Fried Cassava Research Articles

The Processing of Steamed Cassava Brownies as an Enhancement of the Knowledge and Skills of the People of Suka Menang Village

Cassava is one of the food commodities grown in Suka Menang Village. The people of Suka Menang Village only sell fresh cassava and process it into daily foods such as boiled and fried cassava. Cassava also has the potential to be used as raw material for steamed brownies. Steamed cassava brownies do not use wheat flour, which is the advantage of steamed cassava brownies. This activity aimed to introduce steamed cassava brownies and to increase the Suka Menang Village community's knowledge of the processing technology of steamed cassava brownies. The target audience was the community of Suka Menang Village. The method used was Community Based Participatory Research (CBPR). The activity consisted of 2 stages: 1) a hedonic test of steamed brownies products, and 2)socialization of the potential of cassava and cassava steamed brownies processing and the practice of cassava steamed brownies processing. The results showed that cassava could be processed into steamed brownies. Based on the sensory properties test, the steamed cassava brownies were preferred and acceptable. In addition, there was an increase in the target audience's understanding of the material presented, which was 12.87%. Through this activity, the people of Suka Menang Village had skills in processing cassava-steamed brownies.

Cassava, an illustrious (un)known: Consumption of recipes with the root and its derived products

Cassava is a Brazilian food with extensive culinary use of both the fresh root and its derived products. However, up to date, research on the consumption of the root and its derived products has not been reported in Brazil. Thus, it is important to estimate the frequency of consumption of this root and its products, as well as to understand which products are not yet consumed and for what reasons. Therefore, the aim was to identify the consumption and culinary uses of cassava and its derived products. This was an exploratory study, through the answers obtained from an online self-completed questionnaire. Among the 1487 participants, the most used nomenclature to refer to cassava is aipim and the consumption of white cassava is higher (71.8%) compared to the yellow cassava. The culinary recipes made with cassava root and most frequently consumed were boiled cassava, fried cassava, and cassava with different types of meat. The most frequently consumed recipes with derived products were tapioca, cassava cheese puffs, crackers with cassava derived products and recipes with cassava flour. The most used derived product, as an ingredient, was cassava flour (raw or toasted). Several recipes or derived products were marked as not consumed, mostly because they are unknown from the public or due to lack of habit: cauim, caxiri and/or pajuaru, tiquira (alcoholic beverages), grude or malcasado (made with tapioca starch), tacacá (soup with tucupi and tapioca gum), meats prepared with tucupi, beers with cassava, porridges with cassava derived products, flocked tapioca, tapioca pudding, cassava's sago, tapioca ice cream, tapioca's cubes (fried or baked cubes of cut cooked tapioca), cassava cuscuz (sweet or savoury), cakes with cassava derived products, crepioca (egg with tapioca starch). Sixty-seven percent of the participants did not know the dish maniçoba, made with the cassava leaves. In conclusion, it is important to encourage the consumption of this root and its products to strengthen the cultural identity of Brazilians and to expand the possibilities of use in the context of gastronomy and hospitality industry.

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

Influence of different osmotic dehydration pretreatment on the physiochemical and sensory characteristics of fried cassava chips (Manihotesculenta)

This study was conducted to evaluate the influence of different concentrations of sodium chloride (NAC) and sucrose (SC) as osmotic agents for the osmotic dehydration and water pretreatment (WO) on the physical properties and sensory characteristics of fried cassava (Manihot esculenta) chips. Cassava was sliced into chips and pretreated using sodium chloride (30% w/v), sucrose (30% w/v) and water. Pretreated cassava chips were fried after which the weight loss: NAC (85%), SC (70%), and WO (65%) pretreated samples, as well as the control (40%), had a significant effect on % weight loss (p < 0.05), but the cassava chips treated with NAC attained the highest % WL compared to the SC and WO. Sensory Analysis showed high acceptance for NAC pretreated fried cassava chips than the SC and WO pretreated fried cassava chips. The SC, WO, and untreated fried cassava chip samples came in second third and fourth respectively, while the NAC pretreated fried cassava chip samples received the highest ratings for appearance, color, texture (mouth feel), flavor, and overall acceptability: Mass transfer and shrinkage properties were assessed. The sensory attributes of the samples were assessed using 15 untrained panels. The study revealed that sample (NAC) pretreated fried chips from the sensory analysis were most preferred by the respondents in terms of texture, taste, colour, and overall acceptance. The weibul model matched the experimental findings more closely than the Newton model and enhanced the frying kinetics.

