Chemical Composition of Major Cassava Varieties in Uganda, Targeted for Industrialisation

Manano, John; Ogwok, Patrick; Byarugaba-Bazirake, George William

doi:10.5539/jfr.v7n1p1

Cited by 31 publications

(26 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Various studies on white and yellow cassava, especially on the chemical compositions, have been done. Manano, Ogwok, & Byarugaba-Bazirake (2018) investigated five varieties in Uganda (three sweet, improved, high yields, mosaic-resistant, and two bitter types). The chemical components analyzed include the proximate, mineral, and antinutritional contents.…”

Section: Introductionmentioning

confidence: 99%

Assessment of Chemical Properties of Yellow-Fleshed Cassava (Manihot esculenta) Roots as Affected by Genotypes and Growing Environments

Alamu¹,

Maziya‐Dixon

Lawal

et al. 2021

Agrivita.J.Agr.Sci

View full text Add to dashboard Cite

The study evaluated the effect of genotype and growing locations on biofortified cassava root genotypes' chemical properties. Twentyeight genotypes of biofortified yellow and white-fleshed cassava were planted across four geographical areas in Nigeria and harvested for two seasons. This research analyzed the chemical properties (DM, VC, TC, and CNP) of the samples using standard laboratory procedures. ANOVA, descriptive analysis, PCA, and HCA was carried out on the generated data using SAS software. Genotypes 94/0006 and 01/1273 had the highest and lowest DM values (31.9 and 18.3 g/100 g). Of the bio-fortified genotypes tested, 76% had VC values lower than that averaged by check samples. Genotype 01/1331 had the highest CNP value (33.1 mg/100 g), and 01/1115 had the lowest (5.7 mg/100 g). TC values in genotypes 1368, 01/1371, 01/1412, and 01/1277 were above 7.0 5 µg/g. Genotype and growing environment had a highly significant effect (P≤0.01) on the studied chemical properties. Genotype by location interaction influenced VC weakly (P≤0.05). Values of DM, VC, and CNP were environment-dependent, but TC was genotype-dependent. PCA compressed data to PC1, PC2, and PC3, accounting cumulatively for 89.1%, and cluster analysis (CA) grouped the genotypes into three groups based on similarities in their chemical properties. These findings are applicable in identifying the best-biofortified cassava genotypes in breeding programs that in the future can be applied by farmers.

show abstract

Section: Introductionmentioning

confidence: 99%

Assessment of Chemical Properties of Yellow-Fleshed Cassava (Manihot esculenta) Roots as Affected by Genotypes and Growing Environments

Alamu¹,

Maziya‐Dixon

Lawal

et al. 2021

Agrivita.J.Agr.Sci

View full text Add to dashboard Cite

show abstract

“…On the other hand, the 'sweet' or edible varieties have a low cyanide content, hence, they are mainly used for food and food products (Hasmadi et al, 2020). Similarly, Manano et al (2018) reported a significant varietal influence on the levels of starch, calcium, magnesium, cyanonenic glucosides and phytates present in cassava roots. The increasing demand for cassava starch in Nigeria is attracting many medium and large scale industries into the cassava processing sector.…”

Section: Introductionmentioning

confidence: 92%

Detoxification and nutritional enrichment of cassava waste pulp using Rhizopus oligosporus and Aspergillus niger

