Abstract
Gari is a widely consumed stored staple from cassava (
Manihot esculenta Crantz). Processing involves peeling, grating, fermentation, dewatering and roasting, resulting in a granular product. It is a shelf stable food consumed as processed or cooked. When retailed, it is subject to post-process contamination. Investigations were carried out to establish the stability of processed gari. Samples of various water activities (
a
w) were packaged in 250 gauge polyethylene bags with or without vacuum packaging and in nylon sacks. Initial and weekly determination of pH,
a
w and mycoflora were undertaken over 16 weeks. An initial pH of 4.3 ± 0.1 was stable during the experiment. Nylon sack samples with initial
a
w of 0.40 and 0.55 showed an increase of
a
w to 0.65 at the end of the storage. Vacuum packed polyethylene bag samples with initial
a
w of 0.70, 0.55 and 0.40 recorded 30, 20 and 10%, respectively of the initial mycoflora after 16 weeks. A low mycological load,
a
w < 0.70 and vacuum sealed plastic packaging ensure physico-chemical and microbiological stability of stored gari.