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Laya A. Physicochemical Composition and Antioxidant Activity of Five Gari Processed from Cassava Roots ( Manihot esculenta Crantz) Harvested at Two Different Maturity Stages and Two Seasons. BIOMED RESEARCH INTERNATIONAL 2023; 2023:4779424. [PMID: 37920786 PMCID: PMC10620029 DOI: 10.1155/2023/4779424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 09/28/2023] [Accepted: 10/03/2023] [Indexed: 11/04/2023]
Abstract
Gari is a partially gelatinized roasted fermented granular white or yellowish product made from storage roots of cassava. It is consumed as fast foods in many countries across the world. Physicochemical composition, particle size, colour, and antioxidant activities of five gari (92/0326, 96/1414, IRAD4115, EN, and AD) processed from fresh storage roots harvested at 12 months after planting (MAP) and 15MAP compared to four (4) commercial gari (M1, M2, M3, and M4) were evaluated. The analytical results revealed that colour value b∗ and particle size varied significantly (p < 0.05) among the gari samples. Bound flavonoid contents were lower than free flavonoids (3.93 to 10.50 mgQE/100 g and 2.40 to 8.85 mgQE/100 g, respectively). Fourier transform infrared confirmed the functional groups in all gari samples. The antioxidant activity of the bound phenolics showed significantly (p < 0.05) higher DPPH scavenging ability than free phenolics (gari M2: 2.70 μgTE/g). Similarly, the bound phenolics showed significant (p < 0.05) variation of HRSA scavenging activity (0.18-35.09 μgTE/g). However, the best HRSA scavenging activity was found with bound phenolics of gari 96/1414, whereas HRSA scavenging activity was not detected in gari 92/0326, 96/1414, and AD. The value of ABTS scavenging activity of gari varied significantly (p < 0.05) from 20.60 to 30.17 μgTE/g and from 20.70 to 34.39 for free and bound phenolics, respectively, while free phenolics showed higher FRAP value (7.97 mgTE/g) than the bound phenolics (4.59 mgTE/g). Additionally, phenolics and antioxidant activities showed significantly (p < 0.05) a positive correlation. The present study has provided an insight into the physicochemical composition, bioactive compounds, and antioxidant activities of various gari processed at different season and maturity period of harvesting. It reveals that consumers of cassava gari can get health benefits apart from the nutritional values.
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Affiliation(s)
- Alphonse Laya
- Department of Biology Faculty of Science, University of Maroua, P.O. Box 814, Maroua, Cameroon
- Fruit and Vegetable Technology Department, CSIR-Central Food Technology Research Institute, Mysuru 570020, India
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Gari, a Cassava (Manihot esculenta Crantz) Derived Product: Review on Its Quality and Their Determinants. J FOOD QUALITY 2023. [DOI: 10.1155/2023/7238309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Abstract
Gari or Tapioca or Rale, a roasted yellow or white granulated product found on market stalls of sub-Saharan African countries (SSA), is made from cassava through the successive steps of peeling, grating, fermentation and/or dewatering, and roasting, and is the most consumed cassava derived product. The strengthening of its value chain can contribute to food sovereignty as well as improve the lifestyle of many urban and rural dwellers of SSA. This strengthening of the Gari value chain requires the identification of its weaknesses and proposes research and development initiatives that will increase its contribution to food sovereignty. The present review aimed thus at achieving this goal through a review of up to now knowledge on (i) end-users preferences for cassava and Gari in SSA; (ii) the quality (nutritional and microbiological) of Gari found on market stalls; (iii) processing and raw material determinant of this quality; (iv) research and development trials which have been done to improve the nutritional quality of Gari. It also proposes some scientific challenges to overcome in SSA in order to have all the ingredients for success.
