Nutritive Value, Toxicological and Hygienic Quality of Some Cassava Based Products Consumed in Cameroon

Djoulde Darman Roger, Essia Ngang Jean-Justin and Etoa François-xavier

Some cassava based products (cassava chips, gari and cooked fermented cassava paste "Batons de manioc") were bought from local markets in Cameroon and analyzed for protein, cyanide content and their microbiological quality evaluated. Results showed a high level of total cyanide in gari (114.16±25 ppm), cassava chips (73.85±11 ppm) and a little less in fermented cassava paste ("Batons de manioc") (63.1±5 ppm). The average total protein content was very low (2.9±0.5% in cassava chips, 1.9±0.3% in fermented cassava paste and 4.13±0.4% in gari). Microbiological quality was non-acceptable with an average high level of fungi in gari and cassava chips, and total mesophil aerobic microorganisms (56 x 10⁵cfu/g of dry weight) in fermented cassava paste. This study suggests amelioration in the production process and post-retting practices with the scope of improving on the toxicological, nutritive and hygienic quality of these products.