Yellow Cassava Research Articles

Evaluation of physico-chemical properties and sensory attributes of cassava enriched custard powder

AbstractIn view of the increasingly produced biofortified cassava roots in Nigeria, it becomes necessary to assess more of its utilization. This study therefore aimed at evaluating the nutrients value of custard powder produced from HQYCS (High quality yellow cassava starch) enriched with PDSF (Partially defatted soybean flour) at varying proportions of 10, 20, 30 and 40%. Proximate composition, carotenoid content, functional and pasting properties of the mixture were determined. Gruel prepared from the mixture were evaluated for consumer acceptability using commercial custard as control. Data obtained were subjected to analysis of variance (ANOVA) and significant means were separated using Tukey’s Test. Correlation analysis were performed on the data to determine the association between the parameters. Proximate composition that contains 13.29% protein, 8.31% fat, 1.24% fibre, 1.18% ash at 10% PDSF enrichment level increased to 15.45, 10.05, 3.96 and 2.15% for protein, fat, fibre and ash at 40% PDSF resp...

Carotenoid content, sensory properties and microbiological quality of stored yellow cassava <i>Fufu</i>

The carotenoid content, sensory properties and microbiological assessment of stored cassava fufu from two cultivars of yellow cassava (TMS 01/1368 and TMS 01/1412) being multiplied for distribution in South-East and South-South Nigeria were investigated using standard techniques. There is scanty information on microbiological safety, carotenoid content, and sensory evaluation of reconstituted fufu from the newly released yellow cassava roots. That is the background against this study is carried out. In terms of carotenoid content, TMS 01/1368 had the highest carotenoid value of 7.76 μg/g and 7.48μg/g respectively, for both fresh root and fermented mash. While TMS 01/1412 had 6.26 μg/g carotenoid for fresh root and 6.69μg/g carotenoid for fermented mash. The sensory properties of the yellow cassava fufu samples revealed that they had no much difference in all the parameters and were acceptable. Results indicated acceptability of the yellow cassava cultivars and their use for fufu preparation. The pH decreased from an average of 4.66 on day one to 3.67 on the eight day for TMS 01/1368 while the cultivar TMS 01/1412 decreased from an average of 4.65 on day one to 3.54 on the eight day. The titratable acidity of the both samples did not show significant increase. The % moisture content increased from day one to day eight for the both cultivars. The values were (47.23% - 50.98%) for TMS 01/1368 and (52.04 - 60.12) for TMS 01/1412. The microbial counts increased from the initial average of 1.66 x 105 cfu/g on day one to an average count of 11.6 x 105 cfu/g on eight day for TMS 01/1368 while TMS 01/1412 increased from 2.33 x 105 cfu/g on day one to an average count of 12.0 x105 cfu/g on the eight day. The spoilage organisms associated with the products during storage include Staphylococcus areaus, Bacillus cereus, Aspergillus niger, Aspergillus flavus, Rhizopus stolonifer and Candida albicaus.Key Words, Cassava, Fufu, Safety, pH, TTA, Moisture content, Microorganisms

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.

Biofortified yellow cassava and vitamin A status of Kenyan children: a randomized controlled trial

