Chemical composition, nutritional, functional and pasting properties of yellow root cassava grits and african yam bean flour blends

Victoria Funmilayo Abioye Orcid logo ,
Victoria Funmilayo Abioye
Contact Victoria Funmilayo Abioye

Ladoke Akintola Unversity of Technology,

Ololade Abosede Olodude Orcid logo ,
Ololade Abosede Olodude

Ladoke Akintola Unversity of Technology,

Bolanle Aishat Akinwande Orcid logo
Bolanle Aishat Akinwande

Ladoke Akintola Unversity of Technology,

Published: 18.04.2022.

Volume 11, Issue 1 (2022)

pp. 71-84;

https://doi.org/10.7455/ijfs/11.1.2022.a7

Abstract

The effect of African Yam Bean (AYB) flour substitution on the nutritional, functional and pasting properties of yellow root cassava grits was investigated. Cassava grits were obtained by peeling, washing, cutting (5.5 cm thickness in cubes), soaking (72 h, 28±2 °C), dewatering, roasting (120 °C, 20 min), sieving and milling. Roasted AYB flour was obtained by cleaning, roasting (190 °C, 10 min), dehulling, milling and sieving (425 μm). Simple lattice design was used to generate different formulations, 100:0; 90:10; 80:20; 70:30; 60:40 and 0:100 of cassava grits and AYB flour, respectively. These were analyzed for chemical composition, amino acid profile, minerals, functional and pasting properties. Total ash, protein, β-carotene and hydrogen cyanide were in the ranges of 2.16-2.66%, 2.72-20.43%, 1.33 to 3.97 µg/g and 0.07-4.47 mg/kg, respectively. Total essential amino acids and total non-essential amino acids were in the ranges of 32.51-40.18% and 59.82-67.48%. Potassium, calcium, magnesium, iron, copper, zinc, manganese and sodium of the blends ranged from 338.00-646.75, 188.00-508.00, 358.00-532.50, 59.25-140.00, 0.12-0.19, 1.07-1.71, 7.25-38.25, 25.25-161.50 mg/100 g, respectively. Bulk density, water absorption capacity, swelling capacity and swelling index ranged from 0.67-0.81 g/ml, 151.05-503.29 g/ml, 1.67-5.68 g/g and 2.86-13.32%, respectively. The blends of yellow root cassava grits and African yam bean flour could provide nutritious food formulations and offer good potential for food security.

