Nutritional and AntiNutritional 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