Yellow-fleshed Cassava Research Articles

Effect of packaging and storage conditions on the pasting and functional properties of pretreated yellow-fleshed cassava flour

Cassava is highly susceptible to post harvest physiological deterioration which makes it necessary to initiate processing so as to extend the shelf life. In order to improve and enhance the nutritional characteristics of the processed cassava flour, this research was carried out so as to evaluate the adequate packaging materials and storage conditions necessary for safe storage and good flour quality. Pasting properties of food/flour is an indication of the different applicability of starch-based food ingredients in product development. The effect of packaging materials (cylindric polyvinyl containers and aluminum ziplock pouch bags) on quality attributes of pretreated yellow-fleshed cassava flour (YFCF) samples stored in two storage conditions a (cooling chamber at 5 °C and 30 % relative humidity and; in a climate chamber at 30 °C and 50 % relative humidity) was investigated for 8 weeks. Flour samples from each package type were evaluated for water absorption capacity, pasting and oil absorption capacity fortnightly. The treated initial flour sample before storage-sulfured (BSS) had the highest peak viscosity (891 RVU). The low peak time at the end of storage in non-sulfured flours packed in aluminum pouch bags and stored at 5 °C is an evidence of time and energy saving capacity. The water absorption capacity of non-sulfured flour samples packed in cylindric polyvinyl containers and the sulfured flour sample packed in an aluminum pouch bag at 30 °C increased with storage duration. The aluminum ziplock pouch bags showed excellent storage quality and retained better pasting property. The climatic storage condition revealed better keeping quality. The use of sodium metabisulphite revealed its suitability as a pretreatment tool.

Assessment of Yellow and White Fleshed Cassava Tuberous Root Cultivars Reveals Different Responses to Post-harvest Physiological Deterioration

Identification of post-harvest physiological deterioration (PPD) tolerance in cassava is crucial, as PPD significantly hampers the cassava tuberous root industry by shortening storage periods post-harvest and diminishing product quality. Characteristics linked to PPD tolerance encompass high carotenoid levels and low dry matter content (DMC). This study aimed to evaluate the PPD responses of six yellow fleshed and ten white-fleshed cassava tuberous roots and determine the source of PPD tolerance. PPD and DMC assessments were conducted using standard methods at three storage periods: 2, 5, and 10 days after harvest (DAH). The k-means clustering analysis revealed six clusters, each corresponding to distinct PPD symptom patterns and tolerance statuses. Cluster 1, comprising three yellow-fleshed and three white-fleshed cassava cultivars, demonstrated PPD tolerance with minimal symptoms up to 5 DAH. Clusters 2 and 3 exhibited a moderate PPD response with elevated symptoms at 5 DAH, comprising three yellow-fleshed and three white-fleshed cassava cultivars. Clusters 4 to 6 displayed a sensitive response to PPD, showcasing a significant increase in symptoms at 5 and 10 DAH, with four white-fleshed cassava cultivars identified within this cluster. These findings underscored the presence of PPD tolerance in both yellow-fleshed and white-fleshed cassava tuberous roots. The correlation between PPD and DMC was significant only at 2 DAH, displaying a moderate positive correlation. Consequently, this study identified three cultivars, “Carvita-25”, “Manggu”, and ““Ubi Kuning””, with high DMC and low PPD incidence at 5 DAH, suggesting their suitability for further breeding programs.

Variations in micronutrient concentrations and retentions in fufu made from yellow-fleshed cassava as a function of genotype and processing methods.

