Cassava utilization, storage and small-scale processing.

Westby, A.

doi:10.1079/9780851995243.0281

Cited by 137 publications

(151 citation statements)

References 25 publications

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“…The crop is one of the most important staple food with about 93% of the production used for human consumption (Nweke, Spencer, & Lynam, 2002). The roots of this important carbohydrate source are eaten both fresh and as processed products (Westby, 2002). However, in its tissue, cassava contains cyanogenic glycosides, mainly linamarin, that are enzymatically hydrolysed to glucose, acetone and hydrogen cyanide during cell rupture (Conn, 1994).…”

Section: Introductionmentioning

confidence: 99%

Straightforward rapid spectrophotometric quantification of total cyanogenic glycosides in fresh and processed cassava products

Tivana¹,

Francisco²,

Zelder³

et al. 2014

Food Chemistry

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In this study, we extend pioneering studies and demonstrate straightforward applicability of the corrin-based chemosensor, aquacyanocobyrinic acid (ACCA), for the instantaneous detection and rapid quantification of endogenous cyanide in fresh and processed cassava roots. Hydrolytically liberated endogenous cyanide from cyanogenic glycosides (CNp) reacts with ACCA to form dicyanocobyrinic acid (DCCA), accompanied by a change of colour from orange to violet. The method was successfully tested on various cassava samples containing between 6 and 200 mg equiv. HCN/kg as verified with isonicotinate/1,3-dimethylbarbiturate as an independent method. The affinity of ACCA sensor to cyanide is high, coordination occurs fast and the colorimetric response can therefore be instantaneously monitored with spectrophotometric methods. Direct applications of the sensor without need of extensive and laborious extraction processes are demonstrated in water-extracted samples, in acid-extracted samples, and directly on juice drops. ACCA showed high precision with a standard deviation (STDV) between 0.03 and 0.06 and high accuracy (93-96%). Overall, the ACCA procedure is straightforward, safe and easily performed. In a proof-of-concept study, rapid screening of ten samples within 20 min has been tested. a b s t r a c tIn this study, we extend pioneering studies and demonstrate straightforward applicability of the corrinbased chemosensor, aquacyanocobyrinic acid (ACCA), for the instantaneous detection and rapid quantification of endogenous cyanide in fresh and processed cassava roots. Hydrolytically liberated endogenous cyanide from cyanogenic glycosides (CNp) reacts with ACCA to form dicyanocobyrinic acid (DCCA), accompanied by a change of colour from orange to violet. The method was successfully tested on various cassava samples containing between 6 and 200 mg equiv. HCN/kg as verified with isonicotinate/1,3-dimethylbarbiturate as an independent method. The affinity of ACCA sensor to cyanide is high, coordination occurs fast and the colorimetric response can therefore be instantaneously monitored with spectrophotometric methods. Direct applications of the sensor without need of extensive and laborious extraction processes are demonstrated in water-extracted samples, in acid-extracted samples, and directly on juice drops. ACCA showed high precision with a standard deviation (STDV) between 0.03 and 0.06 and high accuracy (93-96%). Overall, the ACCA procedure is straightforward, safe and easily performed. In a proof-of-concept study, rapid screening of ten samples within 20 min has been tested.

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Section: Introductionmentioning

confidence: 99%

Straightforward rapid spectrophotometric quantification of total cyanogenic glycosides in fresh and processed cassava products

Tivana¹,

Francisco²,

Zelder³

et al. 2014

Food Chemistry

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“…Processing cassava into flour is a value addition for expanding the range of uses of the root crop. The flour has been applied as a raw material for ethanol and other fermented foods [9,10] and has partially replaced wheat flour for food and plywood industries [5,[11][12].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Pasting Properties High Quality Cassava Flour (HQCF) and Wheat Flour Blends

