Calibration development for nutritional evaluation of Yam (Dioscorea sp.) using Near-Infrared Reflectance Spectrophotometry (NIRS)

Alamu, Emmanuel Oladeji; Adesokan, Michael; Maziya‐Dixon, Busie

doi:10.1080/23312009.2019.1565623

Cited by 15 publications

(21 citation statements)

References 11 publications

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“…Near‐infrared spectroscopy calibration models have been developed for rapid and reliable assessment of food quality attributes in various Dioscorea spp. (Alamu, Adesokan, & Maziya‐Dixon, ; Ehounou et al, ; Lebot & Malapa, ; Zhuang, Ni, & Kokot, ). Equations of NIRS calibration with high r 2 values (>.84) for prediction of starch, sugars and proteins (equivalent N) in various Dioscorea spp.…”

Section: High‐throughput Phenotyping In Yammentioning

confidence: 99%

“…have been developed (Lebot & Malapa, ). Alamu et al () developed NIRS calibration model for prediction of moisture, ash, protein, crude fibre and tannin content in dry tuber samples (flour) of diverse D. rotundata breeding lines with high coefficient of determination values ( r 2 > .80) for the calibration curve and medium to high r 2 values in cross‐validation ( r 2 = .50 for tannin to .80 for moisture content). Ehounou et al () also demonstrated the feasibility of NIRS to predict physicochemical (dry matter content, starches, sugars and proteins) and textural characteristics (hardness, springiness, adhesiveness) on a panel of contrasting D. alata accessions.…”

Section: High‐throughput Phenotyping In Yammentioning

confidence: 99%

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Review of empirical and emerging breeding methods and tools for yam (Dioscorea spp.) improvement: Status and prospects

et al. 2019

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Yam (Dioscorea spp.) is an important tuber crop with tremendous potential as a functional food in the tropics and subtropics. However, the crop has not shown progressive productivity gain over decades due to various production constraints. This paper reviews the progress achieved in empirical breeding endeavours and the development, status and application of emerging breeding tools and technologies to translate genetic gains in yam improvement. Significant progress has been made in yam genetic improvement over the years which has led to the identification and development of several improved clones and sources of variability for various economically important traits. Substantial efforts have also been made to develop diverse molecular markers, transcriptome and metabolome profiles of crucial traits, trait mapping and generate reference genome sequences of the key species. However, there seems to be a slow translation of research improvements into widespread applications. These advances and the integration of empirical and emerging methods and technologies into the breeding process will enhance yam breeding efforts and ensure the quick delivery of improved varieties that possess superior agronomic and quality traits.

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Section: High‐throughput Phenotyping In Yammentioning

confidence: 99%

Section: High‐throughput Phenotyping In Yammentioning

confidence: 99%

Review of empirical and emerging breeding methods and tools for yam (Dioscorea spp.) improvement: Status and prospects

et al. 2019

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“…The analyzer's open-faced sample dish filled with cassava flour was placed in the NIR analyzer scanned by infrared rays, results obtained were displayed on the computer screen. The NIR analyzer was previously standardized by a selection of calibration and validation samples, and reference data obtained by routine laboratory analysis according to the modified method of Alamu et al [21] Modification was the use of cassava flour samples for standardization.…”

Section: Color Properties Of M Esculenta Parenchyma and Flourmentioning

confidence: 99%

Characterization of the root and flour of South African Manihot esculenta Crantz landraces and their potential end-use properties

Udoro

Anyasi

Jideani

2020

International Journal of Food Properties

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The root and flour of South African Manihot esculenta Crantz landraces (red and white) were characterized for their morphological, physicochemical, metabolic, structural and elemental properties. The results of the colourimetric analysis of the root parenchyma revealed that the L* a* b*, whiteness and brownness index of the white landrace were significantly different (p < .05) from that of the red landrace. Cassava flour showed significant variance in the a*, b* and brownness index but the lightness and whiteness index were not significantly different (p > .05). Cyanide content of the root samples (red -3.62 mg/kg; white -3.51 mg/kg) were not significantly different, but the flour samples (red -2.92 mg/kg; white -1.83 mg/kg) were significantly different. Granular morphology of flour samples showed spherical and truncated starch granules, clustered and dispersed in no regular pattern. The X-ray diffractometry pattern and main peaks (2θ = 43⁰, 23⁰, 17⁰ and 15⁰) of the flours showed the A-type pattern for both flour samples. Results of all phenolic acids (benzoic and cinnamic acids groups) identified in root samples were not significantly higher in the white landrace. However, a reverse trend was observed with identified fatty acid methyl esters in the landraces. The elemental composition of flour samples showed the presence of essential macro and trace elements in flours. The A-type starch crystallinity of flour exhibited in the red and white landraces positions the flours as a suitable wheat replacement in food applications.

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“…The samples were scanned by infrared rays emitted by the machine, and the software on the PC displayed the readings obtained. The NIR analyser was previously standardised by a selection of calibration and validation samples and reference data obtained by routine laboratory analysis [ 21 ].…”

Section: Methodsmentioning

confidence: 99%

Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology

Udoro

Anyasi

Jideani

2020

International Journal of Food Science

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Calcium chloride and citric acid (0.6–3.4%w/v) were separately applied in the pretreatment of two South African cassava landraces (white and red) processed into flour at drying temperatures of 45–74°C. Optimisation using the response surface methodology showed ash (0.79–4.42%) and crude fibre (2.77–5.12%) increased as the drying temperature (DT) and concentration of pretreatment (COP) increased. Starch content (78.06–84.71%) was not influenced by the processing variables. Both pretreatments improved the lightness and whiteness index of cassava flour. Optimal processing conditions of 70°C DT and 3%w/v COP were the same for the proximate composition of cassava flour from all experimental groups.

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Calibration development for nutritional evaluation of Yam (Dioscorea sp.) using Near-Infrared Reflectance Spectrophotometry (NIRS)

Abstract: time. This will enhance breeders' rapid selection of genotypes at screening stage where many breeding lines are to be evaluated within the shortest time possible.

Cited by 15 publications

References 11 publications

Review of empirical and emerging breeding methods and tools for yam (Dioscorea spp.) improvement: Status and prospects

Review of empirical and emerging breeding methods and tools for yam (Dioscorea spp.) improvement: Status and prospects

Characterization of the root and flour of South African Manihot esculenta Crantz landraces and their potential end-use properties

Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology

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