Chemical and Biological Analysis of Processed Cassava Garri Sold in Some Selected Local Government Areas in Kebbi State: A Food Safety Perspective

Cassava garri is the most common food consumed in West Africa sub-region with more than 70% of the product harvested in Nigeria. This study was aimed to analyze the chemical and biological properties of processed garri marketing in Kebbi State for food safety perspective. Nutritional and anti-nutritional factors of the garri samples were analyzed using standards methods. Heavy metals were analyzed using atomic absorption spectroscopy. Bacteria and fungi were also isolated and identified. DNA was extracted from E. coli and A. flavus and was successfully used for PCR. The results revealed that the proximate shows moisture (12.6±0.94 %), crude fiber (5.56±0.08 %), Ash (2.96±0.12 %) and crude protein (2.09±0.16 %) had the highest percentage whereas crude fat (0.77±0.02 %) had the least percentage. The anti-nutritional factors shows that cyanides had the highest content of (111.8±2.28 mg/100g) compare to alkaloid (10.7±3.66 mg/100g) and phytates (2.11±0.34 mg/100g), whereas the oxalates had the least contents of (0.18±0.03 mg/100g). The heavy metals shows that cadmium (Cd) 0.73±0.09 ppm, lead (Pb) 0.61±0.35 ppm and asenic (As) 0.25±0.02 ppm had the highest concentration, whereas mercury (Hg) had the least concentration 0.19±0.02 ppm. A 338 cultured (100%) of bacteria were identified: the highest frequency was recorded from Escherichia coli 136(40.2 %), Micrococcus luteus 129(38.2 %) and Streptococcus pneumonia 39(11.5%), while the least was recorded from Staphylococcus aureus 34(10.1 %). A 26 cultured (100%) of fungus were identified: with Aspergillus flavus 10(38.5 %), Aspergillus niger 8(30.8 %), Aspergillus fumigatus 3(11.5 %) and Aspergillus clavatus 3(11.5 %), had the highest frequency of isolation, whereas Rhizopus sp 2(7.7 %), had the least frequency of isolation. The amplified products obtained with primers specific for both Escherichia coli and Aspergillus flavus were 900 bp and 700 bp. The study suggests that people should avoid regular intake of garri without a proper thermal treatment so as to minimize disease/intoxication before consumption.