The biofortification of staple foods such as cassava is one of the technological breakthroughs in the nutritional improvement of foods. Fufu is one of the fermented cassava products produced and consumed in major West African countries, including Sierra Leone, and the majority of the processes involved in its production have direct and indirect effects on its properties. This study looked at how the concentration and retention of micronutrients in yellow-fleshed cassava fufu varied depending on genotype and processing method. Six yellow-fleshed cassava root genotypes (TMS-070557, TMS-011371, TMS-011412, TMS-011663, TMS-083724, TMS-083774) and one white (TME 419 as a control) were processed into fufu using both conventional (oven and sun-dried) and traditional (bowl and river) methods. The Statistical Analysis System (SAS) version 9.4 was used to analyze data using means, percentages, analysis of variance and means separated by least significant differences (LSD). In the modified traditional river method, raw and cooked fufu samples had significantly higher β-carotene concentrations and true retention (TR) percentages (11.06 g/g (46.77%) and 4.54 g/g (16.94%), respectively) than other genotypes (p < 0.0001). Modified traditional fufu processing methods increased total β-carotene concentrations, while raw roots showed a significant decrease in total carotenoid and β-carotene concentrations, regardless of genotype or processing method. Sun-drying was the most effective method, with significantly higher concentrations and TR percentages of iron (10.01 mg/kg, 18.02%) and zinc (11.49 mg/kg, 40.64%) in raw and cooked fufu samples. Genotype TMS-083724 outperformed both conventional fufu processing methods, displaying a significant total carotenoid concentration and true retention percentage. Finally, this study found that the concentrations and percentages of TR of micronutrients varied depending on the processing method and genotype. It is recommended that a modified traditional river fufu processing method be further developed and improved in order to maximize provitamin A carotenoids, concentrations, and percentage TR.

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 &lt; 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.

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.

Antioxidant, starch-digesting enzymes inhibitory, and pasting properties of elite yellow-fleshed cassava genotypes

Biofortification of cassava roots has improved its health benefits by raising the quantity and bioavailability of bioactive compounds, particularly carotenoids. This study analyzed the bioactive constituents (carotenoids, tannins, total phenolics, and flavonoids), antioxidant, starch-digesting enzymes (α-amylase and α-glucosidase) inhibitory and pasting properties of flours of 18 elite yellow-fleshed cassava genotypes grown at the International Institute of Tropical Agriculture, Ibadan, using standard laboratory methods. Generally, the concentrations of the bioactive constituents (9-cis-β-carotene, 13-cis-β-carotene, all trans-β-carotene, total β-carotene, total carotenoids, tannins, total phenolics, and total flavonoids) of the different cassava genotypes varied. The antioxidant activity varied significantly among the different cassava genotypes, with IITA-TMS-IBA183001 having the highest reducing power (2.59 GAE mg/g) and most potent DPPH· scavenging ability (SC50: 14.56 mg/mL). However, the starch-hydrolysing enzymes (alpha-amylase and alpha-glucosidase) inhibitory and the pasting properties of the different genotypes were generally comparable. Total carotenoids content significantly correlated with the DPPH· SC50 (r = −0.495), while total phenolics content correlated with ABTS·+(r = 0.839) and DPPH· SC50 (r = −0.870). Also, tannins content significantly correlated with ABTS·+ (r = 0.553), while total flavonoids content was significantly correlated with α-amylase IC50 (r = −0.532). These findings suggest the potential of flours of the 18 elite yellow-fleshed cassava genotypes to serve as important dietary sources of antioxidants and starch-hydrolysing enzyme inhibitors, which may be beneficial in oxidative stress and postprandial hyperglycaemic conditions.

Influence of traditional processing and genotypes on the antioxidant and antihyperglycaemic activities of yellow-fleshed cassava.

