EFFECT OF FERMENTATION TIME ON PHYTOCHEMICAL, ANTIOXIDANT, AND PHYSICOCHEMICAL PROPERTIES OF SWEET POTATO BASED GARRI
Abstract
ABSTRACT
This study investigated the effect of fermentation time on phytochemical,
antioxidant and physicochemical properties of garri produced from sweet
potato. The sweet potato was peeled, washed, grated, bagged, fermented
and garrified. Fermentation was carried out at intervals of 0, 24, 48, 72
and 96 hours, and the samples were evaluated for physicochemical,
phytochemical and antioxidant property using standard procedures. The
results of the physicochemical properties lightness (L) ranged (44.09 to
57.11), pH (3.80 to 5.31), free flavonoid (18.70 to 25.66 mgQE/100g),
and bound flavonoid (11.23 to 21.13 mgQE/100g). FRAP rose from 6.47
to 11.57 mmol Fe₂, DPPH increased from 35.23 to 63.04
µmolTEAC/100g, MCA 44.83% to 80.20% and total phenolics 176.74 to
316.25 mg GAE/100g. Phytochemicals such as anthocyanin ranged from
(0.31 to 0.65 mg/100g), tannin (0.17 to 2.93 mg/100g), steroid (0.42 to
0.89 mg/100g) and alkaloid (2.07 to 4.41 mg/100g). This finding suggests
that fermentation time significantly increased antioxidant capacity and
some phytochemicals of the sweet potato garri, while lightness and some
phytochemicals reduced. Prolonged fermentation (72 - 96 hours)
produced garri with improved functional properties due to its
phytochemical and antioxidant property, making it a potential functional
food.
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