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Skowron K, Budzyńska A, Grudlewska-Buda K, Wiktorczyk-Kapischke N, Andrzejewska M, Wałecka-Zacharska E, Gospodarek-Komkowska E. Two Faces of Fermented Foods-The Benefits and Threats of Its Consumption. Front Microbiol 2022; 13:845166. [PMID: 35330774 PMCID: PMC8940296 DOI: 10.3389/fmicb.2022.845166] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Accepted: 02/15/2022] [Indexed: 12/17/2022] Open
Abstract
In underdeveloped and developing countries, due to poverty, fermentation is one of the most widely used preservation methods. It not only allows extending the shelf life of food, but also brings other benefits, including inhibiting the growth of pathogenic microorganisms, improving the organoleptic properties and product digestibility, and can be a valuable source of functional microorganisms. Today, there is a great interest in functional strains, which, in addition to typical probiotic strains, can participate in the treatment of numerous diseases, disorders of the digestive system, but also mental diseases, or stimulate our immune system. Hence, fermented foods and beverages are not only a part of the traditional diet, e.g., in Africa but also play a role in the nutrition of people around the world. The fermentation process for some products occurs spontaneously, without the use of well-defined starter cultures, under poorly controlled or uncontrolled conditions. Therefore, while this affordable technology has many advantages, it can also pose a potential health risk. The use of poor-quality ingredients, inadequate hygiene conditions in the manufacturing processes, the lack of standards for safety and hygiene controls lead to the failure food safety systems implementation, especially in low- and middle-income countries or for small-scale products (at household level, in villages and scale cottage industries). This can result in the presence of pathogenic microorganisms or their toxins in the food contributing to cases of illness or even outbreaks. Also, improper processing and storage, as by well as the conditions of sale affect the food safety. Foodborne diseases through the consumption of traditional fermented foods are not reported frequently, but this may be related, among other things, to a low percentage of people entering healthcare care or weaknesses in foodborne disease surveillance systems. In many parts of the world, especially in Africa and Asia, pathogens such as enterotoxigenic and enterohemorrhagic Escherichia coli, Shigella spp., Salmonella spp., enterotoxigenic Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus have been detected in fermented foods. Therefore, this review, in addition to the positive aspects, presents the potential risk associated with the consumption of this type of products.
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Affiliation(s)
- Krzysztof Skowron
- Department of Microbiology, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, Bydgoszcz, Poland
| | - Anna Budzyńska
- Department of Microbiology, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, Bydgoszcz, Poland
| | - Katarzyna Grudlewska-Buda
- Department of Microbiology, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, Bydgoszcz, Poland
| | - Natalia Wiktorczyk-Kapischke
- Department of Microbiology, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, Bydgoszcz, Poland
| | - Małgorzata Andrzejewska
- Department of Hygiene, Epidemiology, Ergonomy and Postgraduate Education, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, Bydgoszcz, Poland
| | - Ewa Wałecka-Zacharska
- Department of Food Hygiene and Consumer Health, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Eugenia Gospodarek-Komkowska
- Department of Microbiology, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, Bydgoszcz, Poland
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Dzikunoo J, Letsyo E, Adams Z, Asante-Donyinah D, Dzah CS. Ghana's indigenous food technology: A review of the processing, safety, packaging techniques and advances in food science and technology. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108116] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Escobar A, Rondet E, Dahdouh L, Ricci J, Akissoé N, Dufour D, Tran T, Cuq B, Delalonde M. Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava-based semolina (gari). Int J Food Sci Technol 2021; 56:1311-1321. [PMID: 33776238 PMCID: PMC7984085 DOI: 10.1111/ijfs.14857] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 09/30/2020] [Accepted: 10/13/2020] [Indexed: 11/28/2022]
Abstract
The gari-making process involves several unit operations (U.O.), some of which strongly influence the quality of the end product. Two contrasting process scales (laboratory-scale vs conventional) were compared in order to identify which U.O. were affected by the change of scale. U.O. that changed end-product characteristics depending on process scale were deemed critical; whereas U.O. that resulted in similar characteristics were deemed robust. The classification depended on quality attributes considered: rasping and roasting were critical for physical properties, in particular particle size which ranged from 0.44 to 0.89 mm between the two process scales; and robust for biochemical properties. In contrast, fermentation and pressing were critical for biochemical properties such as lactic acid content (0.93-1.88 g/100 g dry matter after pressing), which influences the perception of flavour, and robust for physical properties. This classification between critical and robust operations help quality control of gari, by pinpointing which U.O. control specific quality characteristics.
