Effect of Lactobacillus plantarum 1 on the sensory attributes and proximate composition of gari made from Manihot esculentum Crantz
Asian Journal of Advances in Agricultural Research, 2018•asian.go4publish.com
Aim: The aim of this study was to evaluate the effect of Lactobacillus plantarum 1 on the
Sensory Attributes and Proximate Composition of gari made from Manihot esculentum
Crantz. Study Design: Freshly harvested mature cassava was peeled and grated. This was
further divided into two equal parts to represent samples (W) and (Wo). Sample (W) was
inoculated with pure strain of Lactobacillus plantarum 1, while sample (Wo) was not
inoculated. The two samples of dough were poured into different jute bags and allowed for …
Sensory Attributes and Proximate Composition of gari made from Manihot esculentum
Crantz. Study Design: Freshly harvested mature cassava was peeled and grated. This was
further divided into two equal parts to represent samples (W) and (Wo). Sample (W) was
inoculated with pure strain of Lactobacillus plantarum 1, while sample (Wo) was not
inoculated. The two samples of dough were poured into different jute bags and allowed for …
Aim
The aim of this study was to evaluate the effect of Lactobacillus plantarum 1 on the Sensory Attributes and Proximate Composition of gari made from Manihot esculentum Crantz.
Study Design
Freshly harvested mature cassava was peeled and grated. This was further divided into two equal parts to represent samples (W) and (Wo). Sample (W) was inoculated with pure strain of Lactobacillus plantarum 1, while sample (Wo) was not inoculated. The two samples of dough were poured into different jute bags and allowed for 96 hrs to ferment and dehydrate. The resulting dough was sieved and roasted for 30 minutes.
Methodology
Sensory attributes were evaluated using the Hedonic Rule which involved a panel of seven judges, while proximate composition of gari samples was determined using standard methods. The data obtained were analysed using T-test.
Results
The results from this study showed that the score for the sensory attributes for sample (W) was significantly higher (P<0.05) compared to sample (Wo). On the other hand, the proximate analysis showed that moisture content, ash, fat, protein and fibre were significantly higher (P<0.05) in sample (Wo) compared to sample (W).
Conclusion
In conclusion, it can be deduced that using L. plantarum 1 in cassava fermentation improved all sensory attributes evaluated in this study. In addition, the study further revealed that traditional fermentation yielded gari with higher nutritional values.
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