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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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2
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Fathima AA, Sanitha M, Tripathi L, Muiruri S. Cassava (
Manihot esculenta
) dual use for food and bioenergy: A review. Food Energy Secur 2022. [DOI: 10.1002/fes3.380] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Affiliation(s)
- Anwar Aliya Fathima
- Department of Bioinformatics Saveetha School of Engineering Saveetha Institute of Medical and Technical Sciences Chennai India
| | - Mary Sanitha
- Department of Bioinformatics Saveetha School of Engineering Saveetha Institute of Medical and Technical Sciences Chennai India
| | - Leena Tripathi
- International Institute of Tropical Agriculture (IITA) Nairobi Kenya
| | - Samwel Muiruri
- International Institute of Tropical Agriculture (IITA) Nairobi Kenya
- Department of Plant Sciences Kenyatta University Nairobi Kenya
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3
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New Model High Temperature Pasting Analysis of Fermented Cassava Granules. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8020089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cassava is a starchy food item eaten by millions worldwide in various forms. The product has been subjected to various analysis forms, including the viscosity capacity of different flours made from the product. In this study, cassava granules (Garri) were subjected to scanning electron microscopy (SEM) and laser diffraction particle size analysis to determine microstructure, after which the viscosity behavior was ascertained under high pressure with the new model high-temperature rapid viscosity analyzer (RVA HT 4800), which is capable of reaching a maximum of 140 °C. Viscosity comparisons were then made with the profiles obtained at 95 °C and 140 °C. The microstructure had intact starch cells and was free of extraneous materials or fungal hyphae. The granule size range was found to be 1–1800 µM. It was established that the holding, final, and setback viscosities were most affected and decreased by at least 80% when the samples were subjected to the 140 °C HT profile. The peak time at 95 °C in yellow and white Garri samples of both brands averaged nine minutes, whereas it was 5 min at 140 °C profile. The white Garri samples tolerated the high temperature better based on breakdown viscosity values and may be used for making food products that require tolerance to high temperatures. An opportunity exists to re-evaluate different Garri varieties with the new model RVA to establish behavior at very high temperatures.
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Dike KS, Okafor CP, Ohabughiro BN, Maduwuba MC, Ezeokoli OT, Ayeni KI, Okafor CM, Ezekiel CN. Analysis of bacterial communities of three cassava-based traditionally fermented Nigerian foods (abacha, fufu and garri). Lett Appl Microbiol 2021; 74:452-461. [PMID: 34850410 DOI: 10.1111/lam.13621] [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: 08/30/2021] [Revised: 10/27/2021] [Accepted: 11/13/2021] [Indexed: 11/26/2022]
Abstract
Globally, cassava is an important food crop that contributes significantly to food security. In Nigeria, cassava can be traditionally processed into abacha (fermented strips), fufu (submerged-fermented porridge) and garri (solid-state fermented farinated granules) for human consumption. Despite the widespread consumption of these foods, there is a major knowledge gap in understanding their core bacterial diversity. This study, therefore, applied next-generation sequencing of 16S rRNA gene to delineate the bacterial diversity in abacha, fufu and garri. Amplicon sequence variants belonging to nine phyla were present in the three foods. Firmicutes dominated the bacterial community of abacha and fufu, whereas, Proteobacteria was the dominant phylum in garri. At genus level taxa, Lactococcus, Lysinibacillus and Pseudomonas dominated the bacterial community in abacha, fufu and garri, respectively. Other dominant phylotypes reported in the foods belonged to Bacillus, Clostridium sensu stricto (cluster 1), Cupriavidus, Enterobacter, Sphingomonas and Staphylococcus. To the best of our knowledge, Clostridium sensu stricto cluster 1 and Lysinibacillus in fufu, and Brevundimonas, Cupriavidus, Sphingomonas and Strenotrophomomas in garri are reported for the first time. Although some potential pathogenic genera were recorded, the foods contained potentially functional species that could be explored to improve artisanal food production, food security and safeguard consumer health.
