1.1 Introduction
Garri is a well-known processed product of cassava (Manihot esculenta Crantz) tubers. It is one of the commonly consumed cassava products in Nigeria and other West African countries (Tonukari, 2004). Other products derived from roots of cassava plants are starch, lafun, tapioca, fufu, and attieke (Awoyale et al., 2021). Garri is cassava tuber should be free from microbial contamination garri should be processed within two days of harvest to prevent deterioration or loss of quality in garri. Garri is creamy-white granular flour with a slightly fermented flavour and a slightly sour taste made from fermented gelatinized fresh cassava tubers. Fresh cassava tuber is most, low acid food that is susceptible to bacteria and fungi growth. Hygienic practices especially in the early stage of processing should therefore ensure minimal contamination, all waste material from the process should be removed from the site as they are produced to avoid contamination of the final product with peel sand.
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Limitations of the Study and Definition of technical terms.
1.2 Background of Study
Garri is the most preferred cassava product because it is less expensive, less bulky, easy to cook and not readily perishable (FAO, 2010; Samuel and Ugwuanyi, 2014; Oluwafemi and Udeh, 2016). Adebayo et al. (2012) observed that almost all the cassava roots harvested from plantations in Nigeria were processed into garri. Processing of cassava roots to obtain garri is done in different ways depending on the locality and usage but the general process for commercial production of garri involves harvesting the matured cassava roots, peeling the roots, washing the peeled roots, grinding the washed roots, de-watering the mash, fermenting the mash, wet sieving the fermented mash, dry - frying/roasting, open air-cooling on floor or mat and packaging for sale (Adebayo et al., 2012; Okafor et al., 2018).
The industrial processing of cassava into garri, cassava is a very versatile commodity with numerous uses and by product. Each component of these plants can be valuable to its cultivator. The leaves may be consumed as a vegetable, or cooked as a soup ingredient or dried and used it to fed livestock as a protein feed supplement. The stem is used for plant propagation and grafting. The roots are typically processed for human and industrial consumption.
The production technology and tools are now high developed in cassava processing industry. Garri is a pre-gelatinized grit with particle size ranging from below 10µm to over 2000µm, fine and coarse respectively (Nwankpa, 2010). Garri flying is a simultaneous cooking and dehydrating operation; the product is first cooked with the moisture in it and then dehydrated. The moisture content of dewatered and sieved cassava mash is between 50 to 65 percent that has to be reduced to about 12% after the frying (Samuel and Adetifa, 2012). The heat concentration during frying operation affects the quality of the final product. In the village technique, the initial frying temperature is relatively low to avoid the formation of many lumps or caking. Most of the small lumps developed, as the moisture content gradually becomes and these lumps are broken down by constant pressing and agitation, then the temperature is increased to further roast and dehydrate the product (Olagoke et al., 2014).
Fermentation must be properly controlled as to short period will result in incomplete detoxification. Fermentation consists of two distinct methods Aerobic and Anerobic fermentation for aerobic fermentation, the peeled and sliced cassava roots are first surface dried for 1-2 hours and then heaped together, covered with straw or leaves and left to ferment in air for 3-4 days until the pieces becomes moldy. A long period of too will result in given the product a strong sour tests. Both over-fermentation and under-fermentation also affect the texture of the final garri if too much liquid is press from the grinded cassava the gelatinization of starch, during sub-sequent roasting is affected and the product is white. It the sufficient liquid is not removed however the fermentation of granules during roasting is affected and the dough is more likely to form into lumps. The idea of moisture content is about 47-50% and this is assessed visually by experience to the starch, sieving is important because it enable one to obtain a higher quality product free of fibrous contaminated. The granules must be roasted to above 80oc/175oc to achieved partial gelatinization of the starch. If lower temperature are used the product simply dries and produces a dry white powder. Too high temperature will cause charring of the product and make it stock to the roasting pan.
Therefore, in Toruorua Metropolis where the research was carried out, the activities that was conducted is to know the Enumeration of Microbial Load in Garri.
1.3 Statement of Problems
Investigation revealed that garri today is a staple food in Nigeria and beyond for us to ascertain proper hygiene quality of the product there is the need to focus on the processes involved. However, due to high demand of garri by consumers the producers of garri no longer see the need to do the right thing to produce high quality of garri what they after this day is the money they will make from the sale of the product.
Thus the problem of the study therefore is to find out whether proper hygiene practices are carried out following during the processing of garri to avoid the risk of contamination. The study will be concerned with the fermentation process of garri. Whether the texture of garri is as a result of the fermentation process or whether the grated cassava is over or under fermented.
The study is also concerned to ascertain the cause of lumps in garri whether it is due to drought or not. More so, it will focus on the rationale behind the charring of the product and why it sticks to the roasting pan during frying. Thus, the final product reduced to about 18%. This is a problem is commercial production. To produce garri at a fast rate and eliminates the problem of the traditional method.
1.4 Aim and Objectives of Study
The aim of the study is to identify the Microbial Load in Garri at Toruorua Metropolis. In achieving this aim, the following specific objectives were laid out as follows:
- To investigate the microbial contents of garri sold at Toruorua Metropolis; and
- To determine the occurrence of bacteria and fungi isolatess from garri obtained from different markets in Toruorua Metropolis.
1.5 Research Questions
The study came up with research questions so as to be able to ascertain the above stated objectives. The specific research questions for the study are stated below as follows:
- What are the microbial contents of garri sold at Toruorua Metropolis?
- What are the occurrence of bacteria and fungi isolatess from garri obtained from different markets in Toruorua Metropolis
1.6 Significance of Study
This study will be of immense benefit to other researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.
1.7 Scope of Study
The scope of the research is focused on the Enumeration of Microbial Load in Garri at Toruorua Metropolis in Kastina State.
1.8 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet).
1.9 Definition of Terms
Garri: Is creamy-white granular flour with a slightly fermented flavour and slightly sour tastes made from fermented gelatinized fresh cassava tuber. Garri is widely known in Nigeria and other West African countries.
Cassava: The root of cassava are rich in carbohydrate, mainly starch, according to some research that was carried out cassava is the third most important source of calories, in terms of consumption either by eaten, grated cassava food products are the most important staples of rural and urban households in southern Nigeria.
Fermentation: Of experience the mash is placed in a porous bag and allowed to ferment for one or two days, while weights are placed on the bag and chemical change, because of the action of bacterial.