Pelatihan Pembuatan Tempe Daun Singkong Sebagai Cemilan Bernutrisi Untuk Ibu Hamil Dan Anak-Anak Sebagai Pencegahan Stunting Di Kota Padang Panjang

Prevention of stunting in toddlers can be done starting during pregnancy. Nutritional intake in pregnant women can be done by consuming quality food. In an effort to fulfill nutrition for pregnant women and children by consuming nutritious snacks, this service conducted training on making cassava leaf tempeh to mothers in the Bukit Surungan village, West Padang Panjang, Padang Panjang City on July 29, 2022. The training activity began with an explanation of the content of cassava leaf tempeh and how to make cassava leaf tempeh. Next, there was a demonstration of how to make tempeh from cassava leaves and the processing of cassava leaf tempeh that had been prepared previously into fried cassava leaf tempeh. The training participants said they liked cassava leaf tempeh and were interested in processing cassava leaves into tempeh to get additional food with high nutritional value for pregnant women, toddlers and children

Cost‐effective approaches for acrylamide mitigation in high‐temperature‐processed tuber snacks

AbstractAcrylamide is a potential carcinogen produced at higher temperatures while frying, roasting and baking. Starch‐rich foods like potatoes are known to produce acrylamide in increasing concentrations than other kinds of foods. This study focuses on mitigation of acrylamide in sweet potato, taro and cassava samples subjected to various heat‐treatment processes like oil frying, air frying and baking. Dipping of tuber slices in solutions of garlic, green tea, sodium chloride, yeast, distilled water, whey and blanching prior to frying the tubers were found to be effective pre‐treatment methods. However, the effect of the treatments depended on the sample and mode of processing. Yeast was found to produce a significant reduction in the acrylamide production in taro (98.64%) and garlic pretreatment reduced acrylamide in deep fat fried cassava samples up to 95.62%. Similarly, air fried taro samples dipped in distilled water was found to significantly reduce the browning reaction up to 96.51%; primarily due to the fact that distilled water was found to block the reaction between precursors like asparagine and reducing sugars, thereby preventing the formation of acrylamide. Influence of reducing sugar on the formation of acrylamide, when fried at different temperatures was analyzed using Response Surface Methodology (RSM), clearly indicating that the amount of reducing sugars decreased at higher temperatures with increase in acrylamide content. The attempts in the study clearly shows that simple and cost effective pretreatments can be successful applied to produce healthy tuber products with reduced concentration of acrylamide.Practical applicationsFried foods are popular among all age groups. However, the acrylamide produced during its processing is a carcinogen of serious concern. Mitigation of this component is an urgent need. The tested simple and cost‐effective pre‐treatment methods can be applied for acrylamide mitigation in ready‐to‐eat food processing sector. Moreover these can be practically used by street‐food vendors to prepare healthier and safer processed snack foods.

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.

The Effect of Edible Coatings on Selected Physicochemical Properties of Cassava Chips

The objective of this research was to study the effect of edible coatings on the physicochemical properties of cassava chips. The oil and moisture absorption in fried cassava chips that were not coated and in chips that were coated with pectin and whey protein films were determined using a completely randomized experiment design with a 33 factorial arrangement. The multifactorial ANOVA analysis of variance showed that all factors had significant statistical differences for moisture loss and oil absorption (p &lt; 0.05). The coating type, the control, and the whey protein-coated chips presented a 321% greater oil content on average at 180 °C and 180 s than the pectin-coated chips. The density, heat capacity, and thermal diffusivity had statistical differences at all temperatures (p &lt; 0.05). The sensory analysis showed that the coating type affected all sensory parameters, except crispness, as indicated by significant statistical differences (p &lt; 0.05). The temperature only influenced the color of the control chips, with statistical differences (p &lt; 0.05) at all temperatures.

Iodine Status and Discretionary Choices Consumption Among Primary School Children, Kinondoni Tanzania.

