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A review of cassava semolina (gari and eba) end-user preferences and implications for varietal trait evaluation
(2020-10-22) Awoyale Wasiu, Alamu O. Emmanuel, Chijioke Ugo, Thierry Tran, Tchuente N.T. Hubert, Ndjouenkeu Robert, Kegah Ngoualem, Maziya-Dixon Busie,
The purpose of this review is to support breeders and food scientists by examining research carried out on end-user preferences for gari and its derived dough product, eba, in Africa. The review focused on gari regarding the physical and chemical composition of raw cassava roots, methods of storage, the composi tion of gari with or without enrichment, and the sensory evaluation of gari and eba. The primary sensory attributes identified to describe gari are colour, taste, texture, aroma and flavour. Texture attribute of importance is crispiness for uncooked gari, and hand feel before consumption for eba. There was a signif icant correlation between the sensory characteristics of gari and the starch and cyanogenic potential (CNP) contents of the raw roots. Hence, the correlation of the end-user preferences with the chemical composition of the cassava roots could be helpful to breeders in refining selection criteria and developing high-throughput screening methods.
Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes
(Wiley, 2022-01-09) Abass B. Adebayo, Awoyale Wasiu, Ogundapo Ademola, Oluwasoga Olayemi, Nwaoliwe Gregory, Oyelekan James, Olarinde O. Luke,
Evidence from community cassava processors on product quality traits that influence variety adoption was combined with laboratory methods to identify potential predictors of quality traits of new varieties. The study revealed that high product yield, high starch content, high solubility index (SI), high peak viscosity (PV), low setback viscosity, and delayed root color change (delayed postharvest physiological deterioration) are possible laboratory indicators that could be used as proxies for predicting product quality and variety adoption decisions of cassava processors. Fufu exhibited higher swelling power, SI, and PV than gari from the same varieties. Processors preferred quality characteristics are difficult to measure for several hundreds of new germplasms in the early stages of the breeding cycle. The information presented may be helpful during the breeding of new, improved varieties by using the physical and chemical properties of the roots that predict processors’ preferred quality traits
Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives
(Frontiers, 2024-01-11)
This study aimed to assess the antioxidant, enzyme inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives. Multi-purpose natural additives were formulated with three natural additives (sweet detar seed, ginger rhizome, and hibiscus calyx flours, as a thickener, flavourant and colourant, respectively) blends at proportions derived from the Design Expert. The additives’ synthetic counterparts were formulated with sodium carboxymethylcellulose, vanilla flavor, and red colourant at the same proportions. After that, yoghurt was produced and the additives blends were incorporated into it either in aqueous extract or flour form, yielding bioyoghurts designated multi-purpose natural additive extract-containing yoghurt (MNAE-yoghurt), multi-purpose natural additive flour-added yoghurt (MNAFyoghurt), and their multi-purpose synthetic additives-containing counterparts (MSAE-yoghurt and MSAF-yoghurt). A commercially-available bio-yoghurt served as a control. All the yoghurts were lyophilized to obtain instant bioyoghurts. Subsequently, bioactive components (total phenolics, tannins, total flavonoids and saponins), antioxidants and enzymes [alpha-amylase, alphaglucosidase, pancreatic lipase, and angiotensin 1-converting enzyme (ACE)] inhibitory activities, as well as proximate, physicochemical and sensory qualities of the bio-yoghurts were determined. The MNAE-yoghurt and MNAF-yoghurt had higher bioactive constituents, total titratable acid levels, and more potent antioxidant and enzyme inhibitory properties, but a lower pH than their synthetic counterparts and the control. The total phenolics, tannins, total flavonoids and saponins levels of MNAE-yoghurt and MNAF-yoghurt were 14.40 ± 0.24 and 16.54 ± 0.62 mg/g, 1.65 ± 0.04 and 1.74 ± 0.08 mg/g, 4.25 ± 0.03 and 4.40 ± 0.02 mg/g, 0.64 ± 0.01 and 0.66 ± 0.02 mg/g, respectively. Among the natural multi-purpose additives-containing bio-yoghurts, MNAF-yoghurt had higher bioactive constituents and stronger antioxidant and enzymes inhibitory properties. Its α-amylase, α-glucosidase, ACE, and pancreatic lipase IC50 values were 72.47 ± 0.47, 74.07 ± 0.02, 25.58 ± 2.58, and 33.56 ± 29.66 μg/mL, respectively. In contrast, MNAE-yoghurt had the highest protein (13.70 ± 0.85%) and the lowest fat (2.63 ± 0.71%) contents. The sensory attributes of all the bioyoghurts fell within an acceptable likeness range. Overall, the inclusion of multi-purpose natural additives blends enhanced the instant bio-yoghurts’ nutritional, health-promoting, and sensory qualities.
Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance
(Frontiers, 2024-02-21) Imam YT, Irondi EA, Awoyale W, Ajani EO, Alamu EO
This study presents a review of the application of legumes in the formulation of gluten-free foods (GFFs), with emphasis on their functional, nutritional, and nutraceutical importance. Consumption of GFF and abstinence from glutencontaining foods are the only options for managing celiac disease and gluten intolerance. Its formulation has also increased due to the increasing desire for healthy food by consumers. Recently, legume crops, such as Phaseolus vulgaris (bean), Brachystegia eurycoma (bean pod), Detarium microcarpum (sweet detar), Cetatonia siliqua (carob fruit), Cicer arietinum (chickpea), Pisum sativum (pea), Lens culinaris (lentil), and Vigna subterranean (Bambara nut) have been used in the production of GFFs. They belong to the family Leguminosae (Fabaceae), grown for their high protein content, and are the most important crop after cereals. Using legume flours as ingredients in GFFs formulation provides functional, nutritional, and nutraceutical benefits. They enhance the functional properties of GFFs, including volume, crumb, texture, and sensory qualities. They also improve the GFFs’ nutritional properties, especially protein and dietary fiber, as well as their nutraceutical properties, such as laxative, antihyperglycemic, and antioxidant properties. Hence, adding legumes to GFF formulations might be a good way to enhance their functional, nutritional, and nutraceutical properties.
Application of Natural and Modified Additives in Yoghurt Formulation: Types, Production, Rheological, and Nutraceutical Benefits.
(Frontiers, 2023-10-30) Bankole, A.O., Irondi, E.A. Awoyale, W. and Ajani, E.O.
Yogurt, a popular fermented dairy product, is of different types and known for its nutritional and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to improve its functionality and nutraceutical properties. Additives incorporated in yogurt may be natural or modified. The incorporation of diverse natural additives in yogurt formulation, such as moringa, date palm, grape seeds and argel leaf extracts, cornelian cherry paste, mulberry fruit and leaf powder, lentil flour, different types of fibers, lemongrass and spearmint essential oils, and honey, has been reported. Similarly, modified additives, such as β-glucan, pectin, inulin, sodium alginate, and gelatin, are also added to enhance the physicochemical, textural, sensory, and rheological properties of yogurt. Although additives are traditionally added for their technological impact on the yogurt, studies have shown that they influence the nutritional and nutraceutical properties of yogurt, when added. Hence, yogurts enriched with functional additives, especially natural additives, have been reported to possess an improved nutritional quality and impart several health benefits to consumers. These benefits include reducing the risk of cardiovascular disease, cancer, osteoporosis, oxidative stress, and hyperglycemia. This current review highlights the common types of yogurt, the production process, and the rheological and nutraceutical benefits of incorporating natural and modified additives into yogurt.
Assessment of biochemical, cooking, sensory, and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations.
(Cell Press, 2022-11-11) Alamu, E.O., Adesokan, M., Awoyale, W., Oyedele, H., Fawole, S., Amele, A. and Maziya-Dixon, B.
