Cassava Food Research Articles

Improving the Dietary Fiber Content of Tapioca Using Corn Fiber as a Fiber Supplement

This research aims to enhance the dietary fiber content of locally produced cassava (manihot spp) food, tapioca, by incorporating corn (Zea mays) as a fiber supplement. Tapioca was prepared by grating cassava into coarse particles and washing it with water to remove starch. Starch analysis was conducted using a spectrophotometric method, revealing a starch content of 70.21% before washing and pressing, and 64.95% after washing and pressing. The tapioca samples were blended with corn fiber (obtained from wet milling of corn seeds that were destarched and dried in the sun) in various ratios: Sample A (100% pure tapioca), Sample B (90% tapioca, 10% corn), Sample C (80% tapioca, 20% corn), Sample D (70% tapioca, 30% corn), and Sample E (60% tapioca, 40% corn). Proximate analysis was performed on the blends to assess the increase in fiber content and any other changes introduced by the corn. Organoleptic properties such as binding, crunchiness, and color were also evaluated. The analysis revealed that the fiber content of tapioca increased from 2.7% to 3.95%, with the blend containing 70% tapioca and 30% fiber showing the highest increase in fiber content and good binding properties.

Conceptualizing intra-household gender roles and power dynamics within the cassava food value chains: Lessons from qualitative evidence among Tanzanian smallholder farmers

Conceptualizing intra-household gender roles and power dynamics within the cassava food value chains: Lessons from qualitative evidence among Tanzanian smallholder farmers

Genetic Variation and Heritability for Hydrogen Cyanide in Fresh Cassava Roots: Implications for Low-Cyanide Cassava Breeding.

Breeding for low-hydrogen-cyanide (HCN) varieties is a major objective of programs targeting boiled cassava food products. To enhance the breeding of low-HCN varieties, knowledge of genetic variation and trait heritability is essential. In this study, 64 cassava clones were established across four locations and evaluated for HCN using three HCN assessment methods: one with a 1 to 9 scale, on with a 0 ppm to 800 ppm scale, and a quantitative assay based on spectrophotometer readings (HCN_Spec). Data were also collected on the weather variables precipitation, relative humidity, and temperature. Highly significant differences were observed among clones (p < 0.001) and locations (p < 0.001). There was also significant clone-environment interactions, varying from p < 0.05 to p < 0.001. Locations Arua and Serere showed higher HCN scores among clones and were associated with significantly higher (p < 0.001) mean daily temperatures (K) and lower relative humidity values (%) across 12 h and 18 h intervals. Within locations, HCN broad sense heritability estimates ranged from 0.22 to 0.64, while combined location heritability estimates ranged from 0.14 to 0.32. Relationships between the methods were positive and strong (r = 0.75-0.92). The 1 to 9 scale is more accurate and more reproducible than either the 0 to 800 ppm scale or spectrophotometric methods. It is expected that the information herein will accelerate efforts towards breeding for low-HCN cassava varieties.

Tribocorrosion and metal release from austenitic stainless steels 304 and 201 in simulated cassava food contact

Cassava is the third most significant calorie source in the tropics. Its processing has changed from traditional methods to stainless steel processing machines. This study investigated the influence of cassava on metal release from two common stainless steels, ASTM 304 and 201, with and without friction, and on tribocorrosion (multi-analytically) of 304. Cassava was relatively corrosive and hindered repassivation of the surface oxide of stainless steel, but it also acted as a lubricant against mechanical friction. The combined action of friction and cassava caused a significant increase in iron, chromium, nickel, and manganese release from the stainless steels (30–35-fold increase compared to no friction, and 4–12-fold increase compared to water without cassava but with friction).

Etnoekonomi Ubi Kayu (Manihot utilissima) Sebagai Bahan Pangan Berbasis Kearifan Lokal Pada Masyarakat Buton

Ethnoeconomics is a branch of ethnobotany that examines the economic value or use of a plant in everyday life by an ethnic group based on local wisdom, one of which is food. Local wisdom is a tradition in an area that is passed down from generation to generation and can improve the economy if managed properly. The aim of the research is that Ethnoeconomics is a branch of ethnobotany that examines the economic value or use of a plant in everyday life by an ethnic group based on local wisdom. The research method uses observation and interviews. The data obtained are in the form of qualitative data and quantitative data. Data analysis was carried out in the form of descriptions of cassava based on local wisdom carried out descriptively, while quantitative analysis was carried out to calculate the economic potential of cassava cultivation using the acceptance and income formula. The results of the study showed that cassava cultivation based on local wisdom has economic potential because it can generate profits of Rp. 2,450,000.00. The ethnoeconomics of cassava food is processing it into traditional food including kasoami, kabuto, doko-doko and vegetables.