BackgroundTanzania is one of the countries where excessive iodine intake has been reported, to intervene, the identification of possible causes is required. This study aimed to assess iodine status and determine the critical contributors to excessive iodine intakes in schoolchildren aged 8–14 years.Materials and MethodsA total of 288 school children were randomly selected in this school-based cross-sectional study in Kinondoni municipality, Tanzania. Household salt samples were analyzed using iodine rapid field test kit while that was collected from retailers/wholesalers by iodometric titration. Spot urine samples were collected and analyzed for iodine levels using a modified microplate method following the Sandell‐Kolthoff reaction. A lifestyle questionnaire was administered to schoolchildren to assess their eating frequency of discretionary foods and salts.ResultsThe mean salt iodine content was 53.94 ± 13.02, and over 90% of household salt was iodized. Median urinary iodine concentration (UIC) was 401 µg/L indicating excessive iodine intake, and one-third of the children had UIC >500 µg/L. Nearly all school children consume discretionary choices as snacks or part of a meal. Potato chips and fried cassava were the top two discretionary choices consumed with discretionary salt use (67.3%). Potato chips (adjusted odds ratio [AOR=9.04, 95% CI: 3.61–22.63]), fried cassava (AOR=11.08, 95% CI: 3.45–35.54) and groundnuts consumption for 4–7 days/week (AOR = 0.30 95% CI: 0.09–1.0) were significantly associated with iodine intake.Conclusion and RecommendationThe evidence of excessive iodine intakes observed in previous studies and in this study should alert the policymakers to consider adjustment of the amount of iodine added to salt along with the obligation of reducing discretionary foods and salt intake.

Profitability of Cassava Processing: A Case Study of Otukpo Lga, Benue State, Nigeria

The study investigated the economics of cassava processing in Otukpo Local Government Area, Benue State, Nigeria. Data were collected using well-structured questionnaire administered to 60 cassava processors. Data collected were analyzed using descriptive statistics, Profit function, independent sample t-test and Analysis of Variance (ANOVA). Results showed that majority of the processors were within the age group of 31–40 years with mean year of experience of 34 years. They were mostly women with an average of 8 persons per household. Traditional technologies mostly were employed by the cassava processors. The profitability analysis showed that cassava processing into garri (fried cassava granules), chips and fufu/akpu (cassava dough) are profitable, (t =23.55, 11.95, 12.37: P≤ 0.01). Moreover, the result of the ANOVA showed that there was a significant difference (F=44.48:P≤0.01) in the profit level of cassava processed into garri, chips and fufu/akpu. The result of the post-hoc of ANOVA shows that among the three cassava products studied, garri had the highest profit. The cassava processors encountered many set-backs like poor equipment, high cost of transportation, inadequate capital and poor road network even though processing is a viable and profitable venture. Modern processing technologies should be developed and disseminated to processors while adequate infrastructural facilities and credits should also be provided.

The Quality of Fried Chips Varies with Cassava (Manihot Esculenta Crantz) Varieties and Soaking Regime

Fried cassava chips are largely accepted in Cameroon but their quality is not consistent. This study investigated the appropriate cassava varieties and soaking regime for processing good quality fried cassava chips. Fried chips were processed from four cassava varieties (0110, 8034, 92/0326, makumba) using four soaking regimes which were: unpeeled roots, soaked for 72 h, peeled roots, soaked for 24 h, peeled roots, soaked for 14 h and peeled sliced roots, soaked for 24 h. The proximate composition, physical characteristic and sensory test were done to evaluate the quality of fried chips obtained. Fried chips processed from variety 0110 presented the highest carbohydrate (77.94±0.34 %) and the lowest moisture (1.75±0.22 %) and fat content (15.11±0.30 %). The variety 8034 showed higher level of Ca, K, and Fe than other varieties. Variety 0110 was more salty, crispy and crumbly with higher global quality. Fried cassava chips processed from peeled soaked roots for 24 h scored the highest global quality as compared to other soaking regimes. Therefore, cassava varieties and soaking regimes influence the quality of fried chips. Socio-economic studies are warranted before large-scale dissemination of results to users.

Kadar Sianida Singkong Rebus dan Singkong Goreng

&lt;p style="text-align: justify;"&gt;Cassava is the third staple food often used by people to make a variety of products. Carbohydrates from cassava also contains toxic compound such as cyanide which can inhibit the action of respiratory enzymes. Cyanide in cassava can be removed by boiling or frying process. The aim of research was to find out the cyanide level differences between boiled cassava and fried cassava. This type of research was experiment, with design of comparative studies approach. Cyanide levels were examined in 10 samples with 2 treatments using Argentometry Volhard titration method. The result showed the average of cyanide levels in boiled cassava was 0.772 ppm and in fried cassava was 1.069 ppm. The percentage of cyanide levels reduction in boiled cassava was 28,78%, while for the fried cassava was 0%. The statistical test obtained the value of p &lt;0.05, that showed there was significant difference of cyanide level between boiled cassava and fried cassava. Based on these results, it is advisable to choose the boiling process for cassava consumption. Next research can be conducted on comparative levels of cyanide in the cassava root and cassava leaves.

