Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Ajifolokun OM

Ajifolokun OM


  • Research Article
    Proximate and Mineral Composition of Co-Fermented Breadfruit and Cassava into Gari Analogue
    Author(s): Ajifolokun OM and Adeniran HAAjifolokun OM and Adeniran HA

    The study explored the potentials of substituting breadfruit into cassava to obtain gari analogue of which proximate and mineral compositions were evaluated. A portion of matured but unripe breadfruit (Artocarpus altilis) and mature cassava tubers were co-fermented (100:0, 0:100, 80:20, 70:30, and 60: 40 Cassava to Breadfruit) to obtain gari analogue. The samples were evaluated for proximate and mineral analyses. Data obtained were subjected to descriptive and inferential statistics. The results showed that Co-fermentation of cassava and breadfruit produced gari and gari analogue with slightly enhanced protein content. The protein content of the samples ranged from 3.42%-5.68% with 100% cassava gari having the lowest protein content (3.42%) and 100% Breadfruit gari having highest protein content (5.68%). Co-fermented produ.. View More»
    DOI: 10.4172/2155-9600.1000658

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