Whereas conventional white cassava roots are devoid of provitamin A, biofortified yellow varieties are naturally rich in β-carotene, the primary provitamin A carotenoid. We assessed the effect of consuming yellow cassava on serum retinol concentration in Kenyan schoolchildren with marginal vitamin A status. We randomly allocated 342 children aged 5-13 y to receive daily, 6 d/wk, for 18.5 wk 1) white cassava and placebo supplement (control group), 2) provitamin A-rich cassava (mean content: 1460 μg β-carotene/d) and placebo supplement (yellow cassava group), and 3) white cassava and β-carotene supplement (1053 μg/d; β-carotene supplement group). The primary outcome was serum retinol concentration; prespecified secondary outcomes were hemoglobin concentration and serum concentrations of β-carotene, retinol-binding protein, and prealbumin. Groups were compared by using ANCOVA, adjusting for inflammation, baseline serum concentrations of retinol and β-carotene, and stratified design. The baseline prevalence of serum retinol concentration <0.7 μmol/L and inflammation was 27% and 24%, respectively. For children in the control, yellow cassava, and β-carotene supplement groups, the mean daily intake of cassava was 378, 371, and 378 g, respectively, and the total daily supply of provitamin A and vitamin A from diet and supplements was equivalent to 22, 220, and 175 μg retinol, respectively. Both yellow cassava and β-carotene supplementation increased serum retinol concentration by 0.04 μmol/L (95% CI: 0.00, 0.07 μmol/L); correspondingly, serum β-carotene concentration increased by 524% (448%, 608%) and 166% (134%, 202%). We found no effect on hemoglobin concentration or serum concentrations of retinol-binding protein and prealbumin. In our study population, consumption of yellow cassava led to modest gains in serum retinol concentration and a large increase in β-carotene concentration. It can be an efficacious, new approach to improve vitamin A status. This study was registered with clinicaltrials.gov as NCT01614483.

The Metabolic Effects of Consumption of Yellow Cassava (Manihot esculenta Crantz) on Some Biochemical Parameters in Experimental Rats.

The metabolism of yellow cassava (variety TMS 01/1368) was investigated in male albino rats fed a diet containing yellow cassava for 7 to 28 days. There were significant increases (P < 0.05) in total and free cyanide and thiocyanate in the sera and urine samples of the experimental rats compared with the control, significant increases (P < 0.05) in serum glucose, alanine aminotransaminase, aspartate aminotransaminase, and alkaline phosphatase levels of the experimental rats compared with the control, significant decreases (P < 0.05) in serum albumin of the experimental rats compared with the control, but no significant differences (P > 0.05) in the serum total proteins of the experimental rats compared with the control. The experimental rats treated for 7, 14, 21, or 28 days exhibited body weight decreases of 5.11%, 11.10%, 19.16%, and 24.18%, respectively, whereas the control group showed 9.17% gain in body weight. Total and free cyanide concentrations were detected in the liver, kidney, and heart of most of the rats in both the experimental and control groups, except for free cyanide in the control group that was not detected. Metabolism of the yellow cassava variety in experimental rats was capable of exposing the animals to cyanide, underscoring the need for its proper processing before consumption by humans.

Kinetics of mass transfer during deep fat frying of yellow fleshed cassava root slices

Kinetics of mass transfer [moisture content, oil uptake, total carotenoid (TC) and shrinkage] during frying of yellow fleshed cassava roots (TMS 01/1371) was investigated. Slices were divided into (i) fresh and (ii) pre-dried to 75 % moisture content before atmospheric frying and (iii) vacuum fried. Percentage TC and activation energies of vacuum, fresh and pre-dried fried samples were 76, 63 and 61 %; and 82, 469.7, 213.7 kJ/mol, respectively.

A 4‐Month Intervention with Daily Consumption of Yellow Cassava by Kenyan School Age Children Does Not Affect Thyroid Function Negatively

Cassava is a goitrogenous food due to the presence of cyanide, which interacts negatively with thyroid metabolism. Pro‐vitamin A rich yellow cassava has recently been developed as a biofortification strategy to tackle vitamin A deficiency in poor resource areas. We assessed the effect of daily consumption of white or yellow cassava on thyroid function within a randomized controlled trial conducted among Kenyan school children in an area where cassava is not commonly consumed. School children (6‐13 years) were randomized to three treatment groups: 1) White cassava and placebo supplement (n=113); 2) White cassava and β‐carotene supplement (n=113); and 3) Yellow cassava and placebo supplement (n=109). Urinary iodine concentration (UIC) was assessed at baseline; concentrations of thyrotropin (TSH), thyroglobulin (Tg) and free thyroxine (fT4) in serum were assessed before and after the study; and antibodies of thyroid peroxidase (TPO‐Abs) were assessed after the study. At baseline, median UIC was 622 µg/L, 6% of the children had elevated concentrations of TSH (&gt;5.6 mIU/L), 39% had low fT4 concentrations (&lt;10 pmol/L), and 21% had high concentrations of Tg (&gt;40 ng/L). This remained largely unchanged after the study. Serum concentrations of TSH, fT4 and Tg did not differ between groups after intervention. Only one child had raised TPO‐Abs (&gt;9 IU/ml). The children included in the study had excessively high iodine intake and were hypothyroidic at baseline. Thyroid function did not deteriorate further upon cassava intervention.

