Effects of storage conditions and duration on physicochemical and microbial quality of the flour of two cassava cultivars (TME 419 and UMUCASS 36)

Uchechukwu-Agua, Amarachi D.; Caleb, Oluwafemi J.; Manley, Marena; Opara, Umezuruike Linus

doi:10.1080/19476337.2015.1029524

Cited by 24 publications

(29 citation statements)

References 43 publications

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“…The cyanide contents of cassava root in this study were much lower than values (12-13 mg/100 g) reported by previous authors (Idowu and Akindele, 1994;Oyeyinka et al, 2019). However, some authors reported cyanide contents of 4.9 mg/100 g for cassava variety TME 419 grown in a different location (Uchechukwu-Agua et al, 2015). Differences in the cyanide contents may be attributed to cassava variety used and the growing conditions.…”

Section: Results and Discussion Proximate And Cyanide Composition Of contrasting

confidence: 82%

“…Cassava is generally known to be rich in carbohydrates including starch. Uchechukwu-Agua et al, (2015), similarly reported high carbohydrate content (83.63%) for TME 419 grown in Abia state, Nigeria. Other components of the flour samples such as crude protein (average of 0.89%), crude fat (average of 1.27%), crude fibre (average of 2.05%) and total ash (average of 2.25%) were generally low.…”

Section: Results and Discussion Proximate And Cyanide Composition Of mentioning

confidence: 83%

“…Differences in the cyanide contents may be attributed to cassava variety used and the growing conditions. Other factor such as pH have also been suggested to influence the cyanide content of cassava (Uchechukwu-Agua et al, 2015). Hydrogen cyanide is a well-known anti-nutritional factor in cassava roots and is toxic for humans when consumed above certain levels.…”

Section: Results and Discussion Proximate And Cyanide Composition Of mentioning

confidence: 99%

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Physicochemical properties of flour and starch from two cassava varieties

Oyeyinka¹,

Adeloye²,

Smith³

et al. 2019

Agrosearch

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In this study, the physicochemical properties of flour and starch from two cassava varieties (TME 419 and TMS 326) were determined using standard methods. Cassava roots were obtained from University of Ilorin Agricultural research farm. Proximate composition of TME 419 cassava were different from that of TMS 326 roots. The two cassava roots had carbohydrate as their major components (approx. 84%). TMS 326 showed significantly higher protein, fats and ash contents than the TME 419 genotype. Amylose content (approx. 27 %) of TMS 326 starch was higher than TME 419 starch (approx. 22%). Cassava starch granules of both varieties had smooth surfaces with mostly round granules while some granules were spherical, elongated and irregular in shape. TME 419 had smaller granule (approx. 11 μm) compared to that of TMS 326 (13 μm). Both starch type showed the A-type crystallinity pattern. The peak gelatinisation temperature of TMS 326 starch (approx.71 o C) was higher than that of TME 419 starch (approx. 61 o C). Peak viscosity of TMS 326 starch was significantly (p<0.05) higher than that of TME 419 starch, which could be related to the higher amylose content. However, the peak viscosity of flour from TME 419 cassava was significantly (p<0.05) higher than that of TMS 326. Cassava starches displayed higher swelling power than the flour samples. TME 419 flour and starch showed higher swelling power and cold paste viscosity suggesting that the starch could be used as thickening agents in various food applications.

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Section: Results and Discussion Proximate And Cyanide Composition Of contrasting

confidence: 82%

Section: Results and Discussion Proximate And Cyanide Composition Of mentioning

confidence: 83%

Section: Results and Discussion Proximate And Cyanide Composition Of mentioning

confidence: 99%

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Physicochemical properties of flour and starch from two cassava varieties

Oyeyinka¹,

Adeloye²,

Smith³

et al. 2019

Agrosearch

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“…Based on the experimental data, the rate of WI changes for the packaged FERCAF followed first-order reaction kinetics ( Figure 5). Uchechukwu-Agua [29] observed that the WI index of dried cassava flour (without treatment by microorganism) from two Nigerian cultivars after 12 weeks of storage was in the range of 84.6-91.2, i.e. higher than for FERCAF (WI of 82-83).…”

