Sensory and Comparative Analysis of Ordinary Garri and Cocosgarri (Nutritionally enriched)

The paper deals with the production of CocosGarri, its sensory evaluation and comparative analysis with ordinary Garri. Garri made from cassava was fortified in order to improve its nutritional value using improved technology. Fortification was done using Coconut milk, milk, sugar and vanilla food flavour. Results showed that there was a significant difference between CocosGarri and ordinary garri in terms of crispiness, flavour/taste, sweetness, mouth feel and aroma. However, there was no significant difference between the appearance of the CocosGarri and ordinary garri, though Cocosgarri was still preferred due to its finer particle size. This speaks of the overall acceptability of CocosGarri over ordinary garri and therefore can be recommended to people of all age group because of its delicious taste and high nutritional value.