Awareness, perception and constraints to consumption of pro-vitamin a cassava foods among women of reproductive age in Ikire, Nigeria

Pro-vitamin A cassava was introduced to Nigeria since 2011; however, the consumption remains low. Increased consumption of pro-vitamin A cassava foods can complement other vitamin A deficiency control initiatives. The study was designed to assess the awareness, perception and constraints to consumption of provitamin A cassava foods among women of reproductive age in rural and urban areas of Ikire, Nigeria. The cross-sectional study involved 200 women aged 15-49 years (100 each), selected using a three- stage sampling procedure. Data were collected using an interviewer-administered questionnaire including awareness, perception, and constraints to biofortified cassava products consumption. Data were analyzed using frequencies, percentages and Chi square test at p &lt; 0.05. Age of respondents was 31.50±9.30 years and 27.00±9.80 years among rural and urban respondents, respectively. More respondents from rural (22%) than urban areas (2%) had no formal education. More respondents from urban than rural had ever heard (55%; 53%), seen (49%; 43%), tasted (40%; 29%), were aware of the benefits (36%; 9%), and had ever consumed (20%; 16%) biofortified cassava foods, respectively. Acceptability of colour (29%; 24%), taste (27%; 20%), aroma/flavour (26%; 20%), and texture (26%; 18%) was higher in rural than urban areas, respectively. Only 12% and 2% of urban and rural respondents considered pro-vitamin A cassava foods affordable. Rural/urban variation exists in awareness and perception of pro-vitamin A cassava foods, however, knowledge of their benefits and perceived affordability remain major constraints in both areas. A multi-faceted approach to promote nutrition education and policy support for increased affordability are recommended.

Building sustainable agri-food market systems: Interconnectedness of social, economic and environmental factors in biofortified cassava food systems

Sustainability and the future of food systems have become major food policy discourses in recent years. While prior research has focused on analyzing social, economic, and environmental aspects of sustainability separately, the present study takes a broader approach to understand the interconnectedness of these dimensions. The present study involves a cross-sectional survey of 90 biofortified cassava base of pyramid (BoP) producers in Nigeria. Data for this study were collected through structured interviews and analyzed using a combination of descriptive analysis and the structural equation modelling (SEM) method. The analysis of the fit indices indicates that the model is appropriate, and the associations between the dimensions and their constructs are statistically significant and positive, suggesting a robust relationship that supports the hypothesized path movements. Our analysis revealed a strong correlation between environmental and economic issues, emphasizing the significance of value-based supply chain practices as a marketing option and its considerable market potential, among other considerations. The study supports adopting a systemic approach in managing sustainability challenges and, thus, serves as a foundation for developing sustainable policies that align the demands of the market, society, and environment.

LINTASAN BELAJAR: ANALISIS DATA FASE A DALAM KONTEKS MAKANAN KHAS BERBAHAN DASAR SINGKONG DARI KARANGNONGKO DENGAN PENDEKATAN PMRI

This research aims to explore the learning trajectory of data analysis in the Fase A class using the case study or action research method in the context of traditional food from cassava with the PMRI (Indonesian Realistic Mathematics Education) approach. The focus of this research is on the diversity of traditional foods made from cassava. The research method used is action research which involves Fase A class students in understanding and analyzing data related to traditional food that uses cassava as the main ingredient. Through the PMRI approach, students are encouraged to understand not only the mathematical aspects of the data, but also the cultural aspects and local wisdom related to the food. The results of this research indicate that by applying PMRI in teaching, students can be more actively involved in collecting, analyzing and interpreting data about traditional cassava food. They learn how to convert quantitative information into a deeper qualitative understanding of the rich culture around them

