Use of multivariate techniques in studying the flour making properties of some CMD resistant cassava clones

Shittu, T.A.; Sanni, L.O.; Awonorin, S. O.; Maziya‐Dixon, Busie; Dixon, A. G. O.

doi:10.1016/j.foodchem.2006.04.017

Cited by 49 publications

(46 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Generally, the concentrations of the elements studied were higher than those reported in the literature. 18,24,32 In this study, the Ca levels ranged from 322.1706. In the present study, the lowest and the highest K levels were 209.7 mg kg …”

Section: Analysis Of Cassava Flour Samplesmentioning

confidence: 67%

Assessment of the Concentration of Trace Elements in Cassava Flour (Manihot esculenta Crantz) by Inductively Coupled Plasma Optical Emission Spectrometry

Gomes¹,

Pereira²,

Nunes³

et al. 2017

Rev. Virtual Quim.

View full text Add to dashboard Cite

Resumo:The concentrations of Ca, Cu, Fe, K, Mg, Mn, P and Zn in 10 commercially available cassava flours (Manihot esculenta Crantz, Euphorbiaceae) were determined using inductively coupled plasma optical emission spectrometry (ICP OES). The elements were found in descending order of concentration, as K > Ca > P > Mg > Fe > Cu > Zn > Mn. Based on the recommended daily intake for adults, the values showed that 10 g day -1 cassava flour provides 5.3% of the daily intake of Cu, 0,5-1.2% for Fe, 0.5% for Ca, 0.9-1.2% for Mg, 0.6-0,8% for Mn, 0.6% for P, 0.2% for K and 0.2-0.3% for Zn. Based on the RDIs (Recommended Daily Intake) of the elements studied, the results indicate that cassava flour contains several essential elements, and the levels found in the cassava flours presents no risk to the human health. With the results of the multivariate analysis, it was possible to locate information about clusters and dissimilarities between the samples and between the variables, as well as to provide useful information for future studies on quality control and genetic improvement of cassava with better nutritional values. Palavras-chave:Manihot esculenta Crantz, Alimento, Elementos-traço, ICP OES, RDI. AbstractThe concentrations of Ca, Cu, Fe, K, Mg, Mn, P and Zn in 10 commercially available cassava flours (Manihot esculenta Crantz, Euphorbiaceae) were determined using inductively coupled plasma optical emission spectrometry (ICP OES). The elements were found in descending order of concentration, as K > Ca > P > Mg > Fe > Cu > Zn > Mn. Based on the recommended daily intake for adults, the values showed that 10 g day -1cassava flour provides 5.3% of the daily intake of Cu, 0,5-1.2% for Fe, 0.5% for Ca, 0.9-1.2% for Mg, 0.6-0,8% for Mn, 0.6% for P, 0.2% for K and 0.2-0.3% for Zn. Based on the RDIs (Recommended Daily Intake) of the elements studied, the results indicate that cassava flour contains several essential elements, and the levels found in the cassava flours presents no risk to the human health. With the results of the multivariate analysis, it was possible to locate information about clusters and dissimilarities between the samples and between the variables, as well as to provide useful information for future studies on quality control and genetic improvement of cassava with better nutritional values.

show abstract

Section: Analysis Of Cassava Flour Samplesmentioning

confidence: 67%

Assessment of the Concentration of Trace Elements in Cassava Flour (Manihot esculenta Crantz) by Inductively Coupled Plasma Optical Emission Spectrometry

Gomes¹,

Pereira²,

Nunes³

et al. 2017

Rev. Virtual Quim.

View full text Add to dashboard Cite

show abstract

“…Thus, fermented cassava flour is a nonwheat source that could be used as partial substitute (15%) to wheat flour in breadmaking. Shittu et al (2007) reported the proportion values of cassava flour as a partial substitute for wheat, between 10 and 20% to obtain bread with desired characteristics. In this study, the proportion of substitution is between this range.…”

Section: Discussionmentioning

confidence: 99%

Characterization and utilization of fermented cassava flour in breadmaking and placali preparation

