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

Evaluation of the chemical composition and functional properties of gari from Liberia

The regular use of local cassava varieties and the exclusion of the fermentation step in the processing of gari in Liberia may affect the composition and properties of gari, hence the need to evaluate its chemical composition and functional properties. Gari samples were randomly collected from markets (35) and processing centers (24) in Rivercess, Grand Bassa, Bomi, Margibi, Sinoe, Gbarpolu, Montserrado, and Grand Capemount Counties, and packaged in airtight polythene bags prior to laboratory analyses using standard methods, and the data generated analysed using Statistical Package for Social Scientist (SPSS Version 21). The results showed that the chemical composition of the gari samples is moisture content 6.40%; cyanogenic potential 20.70 mg HC/kg; pH 5.38; starch content 62.05%; fat content 2.77%; ash content 1.20%; total titratable acidity (TTA) 0.01 g/100 mL; and protein content 1.05%. The functional properties of the gari samples is water absorption capacity 525.13%; oil absorption capacity 175.59%; least gelation concentration 6.13%; dispersibility 39.48%; bulk density 65%; swelling power (SWP) 8.04%; and solubility index 14.96%. Peak viscosity is 165.60 RVU; trough viscosity 149.10 RVU; breakdown viscosity 16.50 RVU; final viscosity 251.02 RVU; setback viscosity 101.92 RVU; peak time 6.48 min; and pasting temperature 50.82 °C. All the chemical composition and functional properties were significantly (p 0.05). The addition of moringa leaf powder, groundnut paste, roasted coconut chips, and milk powder increased the fat and protein contents of the gari compared to the non-enriched products. Gari of improved quality can be produced in Liberia if the available local cassava varieties with high cyanide content are fermented before roasting or the newly introduced low cyanide varieties are used for gari production with the stipulated standard operating procedures

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

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

Children Consuming Cassava as a Staple Food are at Risk for Inadequate Zinc, Iron, and Vitamin A Intake

Cassava contains little zinc, iron, and β-carotene, yet it is the primary staple crop of over 250 million Africans. This study used a 24-hour dietary recall to test the hypothesis that among healthy children aged 2–5 years in Nigeria and Kenya, cassava’s contribution to the childrens’ daily diets is inversely related to intakes of zinc, iron, and vitamin A. Dietary and demographic data and anthropometric measurements were collected from 449 Kenyan and 793 Nigerian children. Among Kenyan children 89% derived at least 25% of their dietary energy from cassava, while among the Nigerian children 31% derived at least 25% of energy from cassava. Spearman’s correlation coefficient between the fraction of dietary energy obtained from cassava and vitamin A intake was r = −0.15, P < 0.0001, zinc intake was r = −0.11, P < 0.0001 and iron intake was r = −0.36, P < 0.0001. In Kenya, 59% of children consumed adequate vitamin A, 22% iron, and 31% zinc. In Nigeria, 17% of children had adequate intake of vitamin A, 57% iron, and 41% zinc. Consumption of cassava is a risk factor for inadequate vitamin A, zinc and/or iron intake

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

Consuming cassava as a staple food places children 2-5 years old at risk for inadequate protein intake, an observational study in Kenya and Nigeria

<p>Abstract</p> <p>Background</p> <p>Inadequate protein intake is known to be deleterious in animals. Using WHO consensus documents for human nutrient requirements, the protein:energy ratio (P:E) of an adequate diet is > 5%. Cassava has a very low protein content. This study tested the hypothesis that Nigerian and Kenyan children consuming cassava as their staple food are at greater risk for inadequate dietary protein intake than those children who consume less cassava.</p> <p>Methods</p> <p>A 24 hour dietary recall was used to determine the food and nutrient intake of 656 Nigerian and 449 Kenyan children aged 2-5 years residing in areas where cassava is a staple food. Anthropometric measurements were conducted. Diets were scored for diversity using a 12 point score. Pearson's Correlation Coefficients were calculated to relate the fraction of dietary energy obtained from cassava with protein intake, P:E, and dietary diversity.</p> <p>Results</p> <p>The fraction of dietary energy obtained from cassava was > 25% in 35% of Nigerian children and 89% of Kenyan children. The mean dietary diversity score was 4.0 in Nigerian children and 4.5 in Kenyan children, although the mean number of different foods consumed on the survey day in Nigeria was greater than Kenya, 7.0 compared to 4.6. 13% of Nigerian and 53% of Kenyan children surveyed had inadequate protein intake. The fraction of dietary energy derived from cassava was negatively correlated with protein intake, P:E, and dietary diversity. Height-for age z score was directly associated with protein intake and negatively associated with cassava consumption using regression modeling that controlled for energy and zinc intake.</p> <p>Conclusions</p> <p>Inadequate protein intake was found in the diets of Nigerian and Kenyan children consuming cassava as a staple food. Inadequate dietary protein intake is associated with stunting in this population. Interventions to increase protein intake in this vulnerable population should be the focus of future work.</p