Keywords

References

1.
Abioye V, Olanipekun B, Omotosho O. Effect of Varieties on the Proximate, Nutritional and Anti-nutritional Composition of Nine Variants of African Yam Bean Seeds (Sphenostylis Stenocarpa). Donnish Journal of Food Science and Technology. 2015. p. 17–21.
2.
Adebowale Y, Henle T, Schwarzenbolz U. Acetylated and Succinylated Derivatives of African Yam Bean (Sphenostylis sternocarpa Hochst. Ex A. Rich.) Harms) Protein Isolates. Journal of Mobile Communication. 2009. p. 34–46.
3.
Ade-Omowaye B, Tucker G, Smetanska I. Nutritional potential of nine underexploited legumes in Southwest Nigeria. International Food Research Journal. 2015. p. 798–806.
4.
Adeoye B, Akinbode B, Adesida A, Akpa C. Production and Evaluation of a Protein-Enriched Meal from Composite Flour of Cassava, Rice and Soybean. Journal of Food Science and Technology. 2020. p. 18–26.
5.
Ajibola G, Olapade A. Chemical Composition, Anti-Nutritional Factors and Pasting Properties of Cassava-African Yam Bean Flour Blends for Noodle Preparation. International Journal of Food Studies. 2021. p. 1–13.
6.
Aniedu C, Aniedu O. Fortification of Cassava fufu flour with African yam bean flour: Implications for improved nutrition in Nigeria. Pelagia Research Library Asian Journal of Plant Science and Research. 2014. p. 71–84.
7.
Anya M, Ozung P. Proximate, mineral and anti-nutritional compositions of raw and processed African Yambean (Sphenostylis stenocarpa) seeds in Cross River State. Global Journal of Agricultural Sciences. 2019. p. 19–29.
8.
Aoac. Association of Official Analytical Chemists. 1990.
9.
Asonye C. Fortification of Common Nigerian Food-Cassava Meals. Food and Nutrition Bulletin. 2001. p. 423–6.
10.
Atinuke I. Chemical Composition and Sensory and Pasting Properties of Blends of Maize-African Yam Bean Seed. Journal of Nutritional Health and Food Science. 2015. p. 1–6.
11.
Awoyale W, Oyedele H, Maziya-Dixon B. Functional and Pasting Properties of Gari Produced from Whitefleshed Cassava Roots as Affected by Packaging Materials and Storage Periods, and Sensory Attributes of the Cooked Gari Dough (eba). International Journal of Food Studies. 2021. p. 233–47.
12.
Aykroyd W, Doughty J, Walker A. Legumes in Human Nutrition. 1992.
13.
Babarinde G, Adeyanju J, Omogunsoye A. Protein enriched breakfast meal from sweet potato and African yam bean mixes. Bangladesh Journal of Scientific and Industrial Research. 2019. p. 125–30.
14.
Baiyeri S, Uguru M, Ogbonna P, Samuel-Baiyeri C, Okechukwu R, Kumaga F, et al. Evaluation of the nutritional composition ofthe seeds of some selected African yam bean (Sphenostylis stenocarpa Hochst Ex. A. Rich (Harms)) accessions. Agro-Science Journal of Tropical Agriculture, Food, Environment and Extension. 2018. p. 37–44.
15.
Bassey F, Dosunmu M. A comparative study of the starch pasting properties of unprocessed and processed cassava (Manihot esclenta) plantain (Musa paradisiaca) and banana (Musa spenlium) flours. Global Journal of Pure and Applied Sciences. 2003. p. 517–22.
16.
Chinma C, Ariahu C, Abu J. Chemical composition, functional and pasting properties of cassava starch and soy protein concentrate blends. Journal of Food Science and Technology. 2013. p. 1179–85.
17.
Chisenga S, Workneh T, Bultosa G, Laing M. Characterization of physicochemical properties of starches from improved cassava varieties grown in Zambia. AIMS Agriculture and Food. 2019. p. 939–66.
18.
Duan Y, Li F, Li Y, Tang Y, Kong X, Feng Z, et al. The role of leucine and its metabolites in protein and energy metabolism. Amino Acids. 2016. p. 41–51.
19.
Eke J, Achinewhu S, Sanni L. Functional Properties of Cassava Tapioca Grits. International Journal of Food Properties. 2010. p. 427–40.
20.
Ekpe O, Okon E, Madugba E. Dietary Sufficiency in Mineral Contribution from African Yam Beans (Sphenostylis stenocarpa) and Soya Beans (Glycine sp) Consumed in Southern Nigeria. Advances in Food Processing and Technology. 2018. p. 1–7.
21.
Ene-Obong H, Carnovale E. A comparison of the proximate, mineral and amino acid composition of some known and lesser known legumes in Nigeria. Food Chemistry. 1992. p. 90169–72.
22.
Esan Y, Fasasi O. Amino acid composition and antioxidant properties of African yam bean (Spenostylis stenocarpa) protein hydrolysates. African Journal of Food Science and Technology. 2013. p. 100–5.
23.
Esuma W, Nanyonjo A, Miiro R, Angudubo S, Kawuki R. Men and women’s perception of yellow-root cassava among rural farmers in eastern Uganda. Agriculture and Food Security. 2019. p. 10.
24.
Falade K, Akingbala J. Utilization of Cassava for Food. Reviews International. 2010. p. 51–83.
25.
Falade K, Okafor C. Physical, functional, and pasting properties of flours from corms of two Cocoyam (Colocasia esculenta and Xanthosoma sagittifolium) cultivars. Journal of Food Science and Technology. 2015.
26.
Fao. Calcium. Human vitamin and mineral requirements. 2002. p. 151–71.
27.
Fao. Protein Quality Evaluation: Report of the Joint FAO/WHO Expert Consultation. FAO; 2007.
28.
Fasoyiro S, Ajibade S, Omole A, Adeniyan O, Farinde E. Proximate, minerals and antinutritional factors of some underutilized grain legumes in south-western Nigeria. Nutrition and Food Science. 2006. p. 18–23.
29.
