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Lossolli NAB, Leonel M, Leonel S, Izidoro M, Cândido HT, Assis JLDJ, Oliveira LAD. Exploring differences in the physicochemical and nutritional properties of mango flours and starches. FOOD SCI TECHNOL INT 2024:10820132241259055. [PMID: 38856150 DOI: 10.1177/10820132241259055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/11/2024]
Abstract
Mangoes contain several components that are beneficial for health, in addition to being potential sources of starch for the food industry. However, a substantial amount of fruit is lost in the field because it does not meet commercial standards, resulting in food losses and environmental damage. Herein, the physicochemical properties of mango flours and starches obtained from different parts of the fruit of two cultivars were evaluated. Mango peel flours have higher levels of proteins, fibers, minerals, carotenoids, ascorbic acid, and antioxidant activity than pulp flours, in addition to a higher yellowing index and water and oil-holding capacity, and can be used as a functional flour. The pulp flours, with the higher starch content, showed characteristics that make them valuable as a potential ingredient in soft baking and gluten-free products. Mango starches have circular and oval shapes, with a bimodal distribution. All starches showed an A-type crystallinity pattern. Pulp starches showed a higher peak viscosity and breakdown, with a lower setback, and can be used as a thickening or gelling agent. The higher thermal stability of kernel starch suggests its application in sauces, baking, dairy products, and canned foods.
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Affiliation(s)
- Nathalia Aparecida Barbosa Lossolli
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, Brazil
- Departament of Horticulturae, College of Agricultural Sciences, São Paulo State University (UNESP), Botucatu, Brazil
| | - Magali Leonel
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, Brazil
| | - Sarita Leonel
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, Brazil
- Departament of Horticulturae, College of Agricultural Sciences, São Paulo State University (UNESP), Botucatu, Brazil
| | - Maiqui Izidoro
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, Brazil
- Departament of Horticulturae, College of Agricultural Sciences, São Paulo State University (UNESP), Botucatu, Brazil
| | - Hebert Teixeira Cândido
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, Brazil
- Departament of Horticulturae, College of Agricultural Sciences, São Paulo State University (UNESP), Botucatu, Brazil
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Zang Y, Wu K, Liu L, Ran F, Wang C, Wu S, Wang D, Guo J, Min Y. Transcriptomic study of the role of MeFtsZ2-1 in pigment accumulation in cassava leaves. BMC Genomics 2024; 25:448. [PMID: 38802758 PMCID: PMC11129481 DOI: 10.1186/s12864-024-10165-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2023] [Accepted: 02/27/2024] [Indexed: 05/29/2024] Open
Abstract
MeFtsZ2-1 is a key gene for plant plastid division, but the mechanism by which MeFtsZ2-1 affects pigment accumulation in cassava (Manihot esculenta Crantz) through plastids remains unclear. We found that MeFtsZ2-1 overexpression in cassava (OE) exhibited darker colors of leaves, with increased levels of anthocyanins and carotenoids. Further observation via Transmission Electron Microscopy (TEM) revealed no apparent defects in chloroplast structure but an increase in the number of plastoglobule in OE leaves. RNA-seq results showed 1582 differentially expressed genes (DEGs) in leaves of OE. KEGG pathway analysis indicated that these DEGs were enriched in pathways related to flavonoid, anthocyanin, and carotenoid biosynthesis. This study reveals the role of MeFtsZ2-1 in cassava pigment accumulation from a physiological and transcriptomic perspective, providing a theoretical basis for improving cassava quality.
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Affiliation(s)
- Yuwei Zang
- Department of Biosciences, School of Life and Health, Hainan University, Haikou, Hainan, 570228, China
| | - Kunlin Wu
- Department of Biosciences, School of Life and Health, Hainan University, Haikou, Hainan, 570228, China
| | - Liangwang Liu
- Department of Biosciences, School of Life and Health, Hainan University, Haikou, Hainan, 570228, China
| | - Fangfang Ran
- Department of Biosciences, School of Life and Health, Hainan University, Haikou, Hainan, 570228, China
| | - Changyi Wang
- Department of Biosciences, School of Life and Health, Hainan University, Haikou, Hainan, 570228, China
| | - Shuwen Wu
- Department of Biosciences, School of Life and Health, Hainan University, Haikou, Hainan, 570228, China
| | - Dayong Wang
- Department of Biosciences, School of Life and Health, Hainan University, Haikou, Hainan, 570228, China.
- Laboratory of Biopharmaceuticals and Molecular Pharmacology, School of Pharmaceutical Sciences and Key Laboratory of Tropical Biological Resources of the Ministry of Education of China, Hainan University, Haikou, Hainan, 570228, China.
| | - Jianchun Guo
- Institute of Tropical Biotechnology, Sanya Institute, Chinese Academy of Tropical Agricultural Sciences, Chinese Academy of Tropical Agricultural Sciences, Sanya, Hainan, 572000, China.
| | - Yi Min
- Department of Biosciences, School of Life and Health, Hainan University, Haikou, Hainan, 570228, China.
