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Zeng F, Guo H, Liu G. Processing and Utilization Technology of Root and Tuber Food. Foods 2024; 13:2082. [PMID: 38998588 PMCID: PMC11241594 DOI: 10.3390/foods13132082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2024] [Accepted: 06/22/2024] [Indexed: 07/14/2024] Open
Abstract
Roots and tubers make a great contribution to major staple foods and provide good sources of dietary carbohydrates for the nutrition supply and energy recharge of human [...].
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Affiliation(s)
- Fankui Zeng
- Research Center for Natural Medicine and Chemical Metrology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| | - Huachun Guo
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650000, China
| | - Gang Liu
- Research Center for Natural Medicine and Chemical Metrology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
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2
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Jenfa MD, Adelusi OA, Aderinoye A, Coker OJ, Martins IE, Obadina OA. Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum-orange-fleshed sweet potato composite flour. Food Sci Nutr 2024; 12:2364-2378. [PMID: 38628183 PMCID: PMC11016400 DOI: 10.1002/fsn3.3922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 11/28/2023] [Accepted: 12/14/2023] [Indexed: 04/19/2024] Open
Abstract
Sorghum and orange-fleshed sweet potato (OFSP) flours were blended to produce composite flours at eight different ratios of 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, and 20:80, respectively, whereas 100% sorghumflour was used as control. The physicochemical compositions, nutritional and functional properties, as well as color attributes of the composite flour blends were evaluated. The acquired data were analyzed using ANOVA, and the means were separated using the Duncan multiple range test. Significant differences (p < .05) were observed in the physicochemical and nutritional properties of the flour blends. The protein levels in the composite flour decreased as the proportion of OFSP flour increased. However, the levels of vitamins, particularly vitamins A and C contents of the composite flours increased with higher proportions of OFSP, ranging from 0.27 and 1.74 mg/100 g in sample S100 to 2.13 and 2.12 mg/100 g in sample S20O80, respectively. In contrast, an increase in the percentage of OFSP flour resulted in a decrease in the contents of vitamin B-complex, particularly vitamins B2 and B6. These values decreased slightly from 0.19 and 1.98 mg/100 g in sample S100 to 0.16 and 0.03 mg/100 g in sample S20O80, respectively. Furthermore, as the proportion of OFSP flour increased, there was a reduction in the calcium levels from 17.39 mg/100 g in the 100% sorghum sample to 13.52 mg/100 g in the S20O80 sample. However, no particular trend was observed in, magnesium, iron, and phosphorus levels. Sample S50O50 had the highest percentage of essential and conditional amino acids, except for cysteine, valine, and phenylalanine. The findings also revealed significant variations (p < .05) in the composite flour samples' functional properties and color measurements. Substituting sorghum with OFSP in sorghum-based food products would significantly increase their vitamin A content.
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Affiliation(s)
- Mary Damilola Jenfa
- Department of Food Science and TechnologyFederal University of AgricultureAbeokutaNigeria
| | - Oluwasola Abayomi Adelusi
- Department of Biotechnology and Food Technology, Faculty of ScienceUniversity of JohannesburgDoornfonteinSouth Africa
| | | | | | | | - Olusegun Adewale Obadina
- Department of Food Science and TechnologyFederal University of AgricultureAbeokutaNigeria
- Department of Biotechnology and Food Technology, Faculty of ScienceUniversity of JohannesburgDoornfonteinSouth Africa
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3
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Marchini M, Paciulli M, Broccardo L, Tuccio MG, Scazzina F, Cirlini M, Carini E. Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops. Foods 2023; 12:foods12081638. [PMID: 37107432 PMCID: PMC10138180 DOI: 10.3390/foods12081638] [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: 03/08/2023] [Revised: 04/06/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
This study aimed to develop high-quality flatbreads for low-income countries by using composite flours from climate-resilient crops, i.e., sprouted sorghum, tapioca, and cowpea, as partial alternatives to imported wheat. Through the experimental design, several flatbread prototypes were developed that maximized the content of sprouted sorghum and cowpea flours and minimized the content of wholewheat flour. Three of them were chosen based on the best textural, nutritional (highest intake of energy, proteins, and micronutrients-iron, zinc and vitamin A), and economic (cheapest in Sierra Leone, Tanzania, Burundi, and Togo) features. The physicochemical properties, in vitro starch digestibility, total phenolic content, antioxidant capacity, and sensory acceptability were also measured for the samples. The experimental flatbreads showed lower rapidly digestible starch and higher resistant starch contents than the control (100% wholewheat based), and were also richer in phenolic content and higher in antioxidant activity. Moreover, one of the prototypes was perceived to be as acceptable as the control for texture and flavour properties. The ranking test, performed after explaining the nature of the samples, revealed that the flatbread meeting the nutritional criteria was the preferred one. Overall, the use of composite flour from climate-resilient crops was proven to be an efficient strategy to obtain high-quality flatbread.
