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ABSTRACT
Cassava (Manihot esculenta) is an annual crop constituted of its edible, starchy, tuberous root, a major source of carbohydrates. Garri which is a finished product of cassava root is one of the main staple foods consumed by Nigerians and some African countries. The aim of this study therefore was to assess the quality of garri sold in open markets in Benin City. The garri samples were collected from New Benin, Oliha, Okohkuo and Santana markets all in Benin City, Edo state. The cyanide contents of the garri sample were determined using spectrophotometer. Microbial quality was done by pour plate method using Nutrient Agar and Potato dextrose agar the culture media which were prepared according to the manufacturer’s instructions. The pH of the garri samples were determined using pH meter (model 300408.1, Denver Instrument Company, Bohemia, New York, USA) while the moisture content was determined using the Association of Official Analytical Chemists (AOAC) standard. The cyanide content of the garri samples ranged from 0.90±0.00 ppm (Oliha market) - 1.81±0.00 ppm (Santana market). Moisture content of garri samples ranged from 1.74 % - 1.77%, pH ranged from 4.41 – 4.84. Total heterotrophic bacterial counts ranged from 1.6 x104±0.1 - 9.0 x104±1.0 cfu/g while fungal counts ranged from 0.7 x104±0.0 - 7.5 x104±1.0 sfu/g. The cyanide contents in the garri samples were within WHO recommended limit of 10 mg/l. The garri samples were contaminated with microorganisms but the microbial count were within the set standard by World Health Organization. Nevertheless, proper hygiene of cassava processing equipment and handlers is advised to minimize microbial contamination of ready to eat food so as to reduced outbreak of food-borne illness.
