Cooking practice and safety assessment of boiled cassava root sold in streets of Gashua, Yobe state Nigeria
The study investigated the cooking practice and safety assessment of boiled cassava roots sold in streets of Gashua, Yobe state Nigeria. The result showed that majority (95.29 %) of sellers washed raw cassava roots and boiled (35 – 50 minutes) with portable water. There are significant differences (...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23003830 |
| _version_ | 1797390355835912192 |
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| author | Saheed Adewale Omoniyi Altine Cosmas |
| author_facet | Saheed Adewