ArticlePDF Available

Mineral composition of five improved varieties of cassava

Authors:
T.A Adeniji at International Institute of Tropical Agriculture
T.A Adeniji
L. O. Sanni at University of Agriculture, Abeokuta
L. O. Sanni
I.S. Barimalaa
I.S. Barimalaa
I.S. Barimalaa
  • This person is not on ResearchGate, or hasn't claimed this research yet.
Hart A.D. at Rivers State University of Science and Technology
Hart A.D.
Download full-text PDF
Read full-text
Download citation

Abstract and Figures

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(900îg/ g) and manganese (32.3îg/g) content. The hybrid check (TMS30572) and TMS98/0505 were significantly different (p<0.05) from other varieties in magnesium (1300îg/g) and potassium (3900îg/g), respectively. TMS 97/2205 differed significantly (p<0.05) from other varieties in phosphorus (1200îg/g) and sodium (63.7îg/g). Data also revealed that TMS 98/0581 was significantly different (p<0.05) from other varieties in iron (184.2îg/g) while TMS 98/0510 differed significantly (p<0.05) from other varieties both in copper (10.9îg/g) and zinc (8.5îg/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 from17.5-22.5%,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.
Figures - uploaded by L. O. Sanni
Author content
All figure content in this area was uploaded by L. O. Sanni
Content may be subject to copyright.
Content uploaded by L. O. Sanni
Author content
All content in this area was uploaded by L. O. Sanni on Jul 23, 2015
Content may be subject to copyright.
39
NIGERIAN FOOD JOURNAL, VOL. 25, No. 2, 2007 (www.ajol.info/journals/nifoj) ISSN 0189-7241
Adeniji, T.A.1*, Sanni, L.O.2, Barimalaa, I.S.1, and Hart, A.D.1
Department of Food Science and Technology,
Rivers State University of Science and Technology,
P.M.B. 5080, Nkpolu, Port Harcourt, Nigeria.
2International Institute of Tropical Agriculture, High Rainfall Station,
Onne, P.M.B. 008, Nchia-Eleme, Port Harcourt, Nigeria.
*Address for Correspondence, E-mail: tiradeniji@yahoo.com
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.
Key words: Minerals, nutrition, recommended daily
allowance, raw materials, food industry.
INTRODUCTION
Cassava (Manihot esculenta Crantz) is a major
food crop in the humid and sub-humid parts of
Africa and a major source of energy for millions of
people in these regions (Asiedu, et. al. 1992). It is
the most important root crop in Nigeria in terms of
food security, employment creation, and income
generation for crop producing households (Ugwu
and Ukpabi, 2002). World production of cassava
was 160 million tons of fresh roots, with 80 million
tons produced in Africa, out of which 34 million tons
is produced in Nigeria (FAO, 1994) and by this
figure, Nigeria is the largest producer of cassava in
the world. The daily per capital consumption of
cassava in Nigeria contributed about one megajoule
Full ReseachArticle
40 NIGERIAN FOOD JOURNAL, VOL. 25, No. 2, 2007 (www.ajol.info/journals/nifoj) ISSN 0189-7241
(mJ) to the diet. Estimated household consumption
is about 30 million metric tons, with a marketable
surplus for industrial demand of about 10% of total
production (Nwachukwu, 2005). The adaptation
of cassava to the food and farming systems and
multiplicity of uses makes it indispensable to food
security. Cassava is a cheap source of carbohydrate
from nutritional point of view. The roots of currently
available varieties are relatively low in protein,
although in Central Africa, substantial amounts of
protein are derived from cassava leave, which are a
popular vegetable (Berry, 1993).
The major uses of cassava in Nigeria (Philip, et
al., 2005) include flour, which involves several unit
operations, resulting in flour of different properties,
which are used for various purposes. Other products
include gari, creamy-white, granular flour with a
slightly fermented flavour and slightly sour taste.
Fresh roots may also be boiled and pounded to
obtain pounded fufu, which is popular in Ghana,
and to some extent in Nigeria and Cameroon (Hahn,
1997). Fresh cassava roots also finds considerable
use as a feed for livestock such as goat, sheep, cattle,
and particularly pigs (Ihekoronye and Ngoddy,
1985). Nwosu (2005) identified some of the
industrial uses of cassava including ethanol
production, livestock feeds, confectioneries,
monosodium glutamate processing, sweeteners,
glues, textiles and pharmaceuticals.
The International Institute of Tropical
Agriculture (IITA) had developed several varieties
of cassava mosaic disease resistant cultivars. New
varieties are being currently disseminated in Nigeria
and many parts of West and Central Africa (WCA)
and East and Southern Africa (ESA) to improve
agricultural productivity, rural income and generate
raw materials for local industries. The mineral
composition of five top varieties of CMD released
cultivars was therefore investigated to enhance
delivery, utilization and industrial potential.
MATERIALS AND METHODS
Five new released varieties of cassava (98/
0505, TME 419, 97/2205, 98/0581, and 98/0510,
including the reference, TMS 30572) were
investigated. Tuberous cassava roots were harvested
one year after planting from the experimental station
of the International Institute of Tropical Agriculture,
High Rainfall Station, Onne agro ecology, located
on Latitude 04o 43' N, Longitude 07o 01' E and 10m
Altitude, near Port Harcourt, Nigeria. Root samples
were peeled manually with the aid of stainless steel
kitchen knife. Some aliquots were chipped into small
pieces, while some were grated prior to dehydration.
Samples were placed in petri dish and covered with
filter paper to avoid contamination, and transferred
carefully into Forced-Air Sanyo Gallenkamp
Moisture Extraction Oven and dried at 65oC for
about 48 hours and milled with the aid of stainless
Kenwood Chef Warring Blender, Model KM001
series. Mineral analysis was performed using the
procedure described by Allen et al., (1984). Daily
recommended dietary allowances (RDA) from major
minerals found in CMD varieties were estimated with
reference to Institute of Medicine, National
Academy of Sciences (2002) tables of RDA. All
mineral elements investigated were determined
spectrophotometrically on the Buck Scientific
Atomic Absorption/Emission Spectrophotometer
205 in the Plant Anatomy and Physiology Research
Laboratory, Faculty of Science, University of Port
Harcourt, Herbarium, Port Harcourt, Nigeria.
Data Analysis
The data generated were analysed using
Statistical Analysis Systems version 9.1 SAS (2003)
software package. Significance of treatment means
was tested at 5% probability level using Duncan’s
New Multiple Range Test (DNMRT).
RESULTS AND DISCUSSION
Mineral profile of CMD varieties is presented
in Table 1, which shows a significant difference
(p<0.05) between TME 419 and other varieties in
Determination of Some Nutritional Valuable Minerals in cassava....................................................................Adeniji et al
41
NIGERIAN FOOD JOURNAL, VOL. 25, No. 2, 2007 (www.ajol.info/journals/nifoj) ISSN 0189-7241
calcium (900ìg/g) and manganese (32.3ìg/g) content.
The range of calcium (700-900µg/g) levels found in
new CMD varieties is higher than 330µg/g earlier
reported in cassava root (Ihekoronye and Ngoddy,
1985). The physiological roles of minerals in human
diet have been widely reported (Ihekoronye and
Ngoddy, 1985; Okaka et al., 1992; Onigbinde,
2001). 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 all other varieties
in phosphorus (1200ìg/g) and sodium (63.7ìg/g)
content. 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). The levels of iron found in new CMD
varieties were much higher than 7µg/g reported in
fresh cassava roots (FAO, 1998) and 64µg/g
reported in sweet potato (Ihekoronye and Ngoddy,
1985). Moreover, this new data surpassed 1.06mg/
100g of iron obtained in raw green plantain
(Ahenkora, et. al., 1996) and 0.2-0.3mg/100g
values obtained in flours of two sweet potato varieties
(Onuh, et al., 2004). The same trend was observed
for zinc, when compared to a meager level of 0.26mg/
100g obtained by Ahenkora et al. (1996) in Apantu
pa plantain in Ghana. Chipping and grating had no
significant effect (p>0.05) on calcium, sodium,
copper, and zinc content of cassava flour (Table 3).
Chipped samples had 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.
Ebuehi (2005) reported significant losses in various
minerals including calcium, magnesium, phosphorus,
iron, sodium and chloride ions identified in the roots
and raw leaves of cassava as a result of boiling.
Boiling and frying has also been implicated in losses
of certain micronutrient in plantain including iron,
copper and zinc (Ahenkora, et al., 1996). Daily
recommended dietary allowances from major
minerals found in CMD varieties were estimated
(Table 3). Results show that calcium, potassium,
phosphorus and copper contribution 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. The trend with zinc follows a
different pattern, with TMS 98/0510 having the
highest level of contribution to RDA, 19.3% for adult
males, while 26.6% is accruable to adult female,
provided that 250 g flour is consumed. Increased
production and utilization of new cassava varieties
may contribute to offset micronutrient deficiencies
prevailing in Africa.
Determination of Some Nutritional Valuable Minerals in cassava....................................................................Adeniji et al
42 NIGERIAN FOOD JOURNAL, VOL. 25, No. 2, 2007 (www.ajol.info/journals/nifoj) ISSN 0189-7241
Table 1. Mineral composition of cassava mosaic disease resistant (CMD) varieties
Cultivar Ca Mg K P Na Mn Fe Cu Zn_
µg/g
TMS 97/2205 800b800c2900e1200a63.7a28.1d163.5d6.3c8.0c
TMS 98/0505 700c700d3900a1000b50.3e28.2c184.0b4.6d6.0e
TMS 98/0510 700c900b3500b1000b46.9f24.5e117.3f10.9a8.5a
TMS 98/0581 800b700d3100c1200a50.4d28.2c184.2a6.3c5.6f
TME 419 900a700d2600f1000b58.5b32.3a168.5c8.1b7.6d
TMS 30572 800b1300a3000d900c55.1c31.9b123.1e6.3c8.3b
Values in the same column with different letters are significantly different at p<0.05.
