EFFECT OF DAYS OF FERMENTATION AND PALM OIL ON THE LEVELS OF CYANIDE IN GARRI SAMPLES

Investigation of the levels of cyanide in garri samples, a widely consumed food from cassava (Manihot esculenta crantz) was carried out. Ground cassava roots from where the garri was prepared were allowed to ferment for different days (interval of 1-5 days). The effect of palm oil on the samples was also investigated. The levels of cyanide on the different garri samples were measured using UV Spectrophotometer. Results showed that the cyanide levels in the garri samples were 0.054, 0.044, 0.037, 0.031, 0.025 for the samples without palm oil and fermentation days 1 to 5 respectively, and 0.052, 0.042, 0.035, 0.029, 0.023 for the samples with palm oil and 1 to 5 fermentation days respectively. The results show that cyanide levels reduce with increase in the number of days of fermentation of the cassava and vice versa. Addition of palm oil reduced the level of cyanide in the garri samples studied but the effect was little.