Hirsch J, Kokini J. Understanding the mechanism of crosslinking agents (POCl3, STMP, and EPI) through swelling behavior and pasting properties of cross-linked waxy maize starches. Cereal Chemistry. 2002. p. 102–7.
30.
Irondi E, Awoyale W, Oboh G, Boligon A. The Annals of the University Dunarea de Jos of Galati Fascicle VI -Food Technology. 2019. p. 9–23.
31.
Iyenagbe D, Malomo S, Idowu A, Badejo A, Fagbemi T. Effects of thermal processing on the nutritional and functional properties of defatted conophor nut ( Tetracarpidium conophorum ) flour and protein isolates. Food Science and Nutrition. 2017. p. 1170–8.
32.
Jaenicke H, Pasiecznik N. Making the most of underutilised crops. Leisa Magazine. 2008. p. 11–2.
33.
Jecfa. Evaluation of certain food additives and contaminants : forty-fourth report of the Joint FAO/WHO Expert Committee on Food Additives. 1995.
34.
Mbah C, Ukozor A, Achinihu G, Okwulehie F. Nutrient improvement of yam pottage meal using African yam bean (Sphenostylis stenocarpa) flour. Nigerian Journal of Nutritional Sciences. 2015. p. 32–7.
35.
Mburu F, Swaleh S, Njue W. Potential toxic levels of cyanide in cassava (Manihot esculenta Crantz) grown in Kenya. African Journal of Food Science. 2012. p. 416–20.
36.
Montagnac J, Davis C, Tanumihardjo S. Nutritional Value of Cassava for Use as a Staple Food and Recent Advances for Improvement. Comprehensive Reviews in Food Science and Food Safety. 2009. p. 181–94.
37.
Moore S, Stein W. Chromatographic determination of amino acids by IJFS April. 1963. p. 71–84.
38.
Production of nutritious yellow root cassava grits using AYB flour blends 83 the use of automatic recording equipment. Academic Press;
39.
Naylor R, Falcon W, Goodman R, Jahn M, Sengooba T, Tefera H, et al. Biotechnology in the developing world: A case for increased investments in orphan crops. Food Policy. 2004. p. 15–44.
40.
Ndidi U, Ndidi C, Olagunju A, Muhammad A, Billy F, Okpe O. Proximate, Antinutrients and Mineral Composition of Raw and Processed (Boiled and Roasted) Sphenostylis stenocarpa Seeds from Southern Kaduna. Northwest Nigeria. International Scholarly Research Notices. 2014. p. 1–9.
41.
Ngoma K, Mashau M, Silungwe H. Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour. International Journal of Food Science. 2019. p. 1–9.
42.
Nwokoro O, Ogbonna J, Okpala G. Simple picrate method for the determination of cyanide in cassava flour. Bio-Research. 2009. p. 502–4.
43.
Ocheme O, Adedeji O, Chinma C, Yakubu C, Ajibo U. Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends. Food Science and Nutrition. 2018. p. 1173–8.
44.
Odoemelam C, Percival B, Ahmad Z, Chang MW, Scholey D, Burton E, et al. Characterization of yellow root cassava and food products: investigation of cyanide and β-carotene concentrations. BMC Research Notes; 2020. p. 333.
45.
Odunlade T, Taiwo K, Adeniran A. Functional and Antioxida-tive Properties of Sorghum Ogi Flour Enriched With Cocoa. Annals. Food Science and Technology. 2016. p. 497–506.
46.
Offia-Olua B. Chemical, Functional and Pasting Properties of Wheat (Triticumspp)-Walnut (Juglansregia) Flour. Food and Nutrition Sciences. 2014. p. 1591–604.
47.
Ojo M, Ade-Omowaye B, Ngoddy P. Nutrients and Phytochemical Profiles of Some Selected Underutilized Hard-to-Cook Legumes in Nigeria. The International Journal of Science and Technology. 2014. p. 108–14.
48.
Oladele A, Aina J. Chemical composition and functional properties of flour produced from two varieties of tigernut (Cyperus esculentus). African Journal of Biotechnology. 2007. p. 0–2391.
49.
Oluba O, Oredokun-Lache A, Odutuga A. Effect of vitamin A biofortification on the nutritional composition of cassava flour (gari) and evaluation of its glycemic index in healthy adults. Journal of Food Biochemistry. 2017. p. 1–8.
50.
Onwuka G. Food Analysis and Instrumentation: Theory and Practice. Napthali Prints; 2005.
51.
Onyeneke EB. Functional and pasting properties of products of white and yellow cassava. Journal of Agriculture and Food Sciences. 2019. p. 1–17.
52.
Osho S. The processing and acceptability of a fortified cassava-based product (gari) with soybean. Nutrition and Food Science. 2003. p. 278–83.
53.
Oshodi A, Ipinmoroti K, Adeyeye E, Hall G. Amino and fatty acids composition of African yam bean (Sphenostylis stenocarpa) flour. Food Chemistry. 1995. p. 95778–83.
54.
Rodriguez-Amaya D, Kimura M. HarvestPlus Handbook for Carotenoid Analysis. IFPRI; CIAT; 2004.
55.
Safo-Kantanka K, Acquistucci R. The physico-chemical properties of cassava starch in relation to the texture of the cooked root. Ghana Journal of Agricultural Sciences. 1995. p. 60–80.
56.
Sanni L, Jaji F. Effect of Drying and Roasting on the Quality Attributes of Fufu Powder. International Journal of Food Properties. 2003. p. 229–38.
57.
Sanni L, Kosoko S, Adebowale A, Adeoye R. The influence of palm oil and chemical modification on the pasting and sensory properties of fufu flour. International Journal of Food Properties. 2004. p. 229–37.
58.
Sayre R, Beeching J, Cahoon E, Egesi C, Fauquet C, Fellman J, et al. The biocassava plus program: Biofortification of cassava for sub-Saharan Africa. Annual Review of Plant Biology. 2011. p. 71–84.

Citation

Copyright

Article metrics

Google scholar: See link

The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Most read articles

Indexed by