Yellow Cassava 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

Ideal concentration of turmeric to be added to artisanal cassava flour according to consumer preference

In the artisanal manufacture of yellow cassava flour, in the North region of Brazil, it is common to add turmeric. However, there are no recommendations on this process considering the preference of consumers. The present study proposes to determine this ideal concentration of turmeric that should be added to cassava flour based on consumers’ preference. Samples were produced with 0, 0.05, 0.10, 0.15, and 0.20% concentrations of turmeric in the flour. The flours were evaluated for moisture, ash, ether extract, fiber, protein, acidity, pH, aw, and instrumental color. Sensory evaluation was analyzed in the cities of Rio Branco and Cruzeiro do Sul, state of Acre, Brazil. The addition of turmeric promoted an increase in acidity and a reduction in moisture and water activity of the flours. The intensity of the yellow color increased as higher concentrations of turmeric were added. Sensory tests using the hedonic, ideal, and purchase intention scales and internal preference mapping revealed differences between the two municipalities in terms of preference of consumers. In Rio Branco, there was a preference for flours with intermediate concentrations of turmeric, from 0.05 to 0.15%, while Cruzeiro do Sul recommended a concentration of 0.05% of turmeric.

The Proximate Composition of Flour Made from Soybean, COWPEA, CFO 289 Cassava, Yellow Cassava and CFC00414 CASSAVA

The Proximate Composition of Flour Made from Soybean, COWPEA, CFO 289 Cassava, Yellow Cassava and CFC00414 CASSAVA

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

Effect of Different Drying Techniques on the Functionality and Digestibility of Yellow-Fleshed Cassava Flour and Its Performance in Food Application

The impact of different drying techniques on the properties of yellow cassava flour and its food application was investigated in this study. Flour was made from three cultivars of yellow cassava by solar-, hot air oven-, or drum- drying. Their functionality was determined by standard methods, and their digestibility was evaluated in vitro. The flours were used in the preparation of fufu, which was evaluated by sensorial and instrumental methods. The digestibility of drum-dried flours was higher (69.4–79.7%) than solar- (60.4–70.7%) or air oven-dried flours (60.3–70.4%), whereas β-carotene concentration was higher in air oven-dried samples compared to the others. Significant differences ( p < 0.05 ) due to cultivar and/or drying technique were observed in the hydration and pasting properties of the flours. Instrumental texture analysis of fufu made from yellow cassava flours showed both drying technique and cultivar to affect the hardness, adhesiveness, and cohesiveness of the product. Acceptability scores for the fufu ranged from 4 to 6, with a decisive preference for samples produced from drum-dried flours. The study has shown the successful utilization of different drying techniques in the production of flour from yellow cassava variants for the preparation of fufu.

The potential of underutilised and biofortified grains, roots, and tubers in Ghana: A nutrition-sensitive approach for improved health

Abstract The prevalence of micronutrient deficiencies and non-communicable diseases are on the rise in Sub-Saharan Africa (SSA) despite the abundance of indigenous nutritious and biofortified crops. Rapid urbanisation and poor dietary habits have resulted in most Ghanaian households frequently consuming highly processed foods, sugar, salt, and unhealthy fats in place of complex carbohydrates such as whole grains, root and tuber crops, fruits, and vegetables. Existing postharvest and food processing practices may also not help consumers to make healthy food choices that would result in optimal nutrition. Applying a food systems approach will enable stakeholders to consider the solutions to these public health concerns through different lenses along the agricultural value chain. This review examines nutritious indigenous crops in Ghana, that include millet, sorghum, soybean, locust bean, aerial yam, taro, and cocoyam, considering how their nutrient composition could aid in disease prevention and health promotion among the populace. In addition, biofortified crops such as yellow and orange maize, high iron bean, yellow cassava, and orange-fleshed sweetpotato are discussed, highlighting the focal nutrients and their relation to health improvement. This review employs the food systems approach to critically examine how nutrition can be maximised along the various steps of the agricultural value chain. It concludes with recommendations at the individual and policy levels that could result in medium- and long-term positive impacts on nutrition and health status.

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.