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Affiliation(s)
- Mia Marchini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
| | - Maria Paciulli
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
| | - Lorenza Broccardo
- S-IN Soluzioni Informatiche, Limited Liability Company (Co., Ltd.), v. G. Ferrari 14, 36100 Vicenza, Italy
| | - Maria Grazia Tuccio
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
| | - Francesca Scazzina
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
- CUCI-University Center for the International Cooperation, University of Parma, Piazzale S. Francesco n, 3, 43121 Parma, Italy
| | - Martina Cirlini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
| | - Eleonora Carini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
- CUCI-University Center for the International Cooperation, University of Parma, Piazzale S. Francesco n, 3, 43121 Parma, Italy
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4
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Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception. Foods 2023; 12:foods12040689. [PMID: 36832764 PMCID: PMC9955494 DOI: 10.3390/foods12040689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 01/23/2023] [Accepted: 02/02/2023] [Indexed: 02/08/2023] Open
Abstract
With food insecurity rising dramatically in Sub-Saharan Africa, promoting the use of sorghum, cowpea and cassava flours in staple food such as bread may reduce wheat imports and stimulate the local economy through new value chains. However, studies addressing the technological functionality of blends of these crops and the sensory properties of the obtained breads are scarce. In this study, cowpea varieties (i.e., Glenda and Bechuana), dry-heating of cowpea flour and cowpea to sorghum ratio were studied for their effects on the physical and sensory properties of breads made from flour blends. Increasing cowpea Glenda flour addition from 9 to 27% (in place of sorghum) significantly improved bread specific volume and crumb texture in terms of instrumental hardness and cohesiveness. These improvements were explained by higher water binding, starch gelatinization temperatures and starch granule integrity during pasting of cowpea compared to sorghum and cassava. Differences in physicochemical properties among cowpea flours did not significantly affect bread properties and texture sensory attributes. However, cowpea variety and dry-heating significantly affected flavour attributes (i.e., beany, yeasty and ryebread). Consumer tests indicated that composite breads could be significantly distinguished for most of the sensory attributes compared to commercial wholemeal wheat bread. Nevertheless, the majority of consumers scored the composite breads from neutral to positive with regard to liking. Using these composite doughs, chapati were produced in Uganda by street vendors and tin breads by local bakeries, demonstrating the practical relevance of the study and the potential impact for the local situation. Overall, this study shows that sorghum, cowpea and cassava flour blends can be used for commercial bread-type applications instead of wheat in Sub-Saharan Africa.
