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Effect of moisture
content and storage conditions on the storability of garri
J. E. Amadi* and M. O.
Adebola
Department of Plant Biology, University of Ilorin, P. M. B.
1515, Ilorin, Nigeria.
*Corresponding author. E-mail:
jamadi2007@yahoo.com.
Accepted
24 October, 2008 |
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Yellow and
white garri samples obtained from different markets in
Ilorin were stored under the same conditions using
polyethylene bags, jute bags and plastic containers. The
moisture contents of the yellow and white samples were 17.8
and 17.2%, respectively. Results showed that moisture
content in storage increased with time in the two samples.
Mouldiness was also observed in the stored samples. Six
mould species isolated were Aspergillus niger,
Aspergillus fumigatus, Aspergillus flavus,
Aspergillus glaucus, Penicillium sp. and
Rhizopus sp. A. fumigatus, A. glaucus,
Penicilliuim sp. and Rhizopus sp. were
more abundant with increasing moisture content. Air-tight
polyethylene and plastic containers preserved garri better
than jute bags. Nutrient components and physical properties
of garri also depreciated in samples stored in jute bags.
Biochemical analysis revealed that starch, sugar, proteins
and lipids were greatly reduced with time and increasing
moisture content. Market survey in this study showed that
garri samples sold in Ilorin generally have high moisture
contents.
Key
words: Storage, fungi, moisture content. |