Table 2. Effect of processing on mineral composition of cassava mosaic disease resistant varieties
Ca Mg K P Na Mn Cu Fe Zn
ug/g
Treatment
Chipped 800a1040a 3920a720b53.53a30.80a7.28a105.64b6.44a
Grated 783a 850b 3170b1050a54.15a28.87b7.08a156.77a7.33a
Chipped=Fresh cassava roots were chipped after peeling prior to dehydration, Grated=Fresh cassava roots were
grated after peeling prior to dehydration.
Values in the same column with different letters are significantly different at p<0.05.
Determination of Some Nutritional Valuable Minerals in cassava....................................................................Adeniji et al
43
NIGERIAN FOOD JOURNAL, VOL. 25, No. 2, 2007 (www.ajol.info/journals/nifoj) ISSN 0189-7241
Table 3. Mineral composition of cassava mosaic disease resistant varieties to daily recommended dietary
allowance
% Minerals from daily consumption of 250g flour
Adult Male/Female
Cultivar Ca Mg K P Cu Fe Zn
TMS 97/2205 20/20 50/64.5 15.4/15.4 42.9/42.9 175/175 510.9/227.1 18.2/25
TMS 98/0505 17.5/17.5 43.8/56.5 20.7/20.7 35.7/35.7 127.8/127.8 575/255.6 13.6/18.8
TMS 98/0510 17.5/17.5 56.3/72.6 18.6/18.6 35.7/35.7 302.8/302.8 366.6/162.9 19.3/26.6
TMS 98/0581 20/20 43.8/56.5 16.5/16.5 42.9/42.9 175/175 575.6/255.8 12.7/17.5
TME 419 22.5/22.5 43.8/56.5 13.8/13.8 35.7/35.7 225/225 526.6/234.0 17.3/23.8
TMS 30572 20/20 81.3/104.8 15.9/15.9 32.1/32.1 175/175 384.7/170.9 18.9/25.9
RDA for adult males and females are 1000mg Ca each, 400mg and 310mg Mg, respectively, 4.7g K
each, 700mg P each, 900ìg/g Cu each, 8mg and 18mg Fe, respectively and 11mg and 8mg Zn
(Institute of Medicine, National Academy of Sciences, 2002).
Estimated values were obtained from data on mineral composition of CMD varieties in Table 1.
REFERENCES
Ahenkora, K., Kyei, M.A., Marfo, E.K, Banful, B.
(1996). Nutritional composition of False Horn
Apantu pa plantain during ripening and processing.
African Crop Science Journal, 4 (2): 243-247.
Allen, S.E., Grimshaw, H.M, Parkinson, J.A. and
Quarmby, C. (1984). Chemical analysis of ecological
materials. Edited by S.E. Allen. Blackwell Scientific
Publications, Oxford London, Edinburgh,
Melbourne, 565pp.
Asiedu, R., Ng, S.Y.C., Vuylsteke, D., Terauchi,
R., and Hahn, S.K. (1992). Analysis of the need
for biotechnology research on cassava, yam, and
plantain. In: Thottappilly, G., Monti, L., Mohan Raj,
D.R., and Moore, A.W. (eds.). Biotechnology:
Enhancing research on tropical crops in Africa. CTA/
IITA co-publication. IITA, Ibadan, Nigeria, 376pp.
Berry, S.S. (1993). Socio-economic aspects of
cassava cultivation and use in Africa: implication for
the development of appropriate technology. COSCA
Working Paper No. 8, Collaborative Study on
Cassava in Africa, International Institute of Tropical
Agriculture, Ibadan.
Ebuehi, O.A.T., Babalola O and Ahmed, Z (2005).
Phytochemical, nutritive and anti-nutritive
composition of cassava (Manihot esculenta L)
tubers and leaves. Nigerian Food Journal, 23: 40-
46.
FAO (1994). FAO Production Year Book, Food
and Agricultural Organisation of the United Nations,
Rome.
FAO (1998). The Food Composition Tables for
use in Africa. FAO and US Department of Health
and Welfare.
Determination of Some Nutritional Valuable Minerals in cassava....................................................................Adeniji et al
44 NIGERIAN FOOD JOURNAL, VOL. 25, No. 2, 2007 (www.ajol.info/journals/nifoj) ISSN 0189-7241
Hahn, S.K. (1997). Traditional processing and
utilization of cassava in Africa. IITA Research Guide
41. Training Program, International Institute of
Tropical Agriculture (IITA), Ibadan, Nigeria, Fourth
Edition, p 42.
Ihekoronye, A.I. and Ngoddy, P.O. (1985).
Integrated Food Science and Technology for the
Tropics. Macmillan Publishers Ltd., London and
Basingstoke, p 386.
