1Abdullahi Ajani Bello, 2Abdulmalik O. Abdulwasiu, 3Idayat A. Raji, 4Nimotallahi A. Abdulfatai,
1Abdulfatah A. Abdulkareem, 5Rasheed A. Asimiyu, 5Abdulbasit A. Sulaiman and 5Majeedat Y. Musa
1Department of Medical Laboratory Science, Bayero University, Kano, Nigeria
2Department of Pharmaceutical Science, Bayero University, Kano, Nigeria
3Department of Nursing Science, Obafemi Awolowo University, Ile Ife, Nigeria
4Department of Plant Biology, University of Ilorin, Nigeria
5Department of Biochemistry, University of Ilorin, Nigeria
*Corresponding author’s Email: babdullahi867@gmail.com, doi.org/10.55639/607.020100136
ABSTRACT
Earlier research show that sweet potato garri is superior to cassava garri regarding their proximate composition. However, information regarding the anti-nutrients and minerals compositions of sweet potato garri compared to cassava garri is yet to be reported. This study aims to determine and compare the antinutrients (saponin, phytate, and oxalate) and minerals (zinc, calcium and iron) in 100% sweet potato garri and traditional cassava garri processed using similar traditional method. The preparation of sweet potato garri was done using controlled laboratory conditions, while that of cassava garri was bought from a commercial producer to capture a real-life dietary product. Both are examples of products of traditional garification process, but their history of preparation was not exactly the same. Thus, this research involves a descriptive comparison of the two samples. Analyses of saponin, phytate, and oxalate were done using standard AOAC methods. The analysis of mineral elements (Zn, Ca, Fe) were done by Atomic Absorption Spectrophotometric Analysis. Sweet potato garri had higher saponin (3.04 mg/100g) and higher oxalate (15.10 mg/100g) compared to cassava garri which contained 2.05 mg/100g and 6.00 mg/100g respectively. Sweet potato garri had lower phytate (1.11 mg/100g) compared to cassava garri with 3.92 mg/100g. Sweet potato garri has lower zinc (0.642 mg/100g), lower iron (0.070 mg/100g), but higher calcium (0.160 mg/100g) than cassava garri (0.685 mg/100g, 0.221 mg/100g, 0.001 mg/100g respectively). These findings inform dietary guidance and support fortification strategies for this widely consumed staple.
KEYWORDS
Sweet
potato
Garri,
Cassava Garri,
Nutrition,
Public health.