Assessment of Nutritional Contents of Gari Obtained from Different Markets in Southwest Nigeria

Abstract

Gari, a fermented cassava-based staple food, is widely consumed across various socioeconomic groups in Nigeria and West Africa. Its production involves several processing steps, including peeling, grating, fermentation, pressing, and frying. This study was designed to comprehensively evaluate the nutritional quality and residual cyanogenic potential of Gari samples. The Gari samples were purchased from 3 randomly selected vendors at nine different popular markets in Osun and Oyo States. Proximate Composition of the Gari samples was determined using the Official Methods of Analysis of the Association of Official Analytical Chemists. The data were analyzed using SPSS version 20.0. The level of significance difference was set at P<0.05. The moisture content of the Gari samples ranged from 6.80g - 7.43g/100g, protein content (0.20g to 0.89g/100g), fat content (0.16g to 0.86g/100g), crude fiber (1.20g to 3.19g/100g), and ash (0.89g - 1.64g/100g). Amylose content ranged from 19.73g to 25.95g/100g, while starch content ranged from 52.26g to 78.87g/100g. Also, cyanide levels varied from 0.48 to 1.29 mg/100g, with most samples falling below the FAO/WHO permissible limit of 10 mg HCN/kg. Lead, copper, nickel, and cadmium levels ranged from 0.009-0.042, 1.28-5.06, 2.42-6.84, and 0.288-0.588 mg/kg, respectively, and were within the recommended safety limits. All the Gari samples used in this study contained both macronutrients and micronutrients of good significant values. These values are within the Codex Alimentarius Commission’s tolerable limits in food samples, making the Gari samples safe for consumption.