Cassava chips quality as influenced by cultivar, blanching time and slice thickness

Cassava forms part of diets in Kenya with both the roots and leaves being consumed as food. The short shelf-life of 72 hours and cyanogenic glucosides limit the extent of utilization. Currently, fried cassava chips and crisps are increasingly being consumed as snacks; and fried cassava chips are produced by street processors. The quality and safety of these products is not known, therefore, the current study was to establish the influence of cassava cultivar, blanching time and slice thickness on quality of fried cassava chips. Moisture, vitamin C and cyanide content in the raw cassava cultivars were determined before processing. The three raw cassava cultivars coded as MH95/0183, MM96/2480 and Fumba chai were washed, peeled and sliced into thickness of 6 mm, 10 mm and 20 mm. Equal groups of the slices were blanched at 95 0 C for 0 minutes, 5 minutes and 10 minutes each and then subjected to frying temperature of 1700C. The physico-chemical and sensory properties of fried cassava chips were determined. Dry matter content, vitamin C content and cyanide levels significantly (p < 0.05) differed among the three raw cultivars except in MH95/0183 and MM96/2480. A strong positive relationship (r = 0.98) existed between moisture and cyanide contents in the raw cultivars. Mean cyanide levels in the three roots was: 37.04 mg/kg, 16.37 mg/kg and 48.48 mg/kg in MH95/0183, MM96/2480 and Fumba chai, respectively. Dry matter content was 36.79 %, 37.69 % and 30.42 % in MH95/0183, MM96/2480 and Fumba chai. The physico-chemical and sensory properties significantly (p < 0.05) differed within and across the cultivars as affected by processing conditions. Mean cyanide range was 1.4 - 11 mg/kg, oil content ranged 3.78 - 18.48 % and vitamin C content ranged 7.59 - 50.48 mg/100 g. Significant (p < 0.05) relationship (r = 0.707) existed between slice thickness and the redness color parameter. Cultivar, slice thickness and blanching time form important yardsticks in processing fried cassava chips. Proper choice of these parameters is, therefore, important in processing quality and safe cassava fries. Slice thickness of 6 mm combined with long blanching time of 10 minutes result in fried cassava chips with low and acceptable cyanide content as well as satisfactory consumer preference based on color, texture, oiliness and overall acceptability. Key words: cyanide, quality, cassava, slice thickness, cultivar, blanching, consumer preference

Isolasi Bakteri Penghasil Lipase dengan Kemampuan Esterase untuk Produksi Metil Ester

Lipase (triasilglieserol hidrolase, EC 3.1.1.3) is an enzyme that can hydrolyze mono-and di and tri acylglycerols (TAG) into free fatty acids, glycerol. Lipase has esterase activity that can form between free fatty acid esters with alcohols. Microorganisms that produced lipase spread from molds, yeasts, and bacteria. Four isolates of bacterial lipolytic ( SG_T , SG_Z , DS_T , and DS_Z ) that has the ability esterase for fatty acids from olive oil and methanol have been isolated from typical Indonesian food containing high oil (fried cassava , dodol salak). Media isolation which used are tributyrin agar –tributyrin and tributyrin - olive oil. Fried cassava isolates have a tendency to live in an acidic pH environment , while isolates dodol salak (fruit snake) has a tendency to live at alkaline pH . All isolates showed that the optimum production of lipase (from 0.45 to 0.73 U m ) was achieved in the range of 32 -hour incubation time (room temperature ) . Fried cassava isolates showed the highest esterase activity, which produce the largest methyl ester is 15.303%. This isolates is a potential lipolytic bacterial as a lipase producer for production of fatty acid methyl ester ( FAME ) / enzymatic biodiesel

Effects of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz)

Concern for the nutritional quality of chips is growing due to rising consumption, motivating research and development of new snack products that contribute to a lower calorie and fat intake in the diet while retaining their good flavor and facility of consumption. The objective of this study was to investigate the behavior of cassava chips, blanched or unblanched and processed under either atmospheric or vacuum frying conditions, in order to determine the influence of these treatments on mechanical and acoustic parameters, optical properties and oil absorption. Vacuum frying trials (17 kPa) were conducted at 120, 130 and 140 °C and compared with frying at atmospheric pressure (101.3 kPa) at 165 °C. Pre-blanching brings a considerable improvement in the color of the vacuum-treated samples and less oil absorption. Vacuum frying pre-blanched cassava chips may be an alternative to atmospheric frying since it improves the color of the samples, reduces the oil gain and maintains crispness. The treatment at 130 °C under vacuum conditions after pre-blanching achieved the best results.

