Microbial Analysis and Sensory Attributes of Garri Produced and Marketed in Bida Niger State, Nigeria

Abstract

Garri is one of the most preferred cassava products due to its less expensive nature, less bulky, easy to cook and not readily perishable. This study was carried out to ascertain the microbial analysis and sensory attributes of garri produced and marketed in Bida Niger state, Nigeria. The collected samples were analyzed using standard methods and procedures. The results show moisture content of the garri sample ranged from 7.0 to 11.0%. The swelling index ranged from 2.0 to 4.0%.  The mean bacteria count ranged from 4.04±3.98 to 4.11±3.98 Cfu/g and the mean fungal count ranged from 3.57±3.50 to 3.62±3.50 Cfu/g. There was no significant difference (p>0.05) in the mean bacterial and fungal count observed among the samples from the studied garri production area. The bacterial isolates encountered were Micrococcus sp., Streptococcus sp., Bacillus sp., Staphylococcus aureus and Shigella sp. While the fungal isolates were Aspergillus flavus, Aspergillus niger, Cladosporium sp., Rhizopus sp., Penicillium sp. and Fusarium sp. Most of the isolates are of public health importance and there is need to maintain a clean, safe personal and environmental hygiene in garri producing areas of Bida Niger state to avoid microbial contamination.