Antioxidant, total phenolic content and physicochemical properties of modified cassava flour

This study aimed to evaluate the antioxidant activity, phenolic content, and nutritional properties of the yellow cassava variety called Adira. Sample was freeze dried cassava (cassava); oven dried cassava (cassava flour) and modified cassava flour (mocaf). Antioxidant properties of the extracts were evaluated using a DPPH (2,2-diphenyl-1-picryl-hydrazyl) assay and phenolic content using the Folin-Ciocalteu method. Nutritional properties such as water, ash, protein, lipid, and carbohydrate were analyzed. Antioxidant activity was 25.03%, 30,37%, and 31.23% for cassava, cassava flour, and mocaf respectively and in line with phenolic content mocaf had the highest total phenolic content of 3.46 mg/g GAE. Carbohydrate was the major content in Adira mocaf of > 85%, while the other content was protein of 1.44 % - 2.41 %, ash of 2.21 % - 2.85 %, and lipid of 0.04 % - 0.10 %. Analysis by the FTIR (Fourier Transform Infrared Spectroscopy) analysis presented the OH group which may have been generated from phenolic and flavonoids compounds in the mocaf.

Home Gardening of Yellow Cassava and Orange Maize for the Prevention of Nutritional Blindness in Children: An Economic Evaluation and Value of Information Analysis

ObjectivesVitamin A deficiency is the leading cause of childhood blindness worldwide, affecting mostly Sub-Saharan Africa. We aimed to predict the cost-effectiveness of home gardening (HG) of yellow cassava and orange maize to prevent nutritional blindness in children below 5 years and to assess the likely value of obtaining additional information in reducing uncertainty surrounding its cost-effectiveness. MethodsWe developed a Markov model and carried out probabilistic sensitivity analysis with a value of information analysis. We costed resources from a societal perspective and outcomes were measured in disability-adjusted life years (DALYs). ResultsHG was estimated to cost an additional Intl$395.00 per DALY averted, with a 72.27% likelihood of being cost-effective at a threshold of Intl$2800 per DALY. The expected value of information was estimated to be Intl$29 843.50 for 1 child or Intl$925 billion for 31 million Nigerian children affected by the decision. Further research is only worthwhile for 1 parameter (relative risk of low serum retinol; expected value of perfect parameter information Intl$29 854.53 per child and Intl$925 billion for 31 million children). ConclusionHG of yellow cassava and orange maize is expected to be highly cost-effective in preventing nutritional blindness in Nigerian children. Worthwhile further research includes a cost analysis of the intervention and a high-quality randomized trial to assess the effectiveness of HG on serum retinol levels in young children.

Transcriptome and metabolome profiling identify factors potentially involved in pro-vitamin A accumulation in cassava landraces

Cassava (Manihot esculenta Crantz) is a predominant food security crop in several developing countries. Its storage roots, rich in carbohydrate, are deficient in essential micronutrients, including provitamin A carotenoids.Increasing carotenoid content in cassava storage roots is important to reduce the incidence of vitamin A deficiency, a public health problem in sub-Saharan Africa. However, cassava improvement advances slowly, mainly due to limited information on the molecular factors influencing β-carotene accumulation in cassava.To address this problem, we performed comparative transcriptomic and untargeted metabolic analyses of roots and leaves of eleven African cassava landraces ranging from white to deep yellow colour, to uncover regulators of carotenoid biosynthesis and accumulation with conserved function in yellow cassava roots.Sequence analysis confirmed the presence of a mutation, known to influence β-carotene content, in PSY transcripts of deep yellow but not of pale yellow genotypes. We identified genes and metabolites with expression and accumulation levels significantly associated with β-carotene content. Particularly an increased activity of the abscisic acid catabolism pathway together with a reduced amount of L-carnitine, may be related to the carotenoid pathway flux, higher in yellow than in white storage roots. In fact, NCED_3.1 was specifically expressed at a lower level in all yellow genotypes suggesting that it could be a potential target for increasing carotenoid accumulation in cassava.These results expand the knowledge on metabolite compositions and molecular mechanisms influencing carotenoid biosynthesis and accumulation in cassava and provide novel information for biotechnological applications and genetic improvement of cassava with high nutritional values.