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Wang Y, Jian C. Sustainable plant-based ingredients as wheat flour substitutes in bread making. NPJ Sci Food 2022; 6:49. [PMID: 36307422 PMCID: PMC9614748 DOI: 10.1038/s41538-022-00163-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Accepted: 09/29/2022] [Indexed: 11/09/2022] Open
Abstract
Bread as a staple food has been predominantly prepared from refined wheat flour. The world’s demand for food is rising with increased bread consumption in developing countries where climate conditions are unsuitable for wheat cultivation. This reliance on wheat increases the vulnerability to wheat supply shocks caused by force majeure or man-made events, in addition to negative environmental and health consequences. In this review, we discuss the contribution to the sustainability of food systems by partially replacing wheat flour with various types of plant ingredients in bread making, also known as composite bread. The sustainable sources of non-wheat flours, their example use in bread making and potential health and nutritional benefits are summarized. Non-wheat flours pose techno-functional challenges due to significantly different properties of their proteins compared to wheat gluten, and they often contain off-favor compounds that altogether limit the consumer acceptability of final bread products. Therefore, we detail recent advances in processing strategies to improve the sensory and nutritional profiles of composite bread. A special focus is laid on fermentation, for its accessibility and versatility to apply to different ingredients and scenarios. Finally, we outline research needs that require the synergism between sustainability science, human nutrition, microbiomics and food science.
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Affiliation(s)
- Yaqin Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China.,Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Ching Jian
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland. .,Human Microbiome Research Program, Faculty of Medicine, University of Helsinki, Helsinki, Finland.
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Udomkun P, Masso C, Swennen R, Romuli S, Innawong B, Fotso Kuate A, Akin‐Idowu PE, Alakonya A, Vanlauwe B. Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour. Food Sci Nutr 2022; 10:3085-3097. [PMID: 36171793 PMCID: PMC9469869 DOI: 10.1002/fsn3.2907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 04/10/2022] [Accepted: 04/12/2022] [Indexed: 11/12/2022] Open
Abstract
Plantain flour (PLF) and soy flour (SF) were used to substitute wheat flour (10% and 20% w/w) in composite bread. Physicochemical, phytochemical, and sensory properties were investigated. Partial substitution by PLF significantly increased (p < .05) starch, amylose, ascorbic acid, and potassium content in bread samples. In contrast, a significant improvement (p < .05) in protein, fat, amylopectin, and calcium content was observed with SF substitution. Composite bread with PLF and SF together lowered the hydrolysis index (HI) and glycemic index (GI) as compared with whole wheat flour. The molar phytate to minerals (iron, zinc, and calcium) ratio in all composite loaves was lower than reported critical values, except for phytate to iron. Significant differences (p < .05) were found in color, specific volume, and texture characteristics of loaves made from partial substitution with PLF and SF. Sensory evaluation revealed that bread with 10% PLF exhibited better scores for appearance and willingness to pay than the control. In contrast, SF negatively affected (p < .05) the appearance, texture, color, overall acceptance, and willingness to pay. The trade‐off analysis indicated that PLF can be utilized to produce bread that meets consumers' demands, while incorporating SF as an alternative high‐nutrient density bread will be beneficial to health.
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Affiliation(s)
| | - Cargele Masso
- International Institute of Tropical Agriculture (IITA) Yaoundé Cameroon
| | - Rony Swennen
- International Institute of Tropical Agriculture (IITA) Kampala Uganda
- Department of Biosystems KU Leuven Heverlee Belgium
| | - Sebastian Romuli
- Institute of Agricultural Engineering, Tropics and Subtropics Group University of Hohenheim Stuttgart Germany
| | - Bhundit Innawong
- Department of Food Technology Faculty of Engineering and Industrial Technology Silpakorn University Nakhon Pathom Thailand
| | | | | | - Amos Alakonya
- International Maize and Wheat Improvement Center (CIMMYT) Texcoco Mexico
| | - Bernard Vanlauwe
- International Institute of Tropical Agriculture (IITA) Nairobi Kenya
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African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling. NPJ Sci Food 2022; 6:15. [PMID: 35181677 PMCID: PMC8857253 DOI: 10.1038/s41538-022-00130-w] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2021] [Accepted: 01/28/2022] [Indexed: 12/12/2022] Open
Abstract
Traditional fermented foods are of major importance with respect to the socio-economic growth, food security, nutrition, and health of African consumers. In several African countries, traditional fermentation processes provide a means of food preservation, improving the shelf life and adding to the nutrients in the food products. As with any fermented foods, the associated food microbiota is of great importance and interest. Recent studies on the microbiome of African fermented foods using high-throughput DNA sequencing techniques have revealed the presence of diverse microbial populations of fundamental, technological, and commercial interest that could be harnessed to further improve health, food safety, and quality. This review provides an overview of African fermented foods, their microbiota, and the health-promoting potential of these foods and microbes.