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Affiliation(s)
- Andrés Escobar
- The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT)CGIAR Research Program on Roots Tubers and Bananas (RTB)Apartado Aéreo 6713CaliColombia
- QualisudUniversity of MontpellierCIRADSupAgroUniversity of AvignonUniversity of La Réunion73 rue JF BretonMontpellier34398France
| | - Eric Rondet
- QualisudUniversity of MontpellierCIRADSupAgroUniversity of AvignonUniversity of La Réunion73 rue JF BretonMontpellier34398France
| | - Layal Dahdouh
- QualisudUniversity of MontpellierCIRADSupAgroUniversity of AvignonUniversity of La Réunion73 rue JF BretonMontpellier34398France
- CIRAD, UMR Qualisud, F‐34398MontpellierFrance
| | - Julien Ricci
- QualisudUniversity of MontpellierCIRADSupAgroUniversity of AvignonUniversity of La Réunion73 rue JF BretonMontpellier34398France
- CIRAD, UMR Qualisud, F‐34398MontpellierFrance
| | - Noël Akissoé
- Faculty of Agronomical SciencesUniversity of Abomey CalaviCotonouBenin
| | - Dominique Dufour
- QualisudUniversity of MontpellierCIRADSupAgroUniversity of AvignonUniversity of La Réunion73 rue JF BretonMontpellier34398France
- CIRAD, UMR Qualisud, F‐34398MontpellierFrance
| | - Thierry Tran
- The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT)CGIAR Research Program on Roots Tubers and Bananas (RTB)Apartado Aéreo 6713CaliColombia
- QualisudUniversity of MontpellierCIRADSupAgroUniversity of AvignonUniversity of La Réunion73 rue JF BretonMontpellier34398France
- CIRAD, UMR Qualisud, F‐34398MontpellierFrance
| | - Bernard Cuq
- UMR IATE, CIRAD, INRAUniversity of MontpellierMontpellier SupAgro, MontpellierFrance
| | - Michèle Delalonde
- QualisudUniversity of MontpellierCIRADSupAgroUniversity of AvignonUniversity of La Réunion73 rue JF BretonMontpellier34398France
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Ndjouenkeu R, Ngoualem Kegah F, Teeken B, Okoye B, Madu T, Olaosebikan OD, Chijioke U, Bello A, Oluwaseun Osunbade A, Owoade D, Takam‐Tchuente NH, Biaton Njeufa E, Nguiadem Chomdom IL, Forsythe L, Maziya‐Dixon B, Fliedel G. From cassava to gari: mapping of quality characteristics and end-user preferences in Cameroon and Nigeria. Int J Food Sci Technol 2021; 56:1223-1238. [PMID: 33776232 PMCID: PMC7984457 DOI: 10.1111/ijfs.14790] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Accepted: 09/09/2020] [Indexed: 12/02/2022]
Abstract
User's preferences of cassava and cassava products along the value chain are supported by specific root quality characteristics that can be linked to root traits. Therefore, providing an evidence base of user preferred characteristics along the value chain can help in the functional choice of cassava varieties. In this respect, the present paper presents the results from focus group discussions and individual interviews on user preferred quality characteristics of raw cassava roots and the derived product, gari, - one of the major cassava products in Sub-Saharan Africa - in major production and consumption areas of Cameroon and Nigeria. Choice of cassava varieties for farming is mainly determined by the multiple end uses of the roots, their agricultural yield and the processing determinants of roots that support their major high-quality characteristics: size, density, low water content, maturity, colour and safety. Processing of cassava roots into gari goes through different technological variants leading to a gari whose high-quality characteristics are dryness, colour, shiny/attractive appearance, uniform granules and taste. Eba, the major consumption form of gari in Cameroon and Nigeria, is mainly characterised by its textural properties: smoothness, firmness, stickiness, elasticity and mouldability. Recommendations are made, suggesting that breeding will have to start evaluating cassava clones for brightness/shininess, as well as textural properties such as mouldability and elasticity of cassava food products, for the purpose of supporting decision-making by breeders and the development of high-throughput selection methods of cassava varieties. Women are identified as important beneficiaries of such initiatives giving their disadvantaged position and their prominent role in cassava processing and marketing of gari.
