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Nutritional and sensory properties of a maize-based snack food (kokoro) supplemented with treated Distillers’ spent grain (DSG)
(Wiley, 2011-04-06) Awoyale Wasiu, Maziya-Dixon Busie, Sanni O. Lateef, Shittu A. Taofik
Theeffectoftreated Distillers’ spent grain (DSG) supplementation on the nutritional and sensory properties of kokoro, a maize-based snack, was investigated. Treated DSG was used to replace 5%, 10%, 15%, 20%, 25%, 30% and 35% of maize flour. Mean water absorption capacity of DSG was 291%, swelling capacity 2.27 bulk density was 58%, oil absorption capacity 216, protein content of 27% and a total dietary fibre content 24.2%. The swelling, water and oil absorption capacities of the flour blends increased while bulk density decreased significantly. The ash, fat, protein, insoluble and total dietary fibre and total nonessential and essential amino acids contents of the flour blends increased with DSG inclusion. Processing the flour blends to kokoro slightly increased the ash, fat and protein contents, while the total nonessential and essential amino acids, total sugar and total dietary fibre decreased. The addition of DSG increased the lysine and tryptophan contents of kokoro. Although the sensory evaluation results indicate that kokoro with 5%, 10% and 15% DSG were well accepted and compared favourably with those made from whole maize for overall acceptability, it was observed that generally, there is a consumer dislike of the new product as the amount of DSG added increased.
Varietal effect on the moisture adsorption isotherm of yellow-fleshed cassava root starches
(IITA, 2014-06-27) Awoyale, W., Sanni, L.O., Shittu, T.A., Adegunwa, M.O., Gueye, B., Kulakow, P.
The Moisture Adsorption Isotherm of three Yellow-fleshed Cassava Root Starches (YfCRS) wereo o odetermined by the static gravimetric method at temperatures of 27 C, 37 C and 42 C and wateractivities level of between 0.10 and 0.80. Data obtained were fitted to four sorption models (Peleg,2GAB, Oswin and Langmuir). The model fit was evaluated using the coefficient of determination (R ),root mean square error (RMSE) and mean percentage deviation (%E). The results showed that Peleg2model gave the best fit for predicting the moisture adsorption data of the starches (R =0.99,RMSE=0.00, %E=0.00). TMS 06/1630 YfCRS had the highest monolayer moisture (M ) while that ofoTMS 01/1368 had the lowest. The high â-carotene content of TMS 01/1368 YfCRS could beresponsible for its low M (r = -0.96), irrespective of the storage temperatures. However, all the YfCRSomight be stored for longer periods at all the temperatures since their M fall within acceptable limit forostorage stability.
Effect of varieties on the functional and pasting properties of biofortified cassava root starches
(Springer, 2015-02-04) Awoyale Wasiu, Sanni O. Lateef, Shittu A. Taofik, Adegunwa O. Adegunwa,
The effect of varieties on the functional and pasting properties of biofortified cassava root starches (BfCRS) was investigated. Dried starches were produced from three biofortified cassava roots (TMS01/1371, TMS01/1368 and TMS06/1630), and their functional and pasting properties were evaluated. The result revealed that significant (P B 0.001) variations exist in all the starch properties. The water absorption capacity (WAC) ranged from 75.86 to 86.50 %, dispersibility 80.00–86.00 %, swelling power (SWP) 6.27–9.59 %, solubility index (SI) 1.30–1.90 %, bulk density (BD) 69.52–70.32 % and least gelation concentration (LGC) 4.01–4.06 %. TMS01/1371 BfCRS had the highest BD and WAC; TMS01/1368 BfCRS had the highest SWP, SI and LGC while TMS06/ 1630 BfCRS had the highest dispersibility and amylose contents. The starch from TMS01/1371 had the highest peak, trough and final viscosities, and peak time; TMS01/ 1368 had the highest breakdown viscosity and TMS06/ 1630 was high in setback viscosity and pasting temperature. Therefore, any of the BfCRS could be used for food formulations depending on the quality desired in the final product.
