Effect of enrichment with turmeric and ginger on some quality characteristics of fermented maize Ogi

Ogi is a fermented maize product which is commonly used as weaning food for children and as breakfast for adults. This study was conducted to evaluate the effect of enrichment with turmeric and ginger on some quality parameters of ogi flour. Turmeric and ginger slurries were prepared and added to the ogi slurry at different percentages as follows: 0CC (100% ogi), GN1 (95% ogi + 5% ginger), GN2 (90% ogi + 10% ginger), GN3 (85% ogi + 15% ginger), TM1 (95% ogi + 5% turmeric), TM2 (90% ogi + 10% turmeric) and TM3 (85% ogi + 15% turmeric). The samples were fermented for 48 h, dried at 55 °C for 24 h to flour and then packaged. Microbial, pH and total titratable acidity (TTA) evaluations were carried out on the samples during fermentation. Nutritional and anti-nutritional contents were also determined. Results showed that the pH of the spiced ogi slurry decreased as total titratable acidity increased during fermentation. The proximate composition showed significant differences (p≤0.05) and increased with the addition of ginger and turmeric, respectively. Considering the ash, crude fat and crude protein contents, the sample TM1 had the highest value of 1.21, 5.92, and 11.89%, while the sample 0CC had the lowest value of 0.64, 3.64, and 5.58%, respectively. The vitamin determinations showed that the sample TM3 had the highest values of vitamin B2, B6 and D. The highest value was recorded in Vitamin C for the sample GN3 (85% ogi + 15% ginger), while the lowest value was recorded in the sample TM1 (95% ogi + 5% turmeric). Tannin, phytate and trypsin inhibitor showed the highest values in the sample TM3. The sensory evaluation showed that the sample GN1 was the most preferred sample. The study established that the enrichment of ogi with turmeric and ginger slurries will improve the nutritional status of major consumers of ogi

Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance

This study presents a review of the application of legumes in the formulation of gluten-free foods (GFFs), with emphasis on their functional, nutritional, and nutraceutical importance. Consumption of GFF and abstinence from gluten-containing foods are the only options for managing celiac disease and gluten intolerance. Its formulation has also increased due to the increasing desire for healthy food by consumers. Recently, legume crops, such as Phaseolus vulgaris (bean), Brachystegia eurycoma (bean pod), Detarium microcarpum (sweet detar), Cetatonia siliqua (carob fruit), Cicer arietinum (chickpea), Pisum sativum (pea), Lens culinaris (lentil), and Vigna subterranean (Bambara nut) have been used in the production of GFFs. They belong to the family Leguminosae (Fabaceae), grown for their high protein content, and are the most important crop after cereals. Using legume flours as ingredients in GFFs formulation provides functional, nutritional, and nutraceutical benefits. They enhance the functional properties of GFFs, including volume, crumb, texture, and sensory qualities. They also improve the GFFs’ nutritional properties, especially protein and dietary fiber, as well as their nutraceutical properties, such as laxative, anti-hyperglycemic, and antioxidant properties. Hence, adding legumes to GFF formulations might be a good way to enhance their functional, nutritional, and nutraceutical properties

Nutritional properties of ogi powder and sensory perception of ogi porridge made from synthetic provitamin: a maize genotype

Open Access Journal; Published online: 25 Jun 2021Provitamin-A maize (PVA) with increased carotenoid content obtained through conventional breeding techniques has been largely successful in sub-Saharan Africa. This resulted in a need to evaluate their susceptibility, retention, and nutritional content during processing into local foods. This study evaluated the chemical, carotenoid composition, and retention of PVA, the phytic acid content in ogi powder, and the sensory perception of ogi porridge produced traditionally from the three novel PVA maize genotypes (PVA SYN HGAC0 Maize 1; PVA SYN HGBC0 Maize 2; and PVA SYN HGBC1 Maize 3) and one yellow maize variety (control). Chemical composition analyses showed significant differences (p 19 years), 6.2 and 7.7%, respectively. Sensory evaluation showed that the ogi 3 porridge (Maize 3) was the most acceptable, followed by Maize 2. In conclusion, Maize 2 had the highest PVA, true retention of carotenoid, vitamin A contributions, and the second most acceptable ogi porridge with the lowest phytate content

Datasets on the variations of minerals in biofortified cassava (Manihot esculenta Crantz) as a function of storage root portion, maturity and environment [version 1; peer review: 2 approved]

Background: The accurate measurements of the mineral content of cassava roots are vital from a nutritional perspective. The research datasets were from the study assessing the influence of storage root portion, maturity, and environment on the variations of minerals in biofortified cassava roots. Methods: Twenty-five biofortified clones with three varieties as checks were harvested 12 months after planting from five different environments. Also,  a different thirty-nine (39) biofortified cassava clones from the unlimited yield trials (UYTs) that included five (5) white-fleshed varieties (as control) were harvested at the age of 9 and 12 months after planting. In addition, two different methods of sample preparations were employed, using a cork borer and without a cork borer. The samples’ elemental (minerals) analysis was determined using a standard laboratory method. Results and conclusion: The breeders could use the data in their biofortification cassava programs to know the distribution of minerals in the roots and identify the best promising pipelines. Also, the data could be used by food scientists and nutritionists to understand the parts of the roots with optimum minerals to design their processing protocols and to know those genotypes specific to different environments that could be used for various nutrition intervention programs

Prediction of functional characteristics of gari (cassava flakes) using near-infrared reflectance spectrometry.