Yellow-fleshed cassava root (YFCR) is processed into traditional products that may influence its bioactivities. In this study, the antioxidant and anti-hyperglycaemic activities of three traditional products (lafun, fufu and gari) from five genotypes (IITA-TMS-IBA070337, 182961, 182962, 182986, 183044) of YFCR were evaluated. The YFCR genotypes were grown at the International Institute of Tropical Agriculture (IITA) research field, Ibadan. The bioactive constituents (total carotenoids, total phenolics, tannins and total flavonoids), antioxidant [2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) radical cation (ABTS•+) and 1,1-diphenyl-2- picrylhydrazyl radical (DPPH•) scavenging capacities, and reducing power], and starch-digesting enzymes (α-amylase and α-glucosidase) inhibitory activities of the products were determined using standard laboratory methods. The glucose response of the products was assessed in human subjects. The concentrations of the bioactive constituents of the products from different genotypes varied significantly (p < 0.05). The ABTS•+ and DPPH• scavenging capacities and the reducing power of the products also differed significantly (p < 0.05), such that the lafun from IITA-TMS-IBA182962, IITA-TMS-IBA070337 and IITA-TMS-IBA070337 had the strongest ABTS•+ and DPPH• scavenging capacities, and reducing power, respectively. The α-amylase and α-glucosidase inhibitory activities of the three products differed significantly (p < 0.05), with the lafun from IITA-TMS-IBA070337 and IITA-TMS-IBA07033 having the strongest α-amylase and α-glucosidase inhibitory activity, respectively. Also, the lafun from IITA-TMS-182986 had the least glucose response, while the fufu from IITA-TMS-IBA070337 had the highest glucose response. Overall, the lafun from different genotypes of YFCR had the most potent antioxidant and starch-digesting enzymes inhibitory activities and the least glucose responses. Hence, lafun may be a promising dietary intervention targeting oxidative stress, hyperglycaemia, and their resultant type 2 diabetes.

Agronomic Performance and Carotenoid Content of Kenyan Yellow-Fleshed Cassava Clones

Vitamin A deficiency is common in Kenya; it has been reported among populations that depend on cassava as their main staple. Clonal evaluation of 324 locally developed yellow-fleshed cassava clones was carried out in two sites, Thika and Kiboko located in central and eastern Kenya respectively. Data was collected on agronomic performance, yield quality and reaction to biotic constraints. The clones rated well for the evaluated traits. The overall performance was better in Kiboko than Thika. Cassava Mosaic Disease, Cassava Brown Streak Disease (CBSD) and Cassava Green Mite (CGM) severity was scored on a scale of 1-5. The mean CBSD score was 1.17 in Kiboko and 1.46 in Thika, CMD severity was 1.15 in Kiboko but the disease was not observed at Thika. The CGM damage severity was 1.63 in Kiboko and 1.97 in Thika. The weight of roots per plant was 3.49 and 2.25 kg at Kiboko and Thika respectively. The dry, matter content of the roots was 49.86% at Kiboko and 29.06 at Thika. The cyanogenic potential was assessed using the pictrate test and rated on a scale of 1-9 and Kiboko had a score of 2.79 compared to 4.14 in Thika. A total of 91 samples were analyzed for carotenoid content using the spectrophotometry method. The Kiboko site had a higher mean carotenoid content (1736.96 &amp;micro;g/100 g) compared to Thika (1105.85 &amp;micro;g/100 g). Most of the samples (71%) analyzed had recorded a higher carotenoid content in Kiboko than Thika. The beta-carotene content was higher in Thika (374.16 &amp;micro;g/100 g) than Kiboko (291.30 &amp;micro;g/100 g). Promising clones adaptable to the two sites were identified.

Characterization of some quality attributes of vacuum fried yellow fleshed cassava chips from different varieties using designed experiment

A two-level full factorial design was used to explore the influence of process conditions on the qualities of fried chips from TMS 01-1368, TMS 01-1371, and TMS 01-1412 cultivars of yellow fleshed cassava roots under vacuum. Frying temperature (122℃ and 129℃), frying time (8 and 10 min), and vacuum pressure (9.91 and 14.91 cmHg) were used to evaluate changes in color, texture, shrinkage, moisture, oil, and carotenoid contents. Frying temperature, vacuum pressure, and frying time at linear, quadratic, and interaction terms showed significant (p < .05) effect on the qualities and carotenoid contents of fried chips from yellow fleshed cassava cultivars. The coefficients of determination (R2) of all responses were > 0.75. Increased frying temperature and time reduced the L* value. The optimized solutions for fried chips are 129℃/9.91 cmHg/9.57 min for TMS 01-1371; 122℃/14.49 cmHg/8 min for TMS 01-1371; 122℃/ 9.91 cmHg/9.95 min for TMS 01-1412. Novelty impact statement Classical experimental design was used to optimize vacuum frying processing of yellow fleshed cassava roots. Different optimized vacuum frying processing conditions were obtained for three varieties. Vacuum fried chips were superior to the ones fried under atmospheric condition with minimum oil content, maximum textural properties, and carotenoid contents. Fried chips from TMS 01-1368 had lower oil content and breaking force value than others.