Effect of storage on the chemical composition, microbiological load, and sensory properties of cassava starch-based custard powder
(Wiley Periodicals, Inc., 2015-03-15) Awoyale Wasiu, Sanni O. Lateef, Shittu A. Taofik, Adegunwa O. Mojisola,
The effect of storage on the chemical, microbiological, and sensory properties of cassava starch-based custard powder (CbCP) blends as mixture of yellow-fleshed cassava root starch (YfCRS) (90–98%) and whole egg powder (WEP) (2–10%) was investigated. These were prepared using central composite rotatable design, and separately packaged in polyvinyl chloride plastic can and stored in storage box (30 ± 2°C). The chemical and microbiological analyses of the stored CbCP were evaluated at 3 weeks intervals, while the sensory property was determined at 6 weeks interval for 24 weeks. The result showed that the protein, fat, and the total-β -carotene contents of the CbCP decreased significantly (P ≤ 0.001) after storage while moisture content and microbiological load increased. All the CbCP sensory attributes were accepted at the end of storage, except taste and color. The CbCP gruel prepared from 94% YfCRS: 0.34% WEP and 90% YfCRS: 2% WEP blends were the most acceptable after storage.
Effect of water yam (Dioscoreaalata) flour fortified with distiller’s spent grain on nutritional, chemical, and functional properties
(Wiley Periodicals, Inc., 2015-06-04) Awoyale Wasiu, Maziya-Dixon Busie, Sanni O. Lateef, Shittu A. Taofik,
It was envisaged that the inclusion of treated distiller’s spent grain (DSG) to yam flour might increase its nutritional value, with the aim of reducing nutri tional diseases in communities consuming yam as a staple. Hence, yam flour was fortified with DSG at 5–35%. The effects of this fortification on the nutritional, chemical, and functional properties of yam flour were investigated. The result showed a significant increase (P ≤ 0.001) in fat, ash, protein, total amino acids, total dietary fiber, and insoluble dietary fiber contents of the blends as DSG increased except for starch and soluble dietary fiber contents, which decreased. The functional properties showed a significant (P ≤ 0.001) reduction with DSG inclusion. The inclusion of DSG increased both the tryptophan and methionine contents of the blends. Therefore, the DSG fortified yam flour could contribute to quality protein intake in populations consuming yam as a staple, due to its indispensible amino acid content.
Effect of Processing on the Retention of Total Carotenoid, Iron and Zinc Contents of Yellow-fleshed Cassava Roots
(Science & Education Publishing, 2015-10-08) Maziya-Dixon Busie, Awoyale Wasiu, Dixon Alfred,
BACKGROUND: It was envisaged that processing of yellow-fleshed cassava roots might affect the micronutrient composition. Hence, three yellow-fleshed cassava roots were grown for 12 months in a randomized complete block design with three replications at Ibadan, Nigeria, to evaluate the effects on total carotenoid, iron, and zinc retention after processing the roots. Raw and processed storage roots were analyzed using standard methods. Percentage true nutrient retention was calculated using the concentration of each parameter adjusted for changes in weight. RESULT: There were significant genotypic differences (P<0.01) for all the evaluated characteristics. The mean total carotenoid concentration of the unprocessed storage roots was 4.90 μg/g, mean iron content was 7.47 mg/kg, and mean zinc content was 8.95 mg/kg. The concentration after processing varied depending on the product. Results indicated that boiled cassava retained the highest amount of iron and zinc, also of total carotenoid (73.5%) This was followed by gari (44.9%) and raw fufu (40.8%); cooked fufu had the lowest (21.5%). CONCLUSION: Processing cassava storage roots resulted in a significant reduction in micronutrient retention and this depended on the processing method and genotype.
Retention of Pro-vitamin A Carotenoids in Ogi Powder as Affected by Packaging Materials and Storage Conditions
(Science & Education Publishing, 2015-12-04) Awoyale Wasiu, Maziya-Dixon Busie, Menkir Abebe
The effect of different packages and storage conditions on the retention of pro-vitamin A carotenoids(pVAC) in ogi powder produced from yellow-seeded maize was investigated to study its storage stability onmicronutrient retention. The ogi powder produced was packaged in a high-density polyethylene bag (HDPE), apolypropylene woven sack (PP), and a polyvinyl chloride container (PVC), and stored in different conditions for 12weeks with sampling done at three-week intervals for pVACanalysis. At the end of the storage period, ogi powderpackaged in HDPE stored outside the storage box had the highest percentage retention (31.32%) of trans-β-caroteneand that packaged in PVC container stored in the lighted compartment had the least (21.57%). Therefore, HDPEcould be a good package for the retention of trans-β-carotene (which is the most bioactive) in ogi powder whenstored at a temperature of 27°C and relative humidity of 73%.
