Year: 2026
Type: article
Abstract: This study investigated the production and quality evaluation of gari produced from blends of cassava and sweet potato tubers. The tubers were sorted, cleaned, peeled, and washed; cassava was grated and fermented for 48 h, while sweet potato was sliced, blanched and ground. The fermented cassava mash and grinded potato were pressed, sieved, and combined at substitution levels of 0–50% before roasting to obtain cassava, sweet potato, and composite gari. Physico chemical properties ranged from 0.36–0.71% for total titratable acidity and 4.11–4.24 for pH. Proximate composition revealed moisture content of 7.30–13.33%, crude protein of 1.31–2.62%, crude fat of 0.25–1.65%, ash of 0.12–0.45%, crude fibre of 3.58–7.10%, and carbohydrate of 78.26–85.59%, indicating increased protein and fat with higher sweet potato inclusion. Functional properties included loose bulk density (0.56–0.66 g/ml), packed bulk density (0.61–0.70 g/ml), water absorption capacity (4.72–6.57 g/g), solubility index (10.11–15.66%), swelling capacity (6.41–8.27%), gelation time (2–5 min), and gelation temperature (35.70–58.35°C). Micronutrient evaluation showed vitamin A levels of 0.032–0.057 IU/100g, confirming nutritional enrichment from sweet potato. Sensory evaluation of eba produced from the blends gave scores of 6.40–7.70 for colour, 7.00–7.65 for taste, 7.25–7.45 for aroma, 6.55–8.00 for mouldability, and 6.89–7.64 for overall acceptability. Sensory scores of gari granules ranged from 6.95–8.15 for colour, 6.70 7.75 for sweetness, 7.00–7.95 for sourness, 6.00–7.65 for smoothness/roughness, and 6.55–7.84 for overall acceptability. The results demonstrate that partial substitution of cassava with sweet potato enhances nutrient composition and vitamin A content while retaining acceptable sensory qualities, making it a nutritionally improved garri product.
Author: Friday Owuno
Institution: Rivers State University
Language: English
Topic: Cassava research and cyanide
Subfield: Plant Science
Domain: Life Sciences
Open Access status: hybrid
OpenAlex ID: W7203776372