Development of nutritional meals and gruels from blends of pro-vitamin a cassava grits and African yam

Ololade Abosede Olodude,Victoria Funmilayo Abioye,Yetunde Mary Iranloye

doi:10.5219/1677

Abstract

The potentials of underutilized African yam bean (AYB) and pro-vitamin A cassava in the development of nutritious food products with acceptable sensory properties were studied. Grits were produced from freshly harvested yellow root pro-vitamin A cassava by peeling, washing, cutting, soaking, dewatering, roasting, sieving, and milling to obtain yellow root cassava grits while AYB flour was obtained by cleaning, roasting, dehulling, milling, and sieving (425 µm). A simple lattice design was used to obtain formulations of blends (100:0; 90:10; 80:20; 70:30; 60:40 and 0:100) of yellow root cassava grits and AYB flour. Gruels were prepared from these formulations using 4:5 w/v in boiling water while meals were prepared using 1:1 w/v of blend in boiling water for 5 min. Moisture, fat, ash, protein, crude fibre, carbohydrate, β-carotene and calorific content of the blends were in the ranges of 4.66 – 7.92%, 2.20 – 2.82%, 2.16 – 2.66%, 2.72 – 20.43%, 1.15 – 1.40%, 68.65 – 83.23%, 1.33 to 3.97 μg/g and 348.37 – 358.96 kcal/100 g, respectively. Saponin, tannin, trypsin inhibitor, hemagglutinin, starchyose, raffinose, phytate and Hydrogen Cyanide ranged from 0.039 – 0.087%, 0.11 – 0.15%, 1.24 – 3.15 mg/g, 1.47 – 3.49 mg/100 g, 1.51 – 1.81%, 0.38 – 0.45%, 0.82 – 2.69 mg/g, 0.07 – 4.47 mg/kg, respectively. The sensory evaluation revealed that the meal and the gruel samples had acceptable sensory attributes. The developed products have the potentials in alleviating the problem of protein malnutrition in developing countries.

Highlights

Cassava (Manihot esculenta Crantz), commonly referred to as manioc, tapioca, or yuca, is a tropical food crop primarily grown for its starchy tuberous roots and consumed as staples for more than 800 million people (Ikegwu et al, 2009; Vincenza et al, 2016)
The total ash ranged from 2.16 to 2.66% and the highest value was recorded with roasted African yam bean (AYB) flour which is close to the report of Ndidi et al (2014)
The crude protein content of the yellow root cassava grits was consistent with previous observations that cassava root food products are low in protein and that its consumption in meals necessitates the addition of adequate amino acids supplement (Burrell, 2003; Esonu, 2006; Olugbemi, Mutayoba and Lekule, 2010; Ngiki, Igwebuike and Moruppa, 2014)

Summary

Introduction

Cassava (Manihot esculenta Crantz), commonly referred to as manioc, tapioca, or yuca, is a tropical food crop primarily grown for its starchy tuberous roots and consumed as staples for more than 800 million people (Ikegwu et al, 2009; Vincenza et al, 2016). It is mostly consumed in some parts of Africa, Asia and America (Burns et al, 2010). It is underutilized due to the characteristic hardness of its seed coat which increases the processing cost and cooking time (Ene-obong and Okoye, 2007; Iwuchukwu et al, 2017), anti-nutritional factors in high concentration (Oboh et al, 1998; Ajibade et al, 2006; Fasoyiro et al, 2006; Adegboyega et al, 2020), beany flavor and the tendency to cause flatulence in humans (Machuka and Okeola, 2000; Ngwu, Aburime and Ani, 2014)

Objectives

Methods

Results

Conclusion