Comparative Study of Moisture, Crude Fibre, Protein and Mineral Composition in Five Varieties of Cassava (Manihot esculenta Crantz) Tubers

Author(s):  
Haritha M C
2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Too-Chukwu Okere ◽  
Patrick Ogbonna ◽  
Obinna Adumanya ◽  
Chidimma Ajuru ◽  
Charles Nkwoala ◽  
...  

Abstract Objectives This work evaluated the chemical composition and organoleptic properties of bread produced from composite flour of wheat (Triticum aestivum) (W) and yellow cassava (Manihot esculenta Crantz) (Yc). Methods Raw yellow cassava from Imo State Polytechnic farm was processed into flour using the method of Singh (2008) while already processed plain wheat flour (Golden Penny brand) and other ingredients were purchased from relief Market Owerri. Standard recipe was used in making the bread in different ratios. Standard methods were used to assay the chemical compositions while organoleptic attributes were determined using a 9-point hedonic scale on the bread produced from composite mix of wheat (W) and yellow cassava (Yc) flours at varied ratios. The chemical components evaluated were moisture, ash, fat, crude fibre, protein, carbohydrate and pro-vitamin A, while the organoleptic properties assayed were crust colour, flavor, taste, crumb texture and overall acceptability. The W: Yc flours mix ratios were 70%: 30%, 80%: 20%, 90%: 10% and 100% wheat respectively as the control, while data collected were analyzed using one way ANOVA. Results The results (Table 1) revealed that carbohydrate value ranged from 61.83% to 63.27%, protein 2.83% to 3.92%, fat 14.86% to 17.86% while crude fibre was 1.01% to 1.99%. Protein value was highest (3.92%) in sample D (100%) while sample B (80%W: 20% Yc) had the least fat content (14.86%). Crude fibre content differed significantly (P˂0.05) among the samples. The provitamin A values (Table 1) increased with increased levels of yellow cassava flour with highest value (0.23%) found in sample A (70%W: 30% Yc). Sensory properties were significantly different (P < 0.05) on all attributes and overall acceptability, while sensory score for crust colour of the bread samples varied insignificantly (P > 0.05) (Table 2). Generally, sample C (90%W: 10% Yc) having 8.10 score for overall acceptability was most preferred (Table 2). Conclusions The results showed that bread produced from wheat and yellow cassava composite flour mix had improved nutritional and organoleptic properties. Funding Sources Self funded by authors.


2018 ◽  
Vol 5 (10) ◽  
pp. 303-310
Author(s):  
Oluwole Olakunle Oladele ◽  
Oluwafunmilola Olajumoke Makinde

Microbiology, proximate and functional properties of flour produced from three different varieties (TMS 1371, TME 419 and TMS 92/0326) of cassava (Manihot esculenta Crantz) were investigated in this research work. The flour was subjected to microbial, proximate and functional analyses. Microbial analysis was carried out using pour plate technique and the agar used were nutrient agar for bacteria count and isolation while malt extract agar was used for fungi count and isolation. Proximate and functional analyses were done using standard methods. Results obtained showed that bacterial count (cfu/mL) of each flour ranging from 5.33 x 10^1 (TME 419) to 7.67 x 10^1 (TMS 92/0326) was higher than the fungi count (sfu/mL) which ranged from 0.66 x 10^1 (TMS 92/0326) to 4.0 x 10^1 (TMS 1371). The bacteria identified were Lactobacillus sp. which were present in all the flours and Bacillus sp. which was only present in flour obtained from TME 419 and TMS 92/0326. The only fungus present in all the flour was Rhizopus sp. The proximate values of flour from TMS 1371 showed that the moisture content (11.44%), ash (1.11%), fat (6.93%) and crude protein (7.46%) were higher when compared with flour from TME 419 and TMS 92/036. However, carbohydrate (69.05%) and crude fibre (7.41%) were higher in TME 419 and TMS 92/036. Also, TMS 92/0326 flour was higher in dispensability (59.94 mL), swelling capacity (5.18%) and solubility index (9.26) while bulk density (10/25.20 g/mL) was higher in TMS 1371. Despite variations in values, results from this study showed that the proximate and functional properties of flour obtained from each variety still conformed to the minimum requirements of high quality cassava flour.


Author(s):  
Eze U. Miriam ◽  
N. J. Okonkwo ◽  
Iroka F. Chisom

In Africa, Prostephanus truncatus is a destructive pest of economic importance which has assumed a serious pest status on stored maize and dry cassava chips. This study investigates the effect of processing methods of cassava varieties Manihot esculenta on the proximate composition before and after exposure to P. truncatus. The four cassava varieties used for this study were; TMS 0505, TME 419, NR 8082 and TMS 0581 subjected to two processing method parboiling and plain sun-drying at temperature 28-34oC and relative humidity of 65-75%. The experiment was carried out in a Complete Randomized Design. Proximate composition was carried out to determine the Moisture, Ash, Crude fibre, Fat, Crude Protein and Carbohydrate of the different samples. Analysis of Variance was used for the statistical analysis of the data obtained. The result reveals that the proximate composition of the sundried chips are significant at P<0.05%. All the proximate contents of the sample were significant at P<0.05% before the introduction of P. trucatus. After the introduction of P. truncatus and the storage period of 30days, the sundried sample had a higher reduction in the moisture contents of TMS 0505 with 13.05±0.00a and carbohydrate contents of NR 8082 with 50.0±0.00a. The activity of P. truncatus also has a negative impact on some of the nutritional components of cassava chips.


