Chemical Composition and Nutritional Value of Three Varieties of Cassava Produced in Guinea, Processed into Gari and Enriched with Protein and Lipids from Sesame

Abstract

In Guinea, gari is a consumer product for children. However, gari taken in isolation is a nutrient-poor food and does not cover the nutritional needs of the latter. The objective of this study is to biochemically characterize gari enriched with sprouted sesame flour. Thus, the roots of three varieties of cassava (TME419, Samou-ya and Banankougbé) produced in Guinea and supplied by the Agronomic Research Center of Foulaya were studied at the UFR of Biotechnology at the University Félix HOUPHOUËT-BOIGNY (Côte d’Ivoire) for the production of sesame-enriched gari at rates of 0; 5% and 7.5%. Physicochemical analyses of the various products obtained from the three varieties showed pH varying between 4.71 and 5.44 for the non-supplemented garis and between 5.7 and7.5 for the enriched gari. In addition, in all products, the levels of protein (1.53%; 1.54% and 1.54%), fat (6.60%; 7.73% and 8.13%), fibre (10.60%; 10.76% and 13.87%) and ash (1.43%; 1.46% 1.83%) were higher in the 7.5% fortified gari than in the non-supplemented garis. On the other hand, the non-supplemented garis were higher in carbohydrates. In short, the supplementation of gari with sesame flour at 7.5% has helped to improve the nutritional quality of this widely consumed food. Popularizing the practice can be a viable way to address nutritional deficiencies in children.