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Asian Journal of Advances in Agricultural Research, 2456-8864,Vol.: 6, Issue.: 3


Effect of Lactobacillus plantarum 1 on the Sensory Attributes and Proximate Composition of Gari Made from Manihot esculentum Crantz


O. Oda1, O. Ewa2*, A. K. Amah3, D. C. Ejiofor3 and J. Wassagwa4

1Department of Microbiology, Ahmadu Bello University, Zaria, Nigeria.

2Department of Medical Biochemistry, Gregory University, Uturu, Nigeria.

3Department of Human Physiology, Imo State University,Owerri, Nigeria.

4Department of Biochemistry, Ahmadu Bello University, Zaria, Nigeria.

Article Information
(1) Bing-Lan Liu, Department of Applied Chemistry, Chaoyang University of Technology, Taiwan.
(2) Tancredo Souza, Department of Life Sciences, Centre for Functional Ecology, University of Coimbra, Portugal.
(3) Mustafa Turkmen, Professor, Department of Biology, Faculty of Science & Arts, Giresun University, Turkey.
(1) Jasna Novak, University of Zagreb, Croatia.
(2) Marcelo Teixeira Leite, Federal University of Paraíba, Brazil.
(3) Olaolu Oyedeji, Obafemi Awolowo University, Nigeria.
Complete Peer review History: http://www.sciencedomain.org/review-history/24366


Aim: The aim of this study was to evaluate the effect of Lactobacillus plantarum 1 on the Sensory Attributes and Proximate Composition of gari made from Manihot esculentum Crantz.

Study Design: Freshly harvested mature cassava was peeled and grated. This was further divided into two equal parts to represent samples (W) and (Wo). Sample (W) was inoculated with pure strain of Lactobacillus plantarum 1, while sample (Wo) was not inoculated. The two samples of dough were poured into different jute bags and allowed for 96 hrs to ferment and dehydrate. The resulting dough was sieved and roasted for 30 minutes.

Methodology: Sensory attributes were evaluated using the Hedonic Rule which involved a panel of seven judges, while proximate composition of gari samples was determined using standard methods. The data obtained were analysed using T-test.

Results: The results from this study showed that the score for the sensory attributes for sample (W) was significantly higher (P<0.05) compared to sample (Wo). On the other hand, the proximate analysis showed that moisture content, ash, fat, protein and fibre were significantly higher (P<0.05) in sample (Wo) compared to sample (W).

Conclusion: In conclusion, it can be deduced that using L. plantarum 1 in cassava fermentation improved all sensory attributes evaluated in this study. In addition, the study further revealed that traditional fermentation yielded gari with higher nutritional values.

Keywords :

Manihot esculentum Crantz; Lactobacillus plantarum 1; fermentation.

Full Article - PDF    Page 1-4

DOI : 10.9734/AJAAR/2018/40327

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