Nutritional composition of "gari" analog produced from cassava (Manihot esculenta) and cocoyam (Colocasia esculenta) tuber.

Physicochemical properties ofgari analog produced from coprocessing of Cassava (Manihot esculenta Crantz) and Cocoyam (Colocasia esculenta) were investigated. Cassava tuber and cocoyam were coprocessed at different percentages before frying separately. Proximate composition, mineral content, antinutritional factors, and sensory evaluation of various samples were determined.