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3
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Nainggolan EA, Banout J, Urbanova K. Chemical and Thermal Treatment for Drying Cassava Tubers: Optimization, Microstructure, and Dehydration Kinetics. Life (Basel) 2023; 13:2355. [PMID: 38137956 PMCID: PMC10744824 DOI: 10.3390/life13122355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 11/27/2023] [Accepted: 12/14/2023] [Indexed: 12/24/2023] Open
Abstract
Perishable commodities like cassava necessitate effective postharvest preservation for various industrial applications. Hence, optimizing pretreatment processes and modeling drying kinetics hold paramount importance. This study aimed to optimize cassava pretreatment using the central composite design of a response surface methodology while also assessing microstructure and dehydration kinetics. Diverse chemical and thermal pretreatments were explored, encompassing sodium metabisulfite concentrations (0-4% w/w), citric acid concentrations (0-4% w/w), and blanching time (0-4 min). The four investigated responses were moisture content, whiteness index, activation energy (Ea), and effective moisture diffusivity (Deff). Employing five established drying models, suitability was appraised after optimal pretreatment conditions were determined. The findings revealed that moisture content ranged from 5.82 to 9.42% db, whereas the whiteness index ranged from 87.16 to 94.23. Deff and Ea ranged from 5.06 × 10-9 to 6.71 × 10-9 m2/s and 29.65-33.28 kJ/mol, respectively. The optimal pretreatment conditions for dried cassava were identified by optimizing the use of 1.31% citric acid, 1.03% sodium metabisulfite, and blanching time for 1.01 min. The microstructure indicated that particular chemical and thermal pretreatment configurations yielded particles in the shape of circular and elliptical granules. The logarithmic model provided the most accurate description of the dehydration kinetics, with the highest R2 value (0.9859) and the lowest χ2, RSME, and SSE values of 0.0351, 0.0015, and 0.0123, respectively.
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Affiliation(s)
- Ellyas Alga Nainggolan
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic
- Department of Bioprocess Engineering, Faculty of Biotechnology, Institut Teknologi Del, Jl. Sisingamangaraja, Sitoluama, Laguboti, Toba 22381, North Sumatera, Indonesia
| | - Jan Banout
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic
| | - Klara Urbanova
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic
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Meléndez-Martínez AJ, Esquivel P, Rodriguez-Amaya DB. Comprehensive review on carotenoid composition: Transformations during processing and storage of foods. Food Res Int 2023; 169:112773. [DOI: 10.1016/j.foodres.2023.112773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 03/22/2023] [Accepted: 03/24/2023] [Indexed: 04/08/2023]
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Kareem B, Irondi EA, Alamu EO, Ajani EO, Abass A, Parkes E, Maziya-Dixon B. Antioxidant, starch-digesting enzymes inhibitory, and pasting properties of elite yellow-fleshed cassava genotypes. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2023. [DOI: 10.3389/fsufs.2023.1129807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023] Open
Abstract
Biofortification of cassava roots has improved its health benefits by raising the quantity and bioavailability of bioactive compounds, particularly carotenoids. This study analyzed the bioactive constituents (carotenoids, tannins, total phenolics, and flavonoids), antioxidant, starch-digesting enzymes (α-amylase and α-glucosidase) inhibitory and pasting properties of flours of 18 elite yellow-fleshed cassava genotypes grown at the International Institute of Tropical Agriculture, Ibadan, using standard laboratory methods. Generally, the concentrations of the bioactive constituents (9-cis-β-carotene, 13-cis-β-carotene, all trans-β-carotene, total β-carotene, total carotenoids, tannins, total phenolics, and total flavonoids) of the different cassava genotypes varied. The antioxidant activity varied significantly among the different cassava genotypes, with IITA-TMS-IBA183001 having the highest reducing power (2.59 GAE mg/g) and most potent DPPH· scavenging ability (SC50: 14.56 mg/mL). However, the starch-hydrolysing enzymes (alpha-amylase and alpha-glucosidase) inhibitory and the pasting properties of the different genotypes were generally comparable. Total carotenoids content significantly correlated with the DPPH· SC50 (r = −0.495), while total phenolics content correlated with ABTS·+(r = 0.839) and DPPH· SC50 (r = −0.870). Also, tannins content significantly correlated with ABTS·+ (r = 0.553), while total flavonoids content was significantly correlated with α-amylase IC50 (r = −0.532). These findings suggest the potential of flours of the 18 elite yellow-fleshed cassava genotypes to serve as important dietary sources of antioxidants and starch-hydrolysing enzyme inhibitors, which may be beneficial in oxidative stress and postprandial hyperglycaemic conditions.
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Sangpueak R, Saengchan C, Laemchiab K, Kiddeejing D, Siriwong S, Thumanu K, Hoang NH, Phansak P, Buensanteai K. Flour on Gluten-Free Muffins from Different Edible Cassava Varieties in Thailand. Foods 2022; 11:foods11244053. [PMID: 36553796 PMCID: PMC9778515 DOI: 10.3390/foods11244053] [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: 11/01/2022] [Revised: 12/01/2022] [Accepted: 12/08/2022] [Indexed: 12/23/2022] Open
Abstract
In Thailand new edible cassava varieties have been developed to be used in the food industry. The aim of this research was to analyze the difference between flour from three cassava varieties and to evaluate the suitability and quality of flour for gluten-free muffins. The physico-chemical properties of flour from three varieties were studied. The results showed the moisture content of flour was between 10.65 ± 0.01 and 10.85 ± 0.45%. Total protein content was highly significant with a difference of 1.97 ± 0.00%, 2.15 ± 0.01%, and 2.18 ± 0.01%, respectively. Moreover, ash and fat in each flour were highly significant. Amylose content was 19.93 ± 0.47%, and the viscosity was 6286.00 ± 1.52 mPa.s. The color of flour values of L* a* b* value was not statistically different in each variety of flour. Fourier transform infrared spectroscopy (FTIR) analysis was used for the biochemical change in flour. The PCA and cluster analysis results revealed that cassava flour from Pirun 6 was different from Pirun 2 and Pirun 4. After that, the test using selected cassava flour from Pirun 6 to test the physical properties and sensory attributes of gluten-free muffins compared with wheat flour found that gluten-free muffins were overall better than basic muffins.
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Affiliation(s)
- Rungthip Sangpueak
- School of Crop Production Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Chanon Saengchan
- School of Crop Production Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Kansinee Laemchiab
- School of Crop Production Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Dusadee Kiddeejing
- School of Crop Production Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Supatcharee Siriwong
- Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima 30000, Thailand
| | - Kanjana Thumanu
- Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima 30000, Thailand
| | - Nguyen Huy Hoang
- School of Crop Production Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Piyaporn Phansak
- Division of Biology, Faculty of Science, Nakhon Phanom University, Nakhon Phanom 48000, Thailand
| | - Kumrai Buensanteai
- School of Crop Production Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
- Correspondence:
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7
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Zhang Y, Junejo SA, Zhang B, Fu X, Huang Q. Multi-scale structures and physicochemical properties of waxy starches from different botanical origins. Int J Biol Macromol 2022; 220:692-702. [PMID: 35998850 DOI: 10.1016/j.ijbiomac.2022.08.133] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 08/04/2022] [Accepted: 08/19/2022] [Indexed: 11/16/2022]
Abstract
The multi-scale structures and physicochemical relationships of three different types of waxy starches (maize, tapioca, and potato) were investigated. The maize and tapioca starches exhibited A-type crystalline polymorph compared to potato starch (B-type). The WMS showed higher amorphous content (5.56 %) than other waxy starches. The WTS exhibited a low tendency of retrogradation with its high fa (DP 6-12) and low fb3 (DP ≥ 37) proportion of chains. Double helix content of WPS was observed highest with a high pasting viscosity (952.3 BU). Low fa (DP 6-12) and high fb3 (DP ≥ 37) chain proportions of the WPS retrograded easily. The compactness of the semi-crystalline aggregation structure influenced the retrogradation properties of waxy starches with a positive correlation. Furthermore, the peak viscosity of pastes was correlated with the proportion of fb3 (DP ≥ 37) chains, mass fractal dimension, and double helix content. The results provide guidance to design the application of waxy starches in the production of clean-labels.
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Affiliation(s)
- Yuwei Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Shahid Ahmed Junejo
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Bin Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Xiong Fu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Qiang Huang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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8
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Amelework AB, Bairu MW. Advances in Genetic Analysis and Breeding of Cassava ( Manihot esculenta Crantz): A Review. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11121617. [PMID: 35736768 PMCID: PMC9228751 DOI: 10.3390/plants11121617] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 06/06/2022] [Accepted: 06/08/2022] [Indexed: 05/30/2023]
Abstract
Cassava (Manihot esculenta Crantz) is the sixth most important food crop and consumed by 800 million people worldwide. In Africa, cassava is the second most important food crop after maize and Africa is the worlds' largest producer. Though cassava is not one of the main commodity crops in South Africa, it is becoming a popular crop among farming communities in frost-free areas, due to its climate-resilient nature. This necessitated the establishment of a multi-disciplinary research program at the Agricultural Research Council of South Africa. The objective of this review is to highlight progress made in cassava breeding and genetic analysis. This review highlights the progress of cassava research worldwide and discusses research findings on yield, quality, and adaptability traits in cassava. It also discusses the limitations and the prospects of the cassava R&D program towards development of the cassava industry in South Africa.
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Affiliation(s)
- Assefa B. Amelework
- Agricultural Research Council, Vegetable and Ornamental Plants, Private Bag X293, Pretoria 0001, South Africa;
| | - Michael W. Bairu
- Agricultural Research Council, Vegetable and Ornamental Plants, Private Bag X293, Pretoria 0001, South Africa;
- Faculty of Natural & Agricultural Sciences, School of Agricultural Sciences, Food Security and Safety Focus Area, North-West University, Private Bag X2046, Mmabatho 2735, South Africa
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Lawal OM, Fogliano V, Rotte I, Fagbemi TN, Dekker M, Linnemann AR. Leafy vegetables fortification enhanced the nutritional profile and reduced the glycemic index of yellow cassava pasta. Food Funct 2022; 13:6118-6128. [PMID: 35579117 DOI: 10.1039/d2fo00072e] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Food-to-food fortification of yellow cassava flour with leafy vegetable powders (Amaranthus and Telfairia occidentalis) was employed in this study to develop cassava-vegetable spaghetti-like pasta products (YP, YPA5, YPA10, YPU5, YPU10, YPA5O). The nutritional profile, micronutrient retention, bioaccessibility, starch digestibility and in vitro glycemic index were assessed. The incorporation of leafy vegetable powder enhanced the nutritional quality of the yellow cassava pasta (YCP) products. The fortification increased (up to 3-fold) the protein in fortified YCP, increased the fibre (11%), doubled the ash and increased the beta-carotene (about 7-fold), iron (72%) and zinc contents by 10%. The phenolic content of fluted pumpkin leaf-fortified pasta with 10% leaf powder inclusion (YPU10) was 1100 μg GAE g-1, almost four times higher than that of the unfortified YCP. Leaf powders in the cassava pasta also favoured the retention of micronutrients during cooking and slowed down the starch digestibility. The retention during cooking was up to 91% in YPU10 for beta-carotene with no loss in iron, while the bioaccessibility of beta-carotene was impeded, the zinc retention was high and became significantly more bioaccessible with leaf addition and cooking. The estimated glycemic index of YCP was reduced by 19% and 15% in YPU10 and YPA10, respectively. The inclusion of the vegetables also reduced the glycemic index of the fortified YCP. Thus, adding leafy vegetable powder up to 10% into YCP is a promising approach to both valorise yellow provitamin A biofortified cassava and enhance the nutritional value.
