Nutrient and antinutrient retention in indigenous white cassava gari and provitamin A biofortified yellow cassava gari fermented over different time periods

Abstract

This study evaluated the interaction between changes in fermentation period and nutrient/antinutrient composition of indigenous white cassava (IWC) gari and provitamin A biofortified yellow cassava (pVABYC) gari. For both the cassava varieties, as the fermentation time was increased from 2 to 5 days, the moisture and fat contents increased significantly whereas the ash and fibre contents reduced significantly. Phytate level decrease by 15.8% and 10% in the IWC gari and pVABYC gari respectively due to increase in fermentation period from 2 to 5 days. Tannin reduced by 3.4% and 5.1% while cyanogenic potential decreased by 10% and 27.8% in the IWC gari and pVABYC gari respectively due to increase in fermentation period from 2 to 5 days. As the fermentation time increased from 2 to 5 days, the total carotenoids, β-carotene, and provitamin A carotenoids reduced by 20.7%, 22.2%, and 23.4%, respectively, for pVABYC and by 22.6%, 21.4%, and 20.7%, respectively, for IWC. The percentage retention of the total carotenoids, β-carotene, and provitamin A carotenoids in the gari samples obtained from the two cassava varieties decreased significantly with an increase in the fermentation time. In conclusion, as the fermentation time increases, pVABYC is found to have a better nutritional retention capacity than IWC. Thus, pVABYC gari retains more nutrient in addition to providing 100% more β-carotene than IWC.

Physico-Chemical Quality of Processed Nutrient-Dense Garri (NDG) from Pro-Vitamin A Cassava and Soybean

“…In terms of the moisture content, sample T (fermented white garri, Oyo State) has the highest moisture content of 12.11 (±0.025) while the least moisture content of 8.245 (±0.025) was obtained in sample L (Unfermented nutrient dense garri). The observed moisture contents in this study agreed with that reported by Oluba (2020) and also within the range of 6.34% to 14.58% observed by Apea-Bal el al., (2011). Hasmadi et al (2020) reported that moisture content is a significant factor in cassava product storage and recommended not higher than 12% moisture content to prevent microbial growth and permit a positive state for comparatively extended shelf life for the product.…”