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Affiliation(s)
- K S Dike
- Department of Microbiology, Imo State University, Owerri, Nigeria
| | - C P Okafor
- Department of Microbiology, Imo State University, Owerri, Nigeria
| | - B N Ohabughiro
- Department of Microbiology, Imo State University, Owerri, Nigeria
| | - M C Maduwuba
- Department of Microbiology, Imo State University, Owerri, Nigeria
| | - O T Ezeokoli
- Department of Microbiology and Biochemistry, University of the Free State, Bloemfontein, South Africa
| | - K I Ayeni
- Department of Microbiology, Babcock University, Ilishan Remo, Nigeria
| | - C M Okafor
- Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Awka, Nigeria
| | - C N Ezekiel
- Department of Microbiology, Babcock University, Ilishan Remo, Nigeria
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5
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Eyinla TE, Sanusi RA, Maziya-Dixon B. Effect of processing and variety on starch digestibility and glycemic index of popular foods made from cassava (Manihot esculenta). Food Chem 2021; 356:129664. [PMID: 33813203 DOI: 10.1016/j.foodchem.2021.129664] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 03/16/2021] [Accepted: 03/17/2021] [Indexed: 02/02/2023]
Abstract
In Sub-Saharan Africa (SSA), the prevalence of diabetes mellitus (DM) is rapidly increasing even in populations with significant undernutrition. The role of energy dense staple crops such as cassava is under query and not yet well understood. In this study, varieties of cassava, made into popular SSA products (fufu and gari dough) were studied for their resistant starch (RS), rapidly digestible starch (RDS) and glycemic index (GI). While the glycemic properties of the varieties studied did not differ significantly, processing any variety into either fufu or gari distinctly impacted RS, RDS and predicted GI (pGI) differently. Specifically, fufu had highest range of RS (1.1-2.1 g/100 g) while gari dough had highest RDS (1.1-1.4 g/100 g) and pGI (54-67). The results from this probe imply that fufu, when consumed, will release glucose in a slower manner than gari, therefore may be better suited in the dietary prevention and management of DM.
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Affiliation(s)
- Toluwalope Emmanuel Eyinla
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture, PMB 5230, Ibadan, Oyo State, Nigeria; Department of Human Nutrition and Dietetics, College of Medicine, University of Ibadan, PO Box 22133, Nigeria
| | - Rasaki Ajani Sanusi
- Department of Human Nutrition and Dietetics, College of Medicine, University of Ibadan, PO Box 22133, Nigeria
| | - Busie Maziya-Dixon
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture, PMB 5230, Ibadan, Oyo State, Nigeria.
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Indrastuti E, Estiasih T, Zubaidah E, Harijono. Physicochemical Characteristics and In Vitro Starch Digestibility of Spontaneously Combined Submerged and Solid State Fermented Cassava (Manihot esculenta Crantz) Flour. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401314666180515112908] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
High cyanide varieties of cassava must be detoxified before consumption.
Several studies showed detoxification of cassava by slicing, submerged fermentation (soaking), solid
state fermentation, and drying. One of traditional detoxification is combination of submerged and solid
state fermentation and the effect of this processing on cyanide reduction and food properties has not
been evaluation yet.
Objective:
This research studied the effect of solid state fermentation time on physicochemical, starch
granule morphology, and in vitro starch digestibility of cassava flour from high cyanide varieties of
Malang 4, Malang 6, and Sembung.
Methods:
Three varieties of high cyanide grated cassavas were soaked for 3 days in ratio of water to
cassava 1:1. After draining for 1 hour, grated cassava was placed in a bamboo container and put in a
humid place for 3-day solid state fermentation. Fermented grated cassavas were then dried, milled,
and analyzed.
Results:
Solid state fermentation similarly affected cyanide reduction and characteristics of cassava
flour for three high cyanide varieties. The detoxification process reduced cyanide to 89.70-93.42% and
produced flour with a total cyanide of 8.25-10.89 mg HCN eq/kg dry matters, which is safe to consume.