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Affiliation(s)
- Oluranti M Lawal
- Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands. .,Food Science and Technology Department, Federal University of Technology, Akure, Nigeria
| | - Vincenzo Fogliano
- Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
| | - Imke Rotte
- Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
| | - Tayo N Fagbemi
- Food Science and Technology Department, Federal University of Technology, Akure, Nigeria
| | - Matthijs Dekker
- Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
| | - Anita R Linnemann
- Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
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The combined effect of thermal-acid hydrolysis, periodate oxidation, and iodine species removal on the properties of native tapioca (Manihot esculenta Crantz) starch. Int J Biol Macromol 2022; 196:107-119. [PMID: 34910925 DOI: 10.1016/j.ijbiomac.2021.11.211] [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: 08/02/2021] [Revised: 11/08/2021] [Accepted: 11/30/2021] [Indexed: 11/21/2022]
Abstract
Through a four-step top-down approach, native tapioca starch (NTS) was thermally acid-hydrolyzed, periodate-oxidized with subsequent removal of iodine species (i.e., IO4(-), IO3(-), I(-), and I2), and dialdehyde tapioca starch (DTS) alcohol-precipitation. The percent yield was ∼91%. Analyses confirmed the presence of aldehydic functionalities (∼71%), effectual iodine species removal (∼98%), and enhanced water-solubility (∼96.57%). Besides, the combined treatment significantly reduced the Mw (∼57.81 kDa) and ameliorated homogeneity as well as thermal stability (Tmax ∼ 667.15 °C). Structural-spectral characterization also confirmed the presence of aldehydic functionality, polymorphic transition (C- to A-type), and a higher degree of crystallinity (∼91.77%), the latter further corroborated by thermal analysis. The morphological study revealed that the combined treatment reduced size (∼393.55-nm-diameter and ∼5.22-μm-length) and changed shape into rod-like crystals. DTS showed considerably and significantly low cytotoxicity to HaCaT cells in vitro at the concentrations assayed over the test period (24 h). DTS's conformation was most stable at -289 kcal/mol and -151.7 au heat formation and minimum potential energies, respectively. Overall, these results demonstrated that the combined treatment had no deleterious effects on NTS's properties, thus yielded DTS with ideal properties for multifarious uses.
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Abass AB, Awoyale W, Ogundapo A, Oluwasoga O, Nwaoliwe G, Oyelekan J, Olarinde LO. Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16350] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Adebayo B. Abass
- International Institute of Tropical Agriculture Ibadan Oyo State Nigeria
- IITA Regional Hub for Eastern Africa Dar es Salaam Tanzania
| | - Wasiu Awoyale
- International Institute of Tropical Agriculture Ibadan Oyo State Nigeria
- Department of Food Science and Technology Kwara State University Malete Ilorin Kwara State Nigeria
| | - Ademola Ogundapo
- International Institute of Tropical Agriculture Ibadan Oyo State Nigeria
| | - Olayemi Oluwasoga
- International Institute of Tropical Agriculture Ibadan Oyo State Nigeria
| | - Gregory Nwaoliwe
- International Institute of Tropical Agriculture Ibadan Oyo State Nigeria
| | - James Oyelekan
- International Institute of Tropical Agriculture Ibadan Oyo State Nigeria
| | - Luke O. Olarinde
- Department of Agricultural Economics Ladoke Akintola University of Technology Ogbomosho Nigeria
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12
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ELISABETH DAA, UTOMO JS, BYJU G, GINTING E. Cassava flour production by small scale processors, its quality and economic feasibility. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.41522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | - Erliana GINTING
- Indonesian Legumes and Tuber Crops Research Institute, Indonesia
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13
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Lawal OM, van Stuijvenberg L, Boon N, Awolu O, Fogliano V, Linnemann AR. Technological and nutritional properties of amaranth-fortified yellow cassava pasta. J Food Sci 2021; 86:5213-5225. [PMID: 34796502 PMCID: PMC9299002 DOI: 10.1111/1750-3841.15975] [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: 04/24/2021] [Revised: 10/10/2021] [Accepted: 10/18/2021] [Indexed: 01/18/2023]
Abstract
Yellow cassava is an affordable starting material to design a healthy food, having high β-carotene content. White and yellow cassava functional pasta were fortified with 50 g/kg (w/w) amaranth dry leaf powder and analyzed to evaluate the impact of cultivar difference, processing, and addition of amaranth leaf powder on the physicochemical, functional, pasting, antioxidant, and cooking properties of the white and yellow cassava pasta samples. Significant differences were observed among the cassava pasta samples. Leaf powder addition significantly enhanced the dietary fiber (7.6-9.1 g/100 g) and protein (1.41-4.69 g/100 g) contents of formulated cassava pasta. Yellow cassava-amaranth pasta had higher β-carotene (2.07 µg/g), iron (59 mg/kg), and zinc (9 mg/kg) contents than the white cassava-amaranth pasta. The addition of amaranth leaf powder also enhanced the antioxidant capacities of pasta products. Cooking time and gruel solid loss were reduced upon the addition of amaranth leaf powder, which is beneficial to the consumers. Data showed the potential of amaranth-fortified yellow cassava pasta in contributing to a healthy diet in low- and middle-income countries by combining a biofortified crop with leafy vegetables via food-to-food fortification. Practical Application: This work demonstrates the feasibility of a cassava-based pasta fortified with amaranth vegetables as an affordable and nutritious food to benefit micronutrient deficient consumers in countries with high cassava consumption but low vegetable intake. The inclusion of amaranth leaf powder enhanced the developed pasta's nutritional and technological properties, thus presenting a healthy food choice with the potentials for scaling up commercially.