Amylose, rheological and functional properties of yellow cassava flour as affected by pretreatment and drying methods

This study reconnoitered the effects of preservative treatments (0.3% Sodium Metabisulphite solution (SMS); and 0.3% Citric Acid solution (CAS)) and drying methods (flash- and cabinet-drying) on the rheological profile, amylose and functional properties of flour from yellow-fleshed cassava varieties. Four preservative-treated flour samples (Sodium Metabisulphite cabinet-dried (SMC); Sodium Metabisulphite flash-dried (SMF); Citric Acid cabinet-dried (CAC); and Citric Acid flash-dried (CAF) were evaluated. The rheological profile (peak, breakdown, setback and final viscosity) of flash-dried samples treated with sodium metabisulphite exhibited the highest values (891 RVU, 586 RVU, 208 RVU and 513 RVU) respectively. The cabinet-dried samples treated with citric acid had the least peak, trough and final viscosity of 497 RVU, 211 RVU and 326 RVU respectively. The flash-dried flour samples had the highest values for water absorption capacity while cabinet-dried (CAC) flour samples had the highest dispersibility. Therefore, flash-dried flour samples are more likely suited for food formulations requiring good pasting quality and moderately high gel strength.

Comparative Analysis of Functional Properties, Nutrient Composition and Sensory Quality of Bio-fortified and Traditionally Prepared Cassava Granules

The success of bio-fortification of cassava for production of vitamin A rich cassava granules commonly known as garri depends on the consumers’ acceptance. The study aimed at determining the quality of bio-fortified and traditional cassava granules. Four sample types were used for the study. This includes the bio-fortified sample and three traditionally prepared samples. The cassava granules samples were analyzed for functional properties, nutrient and anti-nutrient composition and sensory quality. Data obtained were subjected to analysis of variance (ANOVA) and means were separated using Duncan multiple range test. Results obtained indicated that there was significant (p<0.05) difference in the bulk density, swelling capacity and water holding capacity. Ijebu white cassava granules recorded the highest swelling capacity (3.80 %) while Ohafia cassava granules had the lowest swelling capacity (2.42 %). Ohafia cassava granules had the highest bulk density (0.65 g/cm3) and water absorption capacity (413.5 %) while the Ijebu white cassava granules had the least. The study revealed that Ohafia cassava granules had the highest crude fiber (7.10 %), ash (0.60 %) and moisture content (10.25 %). While the highest protein (2.59 %) and vitamin A (21.11 μg/g) were found in bio-fortified cassava granules There was significant difference in the moisture content, crude fiber, protein, ash and vitamin A. The hydrogen cyanide content of Ohiafia yellow cassava granules had the lowest value of 2.8 mg/kg while the Ijebu white cassava granules recorded the highest value (4.5 mg/kg). There was no significant (p<0.05) difference in the colour and the taste of the cassava granules samples. The Oyo white cassava granules followed by the fortified cassava granules were the most preferred for texture, aroma and overall acceptability. Bio-fortified cassava granules had comparative quality properties with the traditional cassava granules and could be beneficial in formulating diet rich in vitamin A and protein.

Kinetics of β-Carotene Breakdown and Moisture Sorption Behavior of Yellow Cassava Flour during Storage

β-Carotene is an important plant pigment with high vitamin A activity. The kinetics of β-carotene degradation and moisture sorption behavior of yellow cassava flour produced by different drying techniques was investigated during storage. The β-carotene degradation kinetics were described using a first-order kinetic model, while the moisture adsorption data was fitted to five mathematical equations using nonlinear regression. During storage, the reaction rate constant for β-carotene degradation, which increased with increasing temperature, ranged from 0.0045 to 0.0396, 0.0029 to 0.0309, and 0.0025 to 0.0349 per month for flour produced by solar drying, hot air oven drying, and drum drying, respectively. Flour produced by solar drying had the highest activation energy of 124.2 kJ/mol, whereas drum drying had the lowest activation energy of 85.8 kJ/mol. All the yellow cassava flours showed a type II sigmoidal sorption curve in which the equilibrium moisture content increased with increasing water activity. The GAB model was the best for describing the moisture sorption behavior of the product, with a predicted monolayer moisture ranging from 2.8 (for drum drying) to 8.0 g water/100 g of flour (for solar drying). Findings from this study are vital for establishing the packaging and storage requirements of yellow cassava flour.