Institute of Medicine, National Academy of Sciences
(2002). Dietary Reference Intakes for Energy,
Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol,
Protein, and Amino Acids, Food and Nutrition
Board, Washington D.C., National Academic Press.
Nwachukwu, E.O. (2005). Cassava Processing and
Equipment Assessment: Tool for Poverty Alleviation.
Presented at State Workshop on Empowering the
Grassroots Through Promotion of Commercial
Cassava Production and Processing, October 11-
12, Owerri, Nigeria.
Nwosu, O.S.U. (2005). Cassava Cultivation,
Varieties Available and Land Preparation. Presented
at State Workshop on Empowering the Grassroots
Through Promotion of Commercial Cassava
Production and Processing, October 11-12, Owerri,
Nigeria.
Okaka, J.C., Akobundu, E.N.T., and Okaka,
A.N.C. (1992). Human Nutrition: an integrated
approach, Enugu State University of Science and
Technology, Enugu, Nigeria.
Onigbinde, A.O. (2001). Human Nutrition
(Biochemical Integration). Ilupeju Publishers Ltd.,
Benin City, Nigeria, p300.
Onuh, J.O., Akpapunam, M.A., and Iwe, M.O.
(2004). Comparative studies of the physico-
chemical properties of two local varieties of sweet
potato flours. Nigerian Food Journal, 2: 141-146.
Philip, T., D. Taylor, L. Sanni, R. Okechukwu, C.
Ezedinma, M. Akoroda, J. Lemchi, P. Ilona, F.
Ogbe, E. Okoro and A.G.O. Dixon (2005). The
Nigerian cassava industry: Statistical handbook,
International Institute of Tropical Agriculture (IITA),
Ibadan, p 94.
SAS (2003). Statistical Analysis Software (SAS)
Systems for Windows, SAS Institute Inc., Cary, NC,
USA.
Ugwu, B.O. and Ukpabi, U.J. (2002). Potential of
soy-cassava flour processing to sustain increasing
cassava production in Nigeria. Outlook on
Agriculture, Vol. 31, No. 2, p. 129-133.
Determination of Some Nutritional Valuable Minerals in cassava....................................................................Adeniji et al
... 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. ...
... 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. ...
... 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. it is therefore, a source of micronutrients. ...
Characterization and utilization of fermented cassava flour in breadmaking and placali preparation
Article
Full-text available
  • May 2015
Freshly harvested cassava roots from yace cultivar were collected in five regions of Ivory Coast and characterized. These roots were processed into fermented flour. The physicochemical characteristics of flours were evaluated following standard methods and, the ability to be valorised in placali preparation and breadmaking were assessed by sensory analysis of products obtained. Both roots and fermented flours were energizing foods. Moisture (6.09-10.49%), protein (1.12-1.57%), ash (0.87-1.39%), fat (0.20-0.51%), total sugars (1.43-1.80%) and cyanide contents (3.33-10.00 mg HCN/kg) of fermented flours were low, while starch (72.79-84.23%), total carbohydrate (93.67-96.45%) and energy (384.53-393.50 kcal/100 g) contents were high. Minerals like phosphorus (78.00-133.33 mg/100 g), calcium (52.66-142.92 mg/100 g), magnesium (27.77- 69.26 mg/100 g), iron (2.5-8.20 mg/100 g) and zinc (1.56-6.98 mg/100 g) were available. The sensory evaluation test indicated a significant difference (p<0.05) between the placali samples in terms of visual appearance, odour, taste, texture and overall appreciation. It is a clear indication that reconstitution proportion (flour to water ratio) affects all the hedonic appreciations assessed. Placali prepared from fermented cassava flour were appreciated when reconstitution proportion was within 1:3.5 and 1:3. Composite breads of 85% wheat and 15% cassava fermented flour were accepted by a sensory evaluation panellist. Fermented flour has been successfully used in breadmaking and placali preparation. It is a means of diversifying cassava utilization form.
View
... Therefore, comparison of the mineral contents of D. abyssinica food with other dioscorea species, other tuber plant and cereal flours is crucial so as to know the dietary habits of those individuals who rely on D. abyssinica as a staple and co-staple food. Many authors reported the concentration of selected metals in tuber plants and cereal grain and cereal flours, which are grown in different parts of the world including Ethiopia [14][15][16][17][18][19][20][21]. Table 5 summarizes the comparative results of selected metal concentrations for which the data are available in the literature. ...
... This variation is not only due to species variability but also variations in agricultural practices and other parameters listed so far. The results obtained in this study indicated that Na, K, Ca, Mg, Fe, Zn and Mn are more in D. abyssinica than tubers like D. alata, S. andigena, S. tuberosum and cassava samples grown in other part of the world [14][15][16]. However, most of the studied metals are comparable if not higher in the E. ventricosum food products (kocho and bulla) samples analyzed from Ethiopia [17]. ...