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Affiliation(s)
- Robert Ndjouenkeu
- Department of Food Science and NutritionENSAIUniversity of NgaoundéréNgaounderePO Box 455Cameroun
| | - Franklin Ngoualem Kegah
- Department of Food Science and NutritionENSAIUniversity of NgaoundéréNgaounderePO Box 455Cameroun
| | - Béla Teeken
- International Institute of Tropical Agriculture (IITA)Oyo RoadIbadanNigeria
| | - Benjamin Okoye
- National Root Crops Research Institute (NRCRI)Km 8 Umuahia‐Ikot Ekpene RoadUmudikeAbia StateP.M.B. 7006Nigeria
| | - Tessy Madu
- National Root Crops Research Institute (NRCRI)Km 8 Umuahia‐Ikot Ekpene RoadUmudikeAbia StateP.M.B. 7006Nigeria
| | | | - Ugo Chijioke
- National Root Crops Research Institute (NRCRI)Km 8 Umuahia‐Ikot Ekpene RoadUmudikeAbia StateP.M.B. 7006Nigeria
| | - Abolore Bello
- International Institute of Tropical Agriculture (IITA)Oyo RoadIbadanNigeria
| | | | - Durodola Owoade
- International Institute of Tropical Agriculture (IITA)Oyo RoadIbadanNigeria
| | - Noel Hubert Takam‐Tchuente
- International Institute of Tropical Agriculture (IITA) Eco‐regional Center HFSIRAD Main Road, NkolbissonYaoundéBP 2008 (Messa)Cameroon
| | - Esther Biaton Njeufa
- International Institute of Tropical Agriculture (IITA) Eco‐regional Center HFSIRAD Main Road, NkolbissonYaoundéBP 2008 (Messa)Cameroon
| | - Isabelle Linda Nguiadem Chomdom
- International Institute of Tropical Agriculture (IITA) Eco‐regional Center HFSIRAD Main Road, NkolbissonYaoundéBP 2008 (Messa)Cameroon
| | - Lora Forsythe
- Natural Resources InstituteUniversity of GreenwichCentral AvenueChatham MaritimeKentME4 4TBUK
| | - Busie Maziya‐Dixon
- International Institute of Tropical Agriculture (IITA)Oyo RoadIbadanNigeria
| | - Geneviève Fliedel
- CIRADUMR QualisudMontpellierF‐34398France
- QualisudUniv MontpellierCIRAD, Montpellier SupAgroUniv d'AvignonUniv de La RéunionMontpellierF‐34398France
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Babatuyi CY, Boboye BE, Fagbemi TN, Enujiugha VN. Cyanide, haematology and histopathology profiles of albino rats fed with 'Fufu'-based diets produced from mixed starter cultures. Heliyon 2020; 6:e04391. [PMID: 32695908 PMCID: PMC7364033 DOI: 10.1016/j.heliyon.2020.e04391] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Revised: 10/18/2019] [Accepted: 06/30/2020] [Indexed: 11/16/2022] Open
Abstract
The cyanide, haematology and histopathology profiles of white albino rats fed with ‘fufu’-based diets were monitored. The cassava tubers were subjected into different processing operations: spontaneous-soaked traditional method (SWI), grated before spontaneously-fermented without starter culture (CWI) and those grated, blanched at 65 °C for 15 min before fermented with microorganisms isolated, purified and identified from spontaneously fermented ‘fufu’ categorized into Bacteria only (BAP), Bacteria and Yeast (BYP), Yeast only (YAP), Bacteria and Mould (BMP), Mould and Yeast (MYP) and Mould only (MAP) and were oven dried and milled. The commercial ready-to-eat ‘Fufu’ (CWF) was served as control for laboratory processed samples. Albino rats of the wister strain with four (4) rats per group were fed with 50 % of Commercial vital feed (CVF) and 50% each of the remaining nine (9) “Fufu” samples in ratio 1:1 before haematology and histopathology profile of the animals were investigated. It was found out that Samples BMP and MAP had abnormal high Neutrophil (58–60; 41–42 %) lower Lymphocyte (40–43; 58–61 %), lower Packed cell volume (46–48; 45–47 %) and higher cyanide in the blood (0.004–0.006 mg/L) with sample BMP highest white blood cell (23–24 × 10⁹/L) and sample MAP least white blood cell (6.5–6.6 × 10⁹/L) when compared with other samples which were within the acceptable recommended values for animal studied for haematology and histopathology profiles. The “fufu” samples had reduced cyanide levels ranging from 0.001 mg/L to 0.006 mg/L in the blood of the animals assayed due to the processing operations used. Therefore, combined use of bacteria isolated as starter cultures in the production of odourless “Fufu” have acceptable haematology, histopathology and reduced cyanide level which suggests the suitability in terms of safety for human consumption.