The pasting, chemical and sensory properties of biofortified cassava root starch-based custard powder
(Springer, 2016-01-25) Awoyale Wasiu, Sanni O. Lateef, Shittu A. Taofik, Adegunwa O. Mojisola,
The effect of biofortified cassava root starch (YfCRS) (90–98 %) and whole egg powder (WEP) (2–10 %) on the pasting, chemical and sensory properties of cassava starch-based custard powder (CbCP) were studied using response surface methodology. The result revealed that there are variations in the pasting properties of the CbCP notwithstanding the levels of WEP inclusion, and all the custard powder could form paste below the boiling point of water at the peak time of \5 min. Addi tionally, the CbCP with high quantity of WEP had the highest protein (6.39 %), iron (29.39 mg/kg) and zinc (4.25 mg/kg) contents, but with low amylose (18.68 %) and trans-b-carotene (0.0756 lg/g) contents. The YfCRS increased the amylose and trans-b-carotene contents of the custard powder. The models for the responses were highly adequate (R2[80 %), except for peak viscosity, pasting temperature, hydrogen cyanide and overall acceptability. Although all the sensory attributes of the formulated CbCP gruel fall within the likeness range, 93.13 % YfCRS and 7.56 % WEPisthe optimum combinations for good quality CbCP. Therefore, to replace maize starch with cassava starch in the production of a quality CbCP, 93.13 % YfCRS and 7.56 % WEP could be used.
Effect of Packaging Materials and Storage Conditions on the Degradation of Xanthophylls in Yellow-Maize Ogi Powder
(Science & Education Publishing, 2016-04-04) Awoyale Wasiu, Maziya-Dixon Busie, Alamu O. Emmanuel, Menkir Abebe,
The need to evaluate the effects of packaging materials and storage conditions on the degradation of xanthophylls in yellow maize ogi powder is important due to its health implication. Ogi powder was packaged in high-density polyethylene bag (HDPE), polypropylene woven sack (PP), and polyvinyl chloride container (PVC). The samples were stored under different conditions for 12 weeks and sampled at three-week intervals for analysis using High Performance Liquid Chromatography. The result showed that the total xanthophyll content of the ogi powder was 10.39 μg/g before storage with of zeaxanthin having the highest value (6.73 μg/g) and lutein (3.66 μg/g) the least. The reduction in lutein and zeaxanthin contents was significant in the ogi powder packaged in HDPE stored at 35°C and 50% relative humidity (RH). Therefore, PVC is recommended at 34°C and RH of 54% for up to 6 weeks while HDPE may be used at 28°C and 68% RH for 9 weeks, and that of PP might be 35°C and 50% RH if the storage period is extended to 12 weeks.
Effect of Packaging Materials and Storage Conditions on the Degradation of Xanthophylls in Yellow-Maize Ogi Powder
(2016-08-04) Awoyale Wasiu, Maziya-Dixon Busie, Alamu E. Oladeji, Menkir Abebe,
The need to evaluate the effects of packaging materials and storage conditions on the degradation of xanthophylls in yellow maize ogi powder is important due to its health implication. Ogi powder was packaged in high-density polyethylene bag (HDPE), polypropylene woven sack (PP), and polyvinyl chloride container (PVC). The samples were stored under different conditions for 12 weeks and sampled at three-week intervals for analysis using High Performance Liquid Chromatography. The result showed that the total xanthophyll content of the ogi powder was 10.39 µg/g before storage with of zeaxanthin having the highest value (6.73 µg/g) and lutein (3.66 µg/g) the least. The reduction in lutein and zeaxanthin contents was significant in the ogi powder packaged in HDPE stored at 35°C and 50% relative humidity (RH). Therefore, PVC is recommended at 34°C and RH of 54% for up to 6 weeks while HDPE may be used at 28°C and 68% RH for 9 weeks, and that of PP might be 35°C and 50% RH if the storage period is extended to 12 weeks.