Kolapo

Salami

Onajobi

et al. 2021

AUDJG - Food Technology

View full text Add to dashboard Cite

The present study evaluated the detoxification and nutritional enrichment potentials of the fermented cassava waste pulp obtained through different processing methods of sweet (S) and bitter (B) cassava varieties by fermentation with Rhizopus oligosporus and Aspergillus niger. Four batches [two with both bark and cortex of the tuber removed (S- and B-), two with bark only removed (S+ and B+)] of cassava waste pulp (CWP) were produced from each of S and B varieties. CWP from the four treatments were then subjected to Rhizopus oligosporus, Aspergillus niger, and natural fermentation. Cyanide (mg HCN/kg), phytate (mg/100g), tannin (mg/100g), pH, crude protein (N X6.25) (%), ash (%), Fe, P, K and Ca (mg/100g) content of the unfermented and fermented CWP were determined using standard procedures. The range of the reduction (%) in cyanide content for Rhizopus oligosporus fermented CWP (RCWP), Aspergillus niger fermented CWP (ACWP), and naturally fermented CWP (NCWP) were 86.24 – 91.95, 79.68 – 84.34 and 72.96 – 78.58 while those for phytate were 58.82 – 71.20, 29.98 – 39.26 and 36.16 – 40.32 respectively. Fermentation had no significant (p>0.05) effect on the tannin content while the pH range of NCWP, RCWP and ACWP were 7.20 – 7.50, 5.41 – 6.40, and 3.83 – 4.21, respectively. The range of the increase (%) in the protein content for NCWP, RCWP, and ACWP was 346 – 375 , 671 – 728 and 508 – 542 while those of the ash content were 7.16 – 7.91, 6.72 – 6.84, and 5.42 – 5.63 respectively. Of all the examined minerals, only calcium increased by 5.68 – 26.89, 49.96 - 70.43, and 59.71 – 98.87 % in NCWP, RCWP, and ACWP respectively. Results from the present study are indicating that controlled fermentation offers greater benefit over natural fermentation and that the cassava variety and not the peeling method will determine the extent of detoxification and nutrient enrichment.

show abstract

“…The results reported by Xhibiri (2016) and corroborate well with the findings of this study, and could mean that the fibre in cassava flour is the major cause of the decrease in C5. Manano et al (2018)…”

Section: Mixolab Properties Of Wheat-cassava Composite Flourmentioning

confidence: 99%

“…While gluten is sufficiently extensible to allow the dough to rise, it must be strong enough to prevent gas escaping too readily, which may lead to collapse of the loaf (Kent and Evers, 1994). Cassava flour contains about 1.1 % crude fibre (Manano et al, 2018) compared to approximately 0.5 % crude fibre in wheat (Khan et al, 2019). The elevated fibre content in the wheat-cassava composite flour due to incorporation of cassava flour may puncture expanding gas cells during fermentation leading to reduced loaf volumes (Oladunmoye et al, 2010;.…”

Section: Bread Volume and Bread Densitymentioning

confidence: 99%

Rheological, Baking and Sensory Characteristics of Bread from Wheat-Cassava Composite Dough

Manano¹,

Ogwok²,

Byarugaba-Bazirake³

et al. 2021

JFR

Self Cite

View full text Add to dashboard Cite

Uganda produces cassava, which has potential as a raw material for agro-industry. In this study, wheat flour was blended with high quality cassava flour in the ratios 100:0, 90:10; 80:20; 70:30; 60:40; 50:50 and 40:60 and the composite dough used to prepare bread. The doughs were subjected to rheological analysis using mixolab, consistograph and alveograph. Bread physical properties were measured and sensory qualities evaluated to correlate rheological characteristics of flour/dough with bread quality. Inclusion of cassava flour in the composite dough negatively affected the quality of the composite bread compared to the control. Bread volume (631.0 to 516.7 cm3) decreased, specific volume (2.065 to 1.574 cm3/g) decreased, bread density (0.49 to 0.63 g/cm3) increased. Mean scores for sensory quality parameters reduced: crust colour (6.88 to 4.63), taste (7.13 to 4.25), crumb texture (6.5 to 4.63) and overall acceptability (8.13 to 4.5). Bread quality was positively correlated with mixolab parameters protein weakening (C2), dough stability and dough development time (DDT); alveograph parameters tenacity (P) and deformation energy (W); and consistograph parameter maximum pressure (PrMax). Results showed that bread of acceptable quality can be processed using wheat composite containing 20 % cassava flour. Rheological properties can be used to assess suitability of flour for bread making.

show abstract

Chemical Composition of Major Cassava Varieties in Uganda, Targeted for Industrialisation

Cited by 31 publications

References 13 publications

Assessment of Chemical Properties of Yellow-Fleshed Cassava (Manihot esculenta) Roots as Affected by Genotypes and Growing Environments

Assessment of Chemical Properties of Yellow-Fleshed Cassava (Manihot esculenta) Roots as Affected by Genotypes and Growing Environments

Detoxification and nutritional enrichment of cassava waste pulp using Rhizopus oligosporus and Aspergillus niger

Rheological, Baking and Sensory Characteristics of Bread from Wheat-Cassava Composite Dough

Contact Info

Product

Resources

About