International Journal of Food Science and Nutrition

Authors
Ndife Joel, Nwaubani Oluchi, Aniekpeno I Elijah

Abstract
Cassava, a major staple crop is usually processed to reduce the cyanide content, improve palatability and shelf life. In this study, effect of palm oil inclusion at different production stages on the quality attributes and sensory acceptance of different garri types labeled A, B, C and D was studied. White and yellow root (β-carotene) cassava tubers were peeled, washed and grated to obtain uniform mash. Red palm oil was thoroughly mixed with the white tuber mash prior to fermentation and before toasting. The different garri samples were evaluated for their functional properties, nutrient composition, microbial-content and sensory evaluation. The results of the analysis showed the yield of the gari samples was in the range of 45.56 to 54.32 %. Sample B (3.10 %) and C (2.85 %) with oil additions had lower swelling index values. Sample A had the least moisture content (11.97%) among all the garri samples (11.97 - 17.31 %). There was increase in energy levels in samples B (350 Kcal) and C (339 Kcal). The pH values of the samples were in the range (3.83 - 4.06). The palm oil treated garri samples B (2.12 µg/100g) and C (2.31µg/100g) had the highest vitamin A contents. There was significant (p<0.05) reduction in HCN in samples B (4.25 mgKg) and C (5.05 mg/Kg). The total microbial count (2.91 to 4.01 log cfu/g) in the samples was low. Garri with palm oil addition B and C had the highest acceptability scores. Palm oil inclusion during garri production reduced the HCN content and improved the nutrient content and sensory attributes.