Phytochemical profiles of enriched cassava (<i>Manihot esculenta</i> Crantz) products - '<i>Gari</i>' and '<i>Fufu'</i>

This study aimed to investigate the phenolic, flavonoid and cyanogenic glycoside profiles of Manihot esculenta (cassava) products enriched with phytochemical-rich plant agents of Moringa oleifera and Malus domestica. Twenty-three phenolic and thirty flavonoid components were quantified in enriched cassava (gari) and fufu (loiloi) products using gas chromatography and high-performance liquid chromatography, respectively. Phenolic and flavonoid intake per serving of ready-to-eat gari and fufu products were also evaluated. For phenolics in gari and fufu-loiloi, intake ranged from <0.001 mg/serving (phenyl-6-O-malonyl-beta-D-glucoside) to 148.311 mg/serving (chlorogenic acid), and <0.001 mg/serving (papain) to 161.108 mg/serving (caffeic acid), respectively. For flavonoids in gari, the intake ranged from <0.001 mg/serving (hesperidin) to 131.970 mg/serving (quercetin), and <0.001 mg/serving (artemetin and silymarin) to 88.495 mg/serving (rutin) in fufu. The percentage enhancement for flavonoid in gari and fufu were7.815% and 25.658%; while those of phenolics in gari and fufu were 31.081% and 22.699% in that order. Results of the cyanogenic glycoside levels achieved after the enhancement process showed a reduction by 5.60 - 83.00%. These findings reveal significant concentrations of bioactive compounds with antioxidant potentials and the effective reduction of the cyanogenic glycosides, the main toxicant components in cassava.