Author(s):  
Anthony Ojekale

Background: Exploration/exploitation of crude oil has impacted positively on the Nigerian economy and negatively on its environment. This study assessed the impact presence of an oil well has on Manihot esculenta and quality of surface water in Aguleri, South Eastern Nigeria. Results: Cassava proximate results; moisture content (5.25), carbohydrate (71.38%), crude protein (9.10%), crude fibre (5.20%), ash content (4.01%) and crude fat (1.56%). Copper concentrations (13.8 mg/kg, WHO, 73.30mg/kg), Nickel (3.2 mg/kg, WHO, 67.9mg/kg), cadmium (0.2mg/kg WHO, 0.2mg/kg), all within permissible levels in Manihot esculenta, while Iron (158.5mg/kg, WHO 50mg/kg), manganese (7.0mg/kg, WHO 2mg/kg), chromium (6.1 mg/kg, WHO 0.05mg/kg), cobalt (2.5 mg/kg, WHO 0.1mg/kg) and lead (1.8 mg/kg WHO 0.3mg/kg) concentrations were higher than the WHO allowable levels. All parameters analyzed in water samples; (pH, 7.05; WHO, 6.5-8.5) (conductivity, 62.30 µs/cm, WHO 500 µs/cm) (turbidity, 3.3 NTU, WHO <5) (total dissolved solids 31.50 mg/l WHO, 500mg/l), (total suspended solids, 100mg/l, WHO 500mg/l) and (nitrate, 0.5 mg/l, WHO 50mg/l) were within WHO allowable limit. Manganese and cobalt concentrations in water sample were within allowable limits, while Iron, chromium, nickel and lead (two sampling points) were not. Ash values of cassava analyzed was high. Conclusion: Water and cassava sampled have high concentrations of heavy metals, probably due to contamination from crude oil exploration and/or oil spillage. This study recommends portable water for communities close to oil well for domestic use/irrigation. Furthermore, farming activities should be in areas far removed (>19.4km) from the oil well to mitigate contamination of surface waters and farm produce.


2017 ◽  
Vol 13 (1) ◽  
Author(s):  
Izabel Aparecida Soares ◽  
Mauro Sérgio Téo ◽  
Carlise DEBASTIANI ◽  
Suzymeire BARONI ◽  
Vanessa Silva RETUCI

O trabalho teve por objetivo verificar diferenças entre rendimento do concentrado proteico e proteína bruta da folha da mandioca (Manihot esculenta Crantz), obtidos a partir de três variedades comerciais: branca, cascuda e vermelha. As manivas foram plantadas seguindo o delineamento experimental inteiramente casualizado com três repetições. Nas comparações entre as variedades, considerou coletas escalonadas pós-plantio, realizadas aos 12, 14 e 16 meses. O concentrado proteico foi obtido a partir da farinha das folhas inteiras e submetido ao método de termo - coagulação ácido e a proteína bruta pelo método padrão AOAC. Os dados foram submetidos a análise de variância e comparados pelo teste de Tukey - 5% de probabilidade. Os resultados não indicaram diferença significativa entre as médias obtidas para rendimento de concentrado proteico. Para a variável porcentagem de proteína bruta a variedade Branca foi a que apresentou maior valor, com média de 46,25%, seguida pela Cascuda e Vermelha, 44,52% e 37,30%, sucessivamente. Conclui-se que outros estudos devem avaliar condições que possam influenciar no teor de proteína foliar, como clima e solo, e, avaliar os níveis de ácido cianídrico de cada variedade, indicando qual das três é a melhor para a extração do concentrado proteico das folhas. Palavras chaves: Manihot esculenta Crantz, variedades comerciais, concentrado proteico, proteína bruta. ABSTRACT: The study aimed to assess the differences between income protein concentrate, crude protein of cassava leaf (Manihot esculenta Crantz), obtained from three commercial varieties: white, red and cascuda. The cuttings were planted following the completely randomized design with three replications. Comparisons between the varieties considered after planting staggered collections, held on 12, 14 and 16 months. The protein concentrate was obtained from flour of whole sheets and subjected to the term method - acid coagulation and crude protein by AOAC standard method. The data were submitted to ANOVA and Tukey test - 5% probability. The results indicated no significant difference between the mean values obtained for protein concentrate income. For the variable percentage of crude protein White variety showed the highest, with an average of 46.25%, followed by cascuda and Red, 44.52% and 37.30%, successively. We conclude that further studies should evaluate conditions that may affect the leaf protein content, such as climate and soil, and evaluate the hydrocyanic acid levels of each variety, indicating which of the three is the best for the extraction of protein concentrate from leaves Key words: Manihot esculenta Crantz, commercial varieties, protein concentrate, crude protein.


Author(s):  
Barros Sâmela Leal ◽  
Santos Newton Carlos ◽  
Araújo Thaís Jaciane ◽  
Melo Mylena Olga Pessoa ◽  
Nascimento Amanda Priscila Silva

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