_____________________________________________________________________________________________________ *Corresponding author: Email: Udensiugochi@gmail.com; Arch. Curr. Res. Int., vol. 24, no. 3, pp. 138-145, 2024 Archives of Current Research International Volume 24, Issue 3, Page 138-145, 2024; Article no.ACRI.113159 ISSN: 2454-7077 Proximate and Microbial Analysis of Yellow, White and Spoilt Garri Sold in Owerri, Imo State, Nigeria Udensi J. U. a* , Anyanwu C. O. b , Opara M. C. a , Egwuogu G. C. a , Duru C. C. a , Anyanwu E. C. a and Nwanaforo E. O. a a Department of Environmental Health Science, Federal University of Technology, Owerri, Nigeria. b Department of Biotechnology, Federal University of Technology, Owerri, Nigeria. Authors’ contributions This work was carried out in collaboration among all authors. All authors read and approved the final manuscript. Article Information DOI: 10.9734/ACRI/2024/v24i3653 Open Peer Review History: This journal follows the Advanced Open Peer Review policy. Identity of the Reviewers, Editor(s) and additional Reviewers, peer review comments, different versions of the manuscript, comments of the editors, etc are available here: https://www.sdiarticle5.com/review-history/113159 Received: 12/12/2023 Accepted: 19/02/2024 Published: 09/03/2024 ABSTRACT This study explored the proximate and microbial composition of garri, a widely consumed starchy food in West Africa, particularly in Nigeria, Ghana, and neighboring countries. Garri, derived from cassava, is esteemed for its extended shelf life, cost-effectiveness, and nutritional value, holding a significant place in West African diets. Samples of yellow and white garri, including spoilt variations, were procured from four distinct local markets (Obinze, Relief, Eke Ukwu, and Ihiagwa) and subjected to thorough analysis using standard methods. Proximate analysis encompassed key components such as ash content, moisture, fiber content, lipids, protein, carbohydrates, and energy in both white and yellow garri from different markets. White garri exhibited a higher ash content (1.70±0.58%) than yellow garri (1.27±0.24%). Moisture content was greater in white garri Original Research Article