Koko¹,

Kouame²,

Assidjo³

et al. 2015

Int. J. Bio. Chem. Sci

View full text Add to dashboard Cite

Freshly harvested cassava roots from yace cultivar were collected in five regions of Ivory Coast and characterized. These roots were processed into fermented flour. The physicochemical characteristics of flours were evaluated following standard methods and, the ability to be valorised in placali preparation and breadmaking were assessed by sensory analysis of products obtained. Both roots and fermented flours were energizing foods. Moisture (6.09-10.49%), protein (1.12-1.57%), ash (0.87-1.39%), fat (0.20-0.51%), total sugars (1.43-1.80%) and cyanide contents (3.33-10.00 mg HCN/kg) of fermented flours were low, while starch (72.79-84.23%), total carbohydrate (93.67-96.45%) and energy (384.53-393.50 kcal/100 g) contents were high. Minerals like phosphorus (78.00-133.33 mg/100 g), calcium (52.66-142.92 mg/100 g), magnesium (27.77-69.26 mg/100 g), iron (2.5-8.20 mg/100 g) and zinc (1.56-6.98 mg/100 g) were available. The sensory evaluation test indicated a significant difference (p<0.05) between the placali samples in terms of visual appearance, odour, taste, texture and overall appreciation. It is a clear indication that reconstitution proportion (flour to water ratio) affects all the hedonic appreciations assessed. Placali prepared from fermented cassava flour were appreciated when reconstitution proportion was within 1:3.5 and 1:3. Composite breads of 85% wheat and 15% cassava fermented flour were accepted by a sensory evaluation panellist. Fermented flour has been successfully used in breadmaking and placali preparation. It is a means of diversifying cassava utilization form.

show abstract

“…Aryee et al [8] also reported that the swelling power of the flour samples of cassava varieties to be 5.87% to 13.48%. In another study, Shittu et al [14] reported values ranging from 13.16% to 16.17% for different cassava flours. Values obtained were within the reported range except for Broni Bankye (16.98%), Amakuma (16.68%) and Bankye fitaa (17.04%) which had relatively higher values probably due to varietal differences.…”

Section: Swelling Power Of Cassava Varietiesmentioning

confidence: 94%

“…The relatively high WBC values obtained are indicative of weak associative forces between the starch granules, which allows for more molecular surfaces to be available for binding with water molecules [36], whereas is vice versa for low WBC. Aryee et al [8] reported water binding capacity of flour from cassava samples to be from 113.66% to 201.99% whilst Shittu et al [14] using multivariate techniques to study flour making properties of some CMD resistant cassava clones reported WBC ranges from 136.03% to 213.02%. Values obtained in this study were above ranges reported for other studies on cassava samples.…”

Section: Solubility Of Cassava Varietiesmentioning

confidence: 99%

“…These properties include bulk density, swelling power, swelling volume, solubility, water binding capacity and gelation properties. Previous reports have shown that many factors influence the degree and kind of physico-functional properties and these include the starch composition and concentration, ratio of amylose to amylopectin, characteristics of each fraction in terms of molecular weight/distribution, degree/length of branching and conformation of starch [8,[11][12][13][14][15]. Swelling power and solubility of cassava flour is dependent on the variety, environmental factors and the age of the crop.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Viscoelastic Properties and Physico-Functional Characterization of Six High Yielding Cassava Mosaic Disease-Resistant Cassava (Manihot Esculenta Crantz) Genotypes

Afoakwa¹,

Budu²

2012

J Nutr Food Sci

View full text Add to dashboard Cite

Investigations were conducted to characterize six high yielding cassava mosaic disease (CMD) resistant cassava varieties (Ampong, Broni bankye, Sika, Otuhia, Amakuma and Bankye fitaa) that have been developed by the Crop Research Institute of Ghana in collaboration with the International Institute for Tropical Agriculture for their differences and similarities in viscoelastic properties and physico-functional characteristics. The viscoelastic properties (pasting temperature, peak viscosity, final viscosity, breakdown viscosity and setback viscosity), and physico-functional characteristics (swelling power, solubility and water binding capacity) were determined using standard analytical methods. The results showed wide variations in viscoelastic properties with values ranging from 270.67-380.67 BU for peak viscosity, 37.17-260 BU for final viscosity, 199.83-282.33 BU for breakdown viscosity, 21.83-98.66 BU for setback viscosity and 2.48-10.51 min time to pasting temperature. Similarly, variations in swelling power, solubility and water binding capacity were noted with values ranging between 14.34-17.04%, 73.04-79.98% and 234.53-276.63% respectively for all the different cassava genotypes. Statistical analysis showed significant differences (P < 0.05) amongst the studied cassava genotypes with Sika (improved variety) having exceptionally high viscoelastic characteristics. The differences noted in the viscoelastic properties and physico-functional characteristics of the six CMD resistant cassava genotypes could be used in their selection for specific food and industrial processing applications.

show abstract

Use of multivariate techniques in studying the flour making properties of some CMD resistant cassava clones

Cited by 49 publications

References 22 publications

Assessment of the Concentration of Trace Elements in Cassava Flour (Manihot esculenta Crantz) by Inductively Coupled Plasma Optical Emission Spectrometry

Assessment of the Concentration of Trace Elements in Cassava Flour (Manihot esculenta Crantz) by Inductively Coupled Plasma Optical Emission Spectrometry

Characterization and utilization of fermented cassava flour in breadmaking and placali preparation

Viscoelastic Properties and Physico-Functional Characterization of Six High Yielding Cassava Mosaic Disease-Resistant Cassava (Manihot Esculenta Crantz) Genotypes

Contact Info

Product

Resources

About