ABSTRACT

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 products did not have enhanced mineral content than that

of whole breadfruit and cassava gari.

Zinc content of 100% cassava gari was

13.71, which were significantly higher than that of the co-processed gari. 100% Breadfruit gari and 60%C : 40%B  had no zinc content at all. Calorific values

of the 100% cassava gari was

significantly higher ( p<0.05) calories ( 4442.85Kcal) than other gari samples with 100% Breadfruit gari having the lowest calories (

3652.44Kcal). This study established that 20% of breadfruit c-fermented with

cassava yields a novel food product that compares favorably with 100% cassava gari in terms of nutritional values thus,

confirming that processing of breadfruit into a locally familiar form analogues

to gari will increase its

utilization, especially in several food deficit countries where fermented

cassava products are already accepted as staple foods.

Keywords: Breadfruit, Cassava, fermentation, gari analogue, Proximate, Mineral and

calorific.