In the current study, wheat flour was mixed with high quality cassava flour (HQCF) in several ratios: 90:10, 80:20, 70:30, and 60:40, and used to prepare 10%, 20%, 30%, and 40% National Root Crops Research Institute (NRCRI) cassava bread, respectively. 100% wheat bread was prepared as a control (100% wheat bread). Five bread samples were prepared per group. Antioxidant assays [i.e., 2,2-diphenyl- 1-picrylhydrazyl radical (DPPH) scavenging assay, reducing power assay] revealed that the bread samples had considerable antioxidant capacities. Substitution of wheat flour with HQCF at various concentrations resulted in dose dependent decreases in the mineral and protein contents of the resulting bread samples. The crude fiber content of the bread samples was minimal, while the carbohydrate content of the bread samples ranged from 43.86% to 48.64%. A 20% substitution of wheat flour with HQCF yielded bread samples with a general acceptability that was comparable to that of 100% wheat bread. The mean bacteria counts of the bread samples ranged from 2.0×103 CFU/mL to 1.4×104 CFU/mL, while the fungal counts ranged from 0 CFU/mL to 3×103 CFU/mL. There was a positive correlation between the DPPH antioxidant activities and the reducing powers of the bread samples (R2=0.871) and a positive correlation between the DPPH antioxidant activities and the flavonoid contents of the bread samples (R2=0.487). The higher microbial load of the NRCRI cassava bread samples indicates that these bread samples may have a shorter shelf life than the 100% wheat bread. The significant positive correlation between total flavonoid content and reducing power (R2=0.750) suggests that the flavonoids present in the lipophilic fractions of the bread samples could be responsible for the reductive capacities of the bread samples.
Taro (Colocasia esculenta) and tannia (Xanthosoma sagittifolium) are commonly referred to as cocoyam in Nigeria. They are cherished for their rich taste, nutritional and medicinal properties. Traditionally, cocoyams are vegetatively propagated from tuber fragments, a practice that encourages pathogen distribution. For rapid multiplication and production of quality planting materials, tissue culture technology offers promising alternative compared to the traditional production methods. In this study different concentrations of ripped sweet orange (Citrus sinensis) juice were screened for regeneration and multiplication of 2 months old in vitro cocoyam shoot explants. Among the concentrations, maximum numbers of roots (37 ± 5) were observed in Murashige and Skoog (MS) medium supplemented with 10% orange juice after 8 weeks in culture compared to 16 ± 4 (roots) observed in the control medium. On shoot multiplicity, 16 ± 3 shoots were induced in the control medium in contrast to 12 ± 0.8 shoots in the MS medium supplemented with 10% orange juice after 8 weeks of culture. Higher concentrations (25% and 35%) of the orange juice supplemented medium resulted in concomitant inhibition of all the growth parameters. The study successfully established that ripped orange juice could substitute the use of conventional growth hormones cytokinins (BAP) and auxins (NAA) in in vitro regeneration and rapid multiplication of cocoyam shoot explants.
Flours and starches were processed from three cassava varieties namely TMS 98/0505, TMS 419 and NR 8082. The flours and starches were fermented employing Termamyl Type L Novoenzyme (an alpha amylase), glucoamylase from A.niger and dried form of Saccharomyces yeast. The flours and starches were analysed for moisture/dry matter, fibre, amylose and amylopectin contents. Slurries obtained were analysed for glucose contents, pH, total titratable acidity (TTA) and temperature during 72hrs of fermentation. The ethanol yield of the flours and starches were determined. Significant differences (P<0.05) were found among the cassava flours/starches with respect to moisture/dry matter, fibre, amylose and amylopectin contents. The ethanol yield of the flours and starches tended to be dependent on their amylose contents. Correlation between amylose and ethanol yield were 96.20% (flour) and 86.39% (starch). The yields of ethanol from filtrates of slurries obtained from fermented cassava starch samples were higher than that of the flour samples. Ethanol yields from starch of TMS 98/0505, TMS 419 and NR 8082 were 20.49%, 18.98% and 18.21%, respectively. Those of flour samples were 14.01%, 14.04% and 12.56%, respectively. The glucose contents and the pH of the fermenting slurries of the flours and starches decreased as fermentation progressed, whereas their TTA and temperatures generally increased. Ethanol yields from starch of TMS 98/0505 were the highest when compared with the other varieties used. The study recommends cassava variety TMS 98/0505 in ethanol production.
TME 419 were evaluated for their suitability as gelling substitute to conventional gelling agents (gellan gum and agar) in medium using cassava shoot tips and nodal segments as explants. Explants were seeded singly into a 15 ml cassava multiplication medium gelled either in 0.2% gellan gum, 0.7% agar or 7% starch from the nine cassava varieties. Cultures were maintained at 28 ± 2°C, 16 h photoperiod and 30 to 40 μEm-2 s-1 flux intensity supplied by white fluorescent tubes on shelves for four weeks. Percentage survival of explants irrespective of type ranged from 61.5 to 100 with NR 8082 and TMS 97/2205 cassava starch-gelled medium recording the highest score while the mean number of nodes produced per explant ranged between 3.6 ± 1.43 and 5.33 ± 0.87 for shoot tips and 2.73 ± 0.96 and 4.79 ± 0.97 for nodal segments. The nodal segments from TME 419 starch-gelled medium had the highest mean number of nodes though not significantly different (p>0.05) from those from gellan gum and agar media. TME 419 was the most consistent in influencing regeneration of cassava plantlets.
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