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Affiliation(s)
- Oluranti M Lawal
- Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands.,Food Science and Technology Department, Federal University of Technology, Akure, Nigeria
| | - Louka van Stuijvenberg
- Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands
| | - Nienke Boon
- Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands
| | - Olugbenga Awolu
- Food Science and Technology Department, Federal University of Technology, Akure, Nigeria
| | - Vincenzo Fogliano
- Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands
| | - Anita R Linnemann
- Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands
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14
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Abstract
Biofortified yellow cassava has been developed to alleviate vitamin A deficiency. We examined the potential contribution of yellow cassava to total retinol activity equivalent (RAE) intake if replacing white by yellow cassava among pre-school Nigerian children. Dietary intake was assessed as part of a randomised controlled trial. Pre-schoolchildren (n 176) were randomly assigned to receive either white cassava (WC) or yellow cassava (YC) for 17 weeks. Dietary intake assessments were conducted during the intervention and 1 month after, when children had resumed their habitual diet. Differences in RAE intake between groups and time points were compared using a linear mixed model regression analysis. During intervention, median RAE intake was 536 µg/d in the YC group and 301 µg/d in the WC group (P < 0·0001). YC contributed approximately 40 % to total RAE intake. Of the children, 9 % in the YC group and 29 % in the WC group had RAE intake below the Estimated Average Requirement. After intervention, median RAE intake was 300 µg/d and did not differ between intervention groups (P = 0·5). The interaction effect of group and time showed a 37 % decrease in RAE intake in the YC group after the intervention (Exp(β) = 0·63; 95 % CI 0·56, 0·72). If WC was replaced by YC after intervention, the potential contribution of YC to total RAE intake was estimated to be approximately 32 %. YC increased total RAE intake and showed a substantially lower inadequacy of intake. It is therefore recommended as a good source of provitamin A in cassava-consuming regions.
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Lawal OM, Sanni O, Oluwamukomi M, Fogliano V, Linnemann AR. The addition of fluted pumpkin (Telfairia occidentalis) leaf powder improves the techno-functional properties of cassava pasta. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100241] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Xiao L, Cao S, Shang X, Xie X, Zeng W, Lu L, Kong Q, Yan H. Metabolomic and transcriptomic profiling reveals distinct nutritional properties of cassavas with different flesh colors. FOOD CHEMISTRY: MOLECULAR SCIENCES 2021; 2:100016. [PMID: 35415637 PMCID: PMC8991741 DOI: 10.1016/j.fochms.2021.100016] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 01/14/2021] [Accepted: 02/12/2021] [Indexed: 02/01/2023]
Abstract
A total of 508 metabolites were identified in three cassava cultivars. White-fleshed cassava had the highest contents of amino acids and organic acids. Yellow-fleshed cassava was enriched in metabolites related to specific pathways. Several pathways were found to be regulated at the transcriptional level.
Cassava is a significant food security crop in several developing countries. Metabolites in cassava roots provide numerous nutrients essential for human health. Exploiting the diversity of nutritional ingredients present in cassavas is vital for improving its nutritional value. To address this problem, root metabolomes of three cassava cultivars with white-flesh, light-yellow-flesh and yellow-flesh were comprehensively measured, respectively. A total of 508 metabolites were detected in cassava roots, including 300 primary metabolites and 185 secondary metabolites. There were 22.6% to 34.1% metabolites exhibiting significant variations among the three cassava cultivars. The light-yellow-flesh cassava contained higher contents of secondary metabolites, especially flavone, phenylpropanoids and alkaloids, and lower contents of primary metabolites except lipids, alcohols, vitamins and derivatives. Compared with light-yellow-flesh cassava, the yellow-flesh cassava contained higher contents of amino acid and derivatives, but lower contents of phenylpropanoids, nucleotide and derivates. White-flesh cassava contained higher contents of primary metabolites, especially amino acid and derivatives, but lower contents of secondary metabolites except flavonoid and indole derivatives. Transcriptome analyses were parallelly performed to decipher the potential mechanisms regulating the accumulations of related metabolites. Several pathways were both enriched by differentially expressed genes and differentially accumulated metabolites, supporting that metabolisms of these metabolites were regulated at transcriptional level. These results expand the knowledge on metabolite compositions in cassava roots and provide substantial information for genetic improvement of cassavas with high nutritional values.
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Ayetigbo O, Latif S, Abass A, Müller J. Drying kinetics and effect of drying conditions on selected physicochemical properties of foam from yellow-fleshed and white-fleshed cassava (Manihot esculenta) varieties. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.04.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Ramanandraibe V, Rakotondramanga MF, Alson HF, Andriamirijatsimanadinosoa JV, Andrianjafy TM, Metay E, Lemaire M. High yield of glucose from cassava starch hydrolysis by poly(4‐vinylpyridine) hydrochloride. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14793] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | - Hervé Fidèle Alson
- Faculté des SciencesLaboratoire International Associé BP 906 Antananarivo101Madagascar
| | | | | | - Estelle Metay
- Faculté des SciencesLaboratoire International Associé BP 906 Antananarivo101Madagascar
- Laboratoire des CAtalyses Synthèse et ENvironnement, UMR 5246 CNRS; ICBMS (casyen) 1 rue Victor Grignard, Bâtiment Lederer Villeurbanne Cedex69622France
| | - Marc Lemaire
- Faculté des SciencesLaboratoire International Associé BP 906 Antananarivo101Madagascar
- Laboratoire des CAtalyses Synthèse et ENvironnement, UMR 5246 CNRS; ICBMS (casyen) 1 rue Victor Grignard, Bâtiment Lederer Villeurbanne Cedex69622France
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Bouniol A, Adinsi L, Padonou SW, Hotegni F, Gnanvossou D, Tran T, Dufour D, Hounhouigan DJ, Akissoé N. Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties. Int J Food Sci Technol 2021; 56:1278-1288. [PMID: 33776235 PMCID: PMC7984036 DOI: 10.1111/ijfs.14902] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 10/27/2020] [Accepted: 11/11/2020] [Indexed: 11/29/2022]
Abstract
We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45 °C for 5 and 24 h, in order to determine after-cooking storability. Lafun flours were produced from three types of cassava varieties: seven improved white-fleshed varieties, seven improved provitamin A carotenoids (pVAC) varieties and two local white-fleshed varieties; and processed into lafun doughs. Pasting properties of the flours were assessed. Flours from local varieties had pasting profiles with highest viscosities, while pVAC flours had the lowest. The three types of cassava varieties varied significantly in most of their pasting properties. Four promising improved varieties were identified, based on high peak viscosity (55.8-61.5 P) and stiffer texture than local varieties during storage. Undesirable varieties were also found, which softened during storage instead of hardening. Optimum texture of lafun dough was obtained after 5 h of storage.
