Bacteriological Quality and Proximate Analysis of Garri Sold in Ika Locality, Delta State Nigeria

Abstract

Background: Garri, a widely consumed staple food made from cassava (Manihot esculenta) is commonly sold in open-air markets, which may expose it to microbial contamination due to improper handling and storage. This study investigates the microbiological safety, proximate composition, and functional properties of garri sold in various open markets in Ika locality, Delta State, Nigeria. Method: A total of ten garri samples, both yellow and white, were randomly collected from five markets. Standard methods were used to perform bacteriological analyses. Proximate analysis was performed to determine the moisture content, swelling capacity, and functional properties of garri samples. Moisture content was determined using the oven-drying method. Swelling capacity was assessed by measuring the volume change when garri was mixed with distilled water. Results: Proximate analysis revealed that the moisture content of the samples ranged from 5.50% to 9.00%, with higher moisture content being associated with increased microbial growth. The microbiological analysis indicated bacterial contamination ranging from 1.42 × 10³ CFU/g to 7.1 × 10⁵ CFU/g, surpassing the acceptable limits for ready-to-eat foods. Pathogenic bacteria such as Escherichia coli and Staphylococcus aureus were identified, posing significant public health risks. Additionally, functional properties, including swelling capacity, varied between 3.00% and 3.60%, indicating differences in the cassava varieties used and fermentation processes. Conclusion: The findings highlight the significant health risks associated with garri consumption, particularly due to poor hygiene practices during production and handling. Recommendations include improving drying techniques, educating vendors on food safety, and conducting routine market surveillance. Future research should focus on the antibiotic resistance profiles of the bacterial isolates and investigate the presence of mycotoxins in garri. his study underscores the importance of ensuring food safety in garri production to mitigate health risks for consumers.