View
... Therefore, comparison of the mineral contents of D. abyssinica food with other dioscorea species, other tuber plant and cereal flours is crucial so as to know the dietary habits of those individuals who rely on D. abyssinica as a staple and co-staple food. Many authors reported the concentration of selected metals in tuber plants and cereal grain and cereal flours, which are grown in different parts of the world including Ethiopia [14][15][16][17][18][19][20][21]. Table 5 summarizes the comparative results of selected metal concentrations for which the data are available in the literature. ...
... This variation is not only due to species variability but also variations in agricultural practices and other parameters listed so far. The results obtained in this study indicated that Na, K, Ca, Mg, Fe, Zn and Mn are more in D. abyssinica than tubers like D. alata, S. andigena, S. tuberosum and cassava samples grown in other part of the world [14][15][16]. However, most of the studied metals are comparable if not higher in the E. ventricosum food products (kocho and bulla) samples analyzed from Ethiopia [17]. ...
Levels of major, minor and toxic metals in tubers and flour of Dioscorea abyssinica grown in Ethiopia
Article
Full-text available
  • Jul 2013
  • AJFAND
Dioscorea abyssinica, commonly known as yam, is an indigenous plant in Ethiopia. Its root tuber is used as staple and co-staple food in South Nation Nationality People and Regional State of Ethiopia. This study was carried out to analyze the selected mineral nutrients in the tuber and flour of D. abyssinica grown in different parts of the country for human consumption. Samples collected from five different areas were analyzed for eleven metals (Ca, Mg, Fe, Zn, Cu, Mn, Co, Cr Ni, Cd and Pb) by flame atomic absorption spectrometry and two metals (K and Na) by flame emission spectrometry. Known weight of oven-dried sample was wet-digested using 3 mL of (69–72%) HNO3 and 1 mL of (70%) HClO4, for 2 h at variable temperature (120–270 oC). The validity of the optimized procedure was evaluated by the analysis of spiked samples whose recovery was in the range of 92–105%. The mean concentration range (in μg/g) of each metal in D. abyssinica samples were K (8,469–13,914), Na (133–405), Ca (172–448), Mg (180–354), Fe (28.3–144.5), Mn (12.0–14.5), Zn (12.3–44.5), Cu (7.26–17.6), Co (1.91–8.68), Cr (0.86–3.41) and Ni (2.43–5.31). D.abyssinica could be good sources of essential trace metals to the individuals, more particularly Fe and Zn were higher than the entire trace metals in the samples investigated while Cd and Pb were in minor quantities and hence the plant is free from toxic heavy metals. Consuming 100 g of this tuber per day contribute the following concentration range of Fe, Zn, Cu, Mn, Co, Ni and Cr in mg/100 g per day:2.8–14.4, 1.2–4.5, 0.73–1.8, ND–1.5, ND–0.87, 0.24–0.53 and 0.09–0.34 mg/100 g, respectively. Statistical analysis revealed that significant variations in metal concentrations among the sampling sites were observed for some of the metals when pair wise test was made while insignificant variation were seen for the remaining metals. D. abyssinica could be a better source of K, Ca, Fe and Zn to human compared to the common cereal flours (barley, wheat and red teff flour) as well as tuber food products like potato, cassava, yam, and enset (Ensete ventricosum), while it could be an alternative source of the other essential mineral nutrients to the individual daily mineral intake.
View
... The AYB tubers were especially rich in potassium, magnesium, calcium and iron and zinc. The tubers were richer in these minerals than what has been reported for yam tuber by Bhandari et al. 17 and cassava root by Adeniji et al. 18 and higher than what has been reported for potassium, calcium, magnesium, zinc for white yam and cocoyam by Alinor and Akalez. 19 Micronutrient malnutrition (hidden hunger) has remained a major public health challenge among both the elites and the resource poor in Nigeria. ...
Tropical Journal of Natural Product Research Original Research Article Nutrients, the Bioavailability of Micronutrients and Antinutrient Composition of African Yam Bean Tubers
Article
Full-text available
  • May 2023
  • IJNPS
Despite the huge nutritional and nutraceutical benefits associated with the consumption of African yam bean (AYB) seeds, AYB tubers are still underutilized in Nigeria, they are left to rot in farmers’ fields. To create awareness about their nutrient density and provide information on the bioavailability of micronutrients in the tubers of AYB accessions, raw tubers of TSs 9, TSs 60 and TSs 93 were analyzed using standard laboratory procedures. The AYB tubers had the following composition on a fresh weight basis: crude protein (7.55-8.27%), carbohydrate (9.36-11.12%), crude fat (0.18-0.22%), crude fibre (0.33-0.750%), crude ash (0.44-0.59%), and moisture (79.76-80.82%). The fresh tubers were rich in minerals: potassium (532.88-557.80 mg/100 g), calcium (205.75-467.50 mg/100 g), magnesium (124.75-168.50 mg/100 g), iron (15.71-27.30 mg/100 g), zinc (8.57-14.80 mg/100 g), and manganese (0.68-1.98 mg/100 g). The phytate: Zn and the phytate: Fe molar ratios indicated the bioavailability of Fe and Zn in the raw AYB tubers. The results of this study indicate that AYB tubers are good sources of protein, energy and bioavailable Fe and Zn and should be utilized for human diets and livestock feed. With good processing, AYB tubers could contribute to food and nutrition security. There is a need for research on food products developed from AYB tubers to enhance their utilization and large-scale production in Nigeria.