Fermentation decreased cyanide, starch content, titratable acidity, swelling power, and solubility;
meanwhile pH, amylose content, water absorption, oil absorption, and in vitro starch digestibility
increased in all three varieties studied. Submerged fermentation reduced the pH thus inhibiting the
degradation of linamarin and cyanohydrin into free HCN. pH value was increased by solid state fermentation,
from 4.43 to 6.90 that optimum for linamarin and cyanohydrin degradation into free HCN.
The submerged and solid-state fermentation indeuce spontaneous microbial growth that affected
chemical composition of cassava flour. The changes of structure and morphology of starch granules
affected pasting properties, and Increased in vitro starch digestibility due to damaged granules.
Conclusion:
Solid-state fermentation reduced cyanide content of all three cassava varieties into the
safe level for consumption, and aiso changed chemical, physical, and functional characteristics and
starch digestibility of cassava flour.
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Affiliation(s)
- Erning Indrastuti
- Doctoral Program of Agricultural Product Technology, Faculty of Agriculture, Brawijaya University, Malang, Indonesia
| | - Teti Estiasih
- Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University - Jl. Veteran, Malang, Indonesia
| | - Elok Zubaidah
- Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University - Jl. Veteran, Malang, Indonesia
| | - Harijono
- Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University - Jl. Veteran, Malang, Indonesia
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Bechoff A, Tomlins KI, Chijioke U, Ilona P, Westby A, Boy E. Physical losses could partially explain modest carotenoid retention in dried food products from biofortified cassava. PLoS One 2018; 13:e0194402. [PMID: 29561886 PMCID: PMC5862478 DOI: 10.1371/journal.pone.0194402] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Accepted: 03/03/2018] [Indexed: 11/18/2022] Open
Abstract
Gari, a fermented and dried semolina made from cassava, is one of the most common foods in West Africa. Recently introduced biofortified yellow cassava containing provitamin A carotenoids could help tackle vitamin A deficiency prevalent in those areas. However there are concerns because of the low retention of carotenoids during gari processing compared to other processes (e.g. boiling). The aim of the study was to assess the levels of true retention in trans-β-carotene during gari processing and investigate the causes of low retention. Influence of processing step, processor (3 commercial processors) and variety (TMS 01/1371; 01/1368 and 01/1412) were assessed. It was shown that low true retention (46% on average) during gari processing may be explained by not only chemical losses (i.e. due to roasting temperature) but also by physical losses (i.e. due to leaching of carotenoids in discarded liquids): true retention in the liquid lost from grating negatively correlated with true retention retained in the mash (R = -0.914). Moreover, true retention followed the same pattern as lost water at the different processing steps (i.e. for the commercial processors). Variety had a significant influence on true retention, carotenoid content, and trans-cis isomerisation but the processor type had little effect. It is the first time that the importance of physical carotenoid losses was demonstrated during processing of biofortified crops.
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Affiliation(s)
- Aurélie Bechoff
- Natural Resources Institute, University of Greenwich, Chatham Maritime, Kent, United Kingdom
| | - Keith Ian Tomlins
- Natural Resources Institute, University of Greenwich, Chatham Maritime, Kent, United Kingdom
| | - Ugo Chijioke
- National Root Crop Research Institute, Umudike, Umuahia, Abia State, Nigeria
| | - Paul Ilona
- HarvestPlus Nigeria, c/o International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria
| | - Andrew Westby
- Natural Resources Institute, University of Greenwich, Chatham Maritime, Kent, United Kingdom
| | - Erick Boy
- HarvestPlus Headquarters, c/o IFPRI, NW, Washington, DC, United States of America
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Oguntunde PE, Adejumo OA, Odetunmibi OA, Okagbue HI, Adejumo AO. Data analysis on physical and mechanical properties of cassava pellets. Data Brief 2017; 16:286-302. [PMID: 29204474 PMCID: PMC5709313 DOI: 10.1016/j.dib.2017.11.044] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Revised: 10/06/2017] [Accepted: 11/13/2017] [Indexed: 11/29/2022] Open
Abstract
In this data article, laboratory experimental investigation results carried out at National Centre for Agricultural Mechanization (NCAM) on moisture content, machine speed, die diameter of the rig, and the outputs (hardness, durability, bulk density, and unit density of the pellets) at different levels of cassava pellets were observed. Analysis of variance using randomized complete block design with factorial was used to perform analysis for each of the outputs: hardness, durability, bulk density, and unit density of the pellets. A clear description on each of these outputs was considered separately using tables and figures. It was observed that for all the output with the exception of unit density, their main factor effects as well as two and three ways interactions is significant at 5% level. This means that the hardness, bulk density and durability of cassava pellets respectively depend on the moisture content of the cassava dough, the machine speed, the die diameter of the extrusion rig and the combinations of these factors in pairs as well as the three altogether. Higher machine speeds produced more quality pellets at lower die diameters while lower machine speed is recommended for higher die diameter. Also the unit density depends on die diameter and the three-way interaction only. Unit density of cassava pellets is neither affected by machine parameters nor moisture content of the cassava dough. Moisture content of cassava dough, speed of the machine and die diameter of the extrusion rig are significant factors to be considered in pelletizing cassava to produce pellets. Increase in moisture content of cassava dough increase the quality of cassava pellets.