Section: Effect Of Storage Time and Package Type On Fercaf Whiteness mentioning

confidence: 93%

“…higher than for FERCAF (WI of 82-83). Color changes in dried cassava flour may occur due to degradation of the yellow pigment in cassava, cultivar differences, significant variations in CHO composition (proximate analysis), or oxidation reactions during storage [29]. In this case, the difference in WI value may be due to fermentation or to the difference in cassava cultivars that were used as raw material.…”

Section: Effect Of Storage Time and Package Type On Fercaf Whiteness mentioning

confidence: 99%

Shelf-life Evaluation of Packaged Fermented Cassava Flour

Lestari

Liandro

Ang

et al. 2019

J. Eng. Technol. Sci.

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Cassava is a carbohydrate source with high productivity per hectare of plantation. Cassava is made into flour to extend its shelf life. However, traditional flour still has low quality due to its yellowish color and distinct odor. Fermented cassava flour (FERCAF) is produced by fermentation of cassava chips in a circulated retting fermenter by using a combination of Lactobacillus plantarum, Bacillus subtilis, and Aspergillus oryzae, followed by drying and milling. This process has been used successfully to produce flour with a white color and a neutral aroma. To enable industrial scale production and market introduction, the quality deterioration and shelf life of packaged FERCAF should be determined. The objective of this research was to investigate the effect of storage time and packaging type on the physicochemical properties and to determine shelf life of packaged FERCAF. FERCAF was stored in a controlledincubator over 94 days using two packaging types: LDPE plastic and kraft paper. Based on the result, the number of microorganisms over 94 days of storage was within safe limits. The average estimated shelf life of packaged FERCAF was in the range of 3-4 months at ambient temperature. The shelf life of FERCAF packaged in LDPE plastic was approximately 15 days longer than that packaged in kraft paper.

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Color, pH, microbiological, and sensory quality of crickets (Gryllus bimaculatus) flour preserved with ginger and garlic extracts

Akullo

Kiage-Mokua

Nakimbugwe

et al. 2023

Food Science & Nutrition

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Although spices have been used in food for centuries, little is known about their use to preserve insect‐based foods. This study assessed the flour produced from blanched crickets treated with extracts of either ginger, garlic or both at a ratio of 1:4 (v/w) for color, pH, microbiological profile, sensory quality, and acceptability. Sodium benzoate treated and untreated cricket flour was used as positive and negative controls, respectively. The flour was stored at ambient conditions and analyzed on 0, 30, and 60 days of storage. The pH, moisture content and color change increased during storage but remained within acceptable limits. The total microbial count, yeast and molds significantly decreased with storage duration (p ˂ .05), while fecal coliforms and Escherichia coli were not detected in any of the samples. At the end of the 60‐day storage period, cricket flour treated with sodium benzoate and garlic extracts both had a significantly lowest population of yeast and molds (1.91 log cfu/g). On five point hedonic scale (1. Dislike extremely and 5. Like extremely), color (3.84 ± 0.86–2.55 ± 0.99), aroma (3.59 ± 1.09–2.40 ± 1.01), texture (4.11 ± 0.97–3.11 ± 0.97) and overall acceptability (3.77 ± 0.64–2.83 ± 1.01) sensory scores were all significantly high on day 0 and low on day 60 of storage, respectively. The study concluded that preserving crickets with garlic extracts significantly reduced the population of yeast and molds. Cricket flours were microbiologically safe and acceptable to consumers. Therefore, storage of cricket flour preserved with garlic and ginger extracts for longer periods is recommended. In addition, utilization of the preserved flour as an ingredient in different food applications is recommended to determine its suitability and sensory acceptability.

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Effects of storage conditions and duration on physicochemical and microbial quality of the flour of two cassava cultivars (TME 419 and UMUCASS 36)

Cited by 24 publications

References 43 publications

Physicochemical properties of flour and starch from two cassava varieties

Physicochemical properties of flour and starch from two cassava varieties

Shelf-life Evaluation of Packaged Fermented Cassava Flour

Color, pH, microbiological, and sensory quality of crickets (Gryllus bimaculatus) flour preserved with ginger and garlic extracts

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