Asian Journal of Food Research and Nutrition

This study investigated the influence of fermentation time on the quality characteristics of gari produced from the vitamin A bio-fortified cassava variety TMS 01/1371. Cassava roots were processed into garri using traditional methods, with fermentation times of 0, 24, 48, 72, and 96 hours. Samples were analyzed for functional, nutritional, anti-nutritional, mineral, vitamin, and sensory properties. Results showed that prolonged fermentation significantly reduced pH and increased titratable acidity up to 48 hours, followed by a decline. Proximate composition analysis revealed an increase in protein and moisture content with fermentation time, while fat and carbohydrate contents decreased. Anti- nutritional factors (phytates, oxalates, tannins, and cyanide) decreased significantly with extended fermentation, improving the nutritional safety of the product. However, essential vitamins (A and C) and minerals (Ca, Fe, K, Mg, Na) declined with increasing fermentation and storage duration. Sensory evaluation showed no significant differences across samples, with all variants remaining generally acceptable. Extended storage (up to four months) further reduced carotenoid and vitamin C levels but enhanced cyanide detoxification. Overall, fermentation for 24–48 hours offered an optimal balance between nutrient retention and detoxification, making it suitable for improving the nutritional quality and safety of garri from bio-fortified cassava.