Nutritional Composition of Garri from Cassava and Alternative Roots: A Systematic Review of Nigerian Studies

Background: Garri is a fermented, granular staple food derived primarily from cassava ( Manihot esculenta ) and consumed widely in Nigeria. Despite its importance as a cheap source of dietary energy, there are various concerns about its low protein, fibre, and micronutrient content. Research has explored the use of alternative roots such as sweet potato ( Ipomoea batatas ) to produce garri with improved nutritional profiles. This systematic review synthesizes available evidence on the proximate composition of garri produced from cassava and alternative roots in Nigeria. Methods: A systematic literature search was conducted in Google Scholar, PubMed, and African Journals Online (AJOL) for studies published between 2015-2025 following PRISMA guidelines.. Studies reporting proximate composition (moisture, ash, protein, lipid, crude fibre, carbohydrate) of garri produced in Nigeria were included. Data were extracted and summarized in tables. Quality assessment was performed using a modified version of the Joanna Briggs Institute checklist. Results: A total of 18 studies met the inclusion criteria. Cassava garri consistently showed high carbohydrate content (70–88%) and low protein (0.3–5.0%), lipid (0.2–1.5%), and fibre (0.4–3.0%). Alternative-root garris - particularly from sweet potato - exhibited higher fibre (2.5–3.5%) and in some cases, higher carbohydrate content. Moisture levels varied widely (5–12%), influencing shelf stability. Only one study directly compared cassava and sweet potato garri using identical processing methods. Conclusion: Garri from cassava and alternative roots remains an energy-dense staple with limited protein and fat. Sweet potato garri offers modest advantages in fibre and energy density, supporting its potential for dietary diversification. However, standardized processing methods and comprehensive micronutrient data are urgently needed to guide public health recommendations.