Nutritional and Anti–Nutritional Evaluation of Garri Processed by Traditional and Instant Mechanical Methods

Aim: The aim of this study is to evaluate the nutritional and anti-nutritional composition of garri processed by traditional and instant mechanical methods.

Place and Duration of Study: This study was carried out in Achara, Uturu and analyses were done at the Biochemistry and Central Laboratories of Gregory University, Uturu, Abia State between March and July, 2017.

Methods: Cassava was harvested and processed in Achara area of Uturu, Abia State. For garri processed by instant mechanical method, cassava was grated and dewatered using hydraulic press and were roasted (fried) within 24 hours of harvest. For garri processed by traditional method, the grated garri was allowed to stay for 24 hours in the sack before dewatering using sticks. The dewatering process took 3 days before roasting. The nutritional and anti-nutritional composition of raw cassava mash, garri processed by traditional and instant mechanical methods were evaluated using standard methods.

Results: The result of the analysis showed that garri processed by traditional method was higher in most of the nutritional factors but lower in all of the anti-nutritional factors investigated when compared with those of garri processed by instant mechanical method and raw cassava mash. Garri processed by traditional method was significantly higher in vitamin A but lower in vitamin C when compared with garri processed by instant mechanical method at p<0.05. Garri with palm oil has its cyanogenic glucoside significantly reduced when compared with garri without palm oil at p<0.05.

Conclusion: Long period of fermentation (3 – 5 days) of cassava product is recommended as garri processed by traditional method was nutritionally better than that processed by instant mechanical method due to the longer period of fermentation.