{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,18]],"date-time":"2026-09-18T02:24:44Z","timestamp":1789698284279,"version":"4.0.1"},"reference-count":25,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2017,11,20]],"date-time":"2017-11-20T00:00:00Z","timestamp":1511136000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"The Global Agriculture and Food Security Program (GAFSP)"},{"DOI":"10.13039\/100004424","name":"African Development Bank (AfDB)","doi-asserted-by":"crossref","award":["Smallholder Agricultural Productivity Enhancement and Commercialization (SAPEC)"],"award-info":[{"award-number":["Smallholder Agricultural Productivity Enhancement and Commercialization (SAPEC)"]}],"id":[{"id":"10.13039\/100004424","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Science & Nutrition"],"published-print":{"date-parts":[[2018,1]]},"abstract":"Abstract<\/jats:title>Cassava is a staple mostly eaten in the form of gari<\/jats:italic>, after rice in Liberia. The local method of gari<\/jats:italic> processing often leads to product contamination, thus, a study was done to assess the heavy metals and microbial contamination of gari in eight counties of the country. A total of sixty\u2010one gari<\/jats:italic> samples were collected and packaged in an airtight polyethylene bag for analyses, using standard methods. Results depict that the mean of the heavy metals in the gari<\/jats:italic> samples is iron (Fe) 43.87\u00a0ppm, copper (Cu) 0.94\u00a0ppm, zinc (Zn) 5.49\u00a0ppm and aluminum (Al) 257.45\u00a0ppm. Yellow gari<\/jats:italic> had the highest Fe (64.90\u00a0ppm), Cu (1.25\u00a0ppm) and Zn (7.85\u00a0ppm) content, but with the least Al content (87.15\u00a0ppm). The Fe content was lower in groundnut\u2010fortified gari<\/jats:italic> (42.93\u00a0ppm), and the Cu (0.70\u00a0ppm) and Zn (3.50\u00a0ppm) content were lower in groundnut\u2010moringa\u2010fortified gari<\/jats:italic>. The samples and counties have no significant statistical effect (p<\/jats:italic>\u00a0>\u00a0.05) on the heavy metals composition of the products. No microbial growth was observed in groundnut\u2010fortified and groundnut\u2010moringa\u2010fortified gari<\/jats:italic> but with coconut\u2010fortified gari<\/jats:italic> having the highest total fungi count of 800\u00a0CFU\/g. The major fungi identified in the gari<\/jats:italic> samples are Penicillium<\/jats:italic> and Aspergillus<\/jats:italic> spps., but with their counts within the regulated level. Therefore, the gari consumed in Liberia are safe except for the high Fe and Al content, which needs to be addressed with the use of unpainted stainless steel materials as food contact surfaces.<\/jats:p>","DOI":"10.1002\/fsn3.527","type":"journal-article","created":{"date-parts":[[2017,11,20]],"date-time":"2017-11-20T11:57:43Z","timestamp":1511179063000},"page":"62-66","source":"Crossref","is-referenced-by-count":12,"title":["Assessment of heavy metals and microbial contamination of gari<\/i> from Liberia"],"prefix":"10.1002","volume":"6","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3635-1414","authenticated-orcid":false,"given":"Wasiu","family":"Awoyale","sequence":"first","affiliation":[{"name":"International Institute of Tropical Agriculture Central Agricultural Research Institute Compound Suakoko Bong County Liberia"},{"name":"Department of Food Science and Technology Kwara State University Ilorin Kwara State Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Robert","family":"Asiedu","sequence":"additional","affiliation":[{"name":"International Institute of Tropical Agriculture Ibadan Oyo State Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"William K. C.","family":"Kawalawu","sequence":"additional","affiliation":[{"name":"Program Management Unit Ministry of Agriculture Annex University of Liberia Fendell Campus Liberia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Busie","family":"Maziya\u2010Dixon","sequence":"additional","affiliation":[{"name":"International Institute of Tropical Agriculture Ibadan Oyo State Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Adebayo","family":"Abass","sequence":"additional","affiliation":[{"name":"International Institute of Tropical Agriculture (IITA) Dar es Salaam Tanzania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Michael","family":"Edet","sequence":"additional","affiliation":[{"name":"International Institute of Tropical Agriculture Central Agricultural Research Institute Compound Suakoko Bong County