EVALUATION OF CYANIDE CONTENT, MINERAL COMPOSITION, AND SENSORY PROPERTIES OF FOUR GARRI SAMPLES PRODUCED IN ANKPA LOCAL GOVERNMENT AREA, KOGI STATE, NIGERIA

The cyanide content, mineral composition, and sensory properties of four garri samples obtained from different local markets in Ankpa Local Government Area, Kogi State. Cyanide levels were determined using the alkaline picrate method, mineral composition was analyzed through atomic absorption spectroscopy, and sensory attributes (taste, texture, aroma, and color) were assessed by 20 panelists. The collected data were analyzed using SPSS version 25. The results showed significant variations among the samples. Sample A had the lowest cyanide content (6.50 ± 0.04 mg/kg) and the, highest overall sensory score (32.60 ± 3.24), indicating acceptability. In contrast, Sample C contained the highest cyanide concentration (39.37 ± 0.06 mg/kg), exceeding safes limits, despite having the highest mineral magnesium (38.58 ± 0.11 mg/100g) and calcium (112.87 ± 0.76 mg/100g) levels. Sensory evaluation revealed that preference was linked to a balance of desirable taste, aroma, texture, and color. The study concludes that while garri from Ankpa can provide essential minerals and safe cyanide levels in some cases, inconsistent processing methods pose health risks. It recommends adopting the processing method of Sample A as a benchmark, enforcing standard processing guidelines, and instituting regular quality control to ensure safety and enhance consumer acceptability