Conscientia Beam || conscientiabeam.com

Export to

Citations

Contact Us

For Marketing, Sales and Subscriptions Inquiries

2637 E Atlantic Blvd #43110
Pompano Beach, FL 33062

USA

Conference List

Journal of Food Technology Research

December 2020, Volume 7, 2, pp 154-162

Processing and Storage Impact on Carotenoid Contents and Functional Properties of Yellow Cassava Traditional Food Products

Lawal, Oluranti Mopelola

Badejo, Adebanjo A

Fagbemi, Tayo Nathaniel

Lawal, Oluranti Mopelola¹ ^,

Badejo, Adebanjo A¹ Fagbemi, Tayo Nathaniel¹

Federal University of Technology, Akure Nigeria. ¹

on Google Scholar

on PubMed

Pages: 154-162

DOI: 10.18488/journal.58.2020.72.154.162

Article History:

Received: 14 May, 2020
Revised: 19 June, 2020
Accepted: 22 July, 2020
Published: 17 August, 2020

View Citation

252Views

Create Citation Alert

Abstract:

This study determined the carotenoid content, functional properties and sensory qualities of seven cassava products (Dried chips, Attieke, Chickwangue, Fufu, Gari, Lafun and Pupuru) obtained from yellow fleshed biofortified cassava varieties (TMS 01/1371, TMS 01/1412 and TMS 01/1368) before and after processing over a 3months period of storage. Cassava products obtained from the three varieties were analysed and compared with non biofortified products. Bulk density was highest at 0.92 g-1ml in variety TMS01/1412 and lowest at 0.57 g-1ml in TMS 01/1371. Swelling capacity ranged from 25.67-51.33% while Water absorption capacity ranged from 19.33-75.33% across all the biofortified products. Carotenoid content decreased after processing and even much more after storage but modest retention recorded in variety TMS 1368. Retention of total carotenoid after the storage period was highest in Chickwangue (95%) and Fufu (92%) for variety TMS01/1368 and lowest in lafun from TMS 01/1371(25%). Overall acceptance of food products from variety 01/1368 was significantly higher among the samples hence, have potential to be the choice of biofortified cassava variety for production of cassava based food products with high retention of total carotenoid content.

Contribution/ Originality
This study contributes to literature on valorization of yellow fleshed biofortified cassava varieties by examining the retention of total carotenoids as well as the functional properties of traditional food products from these yellow varieties for possible industrial application.

Keywords:

Carotenoid, Attieke, Chickwangue, Fufu, Pupuru, Biofortified cassava.

Reference:

Abu, J. O., Badifu, G. I. O., & Akpapunan, M. A. (2006). Effect of crude palm-oil inclusion on some physico-chemical properties of gari, a fermented cassava food product. Nigerian Food Journal, 24(1), 73-79. Available at: 10.4314/nifoj.v24i1.33670.

Aman, R., Carle, R., Conrad, J., Beifuss, U., & Schieber, A. (2005). Isolation of carotenoids from plant materials and dietary supplements by high-speed counter-current chromatography. Journal of Chromatography A, 1074(1–2), 99–105. Available at: https://doi.org/10.1016/j.chroma.2005.03.055.

Carvalho, L. J., Oliveira, A. G., Godoy, R. O., Pacheco, S., Nutti, M., de Carvalho, J. V., . . . Fukuda, W. (2012). Retention of total carotenoid and β-carotene in yellow sweet cassava (manihot esculenta crantz) after domestic cooking. Food & Nutrition Research, 56(1), 15788. Available at: https://doi.org/10.3402/fnr.v56i0.15788.

Charles, A. L., Sriroth, K., & Huang, T.-c. (2005). Proximate composition, mineral contents, hydrogen cyanide and phytic acid of 5 cassava genotypes. Food Chemistry, 92(4), 615-620. Available at: https://doi.org/10.1016/j.foodchem.2004.08.024.

Chavez, A., Sanchez, T., Ceballos, H., Rodriguez‐Amaya, D., Nestel, P., Tohme, J., & Ishitani, M. (2007). Retention of carotenoids in cassava roots submitted to different processing methods. Journal of the Science of Food and Agriculture, 87(3), 388-393. Available at: https://doi.org/10.1002/jsfa.2704.

