Chemical Composition and Nutritional Value of Three Varieties of Cassava Produced in Guinea, Processed into Gari and Enriched with Protein and Lipids from Sesame

In Guinea, gari is a consumer product for children. However, gari taken in isolation is a nutrient-poor food and does not cover the nutritional needs of the latter. The objective of this study is to biochemically characterize gari en- riched with sprouted sesame flour. Thus, the roots of three varieties of cassava (TME419, Samou-ya and Banankougbé) produced in Guinea and supplied by the Agronomic Research Center of Foulaya were studied at the UFR of Bio- technology at the University Félix...