Screening of some cassava starches for their potential applications in custard and salad cream productions.
(Springer, 2016-08-22) 60. Akinwale, T. E., Niniola, D. M., Abass, A. B., Shittu, T. A., Adebowale, A. A., Awoyale, W., Awonorin, S. O., Adewuyi, S. and Eromosele, C. O.
Custard powder and salad cream are two food products commercially manufactured using different quan tities of corn starch. This study aimed at determining the physicochemical properties of some starches extracted from some white and yellow root cassava varieties. The prospective applicability of the cassava starches in custard powder and salad cream production was also determined. The physical, chemical and functional properties of eight cassava starches were determined using standard analyti cal procedures. Sensory acceptability of the products was also determined using untrained consumer group. Products made from corn starch were used as the reference samples. The physical, chemical and functional properties of the cas sava starches varied significantly (p < 0.05). The results of multivariate data analysis (principal component and clus ter analyses) showed that it was difficult to completely discriminate starches from the yellow fleshed and white fleshed cassava roots. Texture was the most important sen sory attribute determining the two products’ acceptability. Starch powder dispersibility was found to have significant influence (p < 0.05) on the sensory acceptability of the two products. However, starch from a yellow fleshed root (TMS 01/1368) was the most preferred for salad cream making while starch from a white fleshed root (TMS 30572) was the most preferred for making custard powder. The starches showed high potential to replace corn starch for the respec tive product manufacture.
Assessment of the potential industrial applications of commercial dried cassava products in Nigeria
(Springer, 2016-10-12) Awoyale Wasiu, Abass B. Adebayo, Ndavi Malu, Maziya-Dixon Bussie, Sulyok Michael,
Variations in the functional and pasting proper ties of four groups of commercial dried cassava product in Nigeria were evaluated in this study, to explore their poten tial for use as industrial raw materials. In total, 692 prod ucts 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 feed stock, so as to predetermine the technical usability of such raw materials within their industrial processes.
Physical, chemical and sensory properties of cassava (Manihot esculenta) – sweet potato (Ipomoea batatas) gari
(2016-12-30) Karim R. Olayinka, Balogun A. Mutiat, Akintayo A. Olaide, Awoyale Wasiu,
Introduction. Food safety is one of the problems facing sub-Sahara African countries like Nigeria. The use of wholesome indigenous crops and improved methods of production of major foods is a way forward. Materials and methods. A factorial research design was used to obtain eight samples of cassava and sweet potato gari from three modifications of the traditional production method for gari. Effects of these methods on the physical, chemical and sensory properties of the gari were evaluated using standard methods. Results and discussion. The results revealed that the inclusion of sweet potato significantly (p<0.05) influenced the proximate composition of the cassava-sweet potato gari and the values are also within the recommended levels for quality gari. Moisture content ranged from 10.10 to 12.30%, crude fibre 1.93 to 1.98%, ash content 1.13 to 1.31%, protein content 1.43 to 4.29%, and carbohydrate content 78.11 – 83.59%. The cyanide contents ranged from 0.58 to 2.16 mg/100 g, with 100% cassava gari having the highest while 100% sweet potato gari recorded the lowest. A decrease in porosity from 40 ± 2 % for the 100% cassava gari to 27.33 ± 2 % for sweet-potato gari was observed. The particle size of the sweet potato gari had the highest angle of repose of 38° while 100% cassava gari recorded the lowest angle of repose (29°). The swelling index of the samples ranged from 330 to 450% and100% sweet potato gari had the highest loose and packed densities. The sensory evaluation results showed that the cassava sweet potato (10%) gari was rated the best for colour (8.07), texture (7.67), and aroma (6.87), while 100% cassava gari had highest value for taste (7.47), and both shared the highest value (7.60) in overall acceptability. Conclusions. The study showed that 10% sweet potato can traditionally be added to cassava for quality gari production.