Mo¹,

Michael²,

Ne³

et al. 2017

Agrotechnol

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High quality cassava flour (HQCF) processed from five different improved cassava varieties (TMS87164, NR8082, TME419, TMS0581 and TMS98/1632) were evaluated for their physicochemical, functional and pasting properties to determine their suitability for baked goods. The HQCFs were then blended with wheat flour (WF) at various ratios (0:100, 10:90, 20:80, 30:70, 40:60 and 50:50% HQCF:WF respectively) and analyzed for the various parameters. The results showed significantly (p<00.05) low contents of moisture, ash, fat, fibre and protein between the HQCF samples which increased significantly (p<0.05) with addition of wheat flour in the blends. However, the carbohydrates content of the HQCF did not vary significantly (p<0.05) between the cassava varieties ranging from 85.58-92.84% and decreasing significantly with increasing levels of WF in the blends. The cyanide content for HQCFs (2.04 to 48.13 ppm) was very low and within safe level for human consumption. The HQCFs exhibited low foaming and emulsion capacities but high bulk densities, water and oil absorption capacities as well as high degree of gelatinization, probably owing to the low protein and high carbohydrates. Gelatinization temperature of all the flour samples investigated (29.00 to 74.000C) fell within the recommended range. The HQCFs also exhibited high pasting properties which were observed to decrease with WF addition into the mix. Overall, HQCFs displayed desirable properties for its incorporation into baked goods as a replacement for wheat flour.

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“…Reports have shown that age, variety and environmental conditions influence the occurrence and concentration of hydrogen cyanide in various parts of the cassava plant and at different stages of development respectively (Albert et al, 2005). This means that some varieties generally considered sweet (low cyanide content) can have a high cyanogenic potential under certain conditions (Westby, 2002). Bokanga et al (1994) reported that total cyanide levels in roots increase in a year of low rainfall or drought due to water stress on the plant.…”

Section: Hydrogen Cyanidementioning

confidence: 99%

Optimization of Chemical Properties of Cassava Varieties Harvested at Different Times using Response Surface Methodology

An¹,

Iwe²

2016

AJAFST

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Three improved cassava varieties-TME 419, TMS 98/0505 and TMS 30572 were monitored from planting and harvested at three months interval-10, 13 and 16months respectively. Selected chemical properties of the cassava varieties-hydrogen cyanide, amylose, moisture and starch contents were determined at each harvesting regime. These chemical properties were optimized and a faced central composite design (k=2) was employed to study the effect of experimental variables on the chemical properties. Moisture content ranged from 49.96% (TME 419-16months) to 70.21% (TMS 98/0505-13months). Hydrogen cyanide ranged from 40.92mg/kg (TME 419-13months) to 47.85mg/kg (TMS 98/0505-16months). Amylose content of the cassava varieties varied from 17.64% (TMS 30572-10months) to 23.11% (TMS 98/0505-16Months). Starch content ranged from 13.30% (TMS 98/0505-16months) to 32.39% (TME 419-13months). However, optimization showed that the following minimum and maximum values were obtainable from the chemical properties studied: minimum moisture content 55.94% (TME 419-16months), maximum moisture content 70.89% (TMS 98/0505-13months). Minimum hydrogen cyanide 41.03mg/kg (TME 419-13months), maximum hydrogen cyanide obtainable was 46.48mg/kg (TMS 30572-16 months). Minimum amylose obtainable was 18.31% (TMS 30572-13months) and the maximum amylose obtainable was 21.70% (TMS 98/0505-10 months). Minimum percentage of starch obtainable was 17.99 from the cassava variety TMS 98/0505 harvested at the 16 th month while the maximum obtainable was 32.32, from the cassava variety TME 419 harvested at the 13 th month.

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Cassava utilization, storage and small-scale processing.

Abstract: This paper considers world cassava utilization and the nutritional value of the root and leaves for human consumption. The current state of knowledge on cassava storage and small-scale processing is presented with emphasis on sub-Saharan Africa.

Cited by 137 publications

References 25 publications

Straightforward rapid spectrophotometric quantification of total cyanogenic glycosides in fresh and processed cassava products

Straightforward rapid spectrophotometric quantification of total cyanogenic glycosides in fresh and processed cassava products

Physicochemical and Pasting Properties High Quality Cassava Flour (HQCF) and Wheat Flour Blends

Optimization of Chemical Properties of Cassava Varieties Harvested at Different Times using Response Surface Methodology

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