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Marchini M, Marti A, Tuccio MG, Bocchi E, Carini E. Technological functionality of composite flours from sorghum, tapioca and cowpea. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15471] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mia Marchini
- Department of Food and Drug University of Parma Parco Area delle Scienze, 47/A Parma (PR) 43124 Italy
| | - Alessandra Marti
- Department of Food, Environmental, and Nutritional Sciences (DeFENS) University of Milan Via Mangiagalli 25 Milan (MI) 20133 Italy
| | - Maria Grazia Tuccio
- Department of Food and Drug University of Parma Parco Area delle Scienze, 47/A Parma (PR) 43124 Italy
| | - Elena Bocchi
- Department of Food and Drug University of Parma Parco Area delle Scienze, 47/A Parma (PR) 43124 Italy
| | - Eleonora Carini
- Department of Food and Drug University of Parma Parco Area delle Scienze, 47/A Parma (PR) 43124 Italy
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Pereira DG, Del Pino Beleia A. Characterization of acid-thinned cassava starch and its technological properties in sugar solution. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112151] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Process-Induced Modifications on Quality Attributes of Cassava (Manihot esculenta Crantz) Flour. Processes (Basel) 2021. [DOI: 10.3390/pr9111891] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
Cassava flour (CF) is a suitable representative and one of the easiest shelf-stable food products of the edible portion of the highly perishable cassava root (Manihot esculenta Crantz). The quality and type of CF are dependent on processing variables. Broadly categorized into fermented and unfermented CF, unfermented CF is white, odorless, and bland, while fermented CF has a sour flavor accompanied by its characteristic odor. The use of fermented CF as a composite is limited because of their off-odors. Modifications in CF processing have given rise to prefixes such as: modified, unmodified, gelatinized, fortified, native, roasted, malted, wet, and dry. Consumed alone, mostly in reconstituted dough form with soups, CF may also serve as a composite in the processing of various flour-based food products. Fermenting with microorganisms such as Rhizopus oryzae and Saccharomyces cerevisiae results in a significant increase in the protein content and a decrease in the cyanide content of CF. However, there are concerns regarding its safety for consumption. Pre-gelatinized CF has potential for the textural and structural improvement of bakery products. The average particle size of the CF also influences its functional properties and, subsequently, the quality of its products. Cassava flour is best stored at ambient temperature. Standardizing the processing of CF is a challenge because it is mostly processed in artisanal units. Furthermore, each variety of the root best suits a particular application. Therefore, understanding the influence of processing variables on the characteristics of CF may improve the utilization of CF locally and globally.