Assessment of Chemical Properties of Yellow-Fleshed Cassava (Manihot esculenta) Roots as Affected by Genotypes and Growing Environments

The study evaluated the effect of genotype and growing locations on biofortified cassava root genotypes’ chemical properties. Twentyeight genotypes of biofortified yellow and white-fleshed cassava were planted across four geographical areas in Nigeria and harvested for two seasons. This research analyzed the chemical properties (DM, VC, TC, and CNP) of the samples using standard laboratory procedures. ANOVA, descriptive analysis, PCA, and HCA was carried out on the generated data using SAS software. Genotypes 94/0006 and 01/1273 had the highest and lowest DM values (31.9 and 18.3 g/100 g). Of the bio-fortified genotypes tested, 76% had VC values lower than that averaged by check samples. Genotype 01/1331 had the highest CNP value (33.1 mg/100 g), and 01/1115 had the lowest (5.7 mg/100 g). TC values in genotypes 1368, 01/1371, 01/1412, and 01/1277 were above 7.0 5 µg/g. Genotype and growing environment had a highly significant effect (P≤0.01) on the studied chemical properties. Genotype by location interaction influenced VC weakly (P≤0.05). Values of DM, VC, and CNP were environment-dependent, but TC was genotype-dependent. PCA compressed data to PC1, PC2, and PC3, accounting cumulatively for 89.1%, and cluster analysis (CA) grouped the genotypes into three groups based on similarities in their chemical properties. These findings are applicable in identifying the best-biofortified cassava genotypes in breeding programs that in the future can be applied by farmers.

Evaluation of qualities of extruded snacks from yellow cassava flour substituted with processed sesame seed’s flour

Advocacy on the utilization of locally grown crops keeps increasing. This study was however carried out to evaluate the qualities of extruded snacks from blends of yellow cassava and sesame seeds flour. The yellow fleshed cassava roots and sesame seeds (germinated and fermented) were dried, milled and sieved prior to further analysis. Flour of each of the processed sesame seed was blended with yellow cassava flour at substitution levels of 0, 15 and 30%. Functional and anti-nutritional analyses were carried out on the flour blends. The flour blends were mixed thoroughly to produce extruded snacks in a single screw extruder before frying in a deep fryer. Anti-nutrient, proximate and sensory evaluations were carried out on the extruded snacks. There was considerable increase in the functional and proximate compositions with an increase in sesame seed flour incorporation most especially samples with 30% fermented sesame seeds flours, but with a considerably low anti-nutrient in the extrudates. Extruded samples with 30% Fermented sesame seed flour also had the highest (7.20) rating with regards to the overall acceptability closely followed by extruded snacks from 100% yellow cassava flour (7.05) and samples with 30% germinated sesame seeds flour. The results indicated significant differences (p&lt;0.05) among the samples. This research revealed that extruded snacks can be produced from non-wheat flours which will reduce over dependence on imported wheat and hence increase the utilization of locally grown crops. It will contribute to large scale production and utilization of the crops for enhanced national food security.