Occurrence of Regulated Mycotoxins and Other Microbial Metabolites in Dried Cassava Products from Nigeria
(2017-06) Abass B. Adebayo, Awoyale Wasiu, Sulyok Michael, Alamu O Emmanuel,
Dried cassava products are perceived as one of the potential sources of mycotoxin ingestion in human foods. Processing either contributes to the reduction of toxins or further exposes products to contamination by microorganisms that release metabolic toxins into the products. Thus, the prevalence of microbial metabolites in 373 processed cassava products was investigated in Nigeria. With the use of liquid chromatography tandem-mass spectrometry (LC-MS/MS) for the constituent analysis, a few major mycotoxins (aflatoxin B1 and G1, fumonisin B1 and B2, and zearalenone) regulated in food crops by the Commission of the European Union were found at concentrations which are toxicologically acceptable in many other crops. Some bioactive compounds were detected at low concentrations in the cassava products. Therefore, the exposure of cassava consumers in Nigeria to regulated mycotoxins was estimated to be minimal. The results provide useful information regarding the probable safety of cassava products in Nigeria.
Effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour
(Spinger, 2017-07-25) Irondi A. Emmanuel, Awoyale Wasiu, Oboh Ganiyu, Boligon A. Aline,
Improving the antioxidant and pasting proper ties of wheat flour could help enhance its health benefits and industrial uses. Hence, this study evaluated the effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour. Wheat flour (WF) was mixed with mango kernel flour (MKF) at the ratios of 100:0; 90:10; and 80:20, to obtain 100%WF, WF-10%MKF and WF-20%MKF blends, respec tively. The flavonoids and phenolic acids profile; free radi cals (2,2-diphenylpicrylhydrazyl [DPPH]* and 2,2′-azino bis-3-ethylbenzthiazoline-6-sulphonic [ABTS]*+) scavenging activities; amylose and amylopectin contents; and pasting properties of the 100%WF and the blends were determined. Flavonoids (rutin and quercetin) and phe nolic acids (gallic, chlorogenic and caffeic acids) contents of the blends increased as the level of addition of MKF increased. The free radicals-scavenging activities of the blends also increased significantly (P < 0.05) as the level of addition of MKF increased. The DPPH* SC50 reduced * Emmanuel Anyachukwu Irondi irondi.emmanuel@yahoo.com 1 2 3 4 5 Biochemistry Unit, Department of Biosciences and Biotechnology, Kwara State University, Malete, P.M.B. 1530, Ilorin, Nigeria Department of Food, Agriculture and Bioengineering, Kwara State University, P.M.B 1530, Malete, Kwara State, Nigeria International Institute of Tropical Agriculture, PMB 5320, Oyo Road, Ibadan, Oyo State, Nigeria Functional Foods and Nutraceuticals Unit, Department of Biochemistry, Federal University of Technology, P.M.B. 704, Akure 340001, Nigeria Phytochemical Research Laboratory, Department of Industrial Pharmacy, Federal University of Santa Maria, Building 26, room 1115, Santa Maria CEP 97105-900, Brazil from 7.04 ± 0.86 mg/mL (100%WF) to 4.51 ± 0.64 mg/ mL (WF-20%MKF); while the ABTS*+ scavenging activ ity increased from 22.13 ± 1.24 mg/mL (100%WF) to 33.76 ± 1.92 mg/mL (WF-20%MKF). The amylose con tents of the blends decreased significantly (P < 0.05), with a concomitant increase in their final and setback viscosities, as the level of addition of MKF increased. Hence, addition of MKF improved the antioxidant and pasting attributes of WF.
