The effect of processing parameters on gari quality
1995
Oguntimein, G.B. | Akingbala, J.O. | Bolade, M.K. | Abass, A.B.
Gari production is a form of solid-state fermentation and various factors such as moisture content, particle size, pH and type of fermenter affect the fermentation process. The effect of these factors on the reduction of cyanide content, the use of starter culture, and various methods in the production of low cyanide, good quality, gari have been studied. The optimum fermentation period for cyanide detoxification is 72 h while the optimum period of fermentation for high quality gari is 48 h. The optimum mash moisture content for cyanide detoxification was 80 percent. The optimum particle size of mash was obtained when graters, perforated with nails of size 2.12 mm, 2.72 mm and 3.24 mm, were used for grating. Keeping the pH of the fermenting mash in a non porous container above 5 reduced the bound cyanide by 93 percent after 72 h. Bacillus subtilis (B) and Candida krusei (C) strains increased the hydrolysis of cyanogenic glucoside while a mixed culture of both strains or a combination with Lactobacillus plantarum strains produced the most acceptable gari.
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Эту запись предоставил Centro Internacional de Agricultura Tropical