View
... There was a significant difference (P < 0.05) in iron content in the three food materials. The iron content in FCM was lower than that reported in raw cassava: 0.01 g kg −1 , 0.10 g kg −1 , and 0.12 g kg −1 by Oluyemi et al., 19 Oyedeji, 20 and Adeniji et al. 21 respectively. ...
Enrichment of fermented cassava meal ‘mchuchume’ with micronutrient ingredients from soya bean flour and Moringa oleifera leaves powder
Article
Full-text available
BACKGROUND ‘Mchuchume’ is a ready to eat fermented cassava food used for breakfast, lunch, and/or snack purposes. Its diverse consumption modes attract many studies, including regarding its fortification with inexpensive food materials rich in beneficial nutritional qualities. This study is aimed at investigating the effect of soya bean flour and Moringa oleifera leaves powder on the micronutrient composition of mchuchume. RESULTS Enrichment significantly increased iron (0.001 g kg⁻¹ in control to 0.03 g kg⁻¹ in cassava–soya, 0.06 g kg⁻¹ in cassava–moringa and 0.09 g kg⁻¹ in cassava–soya–moringa) and potassium (1.01 g kg⁻¹ in control to 5.14 g kg⁻¹ in cassava–soya, 3.45 g kg⁻¹ in cassava–moringa and 7.43 g kg⁻¹ in cassava–soya–moringa). Compared with the control (0.10 g kg⁻¹ sodium), sodium content either decreased significantly (to 0.09 g kg⁻¹ in cassava–soya) or increased significantly (to 0.37 g k g⁻¹ in cassava–moringa and 0.36 g kg⁻¹ in cassava–soya–moringa). β‐Carotene was below the instrument's limit of detection (<0.2 × 10⁻⁶ g mL⁻¹) in the control and cassava–soya blends but was detected in cassava–moringa (0.01–0.02 g kg⁻¹) and cassava–soya–moringa blends (0.01–0.02 g kg⁻¹). CONCLUSION Mchuchume fortified with both M. oleifera leaves powder and soya bean flour has micronutrients at recommended dietary allowances. The food is recommended for use in management of iron and vitamin A deficiencies, which are endemic not only to inhabitants and refugees of the Kigoma region in Tanzania but also to people in most African countries and other cassava‐consuming developing nations. © 2020 Society of Chemical Industry
View
... Calcium and phosphorous contents of rice ranged from 0.07 to 0.11% and 0.52-0.54% [32] of cassava mosaic disease resistant varieties ranged from 700 to 900 µg/g and 900 to 1200 µg/g respectively [33]. Thus, calcium and phosphorous contents varied depending on different DDG sources and production technology. ...
Rice and Cassava Distillers Dried Grains in Vietnam: Nutritional Values and Effects of Their Dietary Inclusion on Blood Chemical Parameters and Immune Responses of Growing Pigs
Article
Full-text available
  • Nov 2019
This work investigated the nutritional values of rice and cassava distillers dried grains (DDG) collected in Vietnam and effects of their supplementation on several blood chemical parameters and immune responses of growing pigs. These two DDGs were determined for approximate moisture, protein, lipid, ash, starch, calcium phosphorous, and amino acids. For the effects of dietary DDGs supplementation on chemical parameters of growing pigs, 30 crossbred TOPIG pigs were randomly assigned to one of the three experimental dietary treatments (control, 7% rice DDG or 4% cassava DDG). Cassava DDG was very rich in crude fiber (32.8%) and low in protein (12.0%) while rice DDG was highly rich in protein (70.4%) and low in fiber (2.9%). At the end of the feeding trial pig performance (average daily gain, feed intake and feed/gain ratio) were under the normal limits and no effect of dietary DDG was found. By contrast, a statistically significant decreasing effect of cassava DDG diets on glucose (− 12.55%) and iron (− 23.81%) concentration and a tendency to decrease triglycerides (− 21.87%) were found. The production of IgM and IgG also increased significantly by 26.5 and 18.7% in plasma of pigs fed with rice DDG diet. DDGs diets did not influence in a significant manner the gene expression of pro- or anti-inflammatory cytokines.
View
... Further, the results of minerals analysis were compared with the mineral content of cassava which is one of the highly used root and tuber crops in Sri Lanka. The mineral content of all test root and tubers were found to be higher than that of cassava or in similar level [18,19]. According to the results of this study all studied roots and tubers shown to be with good nutritional qualities. ...
