EVALUATE THE FUNGI LOAD OF GARRI PURCHASED FROM TWO DIFFERENT MARKETS IN AKUNGBA TOWN.
CHAPTER ONE
1.1 BACKGROUND STUDY
The word Garri originates from the Hausa Language in Northern Nigeria. It is used to describe any powdery material, especially foodstuff, such as flour grains, e.g., Garin Dawa (guinea corn flour), Garin masara (maize flour), and Garin sukkhari (sugar). It can also be used for ground substances, as in Garin Magani (powdery medicine).
Types of flour foodstuffs mixed with water used to be a major part of the diet in the Hausa lands and almost all parts of Nigeria for many centuries. They were used by travellers in particular, who were often unable to carry cooked meals. Traveling on horseback or donkeys and trekking took a very long time and so required readily-available fast food. For example, while now it might take 75 minutes to go to Zaria from Kano, before 120 years ago it was a 5-day journey, and so one needed to take a large amount of garri.
The age of this ancient word in Hausa language can be realized by its occurrence in old proverbs and in the naming of towns and villages.
1. “Yaro da garri abokin tafiyar manya”. Meaning; A young boy who has garri (powdered cereal) can journey with the elders.
2. Wanda Allah ya zuba ma garin nono ba zai sha da tsamiya Ba. Meaning; who God powers his garri with milk, will not have to drink it with just tamarind. ( milk with garri was a luxury while tamarind fruit available in the forest can just improve the taste.)
3.” Wanka da garri ba ya maganin yunwa. ” Meaning; taking a bath with garri is not going to cure hunger.
It is also the name of an old town in Sokoto State called Shagari. where former Nigerian President Shehu Shagari comes from.
Garri is the most popular cassava food product in Africa (Oluwole et al., 2004), that is widely consumed in both rural and urban areas.
To prepare this food, fresh cassava roots are peeled, washed and grated. The resultant pulp is put in a porous sack (poly propylene bag) and weighed down with a heavy object or hydraulic press while it is fermenting. The dewatered and fermented lump of the pulp is pulverized, sifted and the resulting semi dried mash is toasted in a pan.
The final granulated product is preferred because it can be consumed dry or with cold water and/or reconstituted with hot water to form dough which is eaten with soup (Oluwole et al., 2004). However, the practices that are associated with its production, processing and post processing handling of garri such as spreading on the floor, mats, display in open bowl in the markets, sale points, and use of various packaging materials to haul finished products from rural to urban areas may exacerbate microbial contamination (Ogiehor and Ikenebomeh, 2006).
These microbial contaminants may serve as a source of food borne diseases. These mycocontaminants are also of practical significance to producers, processors and consumers because of their ability to alter the chemical composition of the food they are infecting (Akano et al., 1986). According to Basilico et al. (2001) and Magnoli et al.(2006), fungal contaminants represents substantial effect in stored food stuffs including discolouration, losses in nutritional value, production of off odours, deterioration in technological quality and contamination with mycotoxin. In view of this, there is need to determine the fungi that are associated with the deterioration of garri samples in Ondo State, Nigeria.
Garri is a staple food eaten mostly by the mid-western part of Nigeria as Red-garri and white garri. While the western part eats it as Ijebu Garri.
There are several factors which influence the quality of garri, processing conditions and storage conditions.
Gari is the most popular form in which cassava is consumed by several millions of people in the African continent, especially in the WestAfrica sub region (Ofuya & Akpoti, 1988; Ogiehor,2002). Gari is processed by peeling the cassava root, washing, grating, followed by solid state fermentation, pulverizing and roasting (Oyewole & Sanni, 1995). Gariis a granulated, white or yellowish product, the colour depends on production methods. It is a dehydrated staple food with a high swelling capability and can absorb up to four times its volume in water. It is a shelf stable food consumed as processed or cooked.
Garri is a very popular cassava product in Ondo state and across Nigeria due to its wide economic, social and geographical preference but there is little knowledge about the health hazards such as food poisoning that could result from mishandling, unsatisfactory sterilization of products and packages, storage and distribution of garri. Much work has not been carried out locally to isolate pathogenic organisms that could cause damages to consumers’ health. Therefore effort was put into analyzing smaller-scale local manufactured products, where it is considered that hygienic conditions may not be of highest priority.
The general processing method of garri, has been found to be generally unhygienic processed, and may cause serious health/environmental hazards to the final consumers. (Obadina et al 2009), observed that after fermentation of the cassava product (garri) a change in odour was observed. This could be caused by the fermentation process involved, yielding unwanted organisms, therefore causing smell to the final products (Obadina et al 2009).
Therefore due to other previous research and findings, garri is known to have high microbial content, which may be detrimental to human health.
AIM/ OBJECTIVES OF THE WORK
Aim
To evaluate the Fungi Load of garri purchased from two different markets in Akungba town.
Objectives
i. To identify various fungal in garri sample sold in the Akungba market
ii. To examine the effects that the microbes can caused on human health
iii. To enlighten the people on the preservative measure of garri
iv. To ensure proper handling of garri
v. To avoid displaying of garri in open bowls and bucket in the market during sales.
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