Pemberdayaan Petani Singkong Desa Kendel, Kecamatan Kemusu, Kabupaten Boyolali melalui Sentuhan Fortifikasi-Fermentasi Singkong

Kendel village located in the Kemusu District, Boyolali. Cassava is one of the agricultural products in the region with 2.110 tons harvested cassava to the breadth of 212.4133 ha per year. Cassava plants is favorite plants for the population because it is relatively easy to cultivate and as a management area strategy because of limited water availability on the hilly areas. Up to now, post harvest processing of cassava is still using conventional methods and on sale in the form of raw cassava with its peels, and gaplek (dried cassava). While the cooked one are also served with simple ways, such as boiled cassava, fried cassava, roasted cassava, and lemet cassava. One of the constraints on the creation of cassava processing is limited diversification knowledge of the society Kendel as well as people do not yet understand the fortification of cassava. Close cooperation between Satya Wacana Christian University, Trukajaya Foundation, and Cassava Farmers Group realized empowerment, sortification, post harvest, advanced products, and increasing on economic value. The collabor ation was empowering community by using of participatory rural appraisal (PRA) method. Training have been done on post harvest handling, fortified cassava flour (mocaf), the manufacture of various products of mocaf flour, marketing training for products, monitoring and evaluation of processed products, and networking with other partners to develop programs based on local wisdom potential and organic as well. Various products have been produced from cassava flour fortified, processed products such as brownies, banana cake, cupcake, or cookies. Mocaf fortified flour sales price was Rp 8.000/kg.

Toxic and Essential Metals in Staple Foods Commonly Consumed by Students in Ekiti State, South West, Nigeria

Humans are exposed to Toxic Metals(TMs) and Essential Metals (EMs) through different sources but the most important are staple foods. Exposure to TMs and EMs may bring about harmful and beneficial effects respectively. Previous studies on the assessment of TMs and EMs levels in staple foods commonly consumed in Nigeria were focused on general populace while less attention had been paid to staple foods consumed by students within University campuses. Hence, this study was designed to determine the concentrations of selected TMs and EMs in staple foods commonly consumed by University students given the peculiar nature of their feeding habit. A structured questionnaire to obtain information on the kinds of staple foods consumed was administered to 200 consenting students of Ekiti State University, Ado Ekiti. Some samples of staple foods were identified. The identified staple foods were purchased from food vendors and local market in the research location and sorted into categories. Staple foods were oven dried at 105° C for 24 hrs and pulverized. One gramme each of staple food was digested using dry ashing. The digests were analysed for Zinc, Copper, Lead and Cadmium using atomic absorption spectrophotornetes, Data were subjected to descriptive statistics and compared with permissible limits as set by FAOIWHO guidelines for food standard Questionnaire indicated the followings: Spaghetti, jollof rice, rice with stew, wheat with soup, white and red beans, akara (beans cake), moin-moin, melon, groundnut, yam, amala,( cassava and yam flour), garri (fried cassava), eba, potato as staple foods usually consumed by the University students. The staple foods were categorized into cereals, legumes and tubers respectively. In the staple foods, the mean (mg/kg) of zinc, copper, Cadmium and Lead ranged respectively as follows: 11.1±5.34-16.6±11.9, 3.70±3.30-5.60±5.10, 0.02±0.02-0.28±0.23 and 0.10±0.10-0.22±0.17.respectively.Hightest concentrations (mg/kg) of zinc (16.6±11-9) and cadmium (0.28±0.23) were found in cereals while the highest concentration of copper (5.60±5.10) and lead (0.22±0.17) were found in legumes and tubers respectively. The concentrations of zinc, copper, and lead were within the permissible limits set by FAO/WHO guildelines for food standard while cadmium concentration in cereals such as rice and wheat were above the permissible limits Staple Foods consumed by the University students were relatively safe in terms of toxic and essential metals contamination except cereals whose cadmium level exceeded the permissible limit.