Statistical Profiling of Functional, Nutritional and Organoleptic Properties of Improved Tuwo (IT)

Tuwo, a non-fermented maize dumpling is a popular diet native to northerners of Nigeria. Tuwo is nutritionally and texturally poor. The study aims at improving nutrients and functionalities of tuwo. Blends of Quality protein maize (QPM) and pro-vitamin A maize (flour and starch) and pro-vitamin A cassava starch were processed into improved tuwo. The resultant blends of various combination ratios were evaluated for lysine and carotene content as well as functional properties. The tuwo produced from the blends were subjected to sensory evaluation. General linear model analysis returned significantly different means for bulk density, water absorption capacity, swelling capacity, gelation capacity, gelation temperature, lysine and carotene. The F(8, :0.05) = 1317.4, 264.2, 23.99, 337.5, 21815.8, 2348.9 and 445.41, obtained respectively for bulk density, water absorption capacity, swelling capacity, gelation capacity, gelation temperature, lysine and carotene were significant (P A (75% Yellow QPM flour + 25% Yellow QPM starch) and sample TP (75% Vitamin A maize flour + 25% Yellow cassava starch) were highest in lysine and carotene respectively. Samples TH (75% Yellow quality protein maize +25% yellow cassava starch) and sample TF (75% white quality protein maize +25% yellow cassava starch) were rated high in the sensory attributes evaluated. Modification of maize tuwo with 25% pro-vitamin A cassava starch improved the nutrients and functionalities of tuwo. Nutritious, functionally stable and acceptable tuwo meal could be produced from quality protein maize and yellow cassava. Further improvement on the functional properties of the tuwo to correlate with the nutrients contents is recommended.

Physical properties of white-fleshed and yellow-fleshed cassava (Manihot esculenta) foam powder

This study evaluated the physical properties of cassava foam powder (CFP) produced from white and yellow cassava by foam mat drying, and compared them with cassava pulp powder (CPP). Cassava foams were prepared, dried and milled to foam powder. The white CFP and yellow CFP had a true density of 1.466 g/cm3 and 1.534 g/cm3, respectively. The flow properties determined include Carr's index (CI), angle of repose (θ) and coefficient of static friction (μs). Micrographs of the CFP revealed that the foam powders were irregular, coalesced, and larger in size than CPP. The rehydration kinetics showed an estimated equilibrium water gain (WGeq) of 0.725–1.680 g/g at temperatures between 30 °C and 70 °C. Adsorption isotherm of the powders was best fit by the Halsey model. There were significant correlations between packed density and angle of repose (r = 0.972), CI (r = 0.970) and mean particle size (r = −0.957).

Physico-Chemical Quality of Processed Nutrient-Dense Garri (NDG) from Pro-Vitamin A Cassava and Soybean

Garri is a popular and commonly consumed staple food in Nigeria especially among the Eastern and Southern Nigerians. It is nutritionally inadequate with main nutrient as carbohydrate. We examined the potential of yellow cassava fortification with soybean in the production of Nutrient dense garri (NDG) to improve nutrient quality of garri. Garri from three geographical locations in Nigeria serve as control. The Hydrogen cyanide (HCN), pH, and carotene content of the pro-vitamin A cassava decreased with processing. General linear model analysis of the functional properties returned F(11, :0.05) = 24175.5, 5.12, 7.51, 9.43, 7.45 and 346.30 that are all significant for pH, TTA, loose bulk density, packed bulk density, swelling capacity and gelatinous capacity respectively. Fermented NDG has the least mean HCN, the highest carotene and protein while unfermented NDG contained highest fat, fibre, ash and minerals. The study concluded and recommended fortification of yellow flesh cassava with soybean in garri processing to reduce malnutrition

Granular structure, physicochemical and rheological characteristics of starch from yellow cassava (Manihot esculenta) genotypes

