Assessment of the potential industrial applications of commercial dried cassava products in Nigeria

Article Purchased; Published Online:18 October 2016Variations in the functional and pasting properties of four groups of commercial dried cassava product in Nigeria were evaluated in this study, to explore their potential for use as industrial raw materials. In total, 692 products were analyzed using standard analytical methods. The functional and pasting properties of the samples were found to vary significantly (p < 0.05). Toasted cassava was found to have the highest water absorption capacity, at 467.42 %, and dried cassava the lowest, at 252.57 %. Conversely, dried cassava was found to have the highest peak and breakdown viscosities, and toasted cassava the lowest. A significant (p < 0.01) positive correlation was found to exist between dispersibility and the swelling power (r = −0.93) and solubility index (r = −0.84) of the cassava products. Meanwhile, the correlation between dispersibility and the peak (r = −0.75) and breakdown (r = −0.72) viscosities was positive and significant (p < 0.05). Therefore, the authors of this study conclude that user industries such as the food, paper, adhesives, textiles and plywood sectors might require information on the pre-processing of cassava-based feedstock, so as to predetermine the technical usability of such raw materials within their industrial processes

Genotypic Differences in Concentration and Bioavailability of Kernel-Iron in Tropical Maize Varieties Grown Under Field Conditions

Iron deficiency is estimated to affect over one-half the world population. Improving the nutritional quality of staple food crops through breeding for high bioavailable iron represents a sustainable and cost effective approach to alleviating iron malnutrition. Forty-nine late maturing tropical elite maize varieties were grown in a lattice design with two replications in three locations representing three agroecologies in West and Central Africa to identify varieties with high levels of kernel-Fe. Bioavailable iron was assessed for some varieties selected for high Fe concentration in kernel and improved agronomic traits using an in vitro digestion/Caco-2 cell model. Significant differences in kernel-Fe and -zinc concentration were observed among varieties (P-1, while kernel-Zn levels ranged from 16.5 to 24.6 mg kg-1. Environment did not have a significant effect on kerneliron and -zinc levels, but genotype by environment (G ×E) interaction was highly significant. The genetic component accounted for 12% of the total variation in kernel-Fe and 29% for kernel-Zn levels. Kernel-Fe was positively correlated with kernel-Zn (R2=0.51,

Effects of In Vitro Polyploidization on Agronomic Characteristics and Fruit Carotenoid Content; Implications for Banana Genetic Improvement

Bananas (Musa spp.), native to South East Asia, have spread worldwide and are integrated into the diets of millions of people in tropical regions. Carotenoid content varies dramatically between different banana genotypes, providing an opportunity for vitamin A biofortification. Polyploidization is a useful tool for crop improvement with potential to generate new diversity, especially in a polyploid crop like bananas. Ten induced tetraploids generated from six diploid banana genotypes were evaluated for their agronomic attributes and fruit carotenoid content in comparison to their diploid progenitors. Tetraploids had distinct plant morphology, but generally displayed inferior vegetative and yield characteristics with 20% lower bunch weights than their original diploids. Similarly, a 50% decrease in fruit provitamin A carotenoids (α-carotene, 13-cis β-carotene, 9-cis β-carotene, trans-β-carotene) accompanied by a corresponding increase in lutein was recorded in induced tetraploids in comparison to their original diploids. Additionally, all lines were subjected to pollen viability tests to assess their fertility. Pollen viability tests indicated over 70% viability for induced tetraploids and diploid controls, suggesting their possible use in crosses. These findings provide a basis for the application of induced polyploidization in bananas to generate useful genetic material for integration in hybridization programmes aiming to produce vitamin A enriched triploids valuable to malnourished populations.status: Published onlin

The relationship between training farmers in agronomic practices and diet diversification: a case study from an intervention under the Scaling Up Nutrition programme in Zambia

