Introductory Chapter: Cassava as a Staple Food

Waisundara, Viduranga Y.

doi:10.5772/intechopen.70324

Cited by 15 publications

(9 citation statements)

References 24 publications

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“…In many African countries, the crop is planted in areas mostly facing poor fertility and drought conditions (Alphonce et al, 2020). Cassava root flour has a carbohydrate content of about 40%, higher than rice and 25% more than maize (Waisundara, 2018). The major composition of cassava roots flour is carbohydrate (80–90%) which includes starch (Bayata, 2019; Kayode et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour

Katunzi-Kilewela

Rweyemamu

Kaale

et al. 2021

Food sci. technol. int.

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The study established the proximate composition, pasting, and functional properties of cassava flour (CF) blended with chia seeds flour (CSF). Composite flour was prepared by blending CF with CSF in the ratios of 95:05, 90:10, 85:15, 80:20, and 75:25 with CF and CSF used as controls, respectively. The effect of blending significantly (p < 0.05) increased protein, fat, fibre, and ash contents as CSF increased. On other hand, moisture and carbohydrate contents decreased significantly. Pasting properties of composite flour blends decreased significantly (p < 0.05) as the incorporation of CSF increased and a noticeable change was observed for composite flour (75:25) except for peak time and pasting temperature. Functional properties of water absorption capacity (WAC) of CSF were significantly different with CF and composite flour blends. Oil absorption capacity (OAC) of CF and CSF were significantly different, while the composite flour blends had varied OAC due to the inclusion of the different amounts of CSF. The swelling capacity (SC) of CF and CSF were not significantly different, but composite flour blends were significantly different from both CSF and CF. The least gelation concentration (LGC) and bulk density (BD) increased significantly as chia seeds increased. Increased concentration of chia CSF in the composite flour blends showed to alter the functional properties. This study recommends composite flour 75:25 for processing semiliquid products like porridge due to reduced pasting properties values that may be associated with increased energy density compared to CF.

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Section: Introductionmentioning

confidence: 99%

Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour

Katunzi-Kilewela

Rweyemamu

Kaale

et al. 2021

Food sci. technol. int.

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“…However, cassava, which is mainly grown for its starchy tuberous roots and is a valuable source of cheap calories for low-income earners has now gained a strategic position in world trade. Besides its direct use as food, cassava is also used as a livestock feed and a raw material in the production of starch, tapioca, and snack foods [27]. As food, it can be boiled or roasted for consumption or can be milled into flour and used in making common dishes such as Ugali in East Africa as well as garri and fufu in West Africa.…”

Section: Cassava-overviewmentioning

confidence: 99%

Appropriate Post-Harvest Technologies for Biofortified Crops Pro Enhanced Utilization, Value Addition, and Micronutrient Retention

Phorbee¹,

Olatunde²,

Aderonmu³

et al. 2023

New Advances in Postharvest Technology

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Biofortified cassava and sweet potato, targeted for vitamin A deficiency reduction in Sub-Saharan Africa, are highly perishable at post-harvest. Appropriate technologies for processing these crops should primarily be protective of their micronutrients otherwise the purpose of their biofortification is defeated. One of the value-added OFSP root products is the puree, which several techniques have been developed for its consistent quality, preservation and packaging. However, use of aseptic packaging and continuous flow microwave system of rapid sterilization have been reported most suitable, for its high temperatures (≥125°C) and short time principle. For biofortified cassava varieties, post-harvest advances have been on drying, moving from sun drying on bare floor to use of raised platform, solar and mechanical drying. Flash-drying technology is an effective and efficient drying technology that uses rapid heat transfer, which makes it suitable for biofortified cassava. With these advanced technologies, OFSP puree, wet or dried and flash-dried biofortified cassava mash can be targeted for diverse end uses in the food industry-baby foods, jam, pastries, and confectionaries. These technologies, with increased adoption through favorable policies, can enhance availability of diverse nutritious food products, utilization, consumption, and commercialization of locally produced staples, for improved food system transformation.

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“…Cassava has contributed significantly to food security as a reliable crop especially in areas where agriculture faces several challenges. 1 Cassava is a staple which offers several advantages such as staple food, tolerance to drought and ability to grow in low fertility regions. It is consumed in boiled form, but additionally it is also used as a source of raw material for starch, feed and ethanol for industry.…”

Section: Introductionmentioning

confidence: 99%

Predicting starch content of cassava with near infrared spectroscopy in Ugandan cassava germplasm

Namakula,

Nuwamanya,

Kanaabi

et al. 2023

Journal of Near Infrared Spectroscopy

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In Uganda, efforts are underway to improve starch content through conventional breeding as a strategy for increasing adoption of new cassava varieties for both food and industry. However, only few samples can be quantified, limiting the gains in breeding. A database of 115 clones was used to evaluate the potential of Near infrared spectroscopy to predict starch content in cassava. Starch content ranged from 21.48 to 73.97% dry basis. The performance of standard normal variate and de-trend with second derivative calculated on two data points and smoothing plus combination of standard multiplicative scatter correction with second derivative calculated on two data points and smoothing were the best fit mathematical treatments for the calibrations developed. Near infrared spectroscopy predictions for starch content (R2 = 0.85, and r2 = 0.55) developed were reliable, thus usable for screening of cassava starch content at early stages of breeding.

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Introductory Chapter: Cassava as a Staple Food

Cited by 15 publications

References 24 publications

Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour

Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour

Appropriate Post-Harvest Technologies for Biofortified Crops Pro Enhanced Utilization, Value Addition, and Micronutrient Retention

Predicting starch content of cassava with near infrared spectroscopy in Ugandan cassava germplasm

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