Effect of Beetroot and Carrot Fortification on Mineral Composition of Gari

Gari, the most widely consumed cassava-based staple in Ghana and West Africa, is low in minerals, which contributes to micronutrient deficiencies among vulnerable groups. This study assessed the effect of beetroot (Beta vulgaris L.) and carrot (Daucus carota L.) fortification on the mineral composition of gari. Four formulations were prepared in a completely randomised design with three replicates: 100% cassava (control), 75% cassava + 25% carrot, 75% cassava + 25% beetroot, and 60% cassava + 20% carrot + 20% beetroot. Phosphorus, calcium, magnesium, potassium, sodium, iron and zinc were determined using standard AOAC methods and expressed in mg/100 g on a dry-weight basis. Data were analysed by one-way ANOVA, with means separated by Tukey's HSD test (p ≤ 0.01). Fortification significantly increased phosphorus, potassium, sodium, iron and zinc. The combined formulation (60% cassava + 20% carrot + 20% beetroot) had the highest phosphorus (80 mg/100 g), iron (6.45 mg/100 g) and zinc (0.63 mg/100 g), increases of 100%, 357.4% and 950% over the control. The carrot formulation gave the highest potassium (3240 versus 1540 mg/100 g), and the beetroot formulation gave the highest calcium (420 versus 300 mg/100 g) and sodium (68 versus 44 mg/100 g; not significantly different from the combined formulation). However, calcium was lower than the control in the carrot (280 mg/100 g) and combined (250 mg/100 g) formulations, and magnesium was lower in all fortified samples (80-100 versus 110 mg/100 g). Fortification with beetroot and carrot at 20–25% substitution is therefore a promising food-to-food approach for raising the phosphorus and potassium content of gari. The apparent iron and zinc increases are larger than the added vegetables’ own mineral composition can account for and may partly reflect contamination during milling and roasting; they therefore require confirmation, including analysis of the raw ingredients and processing equipment. Mineral bioavailability and consumer acceptability should be assessed in further studies.

Cassava, Beetroot, Carrot, Gari, Fortification, Mineral Composition

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