Annex Publishers | www.annexpublishers.com Volume 3 | Issue 3 Comparative Study on the Nutritional and Anti-Nutritional Compositions of Sweet and Bitter Cassava Varieties for Garri Production Obueh HO 1 and Kolawole SE *2 1 Biology Department, College of Education, Ekiadolor, Benin City, Edo State, Nigeria 2 National Open University of Nigeria, Benin Study Centre, Benin City, Edo State, Nigeria * Corresponding author: Kolawole SE, National Open University of Nigeria, Benin Study Centre, Benin City, Edo State, Nigeria, E-mail: kolasunde@gmail.com Research Article Open Access Abstract Citation: Obueh HO, Kolawole SE (2016) Comparative Study on the Nutritional and Anti-Nutritional Compositions of Sweet and Bitter Cassava Varieties for Garri Production. J Nutr Health Sci 3(3): 302. doi: 10.15744/2393-9060.3.302 Volume 3 | Issue 3 Journal of Nutrition and Health Sciences ISSN: 2393-9060 Introduction A comparative study on the proximate, mineral amino acid and anti nutritional compositions of sweet and bitter cassava varieties was done to ascertain the nutritional quality and safety afer 72 h of fermentation for garri production. Te sweet cassava variety had higher moisture (8.04±0.74%), crude protein (23.51±0.50%), fat (10.01±0.02%), crude fbre (5.66±0.02%), and ash (0.44±0.10%) contents than the bitter cassava variety with moisture (7.23±0.39%) crude protein (22.74±0.16%), fat (9.54±0.01%), crude fbre (4.13±0.02%) and ash (0.35±0.02%) contents. Of all the minerals analysed, Ca, Mg, P, Zn and Cu had higher contents for the sweet cassava variety than the bitter cassava variety. Te amino acid contents of the sweet cassava variety were higher than the bitter cassava variety. Te contents of the anti-nutrients were higher for the bitter cassava variety with hydrogen cyanide (20.13±0.09 mgHCN/100g), oxalate (3.27±0.04 mg/100g), tannin (0.3±0.00%), phytate (62.4±1.29 mg/100g), alkaloid (0.32±0.04%), lignin (0.18±0.01 mg/100g) and saponin (0.13±0.01%) as compared to the sweet cassava variety with hydrogen cyanide (7.58±1.25 mgHCN/100g), oxalate (1.30±0.02 mg/100g), tannin (0.2±0.01%), phytate (53.7±0.81 mg/100g), alkaloid (0.27±0.02%), lignin (0.13±0.01 mg/100g) and saponin (0.13±0.01%). Te higher nutritional quality and the lower anti-nutrients content demonstrate that the sweet cassava is a better variety for garri production to ensure better health and safety of the consumers. Keywords: Nutritional; Anti-nutritional; Sweet; Bitter; Cassava varieties; Garri Cassava (Manihot esculenta Crantz), is a perennial woody shrub with an edible starchy tuberous root, which grows in tropical and subtropical areas of the world [1]. It is the third largest source of carbohydrates for human food in the world afer rice and corn with Africa being its largest continent of production [2]. Te roots are primarily produced for food in the form of garri, fufu and lafun. Tis is because cassava roots are quite high in carbohydrates containing about 60 to 70% for Nigerian cultivars [3]. Cassava is classifed on the basis of the level of cyanide content into sweet and bitter cassava varieties [4]. Cassava is ofen identifed as an inferior food crop, as poor people’s crop and as a dangerous crop [5]. Tese myths on cassava were due to some limitations in the crop which include the presence of cyanogenic glucosides (which is broken down to release toxic hydrogen cyanide), low protein content and short harvest shelf-life [6]. Traditionally, most of these constraints have been met through processing. Cassava is processed to remove or reduce the toxic cyanogenic glucosides, improve palatability as well as serve as a means of preservation [7]. Fermentation of cassava is the most important and widely used means of processing cassava [8]. Te most typical and popular product which is prepared from fermented cassava pulp is garri. Garri is an important food in West Africa, particularly Nigeria, where it is consumed by an estimated 80 million people [9]. Garri is prepared by grating the enlarged roots of the cassava plant and allowing it to ferment naturally with application of pressure in a jute bag. Te fermented mash is roasted with or without palm oil added. Te nutritional quality of the traditional fermentation of cassava for garri production is very important because garri has two main disadvantages which are carried over from cassava. Te frst is the presence of toxic cyanogenic glycosides, the consumption of which may lead to ailments such as tropical ataxic neuropathy and goitre, when consumed over prolonged periods in a low protein diet [10]. Te other defciency is its low content of protein and amino acids (IITA, 1990). Fermentation enhances the nutrient content of cassava through biosynthesis of vitamins, essential amino acids, proteins and fbre digestibility. It also enhances micronutrient bioavailability and aids in degrading antinutritional factors [11]. Proper nutrients in food enhance optimal health and wellbeing [12]. Antinutrients interfere with the absorption of nutrients in the body [13]. Te Received Date: May 31, 2016 Accepted Date: August 23, 2016 Published Date: August 25, 2016