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Affiliation(s)
- Alexandre Bouniol
- Laboratoire de Sciences des AlimentsFaculté des Sciences AgronomiquesUniversité d’Abomey‐CalaviJéricho03 BP 2819Benin
- CIRADUMR QUALISUDCotonou01 BP 52Benin
- QualisudUniv MontpellierCIRADMontpellier SupAgroUniv d’AvignonUniv de La Réunion73 avenue JF Breton, Montpellier Cedex 5Montpellier34398France
| | - Laurent Adinsi
- Laboratoire de Sciences des AlimentsFaculté des Sciences AgronomiquesUniversité d’Abomey‐CalaviJéricho03 BP 2819Benin
| | - Sègla Wilfrid Padonou
- Laboratoire de Sciences des AlimentsFaculté des Sciences AgronomiquesUniversité d’Abomey‐CalaviJéricho03 BP 2819Benin
- ESTCTPAUniversité Nationale d’AgriculturePorto‐Novo01 BP 55Bénin
| | - Francis Hotegni
- Laboratoire de Sciences des AlimentsFaculté des Sciences AgronomiquesUniversité d’Abomey‐CalaviJéricho03 BP 2819Benin
| | - Désiré Gnanvossou
- International Institute of Tropical Agriculture (IITA)08 BP 0932 Tri PostalCotonouBénin
| | - Thierry Tran
- QualisudUniv MontpellierCIRADMontpellier SupAgroUniv d’AvignonUniv de La Réunion73 avenue JF Breton, Montpellier Cedex 5Montpellier34398France
- 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
| | | | - Djidjoho Joseph Hounhouigan
- Laboratoire de Sciences des AlimentsFaculté des Sciences AgronomiquesUniversité d’Abomey‐CalaviJéricho03 BP 2819Benin
| | - Noël Akissoé
- Laboratoire de Sciences des AlimentsFaculté des Sciences AgronomiquesUniversité d’Abomey‐CalaviJéricho03 BP 2819Benin
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Mbanjo EGN, Rabbi IY, Ferguson ME, Kayondo SI, Eng NH, Tripathi L, Kulakow P, Egesi C. Technological Innovations for Improving Cassava Production in Sub-Saharan Africa. Front Genet 2021; 11:623736. [PMID: 33552138 PMCID: PMC7859516 DOI: 10.3389/fgene.2020.623736] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Accepted: 12/23/2020] [Indexed: 11/17/2022] Open
Abstract
Cassava is crucial for food security of millions of people in sub-Saharan Africa. The crop has great potential to contribute to African development and is increasing its income-earning potential for small-scale farmers and related value chains on the continent. Therefore, it is critical to increase cassava production, as well as its quality attributes. Technological innovations offer great potential to drive this envisioned change. This paper highlights genomic tools and resources available in cassava. The paper also provides a glimpse of how these resources have been used to screen and understand the pattern of cassava genetic diversity on the continent. Here, we reviewed the approaches currently used for phenotyping cassava traits, highlighting the methodologies used to link genotypic and phenotypic information, dissect the genetics architecture of key cassava traits, and identify quantitative trait loci/markers significantly associated with those traits. Additionally, we examined how knowledge acquired is utilized to contribute to crop improvement. We explored major approaches applied in the field of molecular breeding for cassava, their promises, and limitations. We also examined the role of national agricultural research systems as key partners for sustainable cassava production.