Catalytic efficiency and thermal stability promotion of the cassava linamarase with multiple mutations for better cyanogenic glycoside degradation

In our previous study, we found that cassava cyanogenic glycosides had an acute health risk. Therefore, to solve this problem, the improvement of specific degradation of cyanogenic glycosides of cassava linamarase during processing is the key. In this study, the catalytic activity and thermal stability of enzymes were screened before investigating the degradation efficiency of cyanogenic glycosides with a cassava linamarase mutant K263P-T53F-S366R-V335C-F339C (CASmut) -controlled technique. The CASmut was obtained with the optimum temperature of 45 °C, which was improved by 10 °C. The specific activity of CASmut was 85.1 ± 4.6 U/mg, which was 2.02 times higher than that of the wild type. Molecular dynamics simulation analysis and flexible docking showed there were more hydrogen bonding interactions at the pocket, and the aliphatic glycoside of the linamarin was partially surrounded by hydrophobic residues. The optimum conditions of degradation reactions was screened with CASmut addition of 47 mg/L at 45 °C, pH 6.0. The CASmut combined with ultrasonication improved the degradation from 478.2 ± 10.4 mg/kg to 86.7 ± 7.4 mg/kg. Those results indicating the great potential of CASmut in applying in the cassava food or cyanogenic food. However, challenges in terms of the catalytic mechanism research is worthy of being noticed in further studies.

Assessment of Sensorimotor Behaviour in Konzo-Induced Rats Using the Irvine, Beattie Bresnahan Forelimb Scale

Konzo is a neurological disorder of selective upper motor neurons. It is an irreversible paralytic disease associated with prolonged consumption of Cassava. It contains cyanogenic glycosides metabolized to hydrogen cyanide, which has been shown by studies to affect the motor neurons of the central nervous system. The Irvine, Beattie Bresnahan (IBB) scale is a recently developed forelimb scale for the assessment of fine control of the forelimb and digits after cervical spinal cord injury such as Konzo. 20 Adult male Wistar rats were assigned to 4 experimental groups (i) control n=5, (ii) konzo-induced group n=5, (iii) induced + Complan n=5 (iv) Induced + Bambara Nut (Okpa). The bitter cassava foods were taken by oral ingestion for a period of 4 weeks. The assessment of the forelimb and digits were done using the Irvine, Beattie Bresnahan (IBB) with specific parameters such as Predominant Elbow Joint movement, Contact Volar Support, and Grasping method. The body weight of the animals was also recorded every week. The data obtained were analyzed using ANOVA. The result obtained showed that there was a significant difference (p&lt;0.05) between the body weight of the animals induced with Konzo and rehabilitated with Complan milk and Bambara nut when compared to the unrehabilitated Konzo-induced group. There were differences in the results of the parameters being tested for the Irvine, Beattie Bresnahan (IBB) scaling. The IBB scale confirmed that there was a high level of cyanide content in the cassava which affected the behavioral attributes of the induced group and it also confirmed that the induced group can be ameliorated with the use of Complan and Bambara Nut (Okpa) which was shown in the parameters being tested such as Predominant Elbow Joint movement, Contact Volar Support, and Grasping method. It was concluded that insufficiently processed bitter cassava is toxic and has neurotoxicity effects on the Spinal Cord especially on the upper motor neurons and IBB scale is capable of measuring gradual improvements in motor forelimb functions in this model and may be a new and effective assessment tool for peripheral nerve injury.

Analysis of the consumption patterns of cassava food products amongst rural households in Imo State, Nigeria

Cassava is a staple food in Nigeria and many households largely depend on its food products for their daily calorie requirements. The need to critically evaluate the consumption pattern of cassava food products (CFPs) amongst households in Imo State, Nigeria necessitated this study. A multilevel sampling technique which involves purposive and random sampling was used to select 432 farmers for the study. Data was collected using questionnaire and analysed using SPSS version 16. A three- and four-point Likert scale rating with 2 and 2.5 decision points respectively was used to measure the consumption pattern of CFPs and factors affecting them. The results show that 43% of the farmers were male, 93% attended at least primary school and 60% were aged between 30–50 years. About 65% cultivated UMUCASS 1379 cassava variety. Abacha (89%) and Garri (88%) were the most available CFPs and Garri with the highest mean score (MS = 2.84) was the most consumed. Consumer preferences (MS = 2.91), and culture, custom or tradition (MS = 2.88) were the major factors affecting the consumption pattern of CFP in the area. To effectively promote CFPs consumption, policies should emphasize more on culture and the provision of necessary processing equipment to encourage more families to produce, process and consume more CFPs.

