Abstract

The effect of hygienic handling and sodium benzoate treatment on the microbial, quality and shelf stability of garri was evaluated for 14 month using standard methods. Results indicated that there were less bacteria and fungi in the hygienically handled garri at the end of the storage period than for conventionally handled samples. No growth was detected in the hygienically handled and sodium benzoate (SB) treated samples. Six bacteria and nine fungi genera were isolated from the conventionally processed and hygienically handled garri, respectively. Only Bacilluswas isolated from the SB treated samples. The degree of deterioration recorded in the protein, lipid, ash and available carbohydrate for the conventionally handled samples were significantly more than the hygienically handled and SB treated samples. Overall sensory evaluation shows that combination of hygienic handling and SB treatment has maximum positive impact on the microbial quality, shelf stability and acceptability of garri during storage.

Key words: Garri, shelf life, conventional and hygienic handling, sodium benzoate.