Specific biochemical properties and textural attributes determine the final quality and acceptability of yam food products. This study assessed the flour and cooking qualities (boiled yam) of sixteen elite white yam genotypes (D. rotundata) grown in three locations. Fresh yam samples were cut into regular-shaped pieces and boiled using the standard procedure. Sub-samples were oven-dried at 65 C for 72 h and milled to flour. The biochemical profiling for the yam flour showed, on average, 61.35 5.15% starch, 5.35 0.15% sugar, 1.55 0.24% crude f iber, 1.91 0.31% ash, 5.65 0.66% protein, 0.33 0.02% fat and 34.87 1.94% amylose content. The boiled yam's water absorption and cooking time ranged from 0.35 to 5.17% and 7.00–18 min, with an average of 2.74% and 10.64 min, respectively. The hardness of boiled yam from the sensory assay correlated positively with the hardness of instrumental texture analysis (p < 0.001, r ¼ 0.47). In contrast, the hardness of instrumental texture had asignificant negative correlation with the chewiness of sensory profile analysis (p < 0.05, r ¼ 0.37). Likewise, water absorption correlated positively and significantly (p < 0.05, r ¼ 0.43) with the chewiness of the sensory analysis. The study shows that the sensory attributes that determine the acceptability of boiled yam could be determined using instrumental measurements to save time and cost
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.
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.
Assessment of the Nutritional Composition, Physical Properties, and Sensory Quality of Composite Bread Baked with High-Quality Cassava Flour from Biofortified and White-Fleshed Cassava Roots.
(2019-06-25) Awoyale, W., Abass, B., Amaza, P., Oluwasoga, O. and Nwaoliwe, G.
With proper processing and utilization, biofortified cassava may contribute to the nutritional status of the consumers, thus, the need for this study. High-quality cassava flour from white- (TME 419) and biofortified (TMS 01/1368) cassava varieties were produced at a commercial processing factory, after which the flour is composite with wheat flour to produce bread. The nutritional composition, physical properties and sensory quality of the composite bread were analyzed using standard methods. Results showed that composite bread from 20% biofortified cassava flour (20-YCF) had a higher value of total β-carotene (0.74 μg/g), moisture (37.83%) and ash (2.29%) contents. The fat (3.72%) and protein (12.83%) contents were higher in 20% white cassava flour (20-WCF) composite bread. The 20-YCF composite bread had the highest loaf volume (3286.2 cm3), elasticity (6.32), chewiness (40.51 N) and gumminess (6.41), 20-WCF composite bread had higher specific volume (3.59 cm3/g) and hardness (176.50 N). The 100% wheat bread had higher cohesiveness (0.10) and loaf weight (932.35 g). A significant negative correlation (r = - 0.98, p≤0.05) exist between bread hardness and protein content. The composite bread compared favourably with the 100% wheat bread in terms of weight and aroma, but, the 100% wheat bread was more acceptable.
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.
Assessment of the Suitability of Different Cassava Varieties for Gari and Fufu Flour Production in Liberia.
(2020-02-15) Awoyale Wasiu, Asiedu Robert, Kawalawu K.C. William, Maziya-Dixon Busie, Abass Adebayo, Edet Michael,
Different cassava varieties are available in Liberia, but there is little knowledge of their product suitability. Hence, the need to assess the potentials of these varieties to produce gari and fufu flour. The two products from ten improved and two local cassava varieties were characterized based on their yield and chemical, pasting and functional properties using standard methods. The results showed that TMS 96/0097 (gari 27.54%) and Butter cassava (fufu flour 27.35%) have the highest percentage yields. The starch content was higher in gari produced from TMS98/0505 (92.00%) and lower from TMS95/0289 (82.62%); the fufu flour starch content was higher in TMS98/0505 (90.59%) and lower in Bassa girl (84.75%). Gari and fufu flour produced from TMS96/0097 (507.38 RUV) and TMS00/0357 (506.04 RVU) had the highest final viscosity, and the products from TMS95/0289 (338.46 RVU and 336.80 RVU) had the least. The highest swelling power was found in gari (12.74%) and fufu flour (13.55%) produced from TMS92/0057 and the lowest in TMS91/0416 gari (8.23%) and TMS01/1235 fufu flour (8.31%). All the samples may form a paste below the boiling point of water (100°C) at < 7 min. However, cassava varieties and the interactions between varieties and locations had a significant (P < 0.05) effect on the properties of the products: Chemical (except ash content), pasting (except pasting temperature) and functional. Therefore, all the varieties may be suitable for gari and fufu flour production based on the quality preferred by the consumers.