Understanding cassava varietal preferences through pairwise ranking of gari-eba and fufu prepared by local farmer-processors

Within communities in Osun and Imo States of Nigeria, farmer‐processors grew and processed a diverse set of improved and landrace cassava varieties into the locally popular foods, gari, eba and fufu. Local and 15 main varieties were grown in a 'mother and baby trials' design in each state. Mother trials with three replications were processed by farmer‐processors renown in their community for their processing skills. Baby trials were managed and processed by other farmer‐processors. The objective was to identify food quality criteria to inform demand‐led breeding to benefit users, especially women, given their key roles in processing. Farmer‐processors evaluated the overall quality of fresh roots and derived food products through pairwise comparisons. Improved varieties had higher fresh and dry root yield. Overall, landraces ranked first for quality of gari and eba, but several improved varieties were also appreciated for good quality. Landraces in Osun had higher gari yield and a higher swelling power compared to improved varieties. Colour (browning), bulk density, swelling power, solubility and water absorption capacity were the criteria most related to food product ranking by farmer‐processors. Evaluation of varieties under farmer‐processors' conditions is crucial for providing guidance to breeders on critical selection criteria

Biofortified yellow cassava and vitamin A status of Kenyan children: a randomized controlled trial.

BACKGROUND: Whereas conventional white cassava roots are devoid of provitamin A, biofortified yellow varieties are naturally rich in β-carotene, the primary provitamin A carotenoid. OBJECTIVE: We assessed the effect of consuming yellow cassava on serum retinol concentration in Kenyan schoolchildren with marginal vitamin A status. DESIGN: We randomly allocated 342 children aged 5-13 y to receive daily, 6 d/wk, for 18.5 wk 1) white cassava and placebo supplement (control group), 2) provitamin A-rich cassava (mean content: 1460 μg β-carotene/d) and placebo supplement (yellow cassava group), and 3) white cassava and β-carotene supplement (1053 μg/d; β-carotene supplement group). The primary outcome was serum retinol concentration; prespecified secondary outcomes were hemoglobin concentration and serum concentrations of β-carotene, retinol-binding protein, and prealbumin. Groups were compared by using ANCOVA, adjusting for inflammation, baseline serum concentrations of retinol and β-carotene, and stratified design. RESULTS: The baseline prevalence of serum retinol concentration <0.7 μmol/L and inflammation was 27% and 24%, respectively. For children in the control, yellow cassava, and β-carotene supplement groups, the mean daily intake of cassava was 378, 371, and 378 g, respectively, and the total daily supply of provitamin A and vitamin A from diet and supplements was equivalent to 22, 220, and 175 μg retinol, respectively. Both yellow cassava and β-carotene supplementation increased serum retinol concentration by 0.04 μmol/L (95% CI: 0.00, 0.07 μmol/L); correspondingly, serum β-carotene concentration increased by 524% (448%, 608%) and 166% (134%, 202%). We found no effect on hemoglobin concentration or serum concentrations of retinol-binding protein and prealbumin. CONCLUSIONS: In our study population, consumption of yellow cassava led to modest gains in serum retinol concentration and a large increase in β-carotene concentration. It can be an efficacious, new approach to improve vitamin A status. This study was registered with clinicaltrials.gov as NCT01614483