Mycological Assessment of Garri Sold in Utako Market, Abuja, Nigeria

Abstract

Garri is a fermented cassava based product and  forms a significant part of people’s diet in Nigeria. It is a product of mostly spontaneous fermentation in rural settings and susceptible to unhygienic practices during its processing and handling with potential for contamination with spoilage and potential pathogenic microorganisms like moulds. This study assessed the mycological quality of garri sold in Utako market, Abuja. Twenty (20) sample of garri comprising of ten (10) samples each of white and yellow garri were purchased fromvendors in Utako market, Abuja. One millilitre of appropriate dilutions obtained from ten fold serial dilutions of sample homogenates were plated onto sterile Petri dishes containing acidified potato dextrose agar (PDA) using spread plate method . Mould isolates were characterized and identified macroscopically and microscopically. Mould counts ranged from 4.3log₁₀ - 4.9log₁₀ cfu/g for white garri and from 4.0log₁₀ -4.9log₁₀ cfu/g for yellow garri. Moulds were isolated from all garri samples (100%). Isolates were identified as Aspergillus spp, Penicillium spp, Alternaria  spp and Rhizopus spp.  Penicillium spp recorded highest frequency of  38% for white garri, while Aspergillus spp. and Alternaria spp. recorded highest  frequencies of 36% for yellow garri. Lowest frequencies were recorded for Rhizopus spp. in white garri (8%), whereas Penicillium spp. recorded lowest frequencies for yellow garri (9%). Statistical analysis of counts using student’s  t-test showed no significant differences in mean counts between the groups of samples at 5% level of significance with calculated t-value (0.16) being less than table value (2.26). Findings suggests high frequency of occurrence of moulds in some garri sold in some markets in Abuja at levels beyond acceptable limits set by regulatory bodies suggesting a high chance of exposure to moulds by consumers of the product to potential mycotoxigenic mould species.  It is recommended that the enlightenment, training and certification of producers on safe and standard practices of garri processing be enforced  by relevant regulatory agencies.