Abstract Background Agricultural production systems are a sustainable way of providing nutritious and diversified foods especially among rural households in developing countries. Capacity building of farmers and extension workers through training on agricultural and nutrition-related topics is one of the ways to improvements in agricultural productivity. However, a few studies have shown there is a link between training in agronomic practices and crop diversification and the effect this relationship has on diet diversity. Therefore, this study was carried out in Zambia in four districts and within those districts intervention (N = 348) areas were compared to nonintervention sites (N = 194) using an individual household questionnaire to investigate the effectiveness of training sessions that were conducted under the Most 1000 Critical Days program, the scaling up of nutrition on farm production diversity and diet diversity at household level. Results The results show that there were significant differences in the proportion of farmer households that grew different types of crops (P < 0.001). The incorporation of legumes such as soybean, groundnut and beans into crop production may enrich household diets with essential macro- and micronutrients. Results further indicate that training on agronomic practices was associated with increased productivity and diversification of production and dietary intake. Conclusion This study has shown that targeted interventions aimed at increasing food crop production and dietary diversity have the potential to improve food production and dietary diversity. These findings reinforce the premise that crop diversification has a positive correlation with diet quality. Similarly, training farmers on food production, processing and dietary diversification is critical not only in improving agronomic practices but also the diet of farmers

Impact of style of processing on retention and bioaccessibility of β-carotene in cassava (Manihot esculanta

We previously demonstrated that the quantity of -carotene (BC) partitioning in mixed micelles during simulated small intestinal digestion, i.e., the bioaccessibility, of boiled cassava is highly correlated with the BC content of different cultivars. However, cassava is also traditionally prepared by fermentation and roasting. These different methods of preparation have the potential to affect both the retention and bioaccessibility of BC. Here, we first compared retention of BC in boiled cassava, gari (fermentation followed by roasting), and fufu (fermentation followed by sieving and cooking into a paste) prepared from roots of three cultivars. BC content in unprocessed cultivars ranged from 6-8 µg/g wet weight, with cis isomers accounting for approximately one-third of total BC. Apparent retention of BC was approximately 90% for boiled cassava and fufu. In contrast, roasting fermented cassava at 195°C for 20 min to prepare gari decreased BC content by 90%. Retention was increased to 63% when temperature was decreased to 165°C and roasting was limited to 10 min. Processing was also associated with a decline in all-trans-BC and concomitant increase in 13-cis-BC. The efficiency of micellarization of all-trans and cis isomers of BC during simulated digestion was 25-30% for boiled cassava and gari and independent of cultivar. However, micellarization of BC isomers during digestion of fufu was only 12-15% (P &lt; 0.05). These differences in retention and bioaccessibility of BC from cassava products prepared according to traditional processing methods suggest that gari and fufu may provide less retinol activity equivalents than isocaloric intake of boiled cassava

The effect of gender on end‐user preferences for yam quality descriptors

Abstract Improving the effectiveness of breeding programs could be achieved by breeding for consumers' preferences. The relationship between gender and consumer preferences for yam was studied using purposeful sampling for key informants, focus group discussions (FGDs), and individual interviews. Data from qualitative interviews were transcribed and quantitative data analyzed using SPSS (version 20). Cramer's V (Phi) and logistic regressions were used to explain the observations. Males prioritized income‐generating varieties over females, while females ranked tuber morphological characteristics high. Sex‐based preference for yams showed that moldability and sweet taste are preferred by both females and males. Moderately hard boiled yams and shelf stable food products are liked by males, whereas aroma is rated highly by females. Males described yams that have a longer digestion time as “heavy” and preferred such varieties. Watery tubers and tubers not turning brown are important characteristics during processing. The Phi of 0.157 and 0.163 for sex and ethnic groups show moderate to strong associations between choices for descriptors by females, males, and various ethnic groups. These findings imply that gender disaggregation of information on preference for yam quality descriptors should be considered in future yam breeding programs as it may improve adoption rate and enhance food security