Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties

Impact of variety and drying methods on the physicochemical, functional, and thermal properties of Ethiopian potato (Plectranthus edulis) tuber flour

This study aimed to analyse the physicochemical, structural, functional, and thermal properties of flour from two indigenous Ethiopian Potato (Plectranthus edulis) varieties, Chanqua and Loffo, and to compare with wheat flour (WF). The study also investigated how oven and sun drying methods affected the physicochemical properties of the flours. The results demonstrated a significant distinction (p ≤ 0.05) between the flour samples and WF, attributable to variations in both the varieties and the drying methods except that no significant difference in pH was observed due to the varieties, and the fibre and ash content did not vary significantly with the drying methods. The moisture content (MC) of the flours ranged from 5.72 % in oven-dried Chanqua Ethiopian potato flour (OD-CEPF) to 7.53 % in sun-dried Loffo Ethiopian potato flour (SD-LEPF), both of which were lower compared to WF. The protein content varied from 4.47 % (SD-CEPF) to 5.93 % (OD-LEPF). FTIR tests revealed a significant impact on the structural changes, leading to variations in the location and intensity of infrared absorption peaks, particularly in sensitive regions. Whereas, the XRD patterns showed characteristic B-type diffraction, with a relative crystallinity (RC) of 31.97 % in CEPF and 30.53 % in LEPF having a significant difference (p ≤ 0.05) between them. LEPF had better flow properties than CEPF, with lower Hausner ratio (HR) (1.16 vs. 1.25), Carr's index (CI) (14.51 % vs. 20.26 %), and angle of repose (31.00° vs. 34.67°). It also showed significantly higher (p ≤ 0.05) water absorption capacity (WAC), oil absorption capacity (OAC) and swelling power (SP) properties than CEPF. The study also indicated notable distinctions in the thermal and paring properties of flours. The oven drying method was found to be superior in enhancing the physicochemical properties, with LEPF showing better physicochemical, functional, structural, and thermal properties than CEPF.

Bioguided Optimization of the Nutrition-Health, Antioxidant, and Immunomodulatory Properties of Manihot esculenta (Cassava) Flour Enriched with Cassava Leaves

Manihot esculenta (cassava) roots is a major food crop for its energy content. Leaves contain nutrients and demonstrate biological properties but remain undervalorized. In order to develop a bioguided optimization of cassava nutrition-health properties, we compared the phytochemistry and bioactive potential of cassava root flour extract (CF) with cassava flour extract enriched with 30% leaves powder (CFL). Cassava flour supplementation impact was explored on flour composition (starch, fiber, carotenoids, phenolic compounds), in vivo glycemic index, and bioactivity potential using macrophage cells. We assessed the impact of cassava flour supplementation on free radicals scavenging and cellular production of pro-inflammatory mediators. CFL showed higher levels of fiber, carotenoids, phenolic compounds, and lower glycemic index. Significantly higher bioactive properties (anti-inflammatory and antioxidant) were recorded, and inhibition of cytokines production has been demonstrated as a function of extract concentration. Overall, our results indicate that enrichment of cassava flour with leaves significantly enhances its nutrition-health and bioactive potential. This bioguided matrix recombination approach may be of interest to provide prophylactic and therapeutic dietary strategy to manage malnutrition and associated chronic non-communicable diseases characterized by low-grade inflammation and unbalanced redox status. It would also promote a more efficient use of available food resources.

