Exploring Some Neglected and Underutilized Root and Tuber Crops for Food Security in Nigeria

Harbor, Chioma Ikechi; Aniedu, C

doi:10.1007/978-3-030-50672-8_6

Cited by 2 publications

(3 citation statements)

References 13 publications

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“…However, cocoyam is still used on a limited scale throughout Africa, coming in third behind yam and cassava as the most relevant roots and tuber crops (Harbor & Aniedu, 2021).…”

Section: Practical Applicationsmentioning

confidence: 99%

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Nutritional evaluation, microstructure, and storage stability of wheat ( Triticum aestivum ) and cocoyam ( Colocasia esculenta ) flour blends at different ratios

Bamidele

Ogundele

2022

Food Processing Preservation

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The flour blend between wheat and cocoyam flours at different proportions (70:30, 50:50, and 40:60) was tested for physicochemical, functional, and nutritional quality. When compared to other blend ratios, the flour blend at 70:30 (wheat and cocoyam flour) had significantly (p < 0.05) higher protein, fat, and crude fiber content (50:50 and 40:60). The flour blends at 50:50 and 60:40 wheat to cocoyam flour ratio had considerably higher water absorption, bulk density, and swelling power than wheat and cocoyam flour blends at 70:30. When compared to other blend ratios, the wheat and cocoyam flour blend at 70:30 exhibited a significantly lower pasting viscosity (50:50 and 60:40). The pasted samples' microstructure revealed a honeycomb structure that increased as the quantity of cocoyam flour added to wheat flour increased. The wheat and cocoyam flour mixes competed favorably with wheat flour in terms of amino acid profile, and the fortified flours had the lowest peroxide values. The blends of wheat and cocoyam flour in proportions of 70:30 and 40:60 can be useful in the culinary and food industries. Practical applications The problem of high cost of importation of wheat is one of the major challenges of African country and cocoyam root is underutilized in some African countries. Production of flour from cocoyam root serve as alternative use of cocoyam root which improve the utilization of cocoyam root. Compositing cocoyam flour with wheat flour may be a way to go in reducing wheat importation. Cocoyam flour added to wheat flour increase the functional properties and the pasting properties of the flour blend. The amino acids of the flour blends also compete favorably with amino acid profile of wheat flour alone. This shows that the flour blends from wheat and cocoyam flour can serve as new raw material in making bread, doughnut, and other confectionaries in food industry. This may reduce the price of wheat flour in the market and reduce the cost of living for low‐income earners.

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“…However, cocoyam is still used on a limited scale throughout Africa, coming in third behind yam and cassava as the most relevant roots and tuber crops (Harbor & Aniedu, 2021).…”

Section: Practical Applicationsmentioning

confidence: 99%

“…When compared to other root and tuber crops, cocoyam is said to have a greater crude protein content (6.4%) and digestible starch (Otekunrin et al, 2021). However, cocoyam is still used on a limited scale throughout Africa, coming in third behind yam and cassava as the most relevant roots and tuber crops (Harbor & Aniedu, 2021).…”

Section: Introductionmentioning

confidence: 99%

Nutritional evaluation, microstructure, and storage stability of wheat ( Triticum aestivum ) and cocoyam ( Colocasia esculenta ) flour blends at different ratios

Bamidele

Ogundele

2022

Food Processing Preservation

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“…Studies on various wheat alternatives have been carried out, demonstrating that 2-10% other forms of flours could be used at some inclusion level without compromising the nutritional and organoleptic features of the manufactured bread (Eddy et al, 2007). Moreover, crops like soybean (Statsenko et al, 2021), cocoyam (Adanse et al, 2021;Millicent, 2022), cassava (Oluwamukomi et al, 2011;Okoko et al, 2018), plantain (Adanse et al, 2021;Etti and Ekanem, 2021), sweet potato (Yudhistira et al, 2022), arrowroot starch (Damak et al, 2022) and other tubers (Saranraj et al, 2019;Harbor and Aniedu, 2021) have been explored previously as alternative ingredients in bread manufacture. Therefore, this study aimed to assess the chemical composition and sensory evaluation of wheat-based bread at varying levels of wheat flour substitution with cocoyam flour for human consumption.…”

Section: Introductionmentioning

confidence: 99%

Evaluating the proximate chemical composition and sensory properties of composite bread from wheat and cocoyam flours

Efezino,

Ejiroghene,

Ogechi

2023

Afr. J. Food Sci.

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The proximate chemical composition and organoleptic properties of composite bread formulated from cocoyam-wheat mix were determined. A control (AWB) consisting of 100% wheat flour was used, and cocoyam-composite loaves of bread (CBA, CBB, CBC and CBD) were prepared at 5, 15, 25 and 35% levels of substitution of wheat flour with cocoyam flour, respectively. The proximate compositions were determined using the AACC, while sensory characteristics were carried out using the 9-point hedonic scale. The moisture content, crude protein, ash, energy value, fat, fibre and carbohydrate values of the composite bread were in the range of 10.89 -17.16%, 8.78 -11.58%, 6.35 -6.89%, 409.80 -430.40 (cal/100g), 7.43 -11.62%, 0.36 -0.57%, and 71.37 -75.76%, respectively. Only, the CBD samples had a moisture content (10.89%) significantly different (p<0.05) from the control (14.57%). Low crude fibre values were obtained for all samples. Composite sample protein content levels were low, resulting from low protein levels in cocoyam. Ash values were generally higher and significantly different (p<0.05) from those of the control. Sensory evaluation showed that there was a decreasing trend in likeness for all sensory parameters from CBA to CBD, and no significant (p>0.05) difference was observed in texture, taste and aroma between the control and CBA samples (p<0.05). However, the colour, appearance, mouthfeel and acceptability showed a significant difference (p<0.05) between the 100% wheat and composite bread samples. These findings demonstrated that a 15% cocoyam flour substitution level in bread making produced acceptable bread samples to consumers with similar texture and aroma comparable to that of 100% wheat bread.

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Exploring Some Neglected and Underutilized Root and Tuber Crops for Food Security in Nigeria

Cited by 2 publications

References 13 publications

Nutritional evaluation, microstructure, and storage stability of wheat ( Triticum aestivum ) and cocoyam ( Colocasia esculenta ) flour blends at different ratios

Nutritional evaluation, microstructure, and storage stability of wheat ( Triticum aestivum ) and cocoyam ( Colocasia esculenta ) flour blends at different ratios

Evaluating the proximate chemical composition and sensory properties of composite bread from wheat and cocoyam flours

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