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Affiliation(s)
| | | | | | | | - Ng Hwa Eng
- CGIAR Excellence in Breeding Platform, El Batan, Mexico
| | - Leena Tripathi
- International Institute of Tropical Agriculture, Nairobi, Kenya
| | - Peter Kulakow
- International Institute of Tropical Agriculture, Ibadan, Nigeria
| | - Chiedozie Egesi
- International Institute of Tropical Agriculture, Ibadan, Nigeria
- National Root Crops Research Institute, Umudike, Nigeria
- Department of Global Development, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, United States
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21
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Boakye Peprah B, Parkes EY, Harrison OA, van Biljon A, Steiner-Asiedu M, Labuschagne MT. Proximate Composition, Cyanide Content, and Carotenoid Retention after Boiling of Provitamin A-Rich Cassava Grown in Ghana. Foods 2020; 9:E1800. [PMID: 33291541 PMCID: PMC7761888 DOI: 10.3390/foods9121800] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 12/01/2020] [Accepted: 12/02/2020] [Indexed: 11/16/2022] Open
Abstract
Biofortified yellow-fleshed cassava is important in countries with high cassava consumption, to improve the vitamin A status of their populations. Yellow- and white-fleshed cassava were evaluated over three locations for proximate composition and cyanide content as well as retention of carotenoids after boiling. There was significant variation in the crude fiber, fat, protein and ash content of the genotypes. All but one of the yellow-fleshed cassava genotypes recorded higher protein values than the white-fleshed local genotypes across locations. The cyanide content of the genotypes varied between locations but was within the range of sweet cassava genotypes, but above the maximum acceptable recommended limit. Micronutrient retention is important in biofortified crops because a loss of micronutrients during processing and cooking reduces the nutritional value of biofortified foods. Total carotenoid content (TCC) ranged from 1.18-18.81 μg.g-1 and 1.01-13.36 μg.g-1 (fresh weight basis) for fresh and boiled cassava, respectively. All the yellow-fleshed cassava genotypes recorded higher TCC values in both the fresh and boiled state than the white-fleshed genotypes used as checks.
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Affiliation(s)
- Bright Boakye Peprah
- Department of Plant Sciences, University of the Free State, Bloemfontein 9300, South Africa; (B.B.P.); (A.v.B.)
- CSIR-Crops Research Institute, Kumasi 03220, Ghana
| | | | - Obed A. Harrison
- Department of Nutrition and Food Science, University of Ghana, Accra 23321, Ghana; (O.A.H.); (M.S.-A.)
| | - Angeline van Biljon
- Department of Plant Sciences, University of the Free State, Bloemfontein 9300, South Africa; (B.B.P.); (A.v.B.)
| | - Matilda Steiner-Asiedu
- Department of Nutrition and Food Science, University of Ghana, Accra 23321, Ghana; (O.A.H.); (M.S.-A.)
| | - Maryke T. Labuschagne
- Department of Plant Sciences, University of the Free State, Bloemfontein 9300, South Africa; (B.B.P.); (A.v.B.)
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Awoyale W, Alamu EO, Chijioke U, Tran T, Takam Tchuente HN, Ndjouenkeu R, Kegah N, Maziya-Dixon B. A review of cassava semolina (gari and eba) end-user preferences and implications for varietal trait evaluation. Int J Food Sci Technol 2020; 56:1206-1222. [PMID: 33776231 PMCID: PMC7984201 DOI: 10.1111/ijfs.14867] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 10/16/2020] [Accepted: 10/22/2020] [Indexed: 11/29/2022]
Abstract
The purpose of this review is to support breeders and food scientists by examining research carried out on end‐user preferences for gari and its derived dough product, eba, in Africa. The review focused on gari regarding the physical and chemical composition of raw cassava roots, methods of storage, the composition of gari with or without enrichment, and the sensory evaluation of gari and eba. The primary sensory attributes identified to describe gari are colour, taste, texture, aroma and flavour. Texture attribute of importance is crispiness for uncooked gari, and hand feel before consumption for eba. There was a significant correlation between the sensory characteristics of gari and the starch and cyanogenic potential (CNP) contents of the raw roots. Hence, the correlation of the end‐user preferences with the chemical composition of the cassava roots could be helpful to breeders in refining selection criteria and developing high‐throughput screening methods.
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Affiliation(s)
- Wasiu Awoyale
- Food and Nutrition Sciences Laboratory International Institute of Tropical Agriculture PMB 5320 Oyo Road Ibadan Oyo State Nigeria.,Department of Food Science and Technology Kwara State University Malete PMB 1530 Ilorin Kwara State Nigeria
| | - Emmanuel Oladeji Alamu
- Food and Nutrition Sciences Laboratory International Institute of Tropical Agriculture PMB 5320 Oyo Road Ibadan Oyo State Nigeria.,Food and Nutrition Sciences Laboratory International Institute of Tropical Agriculture (IITA) Southern Africa Hub PO Box 310142, Chelstone Lusaka Zambia
| | - Ugo Chijioke
- National Root Crops Research Institute, Umudike PMB 7006 Umuahia Abia State Nigeria
| | - Thierry Tran
- Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT) CGIAR Research Program on Roots Tubers and Bananas (RTB) Apartado Aéreo 6713 Cali Colombia.,Qualisud CIRAD Montpellier SupAgro University of Avignon University of La Réunion University of Montpellier 73 rue JF Breton Montpellier 34398 France
| | - Hubert Noel Takam Tchuente
- Department of Rural Socio-Economics and Agricultural Extension Faculty of Agronomy and Agricultural Sciences University of Dschang PO Box 222 Dschang Cameroon.,International Institute of Tropical Agriculture PO Box 2008 Messa Yaoundé Cameroon
| | - Robert Ndjouenkeu
- Department of Rural Socio-Economics and Agricultural Extension Faculty of Agronomy and Agricultural Sciences University of Dschang PO Box 222 Dschang Cameroon
| | - Ngoualem Kegah
- Department of Rural Socio-Economics and Agricultural Extension Faculty of Agronomy and Agricultural Sciences University of Dschang PO Box 222 Dschang Cameroon
| | - Busie Maziya-Dixon
- Food and Nutrition Sciences Laboratory International Institute of Tropical Agriculture PMB 5320 Oyo Road Ibadan Oyo State Nigeria
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Udoro EO, Anyasi TA, Jideani AIO. Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:7234372. [PMID: 33062665 PMCID: PMC7533757 DOI: 10.1155/2020/7234372] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 08/30/2020] [Accepted: 09/08/2020] [Indexed: 11/18/2022]
Abstract
Calcium chloride and citric acid (0.6-3.4%w/v) were separately applied in the pretreatment of two South African cassava landraces (white and red) processed into flour at drying temperatures of 45-74°C. Optimisation using the response surface methodology showed ash (0.79-4.42%) and crude fibre (2.77-5.12%) increased as the drying temperature (DT) and concentration of pretreatment (COP) increased. Starch content (78.06-84.71%) was not influenced by the processing variables. Both pretreatments improved the lightness and whiteness index of cassava flour. Optimal processing conditions of 70°C DT and 3%w/v COP were the same for the proximate composition of cassava flour from all experimental groups.