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Affiliation(s)
- C Y Babatuyi
- Department of Food Science and Technology, Federal University of Technology, P.M.B.704, Akure, Ondo State, Nigeria.,Department of Microbiology, Federal University of Technology, P.M.B.704, Akure, Ondo State, Nigeria
| | - B E Boboye
- Department of Microbiology, Federal University of Technology, P.M.B.704, Akure, Ondo State, Nigeria
| | - T N Fagbemi
- Department of Food Science and Technology, Federal University of Technology, P.M.B.704, Akure, Ondo State, Nigeria
| | - V N Enujiugha
- Department of Food Science and Technology, Federal University of Technology, P.M.B.704, Akure, Ondo State, Nigeria
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Adinsi L, Akissoé N, Escobar A, Prin L, Kougblenou N, Dufour D, Hounhouigan DJ, Fliedel G. Sensory and physicochemical profiling of traditional and enriched gari in Benin. Food Sci Nutr 2019; 7:3338-3348. [PMID: 31660147 PMCID: PMC6804918 DOI: 10.1002/fsn3.1201] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 07/13/2019] [Accepted: 07/24/2019] [Indexed: 11/10/2022] Open
Abstract
Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets. To our knowledge, no sensory profiling using appropriate methodology has been conducted on gari in Benin. The sensory studies on gari in Benin and other African countries only included general descriptors (appearance, taste, odor). The aim of our study was to establish a detailed sensory and physicochemical profile of nine traditional and three enriched gari made using different processes in Benin. Fifteen sensory descriptors of raw gari, and gari added with water, were generated and scored using quantitative descriptive analysis. The enriched gari differed from traditional gari mainly in color and odor, while their swelling capacity, texture during chewing, and light sour taste were similar. Marked variability in particle size, particle heterogeneity, water absorption, and sour taste was found among traditional gari. The physicochemical characteristics, such as degree of starch gelatinization, L-lactic acid, and β-carotene contents, were highly variable among the 12 gari. Multifactor analysis revealed highly significant correlations between some physicochemical and sensory properties. The addition of soybean and/or palm oil did not affect most of the sensory properties of the traditional gari. The acceptability of these enriched gari with higher nutritive value by Beninese consumers should be tested to develop marketing strategies.