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Affiliation(s)
| | - Oluyemisi A Adejumo
- AIDE Department, National Centre for Agricultural Mechanization, Ilorin, Nigeria
| | | | | | - Adebowale O Adejumo
- Department of Mathematics, Covenant University, Ota, Nigeria.,Department of Statistics, University of Ilorin, Ilorin, Nigeria
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Mwizerwa H, Ooko Abong G, Okoth M, Ongol M, Onyango C, Thavarajah P. Effect of Resistant Cassava Starch on Quality Parameters and Sensory Attributes of Yoghurt. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2017. [DOI: 10.12944/crnfsj.5.3.21] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Resistant starch is known to impart a number of health benefits to consumers. It is therefore desirable to increase the content of resistant starch in popular foods such as yoghurt. The current research investigated the effect of cassava resistant starch synthesized by heat-moisture treatment of starch from I92/0057 cassava variety on physico-chemical properties and sensory attributes of yoghurt. Cassava starch rich in resistant starch was incorporated into yoghurt in the proportions of 0, 0.1%, 0.5% and 1%. Corn starch (0.6%) was used as control. Yoghurt was stored at 4oC for 21 days and the effect of starch modification on resistant starch content, viscosity, syneresis, total solids, acidity, lactic acid bacteria count and sensory properties were determined on weekly basis. Applying cassava starch rich in resistant starch into yoghurt in the proportions of 0.5% and 1% had significantly higher (p≤0.05) resistant starch content of yoghurt reaching 3.40 g/100 g and 5.58 g/100 g on day one and 1.92 g/100 g and 4.47 g/100 g on day 21, respectively. There was a significant correlation (p≤0.05) between resistant starch concentration and the physico-chemical properties of yoghurt. Yoghurt treated with 1% resistant starch enriched cassava starch had the highest viscosity during cold storage which was determined as 2721.5 mPa s, mPa s, 2650.0 mPa s and 1034.5 mPa s at day 1, day 7, day 14 and day 21 respectively and it had the least syneresis (22.25%). Addition of cassava starch rich in resistant starch significantly increased (p≤0.05) the total solids content of yoghurt but did not significantly (P>0.05) change the sensory properties of yoghurt. The application of 1% of resistant starch enriched cassava starch as yoghurt thickener produces significant quantity of resistant starch in yoghurt with acceptable sensory and physico-chemical properties.
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Affiliation(s)
- Herve Mwizerwa
- Department of Food Science, Nutrition and Technology, University of Nairobi, Kenya
| | - George Ooko Abong
- Department of Food Science, Nutrition and Technology, University of Nairobi, Kenya
| | - Michael Okoth
- Department of Food Science, Nutrition and Technology, University of Nairobi, Kenya
| | - Martin Ongol
- School of Food Science and Technology, University of Rwanda, Kigali, Rwanda
| | - Calvin Onyango
- Kenya Industrial Research and Development Institute, Nairobi, Kenya
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