Characterization of the root and flour of South African Manihot esculenta Crantz landraces and their potential end-use properties
The root and flour of South African Manihot esculenta Crantz landraces (red and white) were characterized for their morphological, physicochemical, metabolic, structural and elemental properties. The results of the colourimetric analysis of the root parenchyma revealed that the L* a* b*, whiteness a...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2020-01-01
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| Series: | International Journal of Food Properties |
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| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1759625 |
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| author | Elohor Oghenechavwuko Udoro Tonna Ashim Anyasi Afam Israel Obiefuna Jideani |
| author_facet | Elohor Oghenechavwuko Udoro Tonna Ashim Anyasi Afam Israel Obiefuna Jideani |
| author_sort | Elohor Oghenechavwuko Udoro |
| collection | DOAJ |
| description | The root and flour of South African Manihot esculenta Crantz landraces (red and white) were characterized for their morphological, physicochemical, metabolic, structural and elemental properties. The results of the colourimetric analysis of the root parenchyma revealed that the L* a* b*, whiteness and brownness index of the white landrace were significantly different (p < .05) from that of the red landrace. Cassava flour showed significant variance in the a*, b* and brownness index but the lightness and whiteness index were not significantly different (p > .05). Cyanide content of the root samples (red – 3.62 mg/kg; white – 3.51 mg/kg) were not significantly different, but the flour samples (red – 2.92 mg/kg; white – 1.83 mg/kg) were significantly different. Granular morphology of flour samples showed spherical and truncated starch granules, clustered and dispersed in no regular pattern. The X-ray diffractometry pattern and main peaks (2θ = 43⁰, 23⁰, 17⁰ and 15⁰) of the flours showed the A-type pattern for both flour samples. Results of all phenolic acids (benzoic and cinnamic acids groups) identified in root samples were not significantly higher in the white landrace. However, a reverse trend was observed with identified fatty acid methyl esters in the landraces. The elemental composition of flour samples showed the presence of essential macro and trace elements in flours. The A-type starch crystallinity of flour exhibited in the red and white landraces positions the flours as a suitable wheat replacement in food applications. |
| first_indexed | 2024-12-14T01:04:50Z |
| format | Article |
| id | doaj.art-0bc490419c2b494e85706f103f58952d |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-12-14T01:04:50Z |
| publishDate | 2020-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-0bc490419c2b494e85706f103f58952d2022-12-21T23:23:00ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862020-01-0123182083810.1080/10942912.2020.17596251759625Characterization of the root and flour of South African Manihot esculenta Crantz landraces and their potential end-use propertiesElohor Oghenechavwuko Udoro0Tonna Ashim Anyasi1Afam Israel Obiefuna Jideani2School of Agriculture, University of VendaSchool of Agriculture, University of VendaSchool of Agriculture, University of VendaThe root and flour of South African Manihot esculenta Crantz landraces (red and white) were characterized for their morphological, physicochemical, metabolic, structural and elemental properties. The results of the colourimetric analysis of the root parenchyma revealed that the L* a* b*, whiteness and brownness index of the white landrace were significantly different (p < .05) from that of the red landrace. Cassava flour showed significant variance in the a*, b* and brownness index but the lightness and whiteness index were not significantly different (p > .05). Cyanide content of the root samples (red – 3.62 mg/kg; white – 3.51 mg/kg) were not significantly different, but the flour samples (red – 2.92 mg/kg; white – 1.83 mg/kg) were significantly different. Granular morphology of flour samples showed spherical and truncated starch granules, clustered and dispersed in no regular pattern. The X-ray diffractometry pattern and main peaks (2θ = 43⁰, 23⁰, 17⁰ and 15⁰) of the flours showed the A-type pattern for both flour samples. Results of all phenolic acids (benzoic and cinnamic acids groups) identified in root samples were not significantly higher in the white landrace. However, a reverse trend was observed with identified fatty acid methyl esters in the landraces. The elemental composition of flour samples showed the presence of essential macro and trace elements in flours. The A-type starch crystallinity of flour exhibited in the red and white landraces positions the flours as a suitable wheat replacement in food applications.http://dx.doi.org/10.1080/10942912.2020.1759625manihot esculentacyanideelemental compositionstarch crystallinitymetabolic profilescanning electron microscopy |
| spellingShingle | Elohor Oghenechavwuko Udoro Tonna Ashim Anyasi Afam Israel Obiefuna Jideani Characterization of the root and flour of South African Manihot esculenta Crantz landraces and their potential end-use properties International Journal of Food Properties manihot esculenta cyanide elemental composition starch crystallinity metabolic profile scanning electron microscopy |
| title | Characterization of the root and flour of South African Manihot esculenta Crantz landraces and their potential end-use properties |
| title_full | Characterization of the root and flour of South African Manihot esculenta Crantz landraces and their potential end-use properties |
| title_fullStr | Characterization of the root and flour of South African Manihot esculenta Crantz landraces and their potential end-use properties |
| title_full_unstemmed | Characterization of the root and flour of South African Manihot esculenta Crantz landraces and their potential end-use properties |
| title_short | Characterization of the root and flour of South African Manihot esculenta Crantz landraces and their potential end-use properties |
| title_sort | characterization of the root and flour of south african manihot esculenta crantz landraces and their potential end use properties |
| topic | manihot esculenta cyanide elemental composition starch crystallinity metabolic profile scanning electron microscopy |
| url | http://dx.doi.org/10.1080/10942912.2020.1759625 |
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