Quality Evaluation and Consumers' Acceptability of Gari Produced from Provitamin A Cassava (Manihot esculenta) and Bambara Groundnut (Vigna subterranean)

Abstract

Gari, a staple food in many West African countries, is predominantly produced from cassava (Manihot esculenta). However, cassava alone does not provide adequate nutrition, particularly in terms of essential vitamins and minerals. To address this nutritional deficit, provitamin A cassava alongside Bambara groundnut (Vigna subterranean) may enhance the nutritional quality of gari, and promote food security and nutrition in vulnerable communities. This study aims to evaluate the quality of gari produced from provitamin A cassava and Bambara groundnut and assess consumers' acceptability of this fortified gari. The findings reveal that the incorporation of provitamin A cassava and Bambara groundnut significantly improves the nutritional profile of gari and positively influences its acceptability among consumers.

Keywords:Gari, provitamin A cassava, Bambara groundnut, quality evaluation, acceptability, nutritional enhancement

DOI: 10.7176/FSQM/123-05

Publication date: January 31^st 2024