Effect of Fermentation Time on the Physico –Chemical, Nutritional and Sensory Quality of Cassava Chips (Kpo-Kpo Garri) a Traditional Nigerian Food

Abstract

Cassava chips (kpo-kpo garri) popularly consumed in the Niger-Delta Area of Nigeria was produced following fermentation of cassava mash for different time durations. The physico-chemical and nutritional quality of the chips was assessed using standard methods. Sensory quality was also assessed using a trained assessment panel. Results revealed a decrease in pH from 4.03±0.00 at 0 hour fermentation time to 3.40±0.01 after 24 hours fermentation and 3.00±0.00 after 48hours.Cyanogenic acid content also showed similar trend. Carbohydrate, fibre, ash, protein and moisture contents increased with increase in fermentation time Carbohydrate content increased from 39.10± 0.03% after 0hour fermentation to 42.50± 0.05% after 24hours and 43.50±0.05% after 48hours fermentation. For fibre, ash, protein and moisture contents, the changes observed were 1.00±0.02 to1.08±0.02, 1.67±0.02 to 1.80±0.01, 1.08±0.10 to 3.03±0.03 and 6.98±0.10 to 9.10±0.00 % respectively from 0 hour to 24 hours fermentation time. Sensory quality assessment showed that the chips prepared from cassava mash fermented for 24hours were more acceptable. All the quality changes were significantly different (P<0.05) considering chips produced from mash of 0 hour and 24 hours fermentations Allowing cassava mash fermentation for a period of 24 hours will therefore, yield cassava chips of better acceptable quality than when no fermentation is allowed to take place and an unnecessarily long period of 48hours