Investigation of Nutritional Value of Selected Sri Lankan Traditional Root and Tubers
Article
Full-text available
  • Jan 2016
  • J BIOSCIENCES
Food crisis is one of the major global problems and finding solution to this is a huge challenge for researchers. Underutilized crops, with good nutritional potential and easily cultivable characteristics, are been recognize as a promising solution for this. There are number of underutilized root and tuber crops available in Sri Lanka. Most of their nutritional value has not been investigated yet. Hence this research attempt to investigate nutritional value of selected root and tuber crops available in Sri Lanka. Five varieties of Dioscorea alata including three Rajala cultivars, two Kahata angala cultivars and Elephant foot yam (Amorphophallus paenoiifolius) were used for the study. Proximate composition (moisture, crude protein, crude fat, crude fiber, ash and carbohydrate) and mineral composition (Fe, Cu, K, Zn, Na, Mg and Ca) of all those samples were analyzed. All studied varieties found to be rich in all studied nutritional components equally or over the presently cultivated root and tubers. Out of the root and tubers studied, the highest nutritional composition recorded for Elephant foot yam. Hence, it can be concluded that the selected varieties of underutilized root and tuber crops exist a great nutritional potential.
View
... The emulsion was found to contain the mineral elements (sodium, potassium, copper, calcium, manganese, iron, and zinc) that could be of health benefit to human kind by promoting some important biochemical reactions in the body, and also preventing some diseases in the body. A number of these identified minerals in the bemul-wax emulsion had earlier been reported in cassava varieties (Charles et al., 2005;Adeniji et al., 2007). Our work further detected aluminium at 0.09 µg/L level, in addition to the bicarbonate, fluorine, chlorine, nitrate, sulphate, and phosphate that were not reported earlier. ...
View
... 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). ...
Nutritional composition of breadfruits ( Artocarpus spp. and Treculia africana ) in Ghana
Article
Full-text available
  • Nov 2016
Artocarpus spp. and Treculia africana are underutilized crops found widely in the tropics. In order to expand their use, their potential for use in food systems was determined by evaluating their physico-chemical properties. Standard procedures were used. Selected food products were then formulated using breadfruit flours as a substitute for conventional wheat flours. The study showed that their protein content ranged between 12.23 and 17.72%, whereas the crude fibre content varied between 1.67 and 2.91%; the carbohydrate content was between 57.00 and 70.15%. Potassium was the predominant mineral, ranging from 533.95 mg 100 g-1 in T. africana to 1313.3 mg 100 g-1 in Artocarpus camansi. Sodium content ranged between 37.5 mg 100 g-1 in A. camansi to 54.0 mg 100 g-1 in T. africana. The iron content was highest in Artocarpus heterophyllus (9.38 mg 100 g-1), while A. camansi had the lowest (2.20 mg 100 g-1). The results showed that the breadfruit species had good nutritional properties that vindicate their use as a stop-gap food. Promoting the production and consumption of breadfruits could help to meet the nutritional needs of consumers.
View
Mineral content of some plant foods grown in Nigeria: A Review
Article
Full-text available
  • Aug 2014
Minerals are natural inorganic substances that possess definite chemical composition and atomic structure. Nearly five percent of the body is composed of inorganic materials, the minerals. Minerals do not serve as a source of energy for the body but have specific chemical functions. For this purpose, mineral content of some plant foods found in Nigeria were critically reviewed. The plant foods were classified into legumes (Vigna unguiculata, Cucurbitaceae, vigna subterranean, Arachis hypogeal, Glycine max, Phaseolus coccineus, Cajanus cajan, Kerstingiella geocarpa, Phaseolus vulgaris L., Phaseolus lunatus and Prosopis Africana); cereals (Zea mays, Sorghum bicolor, Pennisetum typhoides and Oryza sativa); roots and tubers (Dioscorea spp, Manihot esculanta, Xanthosoma sagititolium and Ipomoea batatas L.); fruits/vegetables/nuts (Musa spp, Psidium guajava, Carica papaya, Citrus sinensis, Ananus comosus, Malaudo mistica, Anarcardium occidentale, Veronia amygdalina L. and Dacryodes edulis). Atomic absorption spectrophotometric (AAS) method is used for the minerals determination except sodium and potassium which are usually determined using flame photometry while phosphorus is by using colorimetry. The mineral contents were found to be at the range of concentrations as Ca: 0.003 – 700.00, Mg: 0.0546 – 1420.10, Na: 0.0065 – 220.00, K: 0.010 – 817.40, P: 0.0130 – 5500.00 and Fe: 0.0067 – 36.00 mg/100g for legumes; Ca: 0.13 – 8490.00, Mg: 0.006 – 4571.00, Na: 0.019 – 375.69, K: 0.63 – 39856.00, P: 3.54 – 695.50 and Fe: 0.0005 – 1304.00 mg/100g for fruits/vegetables/nuts; Ca: 1.05 – 290.00, Mg: 0.49 – 415.07, Na: 0.18 – 1365.05, K: 0.50 – 4276.04, P: 0.28 – 120.00 and Fe: 0.53 – 81.85 mg/100g for roots and tubers and Ca: 0.005 – 532.00, Mg: 1.54 – 348.30, Na: 0.006 – 520.00, K: 0.011 – 618.00, P: 73.00 – 46.30 mg/100g for cereals. Microelement concentrations of the foods varied appreciably. Zinc content was highest in Vigna unguiculata, Psidium guajava, Manihot esculanta and Zea mays with values of 162.00, 2209.00, 340.00 and 16.70 mg/100g, respectively. Legumes and fruits/vegetables/nuts are seen to be better sources of mineral than foods in the category of roots, tubers and cereals.
