MetadataShow full item record
CTA. 1994. Improved gari. Spore 52. CTA, Wageningen, The Netherlands.
Permanent link to cite or share this item: http://hdl.handle.net/10568/49439
External link to download this item: http://collections.infocollections.org/ukedu/en/d/Jcta52e/
'Zoui', 'zogbla', 'hangali', 'gonon' and 'axayoe' are some of the names given to gari, the granulated flour obtained from cassava which can be found in every market in tropical Africa. Because of its concern about public health and...
'Zoui', 'zogbla', 'hangali', 'gonon' and 'axayoe' are some of the names given to gari, the granulated flour obtained from cassava which can be found in every market in tropical Africa. Because of its concern about public health and standards of nutrition, DANA (Direction de l'Alimentation et de la Nutrition Appliquée - Department of Food and Applied Nutrition) in Benin has now authorized the addition of nutrients to gari. Gari is nearly 85% glucosides but it can now be eriched with iron, iodine or vitamin A in order to counter the anaemia, goitre and eye diseases which are endemic in areas where there is over-consumption of cassava. A study carried out by DANA indicates that, while gari has few nutrients other than starch, it does have the high fibre an essential ingredient for a healthy diet. Indeed there is a correlation between the high consumption of food rich in non-digestible fibre and the low incidence of cancer in Africa. It also seems to be effective in controlling ulcers. As a result researchers, particularly nutritionist and gastro-enterologists, are showing great interest in gari as a food source which has valuable health benefits and whose deficiencies can very easily be corrected by the addition of minerals and vitamins. Yessoufou Alamon Direction de l'Alimentation et de lat Nutrition Appliquée BP 295 Port-Novo BENIN
- CTA Spore (English)