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Dudu OE, Ma Y, Olurin TO, Oyedeji AB, Oyeyinka SA, Ogungbemi JW. Changes in structural and functional characteristics of cassava flour by additive complexations stimulated by hydrothermal conditions. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Nwagu TNT, Osilo C, Arinze MN, Okpala GN, Amadi OC, Ndubuisi IA, Okolo B, Moneke A, Agu R. A novel strain of Yarrowia phangngaensis producing a multienzyme complex; a source of enzyme additives for baking high cassava-wheat composite bread. FOOD BIOTECHNOL 2021. [DOI: 10.1080/08905436.2021.1910520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Tochukwu N. T. Nwagu
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
| | - Chidimma Osilo
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
- Department of Applied Microbiology, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Nigeria
| | - Maureen N. Arinze
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
| | - Gloria N. Okpala
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
- Department of Biological Sciences, University of Calgary, Calgary, Alberta, Canada
| | - Onyetugo C. Amadi
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
| | - Ifeanyi A. Ndubuisi
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
| | - Bartholomew Okolo
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
| | - Anene Moneke
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
| | - Reginald Agu
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
- Scotch Whisky Research Institute, Edinburgh, UK
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Ibaba JD, Gubba A. High-Throughput Sequencing Application in the Diagnosis and Discovery of Plant-Infecting Viruses in Africa, A Decade Later. PLANTS (BASEL, SWITZERLAND) 2020; 9:E1376. [PMID: 33081084 PMCID: PMC7602839 DOI: 10.3390/plants9101376] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/22/2020] [Revised: 09/25/2020] [Accepted: 09/29/2020] [Indexed: 12/18/2022]
Abstract
High-throughput sequencing (HTS) application in the field of plant virology started in 2009 and has proven very successful for virus discovery and detection of viruses already known. Plant virology is still a developing science in most of Africa; the number of HTS-related studies published in the scientific literature has been increasing over the years as a result of successful collaborations. Studies using HTS to identify plant-infecting viruses have been conducted in 20 African countries, of which Kenya, South Africa and Tanzania share the most published papers. At least 29 host plants, including various agricultural economically important crops, ornamentals and medicinal plants, have been used in viromics analyses and have resulted in the detection of previously known viruses and novel ones from almost any host. Knowing that the effectiveness of any management program requires knowledge on the types, distribution, incidence, and genetic of the virus-causing disease, integrating HTS and efficient bioinformatics tools in plant virology research projects conducted in Africa is a matter of the utmost importance towards achieving and maintaining sustainable food security.
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Affiliation(s)
- Jacques Davy Ibaba
- Discipline of Plant Pathology, School of Agricultural, Earth and Environmental Sciences, Agriculture Campus, University of KwaZulu-Natal, Scottsville, Pietermaritzburg 3209, South Africa;
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Dudu OE, Ma Y, Adelekan A, Oyedeji AB, Oyeyinka SA, Ogungbemi JW. Bread-making potential of heat-moisture treated cassava flour-additive complexes. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109477] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Odoemelam CS, Percival B, Ahmad Z, Chang MW, Scholey D, Burton E, Okafor PN, Wilson PB. Characterization of yellow root cassava and food products: investigation of cyanide and β-carotene concentrations. BMC Res Notes 2020; 13:333. [PMID: 32653027 PMCID: PMC7353786 DOI: 10.1186/s13104-020-05175-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Accepted: 07/07/2020] [Indexed: 11/15/2022] Open
Abstract
Objective Cyanide is a highly toxic compound, and the consumption of products containing cyanide is a significant public health concern. Conversely, β-carotene possesses essential nutritional attributes for human health, therefore the characterisation and quantification of both compounds in food products is fundamental. Herein, cyanide and β-carotene levels in two flours produced from the roots of two varieties of cassava (Manihot esculenta crantz), namely UMUCASS-38(TMS 01/1371) and NR-8082, and their associated food products were detected and quantified. Results The cyanide content of NR-8082 and UMUCASS-38 flours was determined at 18.01 ± 0.01 ppm and 17.02 ± 0.02 ppm (mean ± SD), respectively. These flours contained significantly higher (p < 0.05) than the residual cyanide levels determined in the cookies and cake produced therefrom with levels of 10.00 ± 0.00 ppm and 7.10 ± 0.14 ppm (mean ± SD), respectively. The levels of β-carotene determined in both the cake and cookie samples varied significantly (p < 0.05). The highest levels of β-carotene at 6.53 ± 0.02 µg/g (mean ± SD) were determined in raw roots of UMUCASS-38. While NR-8082 levels of β-carotene were less than UMUCASS-38 at 1.12 ± 0.02 µg/g (mean ± SD). Processing the roots into flour reduced the β-carotene content to 4.78 ± 0.01 µg/g and 0.76 ± 0.02 µg/g (mean ± SD) in UMUCASS-38 and NR-8082 flours, respectively. Cookies and cake produced from flour derived from the UMUCASS-38 variety had (mean ± SD) 2.15 ± 0.01 µg/g and 2.84 ± 0.04 µg/g of β-carotene, respectively.
