Ijebu Garri is left to ferment for at least 7 days and sometimes more which means that the dietary cyanide is reduced. This is in addition to lowering carbohydrate count, optimising vitamin C content as well as probiotic and prebiotic benefits.
Garri is highly rich in starch and fibre content. It is also noticed to contain some amount of proteins and some essential vitamins. The fibre content of garri makes one to feel full when it is being consumed, and it is very helpful in preventing ailments such as constipation and bowel diseases.