Comparative Analysis on the Proximate Composition of Processed Cassava Products Obtained from January to March, 2023 in Lafia Town, Nigeria

The extensive applicability of cassava and its derivatives in various industries in Nigeria is constantly increasing, thus the necessity to evaluate the chemical composition in order to ascertain the nutritional value of these products. This study investigated and compared the proximate composition of eight samples of processed cassava products (Niji® Foods Cassava Flour, IFGREEN® Odourless Fufu Flour, Ayoola® Fufu Flour, Aiteefills® Fufu flour, Niji® Foods Garri, Golden Penny Garri, GGEE® foods Ijebu Garri and local brand cassava starch) obtained from supermarkets and local markets in Lafia town from January to March, 2023 using standard official methods for proximate analysis. The results were analyzed by Minitab version 20.0 by one way ANOVA and pair-wise comparison was made post hoc using Tukey t-tests. The moisture, ash, crude protein, crude fibre, crude fats and carbohydrate ranged from 4.34 – 12.70 %, 0.34 – 1.63 %, 1.30 – 10.06 %, 0.02 – 0.81 %, 4.01 – 12.53 % and 70.83 – 85.73 %. The study revealed that the results of the proximate composition in all the samples varied significantly (P ≤ .05). Crude protein and Crude fibre contents in all the samples agreed with the recommended limits by FAO/WHO and SON. The high moisture content in Aiteefills Fufu Flour may impart a shorter shelf life on the product. Findings from the study also suggested the possibility of formation of metal-ion pigment complexes in GGEE® foods Ijebu Garri, Ayoola® Fufu Flour, Niji® Foods Cassava Flour and Local Brand Cassava Starch due to high ash contents. However, all samples meet the basic nutritional requirements for crude protein, crude fibre, fats and carbohydrate contents in cassava products. The study recommended regular routine proximate composition checks on new and existing products available to consumers to further maintain high nutritional standards in processed cassava products.