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Affiliation(s)
- Elohor Oghenechavwuko Udoro
- Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou, 0950 Limpopo Province, South Africa
- Department of Food Technology, School of Industrial Technology, Akanu Ibiam Federal Polytechnic, P.M.B. 1007, Afikpo-Unwana, Ebonyi State, Nigeria
| | - Tonna Ashim Anyasi
- Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou, 0950 Limpopo Province, South Africa
- Department of Food Science and Technology, Cape Peninsula University of Technology, P.O. Box 1906, Bellville 7535, South Africa
| | - Afam I O Jideani
- Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou, 0950 Limpopo Province, South Africa
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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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Adeleke DM, Shittu TA, Abass AB, Awoyale W, Awonorin SO, Eromosele CO. Physicochemical properties, rheology, and storage stability of salad creams made from different cassava starch varieties. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14662] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- D. M. Adeleke
- Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria
- Department of Biotechnology Faculty of Applied and Computer Sciences Vaal University of Technology Vanderbijlpark South Africa
| | - T. A. Shittu
- Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria
| | - A. B. Abass
- International Institute of Tropical AgricultureEastern African Hub Dar es Salaam Tanzania
| | - W. Awoyale
- Department of Food, Agriculture and Bioengineering Kwara State University Ilorin Nigeria
| | - S. O. Awonorin
- Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria
| | - C. O. Eromosele
- Department of Chemistry Federal University of Agriculture Abeokuta Nigeria
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Udoro EO, Anyasi TA, Jideani AIO. Characterization of the root and flour of South African Manihot esculenta Crantz landraces and their potential end-use properties. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1759625] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Elohor Oghenechavwuko Udoro
- Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou, 0950, Limpopo Province, South Africa
- Department of Food Technology, School of Industrial Technology, Akanu Ibiam Federal Polytechnic Afikpo-Unwana, Ebonyi State Nigeria
| | - Tonna Ashim Anyasi
- Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou, 0950, Limpopo Province, South Africa
| | - Afam Israel Obiefuna Jideani
- Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou, 0950, Limpopo Province, South Africa
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Cassava consumption and the occurrence of cyanide in cassava in Vietnam, Indonesia and Philippines. Public Health Nutr 2020; 23:2410-2423. [PMID: 32438936 DOI: 10.1017/s136898001900524x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
OBJECTIVE To make a tentative assessment of the consumption of cassava in three countries in South-east Asia and the cyanogenic potential (CNp) of the crop as a possible food safety issue. DESIGN We used data from the Ministry of Health in Vietnam and Statistics Authorities in Indonesia and Philippines (mean household consumption per province) to assess cassava consumption. Conversions of units were needed to facilitate the comparison of cassava consumption between countries. The most up-to-date data available regarding both cassava consumption and the CNp of cassava grown in the respective countries were assessed. SETTINGS Vietnam, Indonesia and Philippines. PARTICIPANTS Respondents from provinces in Vietnam (nineteen), Indonesia (thirty-three) and Philippines (eighty-one) were asked to complete a recall questionnaire detailing either the previous 24-h' or the 7-d' cassava consumption. RESULTS Among the three countries, available data indicated that the highest median cassava-consumption figures percapita were from Indonesia and the Philippines (9·01 and 7·28 g/capita per d, respectively), with Vietnam having the least (1·14 g/capita per d). Published information regarding the CNp of cassava in the three countries was limited. CONCLUSIONS While the findings of the present study are somewhat limited by a lack of available information regarding both the extent of cassava consumption and the CNp of cassava consumed in the three countries, it appears likely that cyanogen intake arising from cassava consumption among the three countries exceeds the FAO/WHO Provisional Maximum Tolerable Daily Intake, although any risk to public health appears limited to a minority of provinces in each country.
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Abstract
In this study, the effect of enzymatic pre-treatment and the size of cassava tubers on mechanical peeling was examined. Cassava tubers were sorted based on their mass as small, medium and large. Viscozyme® L and an abrasive cassava peeling machine was used for the enzymatic pre-treatment and the mechanical peeling, respectively. Response surface methodology (RSM) was used to investigate the effect of the enzyme dose (0.5–1.9 mL g−1), incubation time (1.5–6 h), peeling time (1.5–4.5 min) and size of the tubers (small, medium and large) on the peeling process. Peeled surface area (PSA) and peel loss (PL) were measured as main responses in RSM. Results showed that the PSA and PL were significantly (p < 0.05) influenced by the enzyme dose, incubation time and peeling time. The size of tubers only had a significant impact on the PSA. The optimum operating conditions for different sizes of tubers were found and validated. Under optimum conditions, the PSA of the large tubers (89.52%) was significantly higher than the PSA of the medium and small tubers (p < 0.05). Application of enzymatic pre-treatment can improve the mechanical peeling process especially for larger cassava tubers.
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Preparation, optimization and characterization of foam from white-flesh and yellow-flesh cassava (Manihot esculenta) for powder production. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105205] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Effect of replacement of cassava starch with sweet potato starch on the functional, pasting and sensory properties of tapioca grits. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.022] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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