Effect of pH and Duration of Fermentation on the Sensory, Physicochemical and Proximate Characteristics of Garri

Background and Objective: The fermentation process in garri production is influenced by various factors, including pH and duration. This study investigates the influence of fermentation duration on the physicochemical properties of cassava garri, focusing on pH variations and proximate composition changes. Materials and Methods: Cassava root mash fermentation was carried out for 0, 24, 48, 72 and 96 hrs and the pH of the resulting garri samples was measured. Proximate, physicochemical and sensory analyses were conducted to assess moisture content, ash content, crude fat, crude fiber, crude protein, carbohydrate content, swelling index, total titratable acidity (TTA), color, aroma and texture of the garri samples. Results: This revealed a progressive decrease in pH as fermentation time increases, with significant differences observed between garri samples at various fermentation durations. Proximate analysis indicates fluctuations in moisture content, ash content, crude fat, crude fiber, crude protein and carbohydrate content, over the fermentation period. Physicochemical parameters such as swelling index and TTA exhibit dynamic changes with fermentation duration. Sensory evaluation demonstrates alterations in color, aroma and texture of garri samples as fermentation progresses. Distinct characteristics are observed between white cassava garri (WG) and red cassava garri (RG) throughout the fermentation period. Conclusion: Overall, these findings underscore the significant impact of fermentation duration on the quality attributes of cassava garri. Optimizing fermentation conditions could lead to the production of garri with desirable characteristics, thus enhancing its nutritional value and consumer acceptance. Further research is warranted to elucidate the health implications and nutritional benefits associated with fermented cassava products.