Characterization ofgari andfu-fu preparation procedures in Nigeria

Processes for the production ofgari, East Nigerianfu-fu and West Nigerianfu-fu are described. Changes in pH value, moisture content, microflora and sugar content of cassava duringgari andfu-fu preparation are reported. Mannitol accumulated during thegari fermentation but not in either of thefu-fu fermentations. During each stage ofgari andfu-fu production, lactic acid bacteria predominated. Homofermentative organisms occurred most frequently in the early stages of each process and heterofermenters in the latter ones. Of the 179 microorganisms that were isolated and characterized fromgari andfu-fu, 52% were able to hydrolyse linamarin and 14% starch.