Physicochemical, Nutritional and Processing Properties of Promising Newly Bred White and Yellow Fleshed Cassava Genotypes in Nigeria

Ukenye, E. A.; Ukpabi, U. J.; Chijoke, U.; Egesi, Chiedozie; Njoku, Sylvarlene M.

doi:10.3923/pjn.2013.302.305

Cited by 16 publications

(29 citation statements)

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“…Moisture content of the respective root, flour and starch of yellow-flesh cassava variants is reported to be higher [16], marginally higher [21] or significantly higher [33] than for those of white-fleshed variants (Table 2). Likewise, Ukenye et al [22] reported a higher dry matter content for white-flesh variants compared to yellow-flesh variants, and dry matter of starch extracted from white-flesh variants (89.04-96.41%) was significantly higher than that from yellow-flesh variants (88.47%) [33]. An association between the concentration of carotenoids and the moisture content of cassava and its products may be possible considering that, in numerous publications, the average moisture content of cassava roots, flour and starch usually ranks in the color sequence: yellow = orange > cream > white [16,[19][20][21][22]33].…”

Section: Chemical Propertiesmentioning

confidence: 96%

“…Likewise, Ukenye et al [22] reported a higher dry matter content for white-flesh variants compared to yellow-flesh variants, and dry matter of starch extracted from white-flesh variants (89.04-96.41%) was significantly higher than that from yellow-flesh variants (88.47%) [33]. An association between the concentration of carotenoids and the moisture content of cassava and its products may be possible considering that, in numerous publications, the average moisture content of cassava roots, flour and starch usually ranks in the color sequence: yellow = orange > cream > white [16,[19][20][21][22]33]. Despite the relatively higher amount of moisture in yellow-flesh cassava roots, they tend to store better after harvest than their white-flesh counterparts, perhaps due to the additional anti-oxidative effect of carotenoids present [6].…”

Section: Chemical Propertiesmentioning

confidence: 96%

“…Protein content (Table 2) was significantly higher in the flour of white-flesh cassava variants than in the flour of yellow-flesh variants [21]. In cassava roots reported by Ukenye et al [22], the protein content was not significantly different between variants. Protein may be lost during processing of cassava root into flour and starch.…”

Section: Chemical Propertiesmentioning

confidence: 99%

“…The fiber content of cassava roots depends on the variant and age at harvest [4]. A relatively higher fiber content of 0.62-4.92% has been found in roots of white-flesh cassava variants than in yellow-flesh and cream-flesh variants [22]. Likewise, crude fiber in cassava flour is generally higher in white-flesh variants than yellow-flesh ones [16].…”

Section: Chemical Propertiesmentioning

confidence: 99%

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Comparing Characteristics of Root, Flour and Starch of Biofortified Yellow-Flesh and White-Flesh Cassava Variants, and Sustainability Considerations: A Review

et al. 2018

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Cassava is a significant food security and industrial crop, contributing as food, feed and industrial biomass in Africa, Asia and South America. Breeding efforts have led to the development of cassava variants having desirable traits such as increased root, flour, and starch yield, reduced toxicity, reduced pest/disease susceptibility and improved nutrient contents. Prominent among those breeding efforts is the development of colored-flesh cassava variants, especially biofortified yellow-fleshed ones, with increased pro-vitamin A carotenoids, compared to the white-flesh variants. The concept of sustainability in adoption of biofortified yellow-flesh cassava and its products cannot be fully grasped without some detailed information on its properties and how these variants compare to those of the white-flesh cassava. Flour and starch are highly profitable food products derived from cassava. Cassava roots can be visually distinguished based on flesh color and other physical properties, just as their flours and starches can be differentiated by their macro- and micro-properties. The few subtle differences that exist between cassava variants are identified and exploited by consumers and industry. Although white-flesh variants are still widely cultivated, value addition offered by biofortified yellow-flesh variants may strengthen acceptance and widespread cultivation among farmers, and, possibly, cultivation of biofortified yellow-flesh variants may outpace that of white-flesh variants in the future. This review compares properties of cassava root, flour, and starch from white-flesh and biofortified yellow-flesh variants. It also states the factors affecting the chemical, functional, and physicochemical properties; relationships between the physicochemical and functional properties; effects of processing on the nutritional properties; and practical considerations for sustaining adoption of the biofortified yellow-flesh cassava.

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Section: Chemical Propertiesmentioning

confidence: 96%

Section: Chemical Propertiesmentioning

confidence: 96%

Section: Chemical Propertiesmentioning

confidence: 99%

Section: Chemical Propertiesmentioning

confidence: 99%

See 2 more Smart Citations

Comparing Characteristics of Root, Flour and Starch of Biofortified Yellow-Flesh and White-Flesh Cassava Variants, and Sustainability Considerations: A Review

et al. 2018

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“…95 Little research has been done on biofortified cassava with 96 relation to storage of gari. Ukenye et al (2013) There appears to be fewer published studies on the prediction of 106 carotenoid degradation during storage although it is a critical issue 107 for gari containing carotenoids and hence gari's potential impact 108 on tackling VAD. More research is needed to understand the 109 stability of gari from biofortified cassava (BG).…”

mentioning

confidence: 99%

Carotenoid stability during storage of yellow gari made from biofortified cassava or with palm oil

Bechoff

Chijioke

Tomlins

et al. 2015

Journal of Food Composition and Analysis

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From cassava to gari: mapping of quality characteristics and end‐user preferences in Cameroon and Nigeria

Ndjouenkeu¹,

Kégah²,

Teeken

et al. 2020

Int J of Food Sci Tech

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User's preferences of cassava and cassava products along the value chain are supported by specific root quality characteristics that can be linked to root traits. Therefore, providing an evidence base of user preferred characteristics along the value chain can help in the functional choice of cassava varieties. In this respect, the present paper presents the results from focus group discussions and individual interviews on user preferred quality characteristics of raw cassava roots and the derived product, gari,one of the major cassava products in Sub-Saharan Africain major production and consumption areas of Cameroon and Nigeria. Choice of cassava varieties for farming is mainly determined by the multiple end uses of the roots, their agricultural yield and the processing determinants of roots that support their major highquality characteristics: size, density, low water content, maturity, colour and safety. Processing of cassava roots into gari goes through different technological variants leading to a gari whose high-quality characteristics are dryness, colour, shiny/attractive appearance, uniform granules and taste. Eba, the major consumption form of gari in Cameroon and Nigeria, is mainly characterised by its textural properties: smoothness, firmness, stickiness, elasticity and mouldability. Recommendations are made, suggesting that breeding will have to start evaluating cassava clones for brightness/shininess, as well as textural properties such as mouldability and elasticity of cassava food products, for the purpose of supporting decision-making by breeders and the development of high-throughput selection methods of cassava varieties. Women are identified as important beneficiaries of such initiatives giving their disadvantaged position and their prominent role in cassava processing and marketing of gari.

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Physicochemical, Nutritional and Processing Properties of Promising Newly Bred White and Yellow Fleshed Cassava Genotypes in Nigeria

Cited by 16 publications

References 1 publication

Comparing Characteristics of Root, Flour and Starch of Biofortified Yellow-Flesh and White-Flesh Cassava Variants, and Sustainability Considerations: A Review

Comparing Characteristics of Root, Flour and Starch of Biofortified Yellow-Flesh and White-Flesh Cassava Variants, and Sustainability Considerations: A Review

Carotenoid stability during storage of yellow gari made from biofortified cassava or with palm oil

From cassava to gari: mapping of quality characteristics and end‐user preferences in Cameroon and Nigeria

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