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Abstract : |
Some cassava based products (cassava chips, gari and cooked fermented cassava paste 'Batons de manioc') were bought from local markets in Cameroon and analyzed for protein, cyanide content and their microbiological quality evaluated. Results showed a high level of total cyanide in gari (114.16أƒâ€ڑأ‚آ±25 ppm), cassava chips (73.85أƒâ€ڑأ‚آ±11 ppm) and a little less in fermented cassava paste ('Batons de manioc') (63.1أƒâ€ڑأ‚آ±5 ppm). The average total protein content was very low (2.9أƒâ€ڑأ‚آ±0.5% in cassava chips, 1.9أƒâ€ڑأ‚آ±0.3% in fermented cassava paste and 4.13أƒâ€ڑأ‚آ±0.4% in gari). Microbiological quality was non-acceptable with an average high level of fungi in gari and cassava chips, and total mesophil aerobic microorganisms (56 x 105cfu/g of dry weight) in fermented cassava paste. This study suggests amelioration in the production process and post-retting practices with the scope of improving on the toxicological, nutritive and hygienic quality of these products., |