Pemberdayaan Ekonomi Masyarakat melalui Pengolahan Singkong sebagai Bahan Makanan di Desa Sekidang Kecamatan Sambeng Kabupaten Lamongan

The development of technology and information that is increasingly advanced at this time is still not fully understood by the community, especially among rural communities. This is indicated by the lack of community creativity in the abundance of cassava food products, where they do not realize the potential that can be created from these food products. Cassava food products are generally food products that are only processed into monotonous products such as tape, jemblem, opaque cassava, and fried cassava. So that people feel bored with the monotonous variety of processed cassava, but on the contrary if it is processed into a variety of processed cassava properly, it will have a positive impact on products that have high selling power. The expected goal of this service activity is to educate the community by making local potentials that have not been explored can be optimized, especially those that can have an impact on improving the welfare of farmers and farm workers. The implementation method is by identifying potentials and problems, planning training, socializing training, and implementing training. This activity was attended by PKK women and housewives from Sekidang Village, Sambeng District, Lamongan Regency. The results of this activity are increasing creativity and new innovations to the community, also making people aware that we can process staple foods that have high economic value and in the end can help the economy and improve the quality of life of rural communities

Cultural Value of Cassava Food as a Tourism Attraction in Cireundeu Traditional Village

This study aims to describe the cultural value of cassava food as an attraction for tourists visiting the Cireundeu Traditional Village. The method used in this study is a qualitative method with a descriptive approach. Research data sources consist of primary data sources, namely from research data obtained through observation activities, interviews, and documentation directly to the field, while secondary data are obtained through literature studies related to the study. The results showed that the cultural value of cassava food in Cireundeu Traditional Village was divided into 3 parts, including cultural values regarding symbols related to cassava food, behavior related to cassava food, and embedded beliefs related to cassava food. The results of the next study explained the attractiveness of cassava food in the Cireundeu Traditional Village through the point of view of its cultural uniqueness, then originality, authenticity and diversity. From the results of this study, it is hoped that it can provide input for managers or all elements in the Ciruendeu Traditional Village in order to develop cassava food culture into a leading tourist attraction in Cimahi City.

Development of a Computational Model for Cassava Food Processing Using Coloured Petri Net

A food system is composed of a complex network of activities and processes for production, distribution, transportation and consumption, which interact with each other, thus leading to changeable behaviour. Most existing empirical studies on cassava processing have focused on the technical efficiency analysis of the cassava crop processing techniques among processors indicating that the modelling of the events and operations involved in the processing of the cassava crop is highly limited. In this context, different strategies have been used to solve difficult environmental and agro-informatic systems model-based problems such as system dynamics, agent based, rule-based knowledge and mathematical modeling. However, the structural comprehension and behavioral investigation of this modeling are constrained. In this regard, formal computational modeling is a method that enables modeling and simulation of the dynamical characteristics of these food systems to be examined. In this study, the system specification is designed using Unified Modelling language (UML) to show the structural process and system design modelled and simulated using Coloured Petri Net (CPN), a formal method for analyzing the behavioural properties of complex system because of its efficient analysis. For the purpose of observing and analyzing the behaviour of the cassava food process, a series of simulation runs was proposed.

Power Tiller Requirement for Cassava Cultivation at Estate Scale

Indonesia's food needs continue to increase along with population growth. Land development for supporting the cassava food estate is one of the priority programs of the central and regional governments. The purpose of this study was aimed at determining the need for power tiller for land management based on land area. This research was carried out at the planned location of the cassava plantation in Gunung Mas Regency, Central Kalimantan in 2020. The data on the land area planned was determined from a topographic map, while the tractor needs were obtained from the calculation of field capacity. The area of land suitable for cassava cultivation is 1227.57 ha which is divided into 25 blocks. The basis for the number of tractors as power tiller needed is determined from the time of tillage work so that it requires working capacity variables, including data on land area, work speed, and width of the plow implement. The plow studied in this study used 2, 3, 4, and 5 blades of disc plows. The need for a tractor with a 5-blade disc plow is 2 tractors that work fully and take turns cultivating an area of 1227.57 ha in the span of one cassava cultivation period (7-8 months). If the disc plow used is less than five blades, it will affect the working width of tillage, so the work time will be longer and the need for power tiller will increase. Keywords: Cassava, Disk Plow, Food Estate, Power Tiller, Tractor

