Abstract:

The changes that took place during the fermentation of cassava mash over a period of ten days at ambient temperature (28 - 32°C) were investigated. On daily basis, changes in pH, titratable acidity, hydrocyanic acid (HCN), ascorbic acid as well as chemical composition were determined. pH decreased significantly (p<0.05) from 6.4 to 3.2 while titratable acidity initially increased significantly (p<0.05) from 0.2% to 0.8%  from the first to the fourth day and thereafter reduced to 0.5%. HCN reduced significantly from 6.5 mg/100g to 3.2 mg/100g, while ascorbic acid increased significantly from 24  mg/100g to 28 mg/100g. Moisture content increased significantly (p<0.05) from 65.94% to 77.1% while protein, crude fibre and ash increased significantly (p<0.05%) within the first  four days and thereafter decreased all through. Totai plate count increased significantly  from 5.2 x 10Jcfu /g to 8.4 x 105cfu/g within four days and thereafter reduced to 3.0 x 102cfu/g, Results obtained showed that fermentation for a period of four days will be adequate for optimum development of nutrients and organoleptic quality of cassava mash for gari processing.