Effect of moisture content and storage conditions on the storability of garri

Yellow and white garri samples obtained from different markets in Ilorin were stored under the same conditions using polyethylene bags, jute bags and plastic containers. The moisture contents of the yellow and white samples were 17.8 and 17.2%, respectively. Results showed that moisture content in storage increased with time in the two samples. Mouldiness was also observed in the stored samples. Six mould species isolated were Aspergillus niger, Aspergillus fumigatus, Aspergillus flavus, Aspergillus glaucus, Penicillium sp. and Rhizopus sp. A. fumigatus, A. glaucus, Penicilliuim sp. and Rhizopus sp. were more abundant with increasing moisture content. Air-tight polyethylene and plastic containers preserved garri better than jute bags. Nutrient components and physical properties of garri also depreciated in samples stored in jute bags. Biochemical analysis revealed that starch, sugar, proteins and lipids were greatly reduced with time and increasing moisture content. Market survey in this study showed that garri samples sold in Ilorin generally have high moisture contents.