Pakistan Journal of Nutrition
1680-5194
1994-7984
Asian Network for Scientific Information
10.3923/pjn.2007.404.408
Darman Roger
Djoulde
Ngang Jean-Justin
Essia
François-xavier
Etoa
4
2007
6
4
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 (114.16±25 ppm), cassava chips (73.85±11 ppm) and a little
less in fermented cassava paste ("Batons de manioc") (63.1±5 ppm). The
average total protein content was very low (2.9±0.5% in cassava chips,
1.9±0.3% in fermented cassava paste and 4.13±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.]]>