Can food technology innovation change the status of a food security crop? A review of cassava transformation into “bread” in Africa
(Taylor & Francis, 2018-10-26) Abass A. B., Awoyale W., Alenkhe, B., Ndavi M., Asiru B. W., Manyong, V. and Sanginga, N.
Reducing both hunger and high expenditure on food imports is a priority for most developing African countries. Countries that hitherto have relied heavily on food imports are seeking new approaches to increase the utilization of locally grown crops. This review uses the case of cassava to propose that scientific and technological innovations, supported by public investment and appropriate policies, offer opportunities for better utilizing locally grown crops, encouraging agro-industrial development, reducing import expenditure, and providing much-needed income (bread) to smallholders. This review highlights areas that require further research in order to achieve sustainable development in the processing of raw cassava root into cassava f lour for bread production.
Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production: Biophysical and textural attributes approach.
(Frontiers, 2022-08-23) Awoyale W., Oyedele H., Adesokan M., Alamu E. O., and Maziya-Dixon B.
Theuseof thebiophysical andtextural attributesofgari/ebatodetermine thepossiblesubstitutionofanadoptedcassavavariety (TMBE )withthe improvedgenotypesfromthebreedingprogramwasevaluatedinthisstudy. Standardmethodswereused for the characterizationof thebiophysical and textural attributesof thegari/eba fromdi erent cassava roots. Itwas observedthat themeanof thebiophysical attributesof thegari isswelling power (SWP) . %,dispersibility . %,waterabsorptioncapacity(WAC) . %, peak . RVU, breakdown . RVU, andfinal . RVU viscosities,peaktime . min,pastingtemperature . ◦C,moisturecontent . %,ashcontent . %,starchcontent . %,amylosecontent . %and cyanogenicpotential (CNP)content . mgHCN/kg.Thereweresignificant di erences(p< . ) inall thebiophysicalattributesofthegarisamples.The instrumentaltextureattributeoftheebaishardness . N/m,mouldability . , andstretchability . . The sensory textureattributesdepict that all theebawasmoderatelysoft, sticky, andmouldable. Significantdi erences (p< . ) exist in the instrumental and sensory textureattributesof the eba samples. The PCA shows that gari made fromTMS F P andTMS F P genotypesmayhave similar behavior in termsof dispersibility,SWP,andpeakandbreakdownviscositiestothatoftheTMBE variety.Also, thestickinessof theebapreparedfromtheTMS F P andTMS F P genotypesmaybethesameasthatoftheTMBE variety.Therefore,TMS F P andTMS F P genotypesmay begoodreplacementsforproducinggari/ebainplaceoftheTMBE variety.
Characterization of Starches from Some Selected White and Yellow Cassava Roots for Dry Starch Noodle Production.
(Taylor and Francis, 2022-07-11) Akinde, H. A., Sanni, L. O., Shittu, T. A., Adegunwa, M. O., Abass, A., & Awoyale, W.