ABSTRACT This study examined the structural and physicochemical characteristics of starch isolated from seven yellow cassava genotypes. The structural properties of yellow cassava starch from these cultivars were elucidated by scanning electron microscopy, X-ray diffractometry and Fourier Transformed Infrared Spectroscopy (FTIR). Their water interaction properties, digestibility and viscoelastic behavior were also compared, and principal component analysis was used to establish factors associated with the variability in properties of the starch. All the starches were of the A-type diffraction pattern, with crystallinity ranging between 31 and 37%. Most of the granules exhibited spherical and oval shapes, some with a flat surface on one side. They had smooth surfaces and their sizes ranged from 4 µm for round granules to 23 µm for the major axis of oval-shaped granules. Significant differences (p < .05) were observed in amylose content, in-vitro digestibility, peak and breakdown viscosity of the starches, and these ranged between 13.6–18.1%, 11.4–18.5%, 354–520 BU and 233–366 BU, respectively. Significant differences were also recorded in the hydration and textural behavior of starches from these cassava cultivars. The differences observed in granular and physicochemical properties are likely to influence the performance of these cassava cultivars in food applications.

Variation among gari samples of some yellow cassava (Manihot esculenta Crantz) varieties for change in color during storage

Carotenoids in bio-fortified gari are degraded by light and oxidation during storage resulting in fading of their yellow color. In this study, gari from yellow-root (bio-fortified) cassava varieties (YCVs) were evaluated for color change during storage in two seasons. About 400 g of fresh gari samples of five YCVs (IITA-TMSI011368, IITA-TMSI011371, IITA-TMSI011412, IITA-TMSI070539 and IITA-TMS-I070593) and white-root variety (TMEB419-check) were packaged in transparent plastics to ensure exposure to light. The samples were evaluated monthly for color change using a chart with a scale of 1 (white) to 8 (pink) for 12 months in each season. Data collected were subjected to ANOVA, descriptive and correlation analyses. Reduction in yellow color intensity was observed among the yellow gari samples in the first month from average of 4.40 to 3.53 representing about 20% decrease. At 12 months after processing, varieties IITA-TMSI011368 and IITA-TMSI011371 had the highest (68%) and least (58%) yellow pigment retention, respectively. There was significant variation among the varieties for gari color change and yellow pigment retention over the storage period. Therefore, carotenoid content in bio-fortified gari depends on the cassava variety and storage period. These factors should be considered in future breeding program to improve cassava for carotenoid content.

QUALITY ASSURANCE, SAFETY, AND ACCEPTABILITY OF STORED YELLOW LACTIC LAFUN: AN INDEX OF INCREASING IT SHELF LIFE

Storability and shelf life of lafun has been a major challenge, especially in Nigeria, being a developing country that has limited or no storage facilities. Hence, necessitates a continuous search for remedies. This study thus evaluates the quality, safety, and acceptability of stored lactic lafun using different packaging materials. A 120 kg of cassava “TMS – IBA 01137” was procured from International Institute of Tropical Agriculture, Oyo state, Nigeria, and was fermented using Weissella koreensis stock culture obtained from University of Readings, United Kingdom. The fermented product was allowed for further processing; to obtain the end product “Lactic lafun.” The samples were then introduced into four different packaging materials which include Ziploc transparent bag, Ziploc opaque bag, vacuum sealed transparent bag, and vacuum sealed opaque bag for 90 days. Physicochemical, pasting, sensory, and microbial analyses were carried out every 30 days. The results showed for microbial analysis, showed that the Ziploc materials contain high microbial count as it has the highest count of bacteria (6.8–7.5 LogCFU) and fungi (7.0–9.0 LogCFU) throughout the storage period. The proximate analysis also showed increase in moisture content (p&lt;0.05) in transparent packaging materials when compared with their baseline sample at day 0 (3.5±0.09) whereas, there was no significant changes in the ash, fiber, CHO, and lipid across all the samples. The carotenoid content level decreased significantly (0.212±0.04) in the transparent packaging materials with increasing days of storage when compared to the baseline sample (1.977±0.012). There is a significant reduction (p&lt;0.05) in the hydrogen cyanide of the lafun sample when compared to the baseline. The organoleptic property showed no significant difference in the acceptability of all the samples. It can, therefore, be concluded that lactic lafun produced from yellow cassava stored in opaque materials presents a viable and sustainable means of tackling carotenoid deficiencies and spoilage of lafun over a long period of time.

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.