Farmers’ perceptions on characteristics of cassava (Manihot esculenta Crantz) varieties used for chips production in rural areas in Benin, West Africa

A survey aimed at collecting information about cassava varieties/cultivars and farmers’ perceptions concerning cassava and chemical food safety was conducted in 10 villages located in two agroecological zones in Benin. A structured questionnaire to interview farmers was employed. Out of 100 farmers sampled, most of them relaying on chips as food and source of income were women. Overall, 40% of all farmers marketed chips locally. Tasting was the main technique use by farmers to discriminate cassava varieties including Kpaki Kpika, Kpaki Soan, Logo Guesse Kotorou and BEN 86052. The latter being introduced by research centres. Both bitter and sweet cassava were produced and the sweet varieties being used for chips production by farmers who do perceive bitter cassava as toxic crop. Our results call for more investigations in promoting gender oriented safety and hygiene/sanitation techniques

The risk management dilemma for fumonisin mycotoxins

Please help populate SUNScholar with the full text of SU research output. Also - should you need this item urgently, please send us the details and we will try to get hold of the full text as quick possible. E-mail to [email protected]. Thank you.Journal Articles (subsidised)NatuurwetenskappeBiochemi

Study of the proximate and mineral composition of different Nigerian yam chips, flakes and flours

Yam (Discorea spp.) is an essential tuber crop for the hundreds of millions of people in many African, Asian and South American countries; considering in particular Southwest Nigeria, chips, flakes and flours are between the most common shelf-stable traditionally processed yam products. This paper reports a systematic study on the proximate (moisture, protein, carbohydrate, fibre, fat, ash and gross energy) and mineral composition of these three food commodities sold in Nigerian markets. Results showed no significant differences (p>0.05) in the moisture, crude protein and fibre content of all samples. Gross energy was also comparable for all yam derived food items, contradicting the common belief that yam flakes have lower nutritional value. As for the mineral composition, Ca, Mg, P and K were the predominant macronutrients. Micronutrients such as Zn, Co, Mn and Cu were also detected. Significant differences (p<0.05) existed between samples and various markets of source. Principal component analysis (PCA) showed a direct correlation between the ash content of the samples and the macronutrients assessed, irrespective of the market or seller of the commodities. This study confirmed that yam derived food stuff have an adequate nutritional composition, irrespective of their form and/or origin