International Journal of Innovative Agriculture & Biology
Research 14(3):105-110, July-Sept, 2026
© SEAHI PUBLICATIONS, 2026 www.seahipublications.org ISSN: 2354- 2934
DOI:10.5281/zenodo.23094719
Influence Of Cassava Varieties And
Organic Additives On The Physicochemical And
Sensory Quality Of Gari In Makurdi, Nigeria.
Musa, H. E.,1 Moses, O.
M.¹ and Ukaa, G. T.1 ²
¹ Center for Food Technology and Research,
Department of Biological Science,
Rev. Fr Moses Orshio Adasu University, Makurdi, Benue
State, Nigeria
Corresponding Author: habibmusavictor@gmail.com
² National Root Crops Research Institute, NRCRI,
Umudike, Abia State, Nigeria
ABSTRACT
The study
evaluated cassava variety and food organic additives on gari quality in
Makurdi. Four varieties (Dongbo local, TMS 0581, TME 419, TMS 30572) were
fortified with soybean, Moringa seed and turmeric powders at 100g/20kg mash in
4×4 factorial, CRD. Gari quality was assessed for proximate, anti-nutrients and
sensory properties. Variety significantly (p<0.05) influenced composition;
TME 419 had highest ash (0.70%), TMS0581 highest protein (1.68%). Soybean at
100.5g increased ash to 0.83%, protein to 1.61% and fibre to 1.53% vs control.
Dongbo had highest HCN (19.13 mg/100g), tannin, saponin, phytate (52.5 mg/100g)
and oxalate (3.19 mg/100g). All additives reduced anti-nutrients; soybean reduced
HCN from 10.10 to 8.63 mg/100g and in Dongbo from 20.8 to 17.7 mg/100g. Sensory
scores showed TME 419 most acceptable (4.67) and soybean-fortified gari 4.83 vs
control 2.67. after fermentation fortification at 100g/20kg is recommended for
safe, nutritious gari. The study concludes that fortification of cassava mash
after fermentation with soybean, moringa and turmeric, especially soybean at
100g/20kg, improves nutritional quality, reduces antinutritional factors below
safety thresholds and enhances sensory acceptability, making both improved and
local varieties safer for consumption.
Keywords: Cassava
varieties, Gari, Organic additives, Nutritional enhancement, Anti-nutritional
factors