Micro-organisms associated with gari, produced in Cameroun,
Africa, by the traditional method and that produced in the laboratory,
were isolated, identified, and screened for their abilities to produce
gari flavor. Gari production, under the controlled conditions was
attempted utilizing these isolates and the dairy starter cultures.
Some of the volatiles responsible for the gari flavor were isolated
by gas chromatography employing the head-space analysis technique
and tentatively identified by mass spectral analysis.
Cassava fermentation involved mainly the lactic acid fermentation.
Lactobacillus sp., and to a lesser extent, Streptococcus
sp. were responsible for the acid production and gari flavor development
during this fermentation.
A starter culture that consisted of Lactobacillus plantarum
or a combination of L. plantarum, and Streptococcus sp. were
suitable for use in gari production. L. acidophilus 3532, a widely
used dairy starter culture, was as effective as L. plantarum in
producing acid but it contributed a foreign (dairy) flavor to the gari.
Yeasts were not found to play a major role in gari production
and the molds were detrimental. Potassium sorbate could be used
as a mycostat without greatly affecting the acidity development but
it had negative influence on the gari flavor production.
In addition to lactic acid, the fermented cassava mash contained
acetic acid, 2-methyl-propanol-l, 2-methyl-butanol and
n-hexanal as the principal flavor volatiles. Gari in the traditionally
served form (fermented, palm oil added and heated) contained
n-hexanal, hex-2-enal, heptanal, hepta-2, 4-dienal, 1-pentanol,
methoxy-ethanol, 2, 5 dimethyl pyrazine, 2-ethyl-3, 5, 6-trimethyl
pyrazine and limonene. / Graduation date: 1978
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27394 |
| Date | 12 August 1977 |
| Creators | Ngaba-Mbiakop, Pierre Rolland |
| Contributors | Lee, J. S. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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