Assessment of Nutritional Quality and Mineral Composition of Fortified Gari from Provitamin A Cassava, Bambara Nut, Dates, and Baobab Pulp during Storage. Nigerian Journal of Post-Harvest Research, 3(3), 53-64.

This study evaluated the nutritional impact of fortifying gari, a widely consumed cassava-based staple in West Africa, using Provitamin A-dense cassava (TMS IKN130010) and nutrient-dense ingredients, Bambara nut flour, date powder, and baobab pulp flour. Fortified gari samples (FG1–FG6) were formulated in varying proportions, with FG7 serving as the control (100% cassava). Proximate and mineral compositions were analysed over a 3-month storage period to assess nutrient retention and stability. Results revealed that fortification significantly enhanced protein (11.55 g/100 g in FG3), crude fibre (12.38 g/100 g in FG5), and ash content (3.00 g/100 g in FG3) compared to the control. FG3 and FG6 exhibited superior mineral profiles, with elevated levels of phosphorus, potassium, calcium, and magnesium. Critical mineral-to-mineral ratios (Zn/Cu, Ca/Mg, Na/K, Fe/Zn) across all fortified samples remained within recommended thresholds for diabetes and cardiovascular risk management. Notably, FG4 and FG5 exhibited the most favourable ratios required for mitigating oxidative stress and enhancing insulin sensitivity. Storage trials demonstrated minimal degradation of protein and fat, with slight increases in energy content attributed to moisture loss and compositional concentration. These findings highlight the potential of nutrient fortification in transforming gari into a functional food that can address micronutrient deficiencies and metabolic health risks in sub-Saharan Africa. Further research into bioavailability, sensory attributes, and consumer acceptability is recommended to support large-scale adoption.