Drying kinetics and effect of drying conditions on selected physicochemical properties of foam from yellow-fleshed and white-fleshed cassava (Manihot esculenta) varieties

Fresh cassava is highly susceptible to rapid post-harvest physiological deterioration due to the high water activity. Therefore, foam mat drying was considered as an alternative drying technique for preservation. The drying kinetics of white-fleshed cassava foam (air volume fraction = 0.26, overrun = 36.0 %) and yellow-fleshed cassava foam (air volume fraction = 0.24, overrun = 32.2 %) were studied. The influence of temperature and foam thickness on moisture removal ratio (MR), drying rate, diffusivity and some important physicochemical properties of the cassava foams (CSF) during drying were researched and compared with those of non-foamed cassava pulp (NFP). The cassava foams were dried to foam powders at temperatures of 50 °C, 65 °C and 80 °C and foam thicknesses of 6 mm, 8 mm and 10 mm. The CSF exhibited two falling rates. The CSF powders had significantly lower total cyanogenic glucosides content compared to the NFP powder, and a high retention of total carotenoids. The dry foam powders had higher lightness/luminosity (L*) values than dry pulp powders. Micrographs revealed interactions between starch granules and the hydrocolloids but microstructure was not affected by increasing temperatures.

Production and Evaluation of Selected Chemical Properties of Some Fermented Chemically Peeled Yellow-Fleshed Cassava Products

Cassava (Manihot esculenta Crantz) has varying sizes and shapes leading to difficulty in peeling mechanization. This study was carried out to investigate the effect of chemical peeling on some chemical properties of some fermented yellow- fleshed cassava roots products. Cassava roots (IITA-TMS-IBA070593) were dipped in 15% NaOH solution (96o C, 5 minutes), softened peels were removed by brushing under running water and neutralized with 3% citric acid solution or with sharp stainlesssteel knife. Batches of peeled roots were fermented into gari or fufu. Some quality characteristics of the peeled roots and products were determined. Gari produced had sodium content of 40.91 or 41.47mg/100g respectively for knife or chemically peeled cassava. Ca and P contents increased in gari but were lower in fufu. Percentage carotenoid retention were 62.62% and 70.21% for gari and 47.89% and 58.53% for fufu. Chemical peeling had no adverse effects on quality characteristics of gari and fufu produced.

Quantitative Assessment of Trace and Macro Element Compositions of Cassava (Manihot esculenta) Storage Roots Enriched with Β-Carotene as Influenced by Genotypes and Growing Locations

Cassava’s important mineral contents depends on some factors, including genetic and growing locational factors. The study aimed to evaluate the influence of genotype and growing locations on the mineral concentrations in yellow-fleshed cassava root genotypes. Twenty-five pipeline yellow-fleshed cassava genotypes and three white-fleshed varieties (check samples) were planted at five different experimental fields for two seasons, each representing the major agroecological zones in Nigeria. Standard laboratory protocols were employed in the sampling to ensure zero contamination, and the trace and macro elements were determined using the inductively coupled plasma optical emission spectroscopic method (ICPOES). The trace and macro elements identified in all the genotypes and varieties investigated were Fe, Mn, B, Cu, Mo, Co, Ni, Zn, and Al; Ca, Mg, Na, K. P, and S respectively. Genotype and growing location had a highly significant (p &lt; 0.05) effect on all the trace elements except Ti and Cr. However, there was no interactive effect between genotype and growing location on all the trace elements except for Pb and Zn. Among the explanatory variables, the variable growing location was the most influential on macro and trace elements. Conclusively, genotypes 01/1442 and 01/1273 have outstanding trace and macro element concentrations.

Proximate Composition, Cyanide Content, and Carotenoid Retention after Boiling of Provitamin A-Rich Cassava Grown in Ghana.

Biofortified yellow-fleshed cassava is important in countries with high cassava consumption, to improve the vitamin A status of their populations. Yellow- and white-fleshed cassava were evaluated over three locations for proximate composition and cyanide content as well as retention of carotenoids after boiling. There was significant variation in the crude fiber, fat, protein and ash content of the genotypes. All but one of the yellow-fleshed cassava genotypes recorded higher protein values than the white-fleshed local genotypes across locations. The cyanide content of the genotypes varied between locations but was within the range of sweet cassava genotypes, but above the maximum acceptable recommended limit. Micronutrient retention is important in biofortified crops because a loss of micronutrients during processing and cooking reduces the nutritional value of biofortified foods. Total carotenoid content (TCC) ranged from 1.18–18.81 μg.g−1 and 1.01–13.36 μg.g−1 (fresh weight basis) for fresh and boiled cassava, respectively. All the yellow-fleshed cassava genotypes recorded higher TCC values in both the fresh and boiled state than the white-fleshed genotypes used as checks.