View
View
View
View
View
An Overview of African Traditional Cassava Processing and Utilization
Article
  • Sep 1989
Cassava is grown in 31 African countries and consumption per capita averages just over 100 kg/yr. This article reviews traditional cassava processing and utilization as now practised by small-scale farmers and processors in Africa, and examines the opportunities for improving post-harvest operations in the African continent. -Author
View
View
Phytochemical, nutritive and anti-nutritive composition of cassava ( Manihot esculenta L ) tubers and leaves
Article
  • Jan 2006
The phytochemical, nutritive and antinutritive composition of Cassava (Manihot esculenta L) tubers and leaves were investigated. The presence of alkaloids, flavonoids, tannins, cardiac glycosides, anthraquinone, phlobatinnins, saponins and anthrocyanosides in aqueous and ethanolic extracts of raw tubers and leaves were determined. The proximate moisture, fat, fibre, protein, ash, and carbohydrate in the raw and boiled cassava tubers and leaves were determined. Vitamins A, C and E antinutrients such tannins, oxalate, phytate, trypsin inhibitor activity and some minerals were determined. The aqueous and ethanolic extracts of raw cassava tuber contain alkaloids, flavonoids, tannins, reducing sugars and anthocyanosides, but do not contain cardiac glycosides, anthraquinone, phlobatinnins and saponins. The raw cassava leaves had more presence of alkaloids, flavonoids, tannins, anthraquinone, phlobatinnins, saponins, reducing sugars and anthrocyanosides., but do not contain cardiac glycosides. The proximate composition of the raw and boiled cassava tubers were not significantly different (p>0.01), except in the carbohydrate, fat and moisture. Raw cassava leaves contain more crude fibre and protein as compared to the raw or boiled cassava tubers. Vitamins A, C and E and minerals, namely, calcium, magnesium, phosphorus, iron, sodium, and chloride ions were identified in the raw and boiled cassava tubers and raw leaves and their levels were significantly reduced by boiling. Raw cassava leaves contain more antinutrients, such as tannins, oxalate, phytate and higher trypsin inhibitor activity than in the raw tuber. Data of the study indicate that raw and boiled Cassava tubers and leaves may possess some medicinal properties, since they contain several active ingredients. Raw and boiled Cassava tubers are good sources of water and carbohydrate, while the raw leaves are rich in crude fibre, protein and water. The proximate composition of cassava tubers were essentially unaffected by boiling. The high contents of the antinutrients in the raw cassava leaves and tubers make them unsafe and unsuitable for human consumption, expect after processing. Cassava tubers and leaves contain vitamin A, C and E and several minerals, which are useful for the maintenance and growth of body tissues.
View
Comparative Studies Of The Physicochemical Properties Of Two Local Varieties Of Sweet Potato Flours
Article
  • Jan 2004
A study was conducted to determine the physicochemical characteristics and processing properties of white and red sweet potato varieties. Blanching treatments with 0.5% hot sodium metabisulphite solution was the most effective in both varieties. Chemical analysis of the fresh red and white sweet potato varieties showed significant differences (p < 0.5%) in their protein, vitamin c, calcium, potassium and sodium contents. However, there were no significant differences between the red and white sweet potato flours in their oil and water absorption, emulsion capacities, bulk density, swelling and foaming capacities.
View
View
Potential of Soy-Cassava Flour Processing to Sustain Increasing Cassava Production in Nigeria
Article
  • Jun 2002
Cassava production is increasing in Nigeria and needs to be sustained. One way of achieving this is to process cassava into high-grade products with positive and high-value elasticity of demand. Soy-cassava flour, a blend of cassava and soy bean flours, was produced and tested for consumer acceptability and economic viability. The results showed that the soy-cassava flour, with 16% protein, compared favourably with gari and cassava flour as food material for the preparation of fufu (the popular local cassava food product). Its production was profitable, with a pre-tax profit of close to N5,000 (equivalent to US$62.5 at a rate of US$1 = N80) per tonne. There are clear prospects for large-scale production and marketing of soy-cassava flour in Nigeria. This would establish a large market for cassava roots, since it takes over 2.5 tonnes of cassava root to produce one tonne of soy-cassava flour. Widespread production of this cassava-based, high-grade product can therefore contribute significantly towards sustaining the increasing trend in cassava production in Nigeria.
View