Abdullahi A Bello
Department of Medical Laboratory Science, Bayero University, Nigeria
Publications
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Research Article
Nutritional Composition of Garri from Cassava and Alternative Roots: A Systematic Review of Nigerian Studies
Author(s): Abdullahi A Bello*, Abdulmalik O Abdulwasiu and Idayat A Raji
Background: Garri is a fermented, granular staple food derived primarily from cassava (Manihot esculenta) and consumed widely in Nigeria. Despite its importance as a cheap source of dietary energy, there are various concerns about its low protein, fibre, and micronutrient content. Research has explored the use of alternative roots such as sweet potato (Ipomoea batatas) to produce garri with improved nutritional profiles. This systematic review synthesizes available evidence on the proximate composition of garri produced from cassava and alternative roots in Nigeria. Methods: A systematic literature search was conducted in Google Scholar, PubMed, and African Journals Online (AJOL) for studies published between 2015-2025 following PRISMA guidelines.. Studies reporting proximate composition (moisture, ash, protein, lipid, crude fibre, carbohydr.. Read More»