CHALLENGES IN PROCESSING AND STORAGE OF GARRI

1.0 Introduction

1.1 Background of Study

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.

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 Nigeria where the research was carried out, the activities that was conducted is to know the Challenges in Processing and Storage of Garri.

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1.2 Statement of Problems

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.

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1.3 Aim and Objectives of Study

The aim of the study is to scrutinize the Challenges in Processing and Storage of Garri. In achieving this aim, the following specific objectives were laid out as follows:

1. To investigate the factors affecting Processing and Storage of Garri
2. To find out the changes that caused friction between the cassava mash and the conveyor.
3. To compare the garri production under lower temperature,
4. To determine the extent to which temperature can affect the production of final garri, and under what temperature the product can be stored and the maximum drying time, rate of feed temperature control.

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1.4 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:

• Do proper hygienic practices increase the quality of good garri?
• Does garri produced under fermentation posses better quality production?
• Does sieving of garri bring better quality in the texture of garri?
• Is it better to produce garri under a high temperature?
• Under what temperature can garri be stored?
• Is fermentation of garri important in the production of garri?

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1.5 Research Hypothesis

In order to pursue the objective of this study, the following generalized statements have been designed to guide and aids in obtaining the result for the experiment to be conducted. For this work, the null hypothesis will be represented with H0 while the alternative hypothesis will be represented with hypothesis H1.

H0: There is no significant factor affecting the Processing and Storage of Garri in Nigeria

H1: There is a significant factor affecting the Processing and Storage of Garri in Nigeria

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1.6 Significance of Study

The importance of the study will be overwhelming and have far reaching effects on all firstly it will enable the producers of garri to know the significance of hygiene in the processing production and storage of garri. Hygienic practices especially in the early stage of processing should ensure maximum contamination. It will help the producers to know how it control the fermentation process involved in garri production. It will also help to determine the temperature which a good texture dry white producer a lovely grain garri can be produced. Nevertheless it will help the producers to know the ideal moisture content required 'in garri, apart from the overwhelming benefits the producers of gari will derive the study will help consumers of garri to know the process involved in the production of garri and this will help them to appreciate the product better than before.

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1.7 Scope of Study

The study focuses on the Challenges in Processing and Storage of Garri in Oredo Local Government Area of Edo State. Nevertheless the research is delimited to the production of garri only. And not all product of cassava can be processed into garri.

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1.8 Limitations of the Study

During the course of this study, many things militated against its completion, some of which are:

1. 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.
2. Research material: availability of research material is a major setback to the scope of the study.
3. Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
4. 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).

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1.9 Definition of Terms

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.

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.