The Key Success of Local Staple Food Development Program: A Financial Comparison Study on Rice-Analog "Beras Siger" Business in Lampung

MSMEs play an important role in the success of community food diversification. Diversification of cassava food into rice substitution is known as analogue rice, in traditional terms it is called "tiwul". The Local Staple Food Development Model (MP3L) in Lampung Province introduced tiwul as a rice analog with the label "beras-siger". This study was conducted to compare and analyze the structure of costs and revenues, as well as the financial viability of Rice-analog that is produced by SMEs. The research location was Margomulyo Village, Jati Agung sub-district, South Lampung Regency as participants in the MP3L program. Non-participating MSMEs were in the production centers of East Lampung, Central Lampung, and Tulang Bawang districts. The business criteria assessment method from the financial aspect is used to determine the condition of financial feasibility. The results showed that the cost structure for participants and non-program participants differed in the value component of production equipment. The participants of the beras-siger business program are not eligible yet. Financial feasibility could reach through fulfilling the production capacity as installed capacity of production equipment. While the non-program participants are financially viable. Non-participant program entrepreneurs are relatively resilient to the changes in input prices and decreases in output prices. Beras-siger SMEs can be a strong basis for rural bio-industry development.

Compensatory Mechanism of Diet Containing Sulphur-Rich Amino Acids in Restoring Neurotoxico-Nutritional Deficits in Konzo Disease Rat Model

Introduction: The present study is aimed at assessing the effect of bitter cassava on blood biochemical parameters of konzo disease induced Wistar rats. Nutritional modification with suphur rich amino acids was used as a measure to correct the impact in rats induced konzo disease. Method: 25 adult male wistar rats were assigned to 5 experimental groups (i) Control n=5, (ii) cassava only n=5, (iii) cassava + animal feed n=5, (iv) cassava + Eggshell + Brown beans n=5, (v) Eggshell + Brown Beans only n=5. The bitter cassava foods were taken by oral ingestion for a period of 4 weeks. The weights of the rats were checked through the experiment and blood samples were taken from each group into EDTA-lined containers and analyses for blood cyanide, methionine and cysteine levels.&#x0D; Results: There was significant difference in weight and there was a progressive increase in their success rate as against the cassava only group which decreased in their success rate, hence, differs statistically and significantly (p˂0.05) from the control group. It was observed that the cassava fed group had higher blood level of cyanide far above the normal blood reference range (2.60 – 2.90µg/ml) for cyanides, hence, was seen to be statistically significant as compared to that of the control group. The eggshell and brown beans only group showed high blood levels of methionine that statistically differ significantly (p&lt;0.05) from both the control group and the cassava only group. Blood level of cysteine in the cassava plus eggshell and brown beans group differed significant statistically from the control group.&#x0D; Conclusion: Sulphur amino acids such as methionine and cysteine are essential for detoxification of the residual cyanogens remaining in insufficiently processed cassava roots. Foods such as cereals and legumes as source of sulphur amino acids should be promoted to prevent paralytic neurotoxico-nutritional disease such as konzo among the poor population.

Cyanide Content of Cassava Food Products Available in Australia

In 2009, Food Standards Australia New Zealand set a total cyanide content limit of 10 ppm for ready-to-eat cassava products to address food safety concerns about cyanogenic glucosides in cassava. This study surveys a range of cassava food products available in Melbourne, Australia, ten years after the implementation of these regulations. Of all the products tested, the mean cyanide content was greatest in ready-to-eat cassava chips (48.4 ppm), although imported ready-to-eat products had a higher mean cyanide content (95.9 ppm) than those manufactured in Australia (1.0 ppm). Cyanide was detected in frozen cassava products (grated mean = 12.9 ppm; whole root mean = 19.8 ppm), but was significantly reduced through processing according to packet instructions in both product types. Three methods were used to quantify total cyanide content: the evolved cyanide method, the picrate absorbance method and the picrate chart method, with satisfactory agreement between methods. The picrate absorbance and chart methods reported mean cyanide contents 13.7 ppm and 23.1 ppm higher, respectively, than the evolved cyanide method. Our results reaffirm the need for the ongoing testing of cassava food products, especially ready-to-eat products whose cyanide content will not be reduced before consumption.