De Moura, F. F., Moursi, M., Lubowa, A., Ha, B., Boy, E., Oguntona, B., Sanusi, R. A., & Maziya-Dixon, B. (2015). Cassava intake and vitamin a status among women and preschool children in Akwa-Ibom, Nigeria. PLOS ONE, 10(6), e0129436. Available at: https://doi.org/10.1371/journal.pone.0129436.

Ferreira, C. F., Alves, E., Pestana, K. N., Junghans, D. T., Kobayashi, A. K., Santos, V. J., & Fukuda, W. (2008). Molecular characterization of cassava (manihot esculenta crantz) with yellow-orange roots for beta-carotene improvement. Crop Breeding and Applied Biotechnology, 8, 23–29. Available at: https://doi.org/10.12702/1984-7033.v08n01a04.

Hahn, S. (1997). Traditional processing and utilization of cassava in Africa: IITA research guide, No. 41 (pp. 42). Ibadan, Nigeria: International Institute of Tropical Agriculture.

Heuberger, C. (2005). Cyanide content of cassava and fermented products with focus on Attieke and Attieke Garba. Doctoral Thesis. A Publication of Swiss Federal Institute of Technology Zurich. Retrieved from: https://doi.org/10.3929/ethz-a-005182128.

Hillocks, R. J. (2002). Cassava in Africa. In: Hillocks, R. J., Thresh, J. M., and Bellotti, A. C. Cassava: biology, production and utilization. Centre for Agriculture and Bioscience International, 3, 41-54. Available at: https://doi.org/10.1079/9780851995243.0041.

Lawal, O. M., Badejo, A. A., & Fagbemi, T. N. (2015). Processing effect on the total carotenoid content and acceptability of products from cultivars of biofortified cassava manihot esculenta crantz. Applied Tropical Agriculture Volume, 20(2), 104-109.

Olapeju, O. P., Ibiyemi, O. O., & Sanni, S. A. (2013). Bio-availability of beta carotene in traditional fermented, roasted granules, gari, from bio-fortified cassava roots. Food and Nutrition Sciences, 4(12), 1247-1254. Available at: https://doi.org/10.4236/fns.2013.412159.

Oliveira, R. A., De Carvalho, M. L., Nutti, R. M., & De Carvalho, L. J. (2010). Assessment and degradation study of total carotenoid and-carotene in bitter yellow cassava manihot esculenta crantz varieties. African Journal of Food Science, 4(4), 148-155.

Rawel, H. M., & Kroll, J. (2003). The importance of cassava manihot esculenta crantz as a staple in tropical countries. German Food Review, 99(3), 102-111.

Taleon, V., Sumbu, D., Muzhingi, T., & Bidiaka, S. (2019). Carotenoids retention in biofortified yellow cassava processed with traditional African methods. Journal of the Science of Food and Agriculture, 99(3), 1434-1441. Available at: https://doi.org/10.1002/jsfa.9347.

Ukenye, E., Ukpabi, U., Chijoke, U., Egesi, C., & Njoku, S. (2013). Physicochemical, nutritional and processing properties of promising newly bred white and yellow fleshed cassava genotypes in Nigeria. Pakistan Journal of Nutrition, 12(3), 302-305. Available at: 10.3923/pjn.2013.302.305.

Ukpabi, U., & Ndimele, C. (1990). Evaluation of the quality of gari produced in Imo State. Nigerian Food Journal, 8, 105-110.

Uzomah, A., Ubbaonu, C., & Osuji, C. (2005). Vitamin A retention in\" palm oil-gari\" during processing and storage. Nigerian Food Journal, 23(1), 69-73.

Van Jaarsveld, P., Marais, D. W., Harmse, E., Nestel, P., & Rodriguez-Amaya, D. (2006). Retention of β-carotene in boiled, mashed orange-fleshed sweet potato. Journal of Food Composition and Analysis, 19(4), 321-329. Available at: https://doi.org/10.1016/j.jfca.2004.10.007.