Nutritional value of 'Garba': A popular dish from the Ivory Coast

Quantitative analyses were carried out on three (3) samples of 'garba' collected from the University of Abobo-Adjamé (UAA), Abobo-Gare and Riviera III. The use of standard methods to determine the moisture, ash, reducing sugars, total sugars, protein and fat contents per 100 g of prepared dish - using 5.34 g of "garba" attiéké per 1 g of fish - yielded 50 g of water, 50 g of dry matter, comprising 1.22 g of minerals and 48.78 g of organic matter. The organic matter consists of approximately 38.70 g of carbohydrates, including 0.72 g of total sugars and 0.30 g of reducing sugars, 4.58 g of protein and 5.51 g of fat. This dish therefore provides 222.69 kcal of energy. It also contains a high level of dietary fibre. Consumption of this dish is recommended. However, it must be balanced by including the appropriate proportion of high-quality ingredients. This study should be regarded as a first step, highlighting the nutritional richness of 'garba' in quantitative terms.