Open Access JournalGari is a creamy, granular flour obtained from roasting fermented cassava mash. Its preparation involves several unit operations, including fermentation, which is essential in gari production. Fermentation brings about specific biochemical changes in cassava starch due to the actions of lactic acid bacteria. Consequently, it gives rise to organic acids and a significant reduction in the pH. Consumer preferences for gari are influenced by these changes and impact specific functional characteristics, which are often linked to cassava genotypes. Measurement of these functional characteristics is time-consuming and expensive. Therefore, this study aimed to develop high-throughput and less expensive prediction models for water absorption capacity, swelling power, bulk density, and dispersibility using Near-Infrared Reflectance Spectroscopy (NIRS). Gari was produced from 63 cassava genotypes using the standard method developed in the RTB foods project. The prediction model was developed by dividing the gari samples into two sets of 48 samples for calibration and 15 samples as the validation set. The gari samples were transferred into a ring cell cup and scanned on the NIRS machine within the Vis-NIR range of 400–2,498 nm wavelength, though only the NIR range of 800–2,400 nm was used to build the model. Calibration models were developed using partial least regression algorithms after spectra preprocessing. Also, the gari samples were analysed in the laboratory for their functional properties to generate reference data. Results showed an excellent coefficient of determination in calibrations (R2 Cal) of 0.99, 0.97, 0.97, and 0.89 for bulk density, swelling power, dispersibility, and water absorption capacity, respectively. Also, the performances of the prediction models were tested using an independent set of 15 gari samples. A good prediction coefficient (R2 pred) and low standard error of prediction (SEP) was obtained as follows: Bulk density (0.98), Swelling power (0.93), WAC (0.68), Dispersibility (0.65), and solubility index (0.62), respectively. Therefore, NIRS prediction models in this study could provide a rapid screening tool for cassava breeding programs and food scientists to determine the food quality of cassava granular products (Gari)

Case studies of gender equality and social inclusion success stories in Zambia's agribusiness sector

This report presents case studies of success stories of value chain actors who operate in Zambia’s agribusiness sector to promote gender equality and social inclusion. Potential success stories were identified during a stakeholder workshop on gender equality and social inclusion in the agribusiness ecosystem for multidimensional mapping of opportunities and challenges held in September 2022 in Lusaka. Some of these stories were then selected from different value chains for follow-up by the research team. Interviews with the value chain actors in these stories were arranged and conducted in early 2023

Elite cassava clones (Manihot esculenta) grown in Zambia: effects of drying techniques on their chemical, functional, and pasting properties.

Open Access Journal; Published online: 15 Jun 2023Introduction: Cassava (Manihot esculanta) is becoming an important crop in most developing countries, especially Zambia. However, cassava roots deteriorate quickly after harvest, producing flour or chips of sub-optimal quality. Hence the evaluation of processing procedures to extend the product’s shelf-life cannot be overemphasized. This study investigated the effects of different drying methods on the chemical, functional and pasting properties of selected advanced cassava clones grown in Zambia. Methods: Fresh Roots of the seven cassava clones (harvested 12 months after planting) were sampled, peeled, washed and dried using the three drying methods (sun-drying, oven-drying and freeze-drying). The flour samples from these drying methods were analyzed using standard laboratory methods for primary chemical, functional and pasting properties. The data generated were statistically analyzed for descriptive, analysis of variance (ANOVA), and the means were separated at p< 0.05. Results and discussion: The clone and drying method had significant effects (p sun > freeze drying. Generally, the highest sugar content was recorded for the freeze-dried samples. Similarly, the total starch content was higher in the sun-dried samples of six out of the seven samples than in the oven-dried samples. The functional properties ranged from 31.29–61.04%, 2.31–5.41%, 119.68–206.78% and 54–70 for solubility, swelling power, water absorption capacity and dispersibility, respectively. Conclusion: In conclusion, the clonal effect of the cassava and drying method significantly affected the cassava flours’ color, chemical, functional, and pasting properties

Impact of Ripening and Processing on Color, Proximate and Mineral Properties of Improved Plantain (<em>Musa spp AAB</em>) Cultivars

Recently breeders have developed high-yielding and disease-resistant hybrid plantain varieties that need evaluation for end-use. This study evaluated the effect of ripening and processing methods on the color, nutritional, and mineral properties of hybrid plantain cultivars. Plantain pulps were subjected to frying (170°C for 2 min), boiling (100°C for 15 min), and drying (65°C for 48 h) at unripe and ripe stages before analysis. Ripening and processing methods had a highly significant (p < 0.05) effect on all color and nutritional composition but significant on some minerals such as potassium. There was an interactive effect between ripening and processing methods on all color parameters and nutritional composition. In conclusion, fried samples recorded the highest mineral composition and vitamin C values, while boiled samples had the highest total carotenoid and color properties. Unripe plantain showed the most increased potassium, magnesium, calcium, and sodium contents. Processing plantain fruits at unripe stages were the best option to optimize nutrient availability

A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation

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