Nutritional, Phytochemical, and Functional Properties of Four Edible Orchid Species from Malawi

Terrestrial orchid tubers are an important source of food in some parts of Africa and are traditionally included in the diets of most rural communities in Malawi. However, there is limited information on the nutritional and phytochemical content of the Malawian orchids to substantiate their traditional use. The present study evaluates the nutritional and phytochemical variation of four orchid species: Disa zombica, Satyrium buchananii, Satyrium carsonii, and Satyrium trinerve, collected from the same ecological zone of Malawi. The proximate content, minerals, phytochemicals, and functional properties were analysed using official procedures. Protein ranged from 2.19% to 4.65%, whereas carbohydrate ranged from 65.24% to 80.22%, with S. carsonii and S. trinerve registering the highest protein and carbohydrate contents, respectively. Iron and potassium were highest in D. zombica, while sodium and calcium were highest in S. buchananii. The total phenolics ranged from 228.56 to 500.00 mg GAE/100 g, with D. zombica registering the highest. The water absorption capacity ranged from 4.10 to 10.88 g/g. Despite variable levels, the study provides evidence that orchid species contain essential nutrients and phytochemicals important for human nutrition and health. Furthermore, the functional properties can be utilised in the development of food products, such as baked products.

Utilisation of cassava as energy and protein feed resource in broiler chicken and laying hen diets

A detailed understanding of the nutrient contents of cassava products is crucial to fully maximise their utilisation in animal feed. This study aimed to review published data on the nutritional quality of cassava products and their use as a source of energy and protein in broiler chicken and laying hen diets. Cassava is a tuber crop that grows abundantly in tropical countries, and its products are classified as energy or protein feed resources based on their protein and energy levels. Cassava starch residue (CSR), cassava root meal (CRM), cassava peel meal (CPM), ensiled cassava peel meal (ECPM), fermented cassava peel meal (FCPM), cassava pulp, and cassava root sievate meal (CRSM) were classified as an energy source in chicken feed, whereas cassava leaf meal (CLM) is classified as a protein source. Nutritional analysis indicates that cassava leaves are high in protein, fibre, minerals, vitamins (B₁, B₂, and C), and carotenoids, while CRM is rich in energy but low in crude protein (CP). Additionally, cassava contains cyanogenic glycosides, especially linamarin, and lotaustralin, which release toxic hydrogen cyanide (HCN) upon tissue disruption. The utilisation of cassava as an energy or protein feed resource in the chicken diet is limited by its high fibre, presence of HCN, nutrient imbalance, and dusty nature of its dried meals. Efforts have been made to enhance the nutrient quality of cassava and increase their utilisation in chicken feed using different processing techniques with some success. Available information on the nutrient contents of differently processed cassava and its effect on chicken performance is vast and dispersed, making it hard to use such information in the decision-making process. Therefore, this review aimed to aggregate published articles on the nutrient contents of cassava products and their impacts on the health and productive indices of broiler chickens and laying hens into a single document for ease of comparison and decision-making.

Introduction to food, feed, and health wealth in African yam bean, a locked-in African indigenous tuberous legume

The African yam bean, Sphenostylis stenocarpa Hochst Ex. A. Richmond, Harms, is an indigenous tuberous legume of the humid tropics of Africa. Its edible pulse and tuber host significant promises for food, nutrition, and health security. It was identified as a counterpart of cowpea in the 1970s and rated to be highly nutritious, but notable constraints have denied it research and funding attention. “Cowpea revolution” further deprived focus on the African yam bean. However, some research updated and promoted its significant food, feed, and nutritional-pharmaceutical values between 1973 and 2000. The global trend for food diversification has further improved awareness and research on the African yam bean this past decade, but research focus on the tuber is incomparably small. The abundant minerals, vitamins, and bioactive compounds in the two economic products unveiled in the present review assure food, health, and nutritional security. The analytical comparison of nutritional values of the African yam beans and other grain legumes demonstrated the significant place of the crop among its counterparts. Furthermore, investigative research identified the grain as a good substitute for soybean for livestock feed formulations. Although no clinical study has been reported, some in vivo, in vitro, and ex vivo biological activities and human studies of the two economic products revealed their efficacy in the management of anti-natal lactation induction, anemia, diabetes, arthritis, etc. However, African yam bean still suffer displacement in rank, utilization, and popularity compared to the “favored” legumes. While the present review adds to its advocacy, awareness, and utilization, a coordinated research program that will boost its value chain is most necessary for progress.