Cassava is a staple food and an important and cheap source of carbohydrate in Rwanda. However, the nature and chemical composition of cassava roots limit its proper use as food due to its toxicity and short shelf life. The cyanogenic glucosides found in the cassava roots are responsible for the toxicity. The aim of the study was to characterize the chemical profile and consumer acceptability of paste from eight cassava varieties processed into flour using four processing methods. The cassava samples were harvested from trials conducted at Rubona Station of Rwanda Agriculture and Animal Resources Development Board. Four processing methods were used, namely, Cassava grated fermented, Cassava roots fermented, Cassava grated no fermented and Cassava roots no fermented. Pressing was done before drying the products to obtain the flour. At each stage of processing, the samples were prepared for laboratory analysis of dry mater, titratable acidity, cyanhydric acid and crude fiber by Rwanda Standards Board laboratory. Cassava flour was made into paste and sensory evaluation was conducted to evaluate the acceptability of the eight cassava varieties. The sensory attributes for the Ugali tested was significantly different (P<0.05). The method of grating before fermentation gave the most tasty Ugali than cassava root fermented. The more prefered varieties were GAHENE/2 and SEMAK 150/452 followed by BULK 13, MH95/0091 and NASE 14. The chemical analysis done for the 8 cassava varieties flour from the 4 processing methods exhibited the acceptable acidity and the NASE 14, Gahene/2 and Bulk 13 had the lowest cyanide hydrogen.
Sweetpotato is widely grown in almost all agroecological zones of Rwanda, where it is prized by most resource-poor farmers as a reliable, low-input, food security crop but with limited commercial potential. The bulkiness, lack of processing technologies and lack of market at the peak of sweetpotato production are reported as major constraints by producers and policy makers for scaling up production. A strategy to promote and make available to farmers disease-free planting material of two elite selected orange-fleshed sweetpotato varieties (Gihingamukungu and Cacearpedo) that yield roots of acceptable consumer quality was initiated and has been adopted by organized farmers' groups in three districts. Processing sweetpotato into products offers the opportunity to increase demand for the crop and create added value. Since 2010, the Rwanda Sweetpotato Super Foods action research project, a collaboration between different stakeholders has been investigating how to connect smallholder sweetpotato producers to agro-processors through effective value chains. Tasty and acceptable sweetpotato products have been developed, processed and promoted among different rural, semi-urban and urban consumers. Farmers in different groups and individual contracted farmers are producing and selling fresh roots. Akarabo Golden Power Biscuits and Mandazi doughnuts are two sweetpotato-based processed products profitably produced and marketed by Urubwitso (SINA) Enterprises.
Organoleptic detection (cupping analysis) is typically used to evaluate coffee quality, which is influenced by various flavor compounds, including the relative abundances of 2-isopropyl-3-methoxypyrazine (IPMP) and 2-isobutyl-3-methoxypyrazine (IBMP). IPMP and IBMP are purportedly significant contributors to the potato-taste defect (PTD) in brewed coffee. This study investigated the relationship between PTD-positive coffee samples and concentrations of IPMP, IBMP, and two favorable flavor-note compounds, 2-ethyl-3,5-dimethylpyrazine (EDMP) and 2-furfurylthiol (FFT), formed during coffee roasting. Cupping analysis of 32 roasted coffee samples showed PTD-positive frequencies ranging between 0.13 and 0.39. Quantitative GC/MS measured the IPMP and IBMP metabolites at 21 ± 1 and 86 ± 1 ng g–1 in green beans and 115 ± 1 and 158 ± 3 ng g–1 in roasted beans, respectively, while EDMP (∼2000 ng g–1) and FFT (∼8 ng g–1), also formed during the roasting process, were much higher in roasted beans. Logistic regression analysis identified a disparity between PTD occurrence and the abundances of the potential quality predictors IPMP, IBMP, FFT, and EDMP in green and roasted coffee beans, yet a principal component analysis showed that metabolites isolated from roasted coffee beans associated more strongly with PTD occurence. Visual and algorithmic investigation of the regression data results showed a negative correlation between the [IBMP]:[EDMP] and [IBMP]:[FFT] ratios and PTD-negative samples. Similar correlations were extrapolated for the [IPMP]:[FFT] ratio and [IPMP]. Further investigations are needed to understand why increases in PTD-associated compounds correlated with PTD-negative scores.
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