Yellow Cassava Varieties Research Articles

Preferential Adoption of Bio-fortified Pro-vitamin A Yellow cassava varieties as Smart Feeding for Rural Farmers in Southeast Nigeria

Preferential Adoption of Bio-fortified Pro-vitamin A Yellow cassava varieties as Smart Feeding for Rural Farmers in Southeast Nigeria

Effect of processing on the microbiological, proximate, antinutritional and mineral profile of selected yellow cassava varieties and sorghum malt as potential raw materials for alcoholic beverage production

Effect of processing on the microbiological, proximate, antinutritional and mineral profile of selected yellow cassava varieties and sorghum malt as potential raw materials for alcoholic beverage production

Proximate and nutritional composition of beer produced from malted sorghum blended with yellow cassava

This research work investigated the proximate and nutritional composition of beer produced using sorghum blended with hybrid yellow cassava. Hybrid sorghum variety CSR-03H and two yellow cassava varieties were collected, and proximate and nutritional analysis was performed using standard methods. The sorghum malt was combined with yellow cassava varieties (in the order cassava: sorghum) at ratio 0:100 (control), 20:80, 30:70, 40:60 and 50:50. Fermentation of the samples was done for ten (10) days and analysis was performed every two (2) days interval. Proximate and nutritional analysis was carried out on the beer products using standard methods. After 240 h fermentation period, the pH and alcohol content ranged from 3.65 ± 0.01 to 4.10 ± 0.01 and from 3.63 ± 0.49% to 6.74 ± 0.41% respectively. Fat content, ash content, moisture content and crude protein values ranged from 0.30 ± 0.01% to 0.59 ± 0.01%, 0.42 ± 0.01% to 0.61 ± 0.02%, 76.10 ± 0.06% to 80.97 ± 0.02% and 0.30 ± 0.01% to 0.56 ± 0.01% respectively. Vitamin A and vitamin C content ranged from 12.38 ± 0.02 to 4.13 ± 0.02 μg/100 ml and 12.21 ± 0.04 to 17.39 ± 0.02 mg/100 ml respectively. The energy value of the products ranged from 124.74 ± 1.99 to 216.67 ± 1.96 KJ/100 ml. The study revealed that beer produced from sorghum blended with yellow cassava could be a rich source of nutrients and vitamins if employed as raw materials for beer production.

Functional and pasting properties of products of white and yellow cassava

This study evaluated the pasting properties of selected products; fufu, garri and tapioca made from yellow cassava (Manihot utilisima Crantz) and white cassava (Manihot dulcis Crantz) products. The cassava products were obtained from the National Root Crops Research Institute, Umudike, Abia State and was processed in food science and technology and nutrition and dietetics laborstory, Imo state university. The functional and pasting result showed that among the studied finished cassava products, the fermented cassava flour had the highest water absorption capacity (WAC) 4.4g/g as compared to values of 3.75g/g for garri and 2.85g/g for tapioca.The water absorption capacities of the white cassava products were in the range of 2.79±0.01to 4.34±0.14g/g with white cassava tapioca having the least value (2.79±0.0g/g) and the white cassava flour having the highest value (4.34±0.14). Some significant differences (p<0.05) existed between the water absorption capacities value of the match pairs (similar products) of white and yellow cassava varieties, with the exception of the garri samples. The oil absorption capacities (OAC) of the yellow cassava products were in the range of 1.94±0.03 to 2.91±0.01g/g with yellow cassava tapioca having the least value (1.94±0.03g/g) e and the yellow cassava flour having the highest value (2.91±0.01g/g). The oil absorption capacities of the white cassava products were in the range of 1.95±0.01 to 2.94±0.10g/g with white cassava tapioca having the least value (1.95±0.01) and white cassava flour having the highest value (2.94±0.10g/g). All the match pairs (similar products) of the yellow and white cassava showed significant differences (p<0.05) in the oil absorption capacity of the cassava product with exception of the tapioca samples. The bulk density (BD) value of the yellow cassava products and white cassava products were in the range of 0.48±0.05 to 0.54±0.0g/ml and 0.47±.0.04 to 0.55±0.02g/ml respectively. There was no significant difference (p>0.05) between all the pair similar products from the yellow and white cassava varieties with regards to the BD. Garri samples had the highest water absorption capacity (4.36g/g, 4.34g/g) and (7.5%) solubility. Also, the result revealed that yellow cassava fufu (flour) had the highest (5084 RVU) values in peak viscosity, trough viscosity (2590 RVU), breakdown viscosity (2494 RVU) and final viscosity (3500 RVU) but not in setback viscosity, peak time (min) and pasting temperature (0C)Keywords: Tapioca, Bulk Density, Garri, Pasting

Sensory evaluation of selected products from white and yellow cassava (<i>Manihot crantz</i>) varieties