Liberia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Medinat O.","family":"Adetunji","sequence":"additional","affiliation":[{"name":"Program Management Unit Ministry of Agriculture Annex University of Liberia Fendell Campus Liberia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2017,11,20]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"crossref","first-page":"1671","DOI":"10.3923\/pjn.2009.1671.1675","article-title":"Effect of fermentation and malting on the viscosity of maize\u2010soybean weaning blends","volume":"8","author":"Amankwah E. A.","year":"2009","journal-title":"Pakistan Journal of Nutrition"},{"key":"e_1_2_7_3_1","first-page":"56","article-title":"Evaluation of the processing technologies of cassava chips and flour in Oyo and Ogun States of Nigeria","volume":"1","author":"Ashaye O. A.","year":"2005","journal-title":"World Journal of Agricultural Sciences"},{"key":"e_1_2_7_4_1","unstructured":"Austrian Department of Health(2014).Aluminium\u2010toxikologie und gesundheitliche Aspekte k\u00f6rpernaher Anwendungen. Herausgeber Medieninhaber und Hersteller: Bundesministerium f\u00fcr Gesundheit Sektion IIRadetzkystra\u00dfe 2 1031 Wien \u00d6sterreich. ISBN 978\u20103\u2010902611\u201079\u20106."},{"key":"e_1_2_7_5_1","doi-asserted-by":"crossref","first-page":"1179161","DOI":"10.1080\/23311932.2016.1179161","article-title":"An investigation into the level of metallic pollutants in roadside\u2010sundried food products from selected areas of Ondo and Osun states Nigeria","volume":"2","author":"Bolade M. K.","year":"2016","journal-title":"Cogent Food and Agriculture"},{"key":"e_1_2_7_6_1","unstructured":"Coulibaly O. Arinloye A.D. Faye M. &Abdoulaye T. (2014).Regional cassava value chains analysis in West Africa: Case study of Liberia. pp.30."},{"key":"e_1_2_7_7_1","volume-title":"Environmental pollution atmosphere, land, water and noise","author":"Dix H. M.","year":"1981"},{"key":"e_1_2_7_8_1","unstructured":"FAO(2017).Food and Agricultural Organization Crop Statistics."},{"key":"e_1_2_7_9_1","first-page":"1","volume-title":"Food additive and contaminants","author":"FAO\/WHO","year":"2001"},{"key":"e_1_2_7_10_1","unstructured":"FlachM. (1990).Gari processing in North West province of Cameroun. Working Document No. 5 FAO project."},{"key":"e_1_2_7_11_1","first-page":"31","volume-title":"Laboratory methods in food and dairy microbiology","author":"Harrigan W. 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B.","year":"2014","journal-title":"Journal of Radioanalytical and Nuclear Chemistry"},{"issue":"5","key":"e_1_2_7_19_1","first-page":"432","article-title":"Microbiological safety and quality assessment of some fermented cassava products lafun, fufu, gari","volume":"4","author":"Obadina A.O.","year":"2009","journal-title":"Scientific Research and Essay"},{"issue":"3","key":"e_1_2_7_20_1","first-page":"888","article-title":"Microbiological quality of fermented Cassava (Gari) sold in Ota Ogun State Nigeria","volume":"3","author":"Olopade B. K.","year":"2014","journal-title":"International Journal of Current Microbiology and Applied Sciences"},{"key":"e_1_2_7_21_1","first-page":"65","article-title":"A process technology for conversion of dried cassava chips into gari","volume":"22","author":"Oluwole O. 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In Proceedings of the International Workshop on Food\u2010based approaches for a Healthy Nutrition Ouagadougou pp.23\u201328."},{"key":"e_1_2_7_24_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.114"},{"key":"e_1_2_7_25_1","doi-asserted-by":"publisher","DOI":"10.1186\/s12302-017-0116-y"},{"key":"e_1_2_7_26_1","doi-asserted-by":"publisher","DOI":"10.1080\/87559120500379787"}],"container-title":["Food Science & Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1002%2Ffsn3.527","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.527","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,9,18]],"date-time":"2023-09-18T12:09:14Z","timestamp":1695038954000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/fsn3.527"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2017,11,20]]},"references-count":25,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2018,1]]}},"alternative-id":["10.1002\/fsn3.527"],"URL":"https:\/\/doi.org\/10.1002\/fsn3.527","archive":["Portico"],"relation":{},"ISSN":["2048-7177","2048-7177"],"issn-type":[{"value":"2048-7177","type":"print"},{"value":"2048-7177","type":"electronic"}],"subject":[],"published":{"date-parts":[[2017,11,20]]}}}