PRELIMINARY STUDIES ON IMPROVEMENT ON PRESERVATION OF "EBA' (GARI).

Abstract

Eba' is prepared from gari a creamy white granular flour with a slightly fermented flavor and sour taste made from fermented cassava tubers. Gari (Eba) is a staple food that is widely known in Nigeria and West African countries but it has a short shelf life of 2 or 3 days. This research investigated the fungi associated with spoilage of eba and attempted at improving its shelf life. Hot extracts from Allium cepa, Allium sativum, Carica papaya and Zingiber officinale were used to prepare eba and stored for 3days. Six tasters were employed to compare their odour, taste and colour with control. After 3-days, the associated fungi were isolated. A total of six fungi from three genera (Aspergillus glaucus, Aspergillus flavus, Aspergillus fumigatus, Aspergillus niger, Penicillium sp. and Rhizopus stolonifer) were isolated and identified from gari and eba. The four botanical extracts tested gave a significant suppression of the fungi. At the end of three days, the growth of fungi was totally insignificant. A. sativum, followed by A. cepa gave a significant (P>0.05) suppression. The taste and colour did not change even after the day-3 but the aroma changed. Therefore, this study recommends the use of extracts from these botanical for the preservation and improvement of shelf life of eba.