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Affiliation(s)
- Laurent Adinsi
- Faculté des Sciences AgronomiquesUniversité d’Abomey‐CalaviCotonouBenin
| | - Noël Akissoé
- Faculté des Sciences AgronomiquesUniversité d’Abomey‐CalaviCotonouBenin
| | | | | | - Nadège Kougblenou
- Faculté des Sciences AgronomiquesUniversité d’Abomey‐CalaviCotonouBenin
| | - Dominique Dufour
- CIRADUMR QUALISUDMontpellierFrance
- QualisudUniv MontpellierCIRADMontpellier SupAgroUniv d'AvignonUniv de La RéunionMontpellierFrance
| | | | - Geneviève Fliedel
- CIRADUMR QUALISUDMontpellierFrance
- QualisudUniv MontpellierCIRADMontpellier SupAgroUniv d'AvignonUniv de La RéunionMontpellierFrance
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Njankouo Ndam Y, Mounjouenpou P, Kansci G, Kenfack MJ, Fotso Meguia MP, Natacha Ngono Eyenga NS, Mikhaïl Akhobakoh M, Nyegue A. Influence of cultivars and processing methods on the cyanide contents of cassava (Manihot esculenta Crantz) and its traditional food products. SCIENTIFIC AFRICAN 2019. [DOI: 10.1016/j.sciaf.2019.e00119] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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Escobar A, Dahdouh L, Rondet E, Ricci J, Dufour D, Tran T, Cuq B, Delalonde M. Development of a Novel Integrated Approach to Monitor Processing of Cassava Roots into Gari: Macroscopic and Microscopic Scales. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2106-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava (Manihot esculenta) Varieties. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2018; 2018:6241035. [PMID: 29850481 PMCID: PMC5907523 DOI: 10.1155/2018/6241035] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 01/19/2018] [Accepted: 02/18/2018] [Indexed: 02/01/2023]
Abstract
This study is aimed at evaluating the proximate composition and functional and sensory characteristics of gari obtained from five cassava varieties (EN, AD, TMS92/0326, TMS96/1414, and IRAD4115). These cassavas were harvested during the dry season 12 months after planting (12MAP) and in the rainy season (15MAP). Results showed that the characteristics of gari varied significantly (p < 0.05) with the variety and the harvest period. Gari from EN cassava harvested at 12MAP had the highest total carbohydrates (78.07% dry weight), starch (61%), and proteins content, while gari from TMS 96/1414 variety (12MAP) had high amino acids (10.25 mg/g) and phenolic compounds (9.31 mg/g) content. The gari from IRAD4115 had the highest value of ash content (20.62 mg/g) at 12MAP. The soluble sugar content was high in the gari from cassava harvested at 12MAP while free cyanide reduced significantly in gari from cassava harvested at 12MAP. The water absorption capacity, swelling power, and bulk density were significantly (p < 0.05) high in the gari from EN cassava variety at 12MAP. Compared to commercial gari (3.30), gari from EN local cassava had the best overall acceptability (4.35) followed by those obtained from TMS92/0326 and TMS92/1414 varieties, respectively.
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12
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Omosebi MO, Osundahunsi OF, Fagbemi TN. Effect of extrusion on protein quality, antinutritional factors, and digestibility of complementary diet from quality protein maize and soybean protein concentrate. J Food Biochem 2018. [DOI: 10.1111/jfbc.12508] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mary Omolola Omosebi
- Department of Food Science and Technology; Mountain Top University; Prayer City Nigeria
| | | | - Tayo Nathaniel Fagbemi
- Department of Food Science and Technology; Federal University of Technology; Akure Nigeria
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Czech A, Ognik K, Laszewska M, Cholewińska E, Stępniowska A. Modification of the lipid profile and antioxidant status of the blood plasma of turkey hens fed mixtures with raw or extruded linseed. J Anim Physiol Anim Nutr (Berl) 2017; 102:e270-e278. [PMID: 29150879 DOI: 10.1111/jpn.12738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2017] [Accepted: 03/30/2017] [Indexed: 11/30/2022]
Abstract
The aim of the study was to determine the most beneficial proportion of raw linseed in complete feed mixtures for turkey hens on the basis of lipid and redox indicators in the blood. In experiment 1, the turkey hens received the complete mixture with 2%, 4% or 6% linseed. On the basis of the results obtained in experiment 1, we selected the most effective proportion of linseed, which was given to the birds in the group receiving a 4% linseed additive. In experiment 2, the birds were fed mixtures with a 4% addition of raw or extruded linseed. The use of 4% raw linseed was found to improve production effects (improvement of weight gain, and lower feed conversion ratios), while extruded linseed in the diet of turkey hens did not affect growth performance. The use of linseed (4% and 6%) as a feed component for turkey hens led to an increase in indicators of antioxidant potential, that is the total antioxidant potential of the plasma, vitamins E and C, bilirubin and creatinine. A benefit resulting from the use of linseed, particularly in the amounts of 2% and 4% was a marked improvement in lipid indicators in the blood. The reduced percentage of unsaturated fatty acids (n-3) following the use of extruded linseed resulted in a decrease in lipid peroxidation (lower content of malondialdehyde, superoxide and vitamins C and E in the blood). The most effective dose and form of linseed in the diet of turkey hens is 4% raw linseed.
