EVALUATION OF SENSORY AND MINERAL COMPOSITION OF FLAKES (GARRI) PRODUCED FROM CASSAVA AND POTATO TUBERS
Abstract
Gari, a popular staple food in West Africa, is typically produced from cassava tubers. This study aimed to evaluate the sensory and mineral composition of Gari produced from cassava and sweet potato tubers. Four types of Gari were produced: cassava Gari, sweet potato Gari, cassava-sweet potato Gari, and market Cari (control), Sensory evaluation was conducted using a descriptive analysis method, while mineral composition (Calcium, Magnesium, Iron, Phosphorus, Zine and Manganese) were analyzed using standard laboratory methods. Results showed that cassava sweet potato Gari had improved sensory properties and reduced anti-nutritional content compared to market Gari. The study demonstrates the potential of blending cassava with sweet potato to produce Gari with improved nutritional and sensory properties. This finding has implications for the development of value-added Gari products that can contribute to improved food security and nutrition in West Africa.
Keywords: Evaluation. Sensory, mineral, composition, Flakes (Gari), Produced.
Cassava, Potato Tubers
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