Starch noodle, originally produced from mung bean starch, is now patronized in many parts of the world. Although cassava is one of the most abundant sources of starch in Nigeria, previous works determining its applicability for noodle production are scarce in literature. This study therefore determined the chemical properties of starches from selected white and yellow cassava for dry starch noodle production. Descriptive attributes and sensory acceptability of the starch noodle produced were also determined using commercial starch noodle as reference sample. Data obtained were subjected to analysis of variance using SPSS (version 21). Chemical properties of cassava starches varied significantly (p < .05). Using clustering and discriminant function analyses, two product clusters were identified with their distinct physical and sensory properties. This study showed that the most acceptable cassava starch noodles were obtained from TMS 01/1206 followed by TMS 01/1368, the least acceptable noodle was obtained from TME 419.
Comparative field evaluation of mechanized and manual cassava production operations: the case of cassava farmers in the Ogun state of Nigeria.
(2021-09-02) Abass, A., Okechukwu, R., Gworgwor, N., Amaza, P. & Awoyale, W.
In 2015, mechanized technologies for planting and harvesting cassava were introduced to farmers involved in the Cassava Value Chain (CVC) in Ogun State of Nigeria for testing. This study comparatively analysed the profitability of cassava produc tion under mechanized and manual operations. Partial budgeting was used to compare costs and benefits of the new innovations with manual process. The comparison was based on data obtained from farmers in volved in an effort to enhance the competitiveness of high quality cassava flour (HQCF). The results revealed that yields from harvested 20 Paul S. Amaza Professor of Agricultural Economics, Department of Agricultural Economics and Extension, University of Jos, Plateau State, NIGERIA amazap@unijos.edu.ng Wasiu Awoyale Ph.D., Scientist International Institute of Tropical Agriculture (IITA), Oyo Road, Ibadan, NIGERIA fresh cassava roots on mechanically planted cassava farm plots increased by 38% over the manually planted cassava farm plots. The main gain associated with the mechanized process was the relatively lower costs associated with planting and harvesting operations, which were cheaper over the manual operations by 55% and 59%, respectively. The mechanically and manually planted cassava farm plots have a gross margin of $491/ha and $296/ha, re spectively. Comparison of these lev els of profitability showed that the mechanized operations were rela tively more profitable and exceeded the manual farm operations by 83%. Thus, the study concludes that the mechanization of cassava plant ing and harvesting, combined with high-yielding variety and comple mentary agronomic practices, can lead to higher competitiveness and economic break-through for cas sava farmers in Africa. Therefore, we recommend increased efforts to scale-up mechanized cassava pro duction operations, including build ing the capacity of cassava farmers with regards to improved production technologies and crop management practices.
Comparing Backslopped and Spontaneous Fermentation Based on the Chemical Composition and Sensory Properties of Gari
(Taylor and Francis, 2021-07-27) Awoyale Wasiu , Oyedele Hakeem, Adenitan A. Ayodele, Alamu O. Emmanuel, Maziya-Dixon Busie,
The backslopped cassava mash (BCM) produced by pre- fermenting grated cassava for 96 h was mixed with fresh cassava mash from the same variety using different blend ratios and processed to backslopped fermented gari (BFG). Another batch of the same variety was fermented for 24 h, 48 h, 72 h, and 96 h to get spontaneous fermented gari (SFG). Standard methods were used to analyze the chemical composition and sensory properties of the samples. Results showed that the moisture, fat, and CNP contents, and the pH value of the 96 h SFG were significantly different (p < .05) from that of the BFG. The overall acceptability of the BFG was not significantly different (p > .05) from those of the 24 h and 72 h SFG. The information presented in this study may help the processors produce consistent quality gari for different end-users.
Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods
(Taylor and Francis, 2021-02-17) Awoyale Wasiu, Oyedele Hakeem, Adenitan A. Ayodele, Alamu O. Emmanuel, Maziya-Dixon Busie,
The possibilities of backslopped fermentation replacing spontaneous fermentation in gari production were evaluated by comparing the functional and pasting properties of gari and the sensory attributes of the eba. Backslopped cassava mash (BCM) was produced from 75 kg of TMS13F1343 cassava roots by pre- fermenting for 96 h. The BCM was mixed with fresh cassava mash (FCM) from another 75 kg of the same variety using design expert software developed blend ratios and processed to backslopped fermented gari (BFG). Another batch of 150 kg of the same variety was processed to gari by spontaneously fermenting for 24 h, 48 h, 72 h and 96 h (SFG). All the gari samples were analysed for functional, pasting and sensory properties and physical colour using standard methods. Results showed that a significant difference (p < 0.05) exists in the whiteness, dispersibility and water absorption capacity of the 24 h SFG compared to that of the BFG. All the pasting properties of the 48 h SFG were significantly different (p < 0.05) from that of the BFG. Only the texture differentiates (p < 0.05) the 96 h SFG eba from that of the BFG eba. The outcome of this study may be used by cassava processors/value chain actors to produce an acceptable BFG of different qualities within a day, and whose quality may be comparable or better than the SFG.
Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods
(Taylor & Francis Group, 2021-02-17) Wasiu Awoyale , Hakeem Oyedele , Ayodele A. Adenitan , Emmanuel O. Alamu & Busie Maziya-Dixon
The possibilities of backslopped fermentation replacing spontaneous fermentation in gari production were evaluated by comparing the functional and pasting properties of gari and the sensory attributes of the eba. Backslopped cassava mash (BCM) was produced from 75 kg of TMS13F1343 cassava roots by pre-fermenting for 96 h. The BCM was mixed with fresh cassava mash (FCM) from another 75 kg of the same variety using design expert software developed blend ratios and processed to backslopped fermented gari (BFG). Another batch of 150 kg of the same variety was processed to gari by spontaneously fermenting for 24 h, 48 h, 72 h and 96 h (SFG). All the gari samples were analysed for functional, pasting and sensory properties and physical colour using standard methods. Results showed that a significant difference (p < 0.05) exists in the whiteness, dispersibility and water absorption capacity of the 24 h SFG compared to that of the BFG. All the pasting properties of the 48 h SFG were significantly different (p < 0.05) from that of the BFG. Only the texture differentiates (p < 0.05) the 96 h SFG eba from that of the BFG eba. The outcome of this study may be used by cassava processors/value chain actors to produce an acceptable BFG of different qualities within a day, and whose quality may be comparable or better than the SFG.
Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties
(Taylor and Francis, 2022-02-17) Awoyale Wasiu, Oyedele Hakeem, Adenitan A. Ayodele, Adesokan Michael, Alamu O. Emmanuel, Maziya-Dixon Busie,
There is little or no information on the relationship between the quality of fufu f lour and the textural attributes of cooked dough. Quality attributes of flour were therefore correlated with the sensory texture profile analysis (STPA) and instru mental texture profile analysis (ITPA) of the dough produced from six varieties of cassava. Results showed that the water absorption capacity (WAC) of flour had a positive correlation (p < .05, r = 0.90) with the STPA moldability of the cooked dough and a significant negative correlation (p < 0 .05, r = −0.94) with its STPA. The correlation between the STPA hardness of cooked dough and the bulk density of flour was positive and significant (p < .01, r = 0.94) but not significant between the ITPA of cooked dough and the quality attributes of flour. The textural attributes of the eba produced from the TMEB419 variety were hardness and moldability, those for TMS13F1020P0001 were stretchability, gumminess, hardness, and adhesiveness, and those for NR14B-218, TMS13F1153P0001, NR1741, and IITA-TMS-IBA30572 were moldability and stretchability. The infor mation provided in this study might help in the breeding of cassava varieties that would be acceptable to end-users in terms of the quality characteristics of f lour and the textural attributes of cooked dough.
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
(Wiley, 2020-06-16) Awoyale Wasiu, Oyedele Hakeem Adebowale, Maziya-Dixon Busie,
This 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 stor age 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.

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