Determination of Starter Cultures (Organisms) in Fermentation of Cassava (Manihot esculenta), Used for Fufu Production

Fufu is a traditional Nigerian fermented cassava food product. Due to the production of objectionable odor, fermentation was done in the Laboratory using improved techniques. Sweet white, Yellow, bitter cassava varieties were used. Since a wet fufu mash is a product of the activities of various microorganisms, this study was aimed at determining the contents of the cassava mash for several days. The microbial, chemical and sensory changes during the fermentation were determined. Microbial counts were higher as retting progressed, but reduced at completion. Heterotrophic bacterial counts decreased from 2.65-2.46Log10CFU/mL, for sweet variety, but increased from 1.95-2.27 Log10CFU/mL for bitter variety; 2.28-2.59 Log10CFU/mL for yellow variety on Nutrient agar. Coliform counts decreased from 2.56 to 2.28Log10CFU/mL for sweet variety, but increased from 2.32 - 2.55Log10 CFU/mL for bitter variety, from 2.30 - 2.49Log10 CFU/ mL, for yellow variety on MacConkey agar and from 1.91 - 2.41Log10CFU/mL, for sweet variety, from day 2; 1.91- 2.23 Log10CFU/Ml, for bitter variety, from day 3), and 2.10 – 2.32 Log10CFU/mL (for yellow variety from day 3) for Fungi on SDA. The dominant Starter organisms were a mixed population of heterotrophic bacteria, Bacillus spp, yeasts and mould. Protein content of the sweet variety increased from 0.3- 5.25% and the yellow variety from 0.2- 4.375%, their cyanide contents reduced from 2.7- 0.01 mg/kg and from 4.3 - 0.04 mg/kg respectively, showing loss of hydrogen cyanide. Cyanide content of bitter variety remained 10.6mg/kg at the end of fermentation, since there was neither retting nor loss of hydrogen cyanide. The pH of the product reduced as the fermentation progressed. Sensory evaluation of the fermented samples accepted all the samples, but liked most, the sweet white variety. The bitter variety was not assessed because it did not ferment even on day 5. These organisms can be used as starter cultures to improve the protein content of fufu, and reduce the cyanide content to minimal level which makes it safer for consumption.

Pemberdayaan Masyarakat Melalui Penyuluhan Inovasi Pengolahan Singkong Dan Opak Sebagai Upaya Pengembangan Produk Unggulan Di Desa Bleberan Kecamatan Jatirejo Kabupaten Mojokerto

The development of increasingly advanced technology and information at this time is still not fully understood by the community, especially among rural communities. This is indicated by the lack of innovation by residents on cassava and opaque food products which are abundant in their region which they do not realize what potential can be created from these food products. Food products Cassava and Opak are generally food products which are only processed into monotonous products such as tape, jemblem, blend, fried cassava and opaque crackers. So that people feel bored with various monotony of cassava, but on the other hand when processed into various variants of processed cassava well will have a positive impact on being a product that is quality, quality, competitive and of economic value. The community service program initiated by the Al-Anwar College of Economics aims to increase the knowledge and understanding of rural communities to have a high awareness of the concern for the use of abundant cassava from low value to competitive superior products. The methods of implementation are (1) community empowerment with innovation activities processed cassava raw materials, (2) counseling on the management of cassava into JEJUKO "chocolate cheese jemblem", (3) training on the manufacture of superior products JEJUKO and OPAK spicy, (4) counseling about effective marketing methods to the community. This activity involved all the people of the village of Bleberan, Jatirejo sub-district, Mojokerto and assisted by experts from the health office. The results of this activity showed that there was an increase in knowledge and interest in learning from the community to utilize abundant cassava raw materials in the village to be processed with high economic value and finally able to help the economy and improve the quality of life of the villagers.