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Affiliation(s)
- Chiemela S Odoemelam
- School of Animal, Rural and Environmental Sciences, Nottingham Trent University, Brackenhurst Campus, Nottingham, NG25 0QF, UK
| | - Benita Percival
- Faculty of Health and Life Sciences, De Montfort University, The Gateway, Leicester, LE1 9BH, UK
| | - Zeeshan Ahmad
- Faculty of Health and Life Sciences, De Montfort University, The Gateway, Leicester, LE1 9BH, UK
| | - Ming-Wei Chang
- Nanotechnology and Integrated Bioengineering Centre, University of Ulster, Jordanstown Campus, Newtownabbey, BT37 0QB, Northern Ireland, UK
| | - Dawn Scholey
- School of Animal, Rural and Environmental Sciences, Nottingham Trent University, Brackenhurst Campus, Nottingham, NG25 0QF, UK
| | - Emily Burton
- School of Animal, Rural and Environmental Sciences, Nottingham Trent University, Brackenhurst Campus, Nottingham, NG25 0QF, UK
| | - Polycarp N Okafor
- Department of Biochemistry, Michael Okpara University of Agriculture, Umudike, Nigeria
| | - Philippe B Wilson
- School of Animal, Rural and Environmental Sciences, Nottingham Trent University, Brackenhurst Campus, Nottingham, NG25 0QF, UK.
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16
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The Influence of Social Networking on Food Security Status of Cassava Farming Households in Nigeria. SUSTAINABILITY 2020. [DOI: 10.3390/su12135420] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Food security, at national and household levels, is on the decline because traditional capital (physical, natural, human and financial) has not fully led to its improvement. There is an increasing shift of attention to social capital as an element that explains household food security, but there is a lack of adequately documented information on this. Therefore, this study investigates the effects of social capital on food security, using data collected on a cross-section of 775 cassava farming households from four zones of Nigeria. About 58% of the respondents (cassava farming households) fall under the intermediate category in terms of the benefits received from belonging in social groups. Age and educational level increased the probability to receive benefit from group activities (p < 0.05), while membership density, labor contribution and decision making significantly affected the level of benefit received (p < 0.10). Based on the estimated food security line, 41% of the cassava households were food secure, while 59% were food insecure. Membership density, cash and labor contribution significantly affected food security. Membership density (p < 0.10) and cash contribution (p < 0.05) increased the probability of being food secure. It was recommended that cassava farming households should be encouraged or aided to form cooperatives or farmers’ groups, participate in the activities, and make financial contributions to investments that reduce manual labor-input in the farming activities to enhance household food security.
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17
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Dough rheology and loaf quality of wheat-cassava bread using different cassava varieties and wheat substitution levels. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100529] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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18
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Odey GN, Lee WY. Evaluation of the quality characteristics of flour and pasta from fermented cassava roots. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14364] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Golden Nka Odey
- School of Food Science and Biotechnology Kyungpook National University Daegu 41566 South Korea
| | - Won Young Lee
- School of Food Science and Biotechnology Kyungpook National University Daegu 41566 South Korea
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Dudu OE, Li L, Oyedeji AB, Oyeyinka SA, Ma Y. Structural and functional characteristics of optimised dry-heat-moisture treated cassava flour and starch. Int J Biol Macromol 2019; 133:1219-1227. [DOI: 10.1016/j.ijbiomac.2019.04.202] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Impact of steam-heat-moisture treatment on structural and functional properties of cassava flour and starch. Int J Biol Macromol 2019; 126:1056-1064. [DOI: 10.1016/j.ijbiomac.2018.12.210] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2018] [Revised: 12/19/2018] [Accepted: 12/21/2018] [Indexed: 12/29/2022]
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Attitudes and Sensory Perceptions of Food Consumers towards Technological Innovation in Mexico: A Case-Study on Rice-Based Dessert. SUSTAINABILITY 2018. [DOI: 10.3390/su10010175] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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