Mineral composition of five improved varieties of cassava

Abstract

Five new cassava mosaic disease resistant (CMD) varieties released to farmers in Nigeria were evaluated for mineral composition. Results show that TME 419 differed significantly (p<0.05) from other varieties in calcium (900ìg/ g) and manganese (32.3ìg/g) content. The hybrid check (TMS 30572) and TMS 98/0505 were significantly different (p<0.05) from other varieties in magnesium (1300ìg/g) and potassium (3900ìg/g), respectively. TMS 97/2205 differed significantly (p<0.05) from other varieties in phosphorus (1200ìg/g) and sodium (63.7ìg/g). Data also revealed that TMS 98/0581 was significantly different (p<0.05) from other varieties in iron (184.2ìg/g) while TMS 98/0510 differed significantly (p<0.05) from other varieties both in copper (10.9ìg/g) and zinc (8.5ìg/g). Chipping and grating had no significant effect (p>0.05) on calcium, sodium, copper, and zinc content of cassava flour. However, treatment effect was obvious in other minerals, chipped having a significant difference (p<0.05) in magnesium, potassium and manganese contents compared to grated samples. Conversely, grated samples differed significantly (p<0.05) in phosphorus and iron compared to chipped samples. Estimated daily recommended dietary allowances (RDA) from major minerals found in CMD varieties show that calcium, potassium, phosphorus and copper contributions to RDA ranged from 17.5-22.5%, 13.8-20.7%, 32.1-42.9%, and 127.8-302.8% in both adult males and females, respectively if 250g flour is eaten daily. The highest level of magnesium contribution (81.3% and 104.8%) to RDA was found in TMS 30572 for adult males and females, respectively, from 250 g flour. TMS 98/0581 was highest in iron contribution to RDA with 575.6% and 255.8% for adult males and females, respectively, provided 250 g flour is eaten. TMS 98/0510 had the highest level of contribution to RDA, 19.3% for adult males, while 26.6% is accruable to adult female, provided 250 g flour is consumed. New cassava varieties may constitute important raw materials in the food industries based on their nutritional composition.

Yield and Properties of Ethanol Biofuel Produced from Different Whole Cassava Flours

“…TMS 92B/00068 and TMS 91/02324 have the highest electrical conductivity from Table 5 while TMS 98/0581 has the least, this result was expected since TMS 92B/00068 has high flash point compared with other cultivars. The work carried out by Adeniji et al [ 13 ] on the mineral composition of five improved varieties of cassava showed that the mineral composition (sodium, magnesium, potassium, copper, zinc, iron, and phosphorus) of the five varieties of cassava studied varies significantly. This variation in mineral composition of the different whole cassava flours could also leads to variation in the electrical conductivity of ethanol produced from the different cassava cultivars.…”

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

“…However, these values were close to 0.7, the optimal value for the absorption of the both minerals according to Javillier et al (1967). In addition, the values of iron content of flours were lower than 15.67 mg/100 g reported by Adeniji et al (2007) in grated cassava. These authors reported in the same product the value of zinc content to be 0.73 mg/100 g. In this study, the observed zinc contents were much higher.…”

“…Statistical analysis showed that there was a significant difference between zinc contents of flours from five regions. The values of magnesium content were below that of 85 mg/100 g reported in grated cassava (Adeniji et al, 2007). Fermented cassava flours contained minerals such as P, Mg, Fe, Zn and Ca.…”

“…Nevertheless, it is necessary to accompany this foodstuff with both source of proteins (i.e., plants and animals). Adeniji et al (2007) found in Nigerian grated cassava the values of 105 mg/100 g and 78.3 mg/100 g for phosphorus and calcium respectively. These values were within those recorded in the present study.…”

Nutritional composition of breadfruits (Artocarpusspp. andTreculia africana) in Ghana

“…A. camansi flour had the highest potassium content (1313.3 mg 100 g -1 ), 2.3 times higher than in the lowest, in T. africana (533.95 mg 100 g -1 ). In comparative terms, the potassium content of the breadfruit flours was higher than cassava flours (290-498 mg 100 g -1 ; Adeniji et al, 2007;Akindahunsu et al, 1999) Potassium is an important mineral that helps maintain electrolyte balance in humans and is important in amelioration of hypertension (Whelton et al, 1997).…”