Characterization ofgari andfu-fu preparation procedures in Nigeria

Area of Science:

• Food Science and Technology
• Microbiology
• Biochemistry

Background:

• Gari and fu-fu are staple fermented cassava-based foods in Nigeria.
• Understanding the microbial and biochemical changes during their production is crucial for quality control and safety.

Purpose of the Study:

• To describe the production processes of gari, East Nigerian fu-fu, and West Nigerian fu-fu.
• To investigate changes in pH, moisture, microflora, and sugar content during fermentation.
• To characterize the microorganisms involved and their enzymatic activities.

Main Methods:

• Detailed process descriptions for gari and fu-fu production.
• Monitoring of physicochemical parameters (pH, moisture, sugar content).
• Microbiological analysis, including isolation, characterization, and enzymatic assays (linamarin hydrolysis, starch hydrolysis).

Main Results:

• Mannitol accumulation was observed during gari fermentation but not in fu-fu fermentations.
• Lactic acid bacteria predominated throughout both gari and fu-fu production stages.
• Microorganisms capable of linamarin hydrolysis (52%) and starch hydrolysis (14%) were identified.

Conclusions:

• Fermentation pathways and microbial profiles differ between gari and fu-fu production.
• Lactic acid bacteria play a key role in these fermentations.
• The identified microorganisms possess enzymes relevant to cassava substrate utilization.