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PP290-MON: Residual β-Carotene and Cyanide Levels in Gari Produced from Unfermented Yellow Cassava (Manihot Esculenta)

PP290-MON: Residual β-Carotene and Cyanide Levels in Gari Produced from Unfermented Yellow Cassava (Manihot Esculenta)

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

Retention of total carotenoid and β-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking

BackgroundOver the last decade, considerable efforts have been made to identify cassava cultivars to improve the vitamin A nutritional status of undernourished populations, especially in northeast Brazil, where cassava is one of the principal and essentially only nutritional source.ObjectivesThe aim of this study was to evaluate the total carotenoid, β-carotene, and its all-E-, 9-, and 13-Z-β-carotene isomers content in seven yellow sweet cassava roots and their retention after three boiling cooking methods.DesignThe total carotenoid, β-carotene, and its all-E-, 9-, and 13-Z-β-carotene isomers in yellow sweet cassava samples were determined by ultraviolet/visible spectrometry and high-performance liquid chromatography, respectively, before and after applying the cooking methods. All analyses were performed in triplicate.ResultsThe total carotenoid in raw roots varied from 2.64 to 14.15 µg/g and total β-carotene from 1.99 to 10.32 µg/g. The β-carotene predominated in all the roots. The Híbrido 2003 14 08 cultivar presented the highest β-carotene content after cooking methods 1 and 3. The 1153 – Klainasik cultivar presented the highest 9-Z-β-carotene content after cooking by method 3. The highest total carotenoid retention was observed in cultivar 1456 – Vermelhinha and that of β-carotene for the Híbrido 2003 14 11 cultivar, both after cooking method 1. Evaluating the real retention percentage (RR%) in sweet yellow cassava after home cooking methods showed differences that can be attributed to the total initial carotenoid contents. However, no cooking method uniformly provided a higher total carotenoid or β-carotene retention in all the cultivars.ConclusionDifferences were found in the cooking methods among the samples regarding total carotenoid or β-carotene retention, suggesting that the different behaviors of the cultivars need to be further analyzed. However, high percentages of total carotenoid or β-carotene retention were observed and can minimize vitamin A deficiency in low-income populations.

Inheritance of ß-carotene in cassava (Manihot esculenta crantza)

A study on the inheritance pattern of beta-carotene in cassava was carried out in the International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria, using four parental lines of cassava, namely two yellow flesh and two white flesh colour genotypes. Crosses of yellow x white and white x yellow were made. The resulting progenies were screened and placed into distinct phenotypic classes and the data obtained were subjected to Chi-square test to determine the goodness of fit to various genetic ratios. The segregation in both crosses fitted into 9:3:3:1 ratio. The quantitative variability of root colour observed in the segregating progenies suggests that two or more genes are involved in the accumulation process. There are no reciprocal differences with respect to the trait studied when the F1 progenies of yellow x white parents were compared with those of the reciprocal cross (white x yellow). This implies that there were no maternal or cytoplasmic effects in the inheritance of the trait. Consequently, either of the genotypes could be used as the female parent in crossing. The appearance of extreme segregation with very high carotene contents beyond the upper limit of yellow flesh parent (deep yellow) in the crosses between 01/1368 x 98/0505 and the reciprocal indicates transgressive segregation, a promise for future recombination strategies. The negative correlation observed between dry matter and flesh colour revealed that the deeper the flesh colours (carotene) the lower the dry matter contents. Key words: Inheritance, vitamin A, beta-carotene, yellow fleshed cassava.