Quality of cassava flour as affected by age at harvest, cropping system and variety

Abstract Pre-harvest operations affect the quality of food products. This study evaluated the impact of age at harvest (AH), cropping system (CS) and variety on the chemical and functional properties of high quality cassava flour (HQCF). Two white-fleshed (TMS 30572 and TMS 98/0505) and three yellow-fleshed (TMS 97/JW2, TMS 01/1371 and TMS 01/1368) cassava varieties planted either as sole crop or intercropped with maize were harvested at 12, 15 and 18 months after planting, and processed into HQCF. Chemical composition (proximate, mineral), physico-chemical properties (pH, total titratable acidity and colour) and functional properties (bulk density, water absorption index, dispersibility, swelling power, solubility index and pasting properties) of HQCF were determined. Data obtained were analysed using general linear model (GLM). AH had a significant (P &lt; 0.05) effect on proximate and mineral composition, functional and physico-chemical properties, peak and breakdown viscosities, and peak time of HQCF. CS significantly (P &lt; 0.05) affected the crude fibre, fat, bulk density, swelling power, mineral composition, and physico-chemical properties (except L* and b*) of HQCF. Variety significantly (P &lt; 0.05) affected the proximate (except moisture) and mineral composition, functional properties, and breakdown viscosity of HQCF. The interactive effect of AH, CS and variety was significant (P &lt; 0.05) on fat, dispersibility, mineral composition, and physico-chemical properties. In terms of carbohydrate content, it is desirable to harvest cassava at 12 months after planting, with TMS 98/0505 being the choice variety. Recommendation of the desirable AH, CS and variety will vary according to the desired quality of the end-products. Age at harvest is the most important single factor affecting the proximate composition and functional properties of HQCF.

Variations of Macro- and Microelements in Yellow-Fleshed Cassava (Manihot esculenta Crantz) Genotypes as a Function of Storage Root Portion, Harvesting Time, and Sampling Method

The correct estimation of the mineral content of cassava (Manihot esculenta) genotypes is vital from a nutritional point of view. This study evaluated the effects of the storage root section, maturity, and sampling method on the macro- and microelements in yellow-fleshed cassava root genotypes. In total, 44 genotypes were grown in replicated field trials of 2 sets (set 25 and set 19) and were harvested at 9 and 12 months after planting. Two sampling methods, sampling with a cork borer (A = proximal, B = middle, C = distal or method 1) and sampling without a cork borer (L = Longitudinal or method 2), were used. The minerals of the samples from the two methods were determined using inductively coupled optical emission spectrometry (ICP-OES). K and Mn were the most abundant minerals, and Na, Mo, and Co were the least abundant. Genotype, method, and maturity had a strong influence on mineral concentrations. Harvesting time affected the concentration level of some macro- and microelements in cassava roots. Additionally, Ca, Mg, K, P, Mn, Cu, Ni, and Zn contents were significantly (p &lt; 0.05) higher in the proximal and middle portions for method 1. K and P and Mn and B were positively correlated, but K and Na and Fe and Ni were negatively associated.

Sensory attributes, nutritional qualities, and glycemic indices of bread blends produced from cocoa powder flavored yellow‐fleshed cassava‐wheat composite flours

