate; 67.671, 69.219 and 70.845% and Fibre; 3.953, 5.67 and 3.042% respectively. The investigation also revealed that Calcium contents were 0.258, 0.152 and 0.102mg/100g, Magnesium; 0.2099, 0.1639 and 0.1598mg/100g, Sodium; 0.0623, 0.0517 and 0.05mg/100g, Phosphorus; 40.548, 56.994 and 44.678mg/100g and Potassium; 0.125, 0.143 and 0.086mg/100g for unpeeled, mashed and peeled cassava preparations respectively. The contents of cyanogenic glucosides were 18.017, 16.348 and 15.075mg/100g, Flavonoid; 1.78, 2.03 and 1.83mg/100g, Alkaloid; 2.47, 2.83 and 2.58mg/100g and Tannin; 0.108, 0.244 and 0.128mg/100g for unpeeled, peeled and mashed cassava preparations averaged over treatment types and rates respectively. In conclusion, the results obtained in this work, revealed that cassava prepared in different preparation of cassava in different methods with the addition of varying quantities of garlic and ginger grates significantly affected the microbial, sensory and physicochemical properties of the fermented cassava products.