Comparative Quality Evaluation of Plain, Turmeric- and Palm Oil - Enriched Garri Produced

This study comparatively evaluated the nutritional and anti-nutritional composition of conventional garri and garri enriched with palm oil and turmeric powder. Garri samples were formulated as plain garri (GUS), garri enriched with 3% palm oil (GFP), and garri enriched with 3% turmeric powder (GFT). The samples were evaluated for proximate composition, cyanide content, functional properties, antioxidant activity, starch composition, carotenoid content, physicochemical properties, heavy metals, sensory characteristics, colour, anti-nutritional factors and mineral composition. Results showed that GFT recorded higher ash (2.08%), protein (1.82%), fibre (2.14%), antioxidant activity, total phenolic content (72.46 mg GAE/100 g), total flavonoid content (34.84 mg QE/100 g), vitamin C (12.68 mg/100 g) and resistant starch (2.64%) than GUS. GFT also exhibited improved water absorption, swelling capacity, dispersibility and mineral composition. GFP recorded the highest fat (3.84%), energy value (368.64 kcal/100 g) and overall sensory acceptability (8.36). Turmeric enrichment also enhanced the colour characteristics and antioxidant potential of garri while reducing phytate and oxalate contents. Overall, turmeric enrichment demonstrated considerable potential for improving the nutritional, functional and bioactive properties of garri while maintaining good sensory acceptability.

Garri, turmeric, nutritional composition, antioxidant activity, anti-nutritional factors, functional properties.

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