Dietary patterns are associated with general and central obesity in elderly living in a Brazilian city

Objective: dietary pattern evaluation is often used in order to determine wheter a diet is healthy, as well as to predict the onset of diseases. This study aimed to identify dietary patterns, and to examine their associations with general (body mass index) and central (waist circumference and waist-to-hip ratio) obesity in community-living elderly in a Brazilian city. Methods: this cross-sectional study included 126 elderly subjects aged 60 or older (57.1% females and mean age 74.2 ± 6.46 years). Anthropometric variables, weight, height, waist (WC) and hip (HC) circumferences, were measured. Body mass index (BMI) and waist-to-hip ratio (WHR) were calculated. Answers to a Food Frequency Questionnaire were interpreted by Principal Component Analysis in order to identify dietary patterns. Results: five dietary patterns were identified and named as prudent (fruit, vegetables and meat), sweets and fats (pastries, sugary foods, fatty foods, whole milk), typical Brazilian (fried eggs, cooked beans, beef, candy, string beans, fried cassava), Mediterranean (fruit, vegetables, olive oil and nuts) and traditional meal (rice and beans). Moderate and high adherences to the Mediterranean pattern were protective factors to general and central obesity (WHR). High adherence to prudent was also protective to central obesity (WC). Conclusion: adherences to the dietary patterns prudent and Mediterranean were protective factors to general and central obesity in elderly.

Effects of Boiling and Frying on the Bioaccessibility of β-Carotene in Yellow-Fleshed Cassava Roots (Manihot Esculenta Crantz cv. BRS Jari)

The effects of boiling and frying on the bioaccessibility of all-trans-beta-carotene in biofortified BRS Jari cassava roots have not been investigated, although these are conventional methods of cassava preparation. The aims of the present study were to investigate beta-carotene micellarization efficiency of yellow-fleshed BRS Jari cassava roots after boiling and frying, as an indicator of the bioaccessibility of this carotenoid, and to apply fluorescence microscopy to investigate beta-carotene in the emulsified fraction. Uncooked, boiled, and fried cassava roots were digested in vitro for the evaluation, by reversed-phase high-performance liquid chromatography (HPLC), of the efficiency of micellarization of all-trans-beta-carotene in BRS Jari cassava roots. Fluorescence microscopy of the micellar fraction was used to confirm the presence of beta-carotene in the emulsified fraction and to observe the structure of the microemulsion from the boiled and fried cassava samples. Fried cassava roots showed the highest (p < .05) micellarization efficiency for total carotenoids and all-trans-beta-carotene (14.1 +/- 2.25% and 14.37 +/- 2.44%, respectively), compared with boiled and raw samples. Fluorescence microscopy showed that after in vitro digestion there were no carotenoid crystals in the micellar fraction, but rather that this fraction presented a biphasic system compatible with emulsified carotenoids, which was consistent with the expected high bioavailability of beta-carotene in this fraction. Increased emulsification and bioaccessibility of beta-carotene from fried biofortified BRS Jari cassava roots compensates for chemical losses during preparation, indicating that this preparation is suitable for home use of BRS Jari cassava roots and might represent a relatively good food source of bioavailable provitamin A.

STORAGE STABILITY OF FRIED CASSAVA BALLS (“AKARA-AKPU”) SUPPLEMENTED WITH MELON AND SOYABEAN FLOURS

ABSTRACT The storage stability of “Akara-akpu” (a deep-fried product from sweet cassava), supplemented with soyabean and melon flour during ambient storage (29 ± 1C), was investigated. “Akara-akpu” balls were produced and packaged in polyethylene bags (0.2 mm thick) and stored at 29 ± 1C for 2 months. Sensory properties, microbial load and chemical composition of “Akara-akpu” were analyzed on a weekly basis. Results indicated that storage increased thiobarbituric acid value, free fatty acid value, peroxide value, moisture content and microbial load of “Akara-akpu.” Oiling off values and sensory scores decreased during “Akara-akpu” storage. “Akara-akpu” and its blends were safely stored for 2 and 4 weeks, respectively, when packaged in polyethylene bags at ambient conditions. PRACTICAL APPLICATIONS Supplementing cassava mash/flour with soybean or melon flour for “Akara-akpu” production resulted in products with good physicochemical and sensory properties during storage. The fried cassava balls developed in this work provide an opportunity for an innovative, nutritious and safe product to be introduced to consumers. Also, it will diversify the use of these oil seeds and cassava.