Bread was produced by replacing yellow-fleshed cassava flour (CF) with wheat flour (WF) and fortified with cocoa powder as flavorant (FL), in different proportions of 100CF: 0WF, 100WF: 0CF, commercial bread, 100CF: 0WF + FL, 50CF: 50WF + FL, 20CF: 80WF + FL, 10CF: 90WF + FL, and 0CF: 100WF + FL. The sensory evaluation of the composite bread revealed no significant difference (p > .05) in the value of aroma, taste, and general acceptability of the bread sample when compared with the control (100% WF bread). The composite bread is rich in protein, fiber, and potassium. Glycemic indices of the bread produced were relatively low. The values obtained for [Phytate]/[Zn], [Ca]/[Phytate], and [Ca][phytate]/[Zn] molar ratio were within the normal range of Zn bioavailability. It can be deduced that yellow-fleshed cassava flour could be a good replacement for wheat flour in the production of confectioneries. Practical applications Stiff competition in bread production has allowed for increased search for substitute for wheat especially in the tropics where the growth of wheat is limited. This finding provides important information on the possible ways of using yellow-fleshed cassava for the replacement of wheat flour in the high quality, consumer-friendly, and acceptable bread production. In addition, the presence of high level of vitamin A may enhance the immune system, prevent some pathologies, and promote good healthy living. The data generated in this study will offer better ways of utilizing yellow-fleshed cassava for the production of confectioneries. This will enable baking industries to produce high-quality bread that are consumer-friendly with less or no nutritional challenges. In addition, these innovations could create great avenues for the commercialization of products.

Physicochemical properties, rheology, and storage stability of salad creams made from different cassava starch varieties

The use of cassava starch as potential substitute for corn starch in the production of salad cream (SC) may contribute to sustainable utilization of cassava roots. This study investigated the physicochemical properties, rheology, and storage stability of SC made with starches from eight cassava varieties. SC produced was stored in an airtight plastic jar for 3 months at ambient temperature (25 ± 2°C). Changes in the physicochemical properties, rheology, and storage stability of the stored SC samples were determined using standard methods. There was a significant decrease (p < .05) in the solid contents of the SC while the peroxide increased with storage period. There was a significant increase (p < .05) in the total plate count (TPC) of the SC samples with storage period. This study further showed that the SC samples were all chemically and microbially stable considering the standards for peroxide value (PV) (<10 meg/kg) and TPC (<104 cfu/g) within the 3 months storage. Practical applications The salad cream (SC) consumed in Nigeria is mainly imported and expensive. Local brands of the product are scarce in the grocery. SC is produced majorly from modified corn flour or starch with other ingredients. To make local manufacture of SC economically feasible, it is practically imperative to find a locally available replacement for corn starch. This study was then conceived to screen starches from some elite cassava varieties for use in SC production. It has been established from this study that the cassava starches tested could be a suitable substitute for corn starch for the production of SC. However, the most stable SC from textural point of view was derived from a yellow fleshed cassava variety (TMS 1206), which is very important for the consumer preference. With appropriate addition of other ingredients in the production, consumers are assured of best quality SC.

Impact of Processing and Genotype on Concentration and Bioaccessibility of Fe in Fufu Produced from Yellow-Fleshed Cassava (Manihot esculenta crantz) Roots (P02-010-19)

ObjectivesFe deficiency is relatively high in areas that grow and consumed cassava as staple food. This study investigated the Fe concentration and bioaccessibility in fufu produced from yellow-fleshed cassava roots genotypes. MethodsSix genotypes of yellow-fleshed and one genotype of white cassava roots were processed into fufu using conventional (oven and sun dried) and traditional (bowl and river) methods and the samples were analyzed for Fe using standard laboratory procedures. Data were analyzed using means which were then separated by Duncan’s multiple range tests. ResultsResult shows significant differences (P < 0.05) in mean Fe concentration (ranged from 6.67–13.22 μg/g in cooked fufu per dried weight) with sun-dried fufu recording the highest value and the Traditional Bowl fufu recording the least value. Genotype 3724 scored the highest while SLICASS 7 scored the least Fe concentration. The in-vitro result revealed a strong ferritin formation in traditional river fufu than sun-dried fufu. Indeed, these were identified in higher levels in the sun-dried fufu than all the other fufu samples. ConclusionsThis result indicates both processing and genotype affect Fe and further identifies cassava roots potential to enhancing Fe nutrition in populations that produced and consumed this product. Funding SourcesWest African Agricultural Productivity Program 1c_Sierra Leone, Normman Borlaug Leadership Enhancment Agricultural Program, Sierra Leone Agricultural Research Institute.