Assessment and degradation study of total carotenoid and ß-carotene in bitter yellow cassava (Manihot esculenta Crantz) varieties

The assessment of the variability of total carotenoid, s-carotene, all-E, and 13 and 9-Z-s-carotene isomers in twelve bitter yellow cassava was carried out, as well its degradation in five varieties after flour processing and during storage. HPLC and UV/ visible spectrophotometry were used in sample analyses. Varieties of bitter yellow cassava presented variation in the total carotenoid contents from 1.97 - 16.33 μg/ bg and the s-carotene contents varied from 1.37 - 7.66μg/ g. The 13, 9-Zand all-E-s-carotene isomers were found in all varieties, being all-E-s-carotene the predominant one. The mean degradation among the roots after processing was of 50%. Total carotenoid complete degradation was observed with less than 30 storage days. It was also observed that the total carotenoid contents in yellow bitter cassava roots varied, probably due to the characteristics of the used varieties. Heat during processing, light and oxygen might have been the agents that most contributed to flour total carotenoids degradation. Key words: Bitter yellow cassava, s-carotene, carotenoid, flour.

Reduction or delay of post‐harvest physiological deterioration in cassava roots with higher carotenoid content

AbstractPost‐harvest physiological deterioration (PPD) is one of the most important constraints in cassava production and commercialization. It has been hypothesized that the antioxidant properties of carotenoids in yellow cassava roots may help reduce or delay PPD. The industrial sector prefers cassava with a high dry matter content. The latter has also been reported to have a positive correlation with PPD. The objective of this study was to determine the correlation between both the dry matter and total carotenoid contents and PPD in the roots of 101 cassava clones. PPD was positively but weakly associated with dry matter content (R2= 0.100,P&lt; 0.01), and inversely associated with the total carotenoid content in roots (R2= 0.515,P&lt; 0.01). In addition, total carotenoid content and color intensity were strongly and positively associated (R2= 0.769,P&lt; 0.01), suggesting that the roots of cassava clones with a relatively high total carotenoid content can be selected through a simple visual inspection of the color intensity in the parenchyma. Copyright © 2005 Society of Chemical Industry

Reaction of introduced yellow cassava to a cassava bacterial blight isolate in Port Harcourt, Nigeria

Reaction of introduced yellow cassava to a cassava bacterial blight isolate in Port Harcourt, Nigeria

MENYIAPKAN MEDIA TUNGGAL UNTUK DROSOPHILLA SECARA ALAMI

Preparing some media for Drosophilla in Indonesia both for research and education is still facing a big problem. Importing them from some advanced countries needs a big money, spare time, and great effort. Besides, the medium arrival in Indonesia is not always on time scheduled. Naturally, the food for Drosophilla is the fruits which have fragrant smell and sweet. The problem is that the fruit becomes damaged and covered with mold in a very short time, i.e. 5-7 days while the life cycle of Drosophilla takes 10-12 days. The natural media can be made durable if they are supplemented with some preservative. But, the new trouble arises, that is the lack of preventives availabilities. This study aims at preparing some single media naturally which are easily gained, cheap, natural (without preservative) but durable. The method of preparation is very simple. That is, take one ripe fruit, grinderred it, then put it into the bottle. That is meant by the natural single medium. The research result are as follows: (1) the pineapple (medium) lats 43-46 days; (2) black rise œtape? (fermented food) 31-33 days; (3) white rise œtape? 29-31 days; (4) white cassava œtape? 28-30 days and yellow cassava œtape? 20-25 days. It can be concluded that the pineapple medium and the naturally fermented media are durable.