This study evaluated the nutrient contents and consumer acceptability of tapioca, garri products made from yellow cassava (Manihot utilisima Crantz) and white cassava (Manihot dulcis Crantz) varieties. The cassava products were obtained from the National Root Crops Research Institute, Umudike, Abia State and was processed in food science and technology and nutrition and dietetics laboratory, Imo state university. Tapioca and garri were produced from the two cassava varieties using the traditional method and analyzed for nutrient quality using standard methods. Twenty-two (22) semi trained panelists were used to determine the organoleptic properties of the products produced from the different cassava varieties. Results showed that both white and yellow cassava varieties (Manihot crantz ) in the South Eastern Nigeria are valuable sources of carbohydrate (> 80%) , poor source of protein (0.7 to 3.1%), high source of dry matter(89%). Samples had no significant differences (p>0.05) between their match pair products, however significant differences (p<0.05) existed in yellow and white tapioca samples for ash, crude protein, fat and crude fibre. The sensory result showed that tapioca products of both varieties were very much accepted (score > 7.5), the garri sample of the white variety was very much accepted (score >7.5), while the yellow garri sample was moderately (score 7.13) accepted.Keywords: Sensory, white, yellow cassava, tapioca

Yield evaluation of yellow cassava varieties as affected by inorganic fertilizer in two agro ecological zones of Nigeria

Field experiment was conducted at the International Institute of Tropical Agriculture Ibadan and Ikene substation during the 2012 rainy season to study the effect of variety and Crystallizer fertilizer on the yield of four yellow cassava varieties. Four (4) IITA yellow cassava varieties (IITA TMS 01/1368, IITA TMS 01/1371 and IITA TMS01/1412 and IITA TMS 01/1593), were tested at three different rates (0 kgha-1, 400 kgha-1kg/ha and 600 kgha-1) in split plot fitted to RCBD. Data collected on yield parameters were analyzed using ANOVA and means were separated with Least Significant Difference. The varieties TMS01/1371 and TMS01/1412 significantly (P≤0.05) produced highest fresh tuber yield of (9.33tonsha-1) and (8.99tonsha-1) at Ibadan and Ikene respectively. The variety TMS 01/1593 significantly (P <0.05) produced highest dry matter content (35.50%) and total carotene value (7) of all the yellow cassava varieties in Ibadan. It was concluded, that since the variety TMS01/1593 produced highest total carotene content (7.00) and dry matter content (35.50%), it can therefore be recommended for cultivation and consumption in Ibadan to increase the quantity of cassava products and enhance vitamin A intake. Since TMS01/1371 produced the highest fresh tuber yield of (9.33tonsha-1) without the application of Crystallizer fertilizer in Ibadan, it can be cultivated in Ibadan to obtain 9.33tonsha-1fresh. A further research is recommended to determine the rates of Crystallizer fertilizer to increase yields obtainable in both locations.

Information and consumer willingness to pay for biofortified yellow cassava: evidence from experimental auctions in Nigeria

AbstractIn this article, we use the Becker‐DeGroot‐Marschak mechanism to estimate consumer demand for biofortified yellow cassava varieties in two states of Nigeria: Imo in the southeast and Oyo in the southwest. These two states exhibit distinct habitual product color preferences for staple food made with cassava. We estimate the effect of nutrition information campaigns and nature of planting material delivery institutions on consumer demand. Willingness to pay estimations account for the effect of product endowment, censoring in bids and nonpayment. In Oyo, consumers are willing to pay a premium for light yellow cassava variety even in the absence of nutrition information. The article finds that nutrition information results in a large and significant price premium for biofortified cassava in both states, and the nature of delivery institution has no significant effect.

Potential industrial utilization of starches extracted from new yellow cassava varieties

Industrials generally utilize rice, wheat, corn and potato starches because of their well-known physicochemical and functional properties. In this study, starches of some improved cassava varieties were analyzed in order to detect those revealing potentialities and aptitude for industrial exploitation. For this, morphological, physicochemical and functional characteristics of these starches were evaluated. All the starches were composed of ovoid and conical granules with truncated sides bearing one or several holes. They contained relatively low amount of small granules (&lt; 10 μm) with low amylopectin content. All starches showed very strong water absorption capacity with the strong value recorded by V53 (122.52 ± 1.57 %) and the lowest by V63 (104.84 ± 0.55 %) and began gelatinizing early (50–55 °C). However, physicochemical and functional characteristics significantly varied from a starch variety to another. Hence, V53 (32.47 ± 0.54 g/g), V63 (29.41 ± 0.64 g/g) and V71 (28.58 ± 0.55) varieties which recorded low small granules content showed the earliest (80 °C) and strongest swelling power peak. In addition, these varieties showed the lowest syneresis values at 4 °C (V53 (0.01%) and V63 (0.6%) and at – 15 °C V71 (0.01%)) during the first week of experimentation (V71) and during the four weeks of experimentation (V53 and V71). The highest values of paste clarity were highlighted by V23 (63.00 ± 0.3 %) and V53(85.85 ± 0.5 %), respectively. All the studied cassava starches varieties showed interesting physicochemical and functional characteristics which could be exploited in food and non-food industries. Keywords: New yellow Cassava varieties, starches, physicochemical characteristics, functional properties, industrial utilization