Assessment of heavy metals and microbial contamination of gari from Liberia
(Wiley, 2017-08-22) Awoyale Wasiu, Asiedu Robert, Kawalawu K.C. William, Maziya-Dixon Busie, Abass Adebayo, Edet Michael, Adetunji O. Medinat,
Cassava is a staple mostly eaten in the form of gari, after rice in Liberia. The local method of gari processing often leads to product contamination, thus, a study was done to assess the heavy metals and microbial contamination of gari in eight counties of the country. A total of sixty- one gari samples were collected and packaged in an airtight polyethylene bag for analyses, using standard methods. Results depict that the mean of the heavy metals in the gari samples is iron (Fe) 43.87 ppm, copper (Cu) 0.94 ppm, zinc (Zn) 5.49 ppm and aluminum (Al) 257.45 ppm. Yellow gari had the high est Fe (64.90 ppm), Cu (1.25 ppm) and Zn (7.85 ppm) content, but with the least Al content (87.15 ppm). The Fe content was lower in groundnut- fortified gari (42.93 ppm), and the Cu (0.70 ppm) and Zn (3.50 ppm) content were lower in groundnut- moringa- fortified gari. The samples and counties have no significant statistical effect (p > .05) on the heavy metals composition of the products. No microbial growth was observed in groundnut- fortified and groundnut- moringa- fortified gari but with coconut- fortified gari having the highest total fungi count of 800 CFU/g. The major fungi identified in the gari samples are Penicillium and Aspergillus spps., but with their counts within the regulated level. Therefore, the gari consumed in Liberia are safe except for the high Fe and Al content, which needs to be addressed with the use of unpainted stainless steel materials as food contact surfaces.
Drivers of Technical Efficiency in Cassava Processing in Nigeria: Implications for a Commercializing Food Sector.
(2018-07-27) Abass, A., Olarinde, L., Okoruwa, V., Amaza, P., Awoyale, W., Alabi, T. & Ndavi, M.
Most agriculture policies in Nigeria are aimed at integrating the rural poor into market economy. In the last decade, Nigeria witnessed significant private and public injection of capital into the promotion of small-medium scale cassava processing. This study uses a stochastic frontier function and inputs/outputs data to measure technical efficiencies (TE) of 274 small-medium cassava processing firms in Nigeria. Results showed that the cassava processing enterprises had a mean TE of 43 percent, indicating that, a large proportion of output value (57%) is lost due to f irm-specific inefficiencies. Cassava processing enterprises in the north-central area of Nigeria recorded a mean TE of 61% (highest), followed by South-east/South-west (42%) and South-south (26%). TE values were below 80% for about 85% percent of the sampled enterprises. Technical efficiencies were influenced by enterprise classification (small-medium, sole proprietorship or family ownership), social factors (interaction with other actors), economic (number of products, clients or orders received) and attendance of training workshop. It is recommended that government and institutions with statutory role to promote agricultural value chains should consider encouraging and promoting small-medium scale cassava processing the more with adequate impetus. Constant training workshops to improve the skills and efficiency of the cassava processors are also recommended.
Assessment of the chemical and trace metal composition of dried cassava products from Nigeria
(2018-09-10) Abass B. Adebayo, Awoyale Wasiu, Alamu O. Emmanuel,
The chemical and trace metal composition of six groups of commercial dried cassava products in Nigeria (gari, starch, tapioca, fufu, lafun and high-quality cassava flour) were evaluated to ascertain quality standard compliance and safety for human consumption. In total, 340 samples of the dried products collected based on their popularity in the Humid forest (92), Derived savannah (234) and Southern Guinea savannah (14) agroecologies were analysed using standard analytical methods. The moisture, cyanogenic potential (CNP), ash and crude fibre content of the samples were significantly different (P<0.05). Product type or agroecology of the products did not have a significant influence on the acidity, pH or trace metal (copper (Cu), iron (Fe) and zinc (Zn)) content. Samples from the Humid forest exhibited the highest average moisture (12.80%), pH (6.62), Zn (5.01 mg/kg) and Cu (3.16 mg/kg) content; Southern Guinea savannah samples had the highest CNP (9.06 mg/kg), ash (2.03%) and Fe (35.38 mg/kg) content, while the samples from Derived savannah had the highest starch (61.11%) and crude fibre (2.87%) content. All the parameters analysed were within the FAO/WHO standards for cassava products except for the Fe content which exceeded the threshold limit of 22 mg/kg, suggesting that iron-based processing machines release Fe that contaminate cassava during processing. Therefore, these machines should be made of stainless steel, and processors should adhere to the standard operating procedures that were established by the food regulatory agencies to reduce iron contamination of cassava products.
Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root
(2018-09-30) Awoyale Wasiu, Abass B. Adebayo, Maziya-Dixon Busie,
As one of the most widely consumed foods, bread is one of the most important agricultural products. Bread made from high-quality cassava flour is consumed in some parts of Sub-Sahara Africa (SSA). The bread has no pro-vitamin S carotenoids (pVAC) due to the use of artificial colorants. Consequently, there is a need for the use of pVAC rich foods for bread production. Foods that are rich with pro-vitamin A carotenoids can be converted into retinol in the human body and whose bioconversion contributes to the reduction of vitamin A deficiency diseases (VAD). VAD has caused annual loss of life in SSA, especially in Nigeria. The yellow-fleshed cassava root might contribute to the reduction of this disease. The high quality yellow cassava flour (YHQCF) produced from yellow-fleshed cassava root may contribute to the pVAC composition of bread. As a result, there is a need for the evaluation of the retention of pVAC in composite bread baked with high quality cassava flour from yellow-fleshed cassava roots
Retention of pro-vitamin A carotenoid in composite bread baked with high-quality cassava flour from yellow-fleshed cassava roots.
(2018-09-30) Awoyale Wasiu, Abass B. Adebayo, Alamu O. Emmanuel, Maziya-Dixon Bussie,
Background:As one of the most widely consumed foods, breadis one of the most important agricultural products. Bread made from high-quality cassava flour is consumed in some parts of Sub-Sahara Africa (SSA). The bread has no pro-vitamin S carotenoids (pVAC) due to the use of artificial colorants. Consequently, there is a need for the use of pVAC rich foods for bread production. Foods that are rich with pro-vitamin A carotenoids can be converted into retinol in the human body and whose bioconversion contributes to the reduction of vitamin A deficiency diseases (VAD). VAD has caused annual loss of life in SSA, especially in Nigeria. The yellow-fleshed cassava root might contribute to the reduction of this disease. The high quality yellow cassava flour (YHQCF) produced from yellow-fleshed cassava root maycontribute to thepVACcompositionof bread. As a result, there is aneed for the evaluation of the retention of pVACin composite bread baked with high qualitycassava flour from yellow-fleshed cassava roots.Aim:To evaluated the retention of pro-vitamin A carotenoid in composite bread baked with high qualitycassava flour from yellow-fleshed cassava roots.Methods:The YHQCF was producedfrom TMS01/1368 cassava variety. The bread loavesconsisted of 20% and 100% YHQCFand were produced by mixing the sugar, margarine, yeast, improver, and salt with the composite flour and YHQCF respectively, after which water was added and mixed to get thehomogenous dough. The dough was proofed for 2.5 hours, kneaded, cut into shape, placed in a lubricated baking pan, and baked at 200oCfor 30 min. Analyses of the pro-vitamin A (cis and trans-β carotene)and dry matter contentwere carried out on all the samples,including samples from the YHQCF production steps using standard methods. The samples from the YHQCF production steps were chosen and analyzedfor pVAC in order to check the levels of degradation of the pVAC from the raw cassava rootto using the rootfor flourproductionand the quantity of pVAC retainedwhen 100% of the YHQCF is used for bread production compared to 20% composite. The β-carotene nutrient retention of the breadwas also calculated.Results:The resultsdemonstratedhowthe total pVAC content of the raw yellow-fleshedcassava root was 16.83 μg/g dry basis with 29% dry matter (DM) content. Subsequent processing by peeling, washing, grating, and dewatering into granules (56% DM) caused 48% reduction in the pVAC contentwhich was reduced to 40% after drying and milling the dried grits into YHQCF (97% DM). Preparation of recipe for bread demonstratedhowthe20% composite flour dough (61% DM) contained 0.29 μg/g dbpVAC representing 1.72% retention, which was later reduced to 0.25 μg/g dbpVAC or 1.49% retention after baking (62%DM). On the other hand, bread loaves baked from 100% YHQCF (67% DM) retained 0.74 μg/g dbpVAC representing 4.40% of the 16.83 μg/g dbpVAC in the starting raw material. Conclusions:Thebread produced from 100% YHQCF may contribute to the pro-vitamin A status of bread consumersin SSAmore than the 20% YHQCF composite. However, both bread samples are low in pVAC. In order to attain the required retinol equivalent level after bioconversion in the human body, consumption of other foods rich in vitamin A would be requiredto attain the required retinol equivalent level after bioconversionin the human bodybut can be enhanced if consumed with other foods rich in vitamin A.

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