The stability of stored gari

Gari is a widely consumed stored staple from cassava (Manihot esculenta Crantz). Processing involves peeling, grating, fermentation, dewatering and roasting, resulting in a granular product. It is a shelf stable food consumed as processed or cooked. When retailed, it is subject to post-process contamination. Investigations were carried out to establish the stability of processed gari. Samples of various water activities (aw) were packaged in 250 gauge polyethylene bags with or without vacuum packaging and in nylon sacks. Initial and weekly determination of pH, aw and mycoflora were undertaken over 16 weeks. An initial pH of 4.3 ± 0.1 was stable during the experiment. Nylon sack samples with initial aw of 0.40 and 0.55 showed an increase of aw to 0.65 at the end of the storage. Vacuum packed polyethylene bag samples with initial aw of 0.70, 0.55 and 0.40 recorded 30, 20 and 10%, respectively of the initial mycoflora after 16 weeks. A low mycological load, aw < 0.70 and vacuum sealed plastic packaging ensure physico-chemical and microbiological stability of stored gari.