Correlation of the sensory attributes of thick yam paste (amala) and the functional and pasting properties of the flour as affected by storage periods and packaging materials

Open Access Article; Published online: 06 Jul 2020This study aims to evaluate the relationship between the sensory attributes of amala and the functional and pasting properties of the yam flour (YF) as affected by storage periods and packaging materials. Results showed that all the functional (except swelling power) and pasting properties of the YF were significantly affected (p < .05) by the storage periods. The peak and trough viscosities of polypropylene woven sack (PPS) packaged YF have significant negative correlation with the texture (r = −.89 & r = −.90; p < .05), stretchability (r = −.87 & r = −.83; p < .05), moldability (r = −.90 & r = −.89; p < .05), and overall acceptability (r = −.90 & r = −.89; p < .05) of the amala, respectively. Amala produced from polyvinyl chloride container (PVC) packaged YF was generally acceptable even at the 16 weeks of storage. Therefore, packaging YF in PVC may keep most of the properties preferred by the consumers when stored for up to 4 months. Practical applications This research shows the relationship between the sensory attributes of thick yam paste (amala) and the functional and pasting properties of the flour as affected by the storage periods and packaging materials. The use of polypropylene woven sack and polyvinyl chloride container in the storage of yam flour for 20 weeks shows different functional and pasting properties, and thus varying relationships with the sensory attributes of the amala. Yam flour should be properly packaged in polyvinyl chloride containers and stored for 4 months, to keep the sensory attributes of the amala, with good pasting properties

Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach

Open Access Journal; Published online: 23 Aug 2022The use of the biophysical and textural attributes of gari/eba to determine the possible substitution of an adopted cassava variety (TMBE419) with the improved genotypes from the breeding program was evaluated in this study. Standard methods were used for the characterization of the biophysical and textural attributes of the gari/eba from dierent cassava roots. It was observed that the mean of the biophysical attributes of the gari is swelling power (SWP) 12.46%, dispersibility 59.70%, water absorption capacity (WAC) 474.60%, peak 355.82 RVU, breakdown 111.02 RVU, and final 423.07 RVU viscosities, peak time 4.91min, pasting temperature 80.14◦C,moisture content 3.92%, ash content 0.98%, starch content 71.98%, amylose content 31.47% and cyanogenic potential (CNP) content 0.47mg HCN/kg. There were significant differences (p < 0.05) in all the biophysical attributes of the gari samples. The instrumental texture attribute of the eba is hardness 40.46 N/m2, mouldability 0.93, and stretchability 1.04. The sensory texture attributes depict that all the eba was moderately soft, sticky, and mouldable. Significant differences (p < 0.05) exist in the instrumental and sensory texture attributes of the eba samples. The PCA shows that gari made from TMS14F1285P0006 and TMS13F1053P0010 genotypes may have similar behavior in terms of dispersibility, SWP, and peak and breakdown viscosities to that of the TMBE419 variety. Also, the stickiness of the eba prepared from the TMS14F1285P0006 and TMS13F1053P0010 genotypes may be the same as that of the TMBE419 variety. Therefore, TMS14F1285P0006 and TMS13F1053P0010 genotypes may be good replacements for producing gari/eba in place of the TMBE419 variety

Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba)

Open Access Article; Published online: 27 Oct 2021Knowledge is scarce on the drivers of textural characteristics of cooked dough prepared from gari (eba). To address this need, quality attributes of backslopped fermented gari (BFG) were correlated with the sensory texture profile analysis (STPA) and instrumental texture profile analysis (ITPA) of the eba produced from six cassava varieties. The results showed that a significant and negative correlation exists between the STPA mouldability of the eba and the sugar (p < .05, r = −0.83) and amylose (p < .05, r = −0.86) contents of the BFG. The STPA stretchability of the eba had a significant negative correlation with the bulk density (p < .05, r = −0.83) and a significant positive correlation with the setback viscosity (p < .01, r = 0.92) of the BFG. A significant and negative correlation exists between the STPA stickiness of the eba and the amylose (p < .05, r = −0.84) contents of the BFG. The ITPA adhesiveness of the eba was significant and negatively correlated with the solubility index (p < .05, r = −0.89) and the ash content (p < .05, r = −0.87) of the BFG. The correlation between the ITPA stretchability of the eba and the peak (p < .05, r = 0.83) and breakdown (p < .05, r = 0.88) viscosities of the BFG was significant and positive, while a significant negative correlation (p < .05, r = −0.83) exist between the ITPA stretchability of the eba and the starch content of the BFG. The information provided in this study may assist the breeders in developing varieties with good textural attributes for eba. Practical applications This study depicts the relationship between the quality attributes of backslopped fermented gari (BFG) and the sensory and instrumental texture profile of the cooked dough (eba). Both the sensory and the instrumental texture attributes of the eba have correlation with the quality attributes of the BFG. Apart from providing information on the drivers of the textural characteristics of eba, this study may also assist the breeders in developing varieties with good textural attributes for eba

Effects of Amalgam Restorations on the Periodontal Membrane in Monkeys

The response of the periodontal membrane to reimplanted teeth carrying amalgam restorations in the middle third of their roots was studied from seven days to six months after grafting. The study revealed that the amalgam restorations produced an initial localized inflammation in the periodontal tissues that subsided subsequently with the formation of a pseudocapsule.Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/66490/2/10.1177_00220345770560092001.pd