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Affiliation(s)
- A Czech
- Department of Biochemistry and Toxicology, University of Life Sciences in Lublin, Lublin, Poland
| | - K Ognik
- Department of Biochemistry and Toxicology, University of Life Sciences in Lublin, Lublin, Poland
| | - M Laszewska
- Department of Biochemistry and Toxicology, University of Life Sciences in Lublin, Lublin, Poland
| | - E Cholewińska
- Department of Biochemistry and Toxicology, University of Life Sciences in Lublin, Lublin, Poland
| | - A Stępniowska
- Department of Biochemistry and Toxicology, University of Life Sciences in Lublin, Lublin, Poland
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14
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Crops that feed the world: Production and improvement of cassava for food, feed, and industrial uses. Food Secur 2017. [DOI: 10.1007/s12571-017-0717-8] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Bechoff A, Tomlins K, Fliedel G, Becerra Lopez-Lavalle LA, Westby A, Hershey C, Dufour D. Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and genetics. Crit Rev Food Sci Nutr 2017; 58:547-567. [PMID: 27494196 DOI: 10.1080/10408398.2016.1202888] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Breeding efforts have focused on improving agronomic traits of the cassava plant however little research has been done to enhance the crop palatability. This review investigates the links between cassava traits and end-user preference in relation with sensory characteristics. The main trait is starch and its composition related to the textural properties of the food. Pectin degradation during cooking resulted in increased mealiness. Nutritional components such as carotenoids made the cassava yellow but also altered sweetness and softness; however, yellow cassava was more appreciated by consumers than traditional (white) varieties. Components formed during processing such as organic acids gave fermented cassava products an acidic taste that was appreciated but the fermented smell was not always liked. Anti-nutritional compounds such as cyanogenic glucosides were mostly related to bitter taste. Post-harvest Physiological Deterioration (PPD) affected the overall sensory characteristics and acceptability. Genes responsible for some of these traits were also investigated. Diversity in cassava food products can provide a challenge to identifying acceptance criteria. Socio-economic factors such as gender may also be critical. This review leads to questions in relation to the adaptation of cassava breeding to meet consumer needs and preference in order to maximize income, health and food security.
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Affiliation(s)
- Aurélie Bechoff
- a Natural Resources Institute (NRI), University of Greenwich , Central Avenue, Chatham Maritime, Kent , United Kingdom
| | - Keith Tomlins
- a Natural Resources Institute (NRI), University of Greenwich , Central Avenue, Chatham Maritime, Kent , United Kingdom
| | - Geneviève Fliedel
- b UMR Qualisud, Centre International de Recherche Agronomique pour le Développement (CIRAD) , Breton Montpellier , France
| | | | - Andrew Westby
- a Natural Resources Institute (NRI), University of Greenwich , Central Avenue, Chatham Maritime, Kent , United Kingdom
| | - Clair Hershey
- b UMR Qualisud, Centre International de Recherche Agronomique pour le Développement (CIRAD) , Breton Montpellier , France
| | - Dominique Dufour
- b UMR Qualisud, Centre International de Recherche Agronomique pour le Développement (CIRAD) , Breton Montpellier , France.,c International Center for Tropical Agriculture (CIAT), Recta Cali-Palmira , Cali , Colombia
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16
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Adeyeye SAO. Safety Issues in Traditional West African Foods: A Critical Review. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2016. [DOI: 10.1080/15428052.2016.1225533] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Oluwole OSA. Cyclical konzo epidemics and climate variability. Ann Neurol 2015; 77:371-80. [PMID: 25523348 DOI: 10.1002/ana.24334] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2014] [Revised: 11/30/2014] [Accepted: 12/07/2014] [Indexed: 11/05/2022]
Abstract
Konzo epidemics have occurred during droughts in the Democratic Republic of Congo (DR Congo) for >70 years, but also in Mozambique, Tanzania, and the Central African Republic. The illness is attributed to exposure to cyanide from cassava foods, on which the population depends almost exclusively during droughts. Production of cassava, a drought-resistant crop, has been shown to correlate with cyclical changes in precipitation in konzo-affected countries. Here we review the epidemiology of konzo as well as models of its pathogenesis. A spectral analysis of precipitation and konzo is performed to determine whether konzo epidemics are cyclical and whether there is spectral coherence. Time series of environmental temperature, precipitation, and konzo show cyclical changes. Periodicities of dominant frequencies in the spectra of precipitation and konzo range from 3 to 6 years in DR Congo. There is coherence of the spectra of precipitation and konzo. The magnitude squared coherence of 0.9 indicates a strong relationship between variability of climate and konzo epidemics. Thus, it appears that low precipitation phases of climate variability reduce the yield of food crops except cassava, upon which the population depends for supply of calories during droughts. Presence of very high concentrations of thiocyanate (SCN(-) ), the major metabolite of cyanide, in the bodily fluids of konzo subjects is a consequence of dietary exposure to cyanide, which follows intake of poorly processed cassava roots. Because cyanogens and minor metabolites of cyanide have not induced konzo-like illnesses, SCN(-) remains the most likely neurotoxicant of konzo. Public health control of konzo will require food and water programs during droughts. [Correction added on 26 February 2015, after first online publication: abstract reformatted per journal style]
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Uchechukwu-Agua AD, Caleb OJ, Opara UL. Postharvest Handling and Storage of Fresh Cassava Root and Products: a Review. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1478-z] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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19
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Cressey P, Saunders D, Goodman J. Cyanogenic glycosides in plant-based foods available in New Zealand. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2013; 30:1946-53. [PMID: 23984870 DOI: 10.1080/19440049.2013.825819] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Cyanogenic glycosides occur in a wide range of plant species. The potential toxicity of cyanogenic glycosides arises from enzymatic degradation to produce hydrogen cyanide, which may result in acute cyanide poisoning and has also been implicated in the aetiology of several chronic diseases. One hundred retail foods were sampled and analysed for the presence of total hydrocyanic acid using an acid hydrolysis-isonicotinic/barbituric acid colourimetric method. Food samples included cassava, bamboo shoots, almonds and almond products, pome fruit products, flaxseed/linseed, stone fruit products, lima beans, and various seeds and miscellaneous products, including taro leaves, passion fruit, spinach and canned stuffed vine leaves. The concentrations of total hydrocyanic acid (the hydrocyanic acid equivalents of all cyanogenic compounds) found were consistent with or lower than concentrations reported in the scientific literature. Linseed/flaxseed contained the highest concentrations of total hydrocyanic acid of any of the analysed foods (91-178 mg kg(-1)). Linseed-containing breads were found to contain total hydrocyanic acid at concentrations expected from their linseed content, indicating little impact of processing on the total hydrocyanic acid content. Simulation modelling was used to assess the risk due to the total hydrocyanic acid in fruit juice and linseed-containing bread.
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Affiliation(s)
- Peter Cressey
- a Food Programme, Institute of Environmental Science and Research (ESR) , Christchurch Science Centre , Christchurch , New Zealand
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Oluwole OSA, Oludiran AO. Normative concentrations of urine thiocyanate in cassava eating communities in Nigeria. Int J Food Sci Nutr 2013; 64:1036-41. [DOI: 10.3109/09637486.2013.825697] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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21
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Biomass production and small-scale testing of freeze-dried lactic acid bacteria starter strains for cassava fermentations. Food Control 2011. [DOI: 10.1016/j.foodcont.2010.09.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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22
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Muoki PN, Maziya-Dixon B. Household Utilization of Manioc (Manihot EsculentaCrantz) in Northern Mozambique. Ecol Food Nutr 2010; 49:337-56. [DOI: 10.1080/03670244.2010.507435] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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23
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Oluwole O, Onabolu A, Mtunda K, Mlingi N. Characterization of cassava (Manihot esculenta Crantz) varieties in Nigeria and Tanzania, and farmers’ perception of toxicity of cassava. J Food Compost Anal 2007. [DOI: 10.1016/j.jfca.2007.04.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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