Studies on microbial quality, swelling index and moisture content of white and yellow garri in storage

Abstract

Two types of garri (White and Yellow) were analyzed to determine the microbiological quality, swelling index and moisture content after two months in storage. Bacteria isolates include Streptococcus spp, Escherichia coli, Staphylococcus aureus, Pseudomonas spp and Bacillus spp while the fungal isolates were Aspergillus spp., Rhizopus spp., Candida spp. and Mucor spp. Bacteria count was significant (P<0.01) while fungal count was not. Throughout the duration of the study, moisture content was between 15.4 and 17.5% while swelling index ranged from 3 to 4. Moisture content affected the microbial quality and swelling index of White garri more than the Yellow type. The results suggest that the Yellow garri may have a longer shelf life than the White type

International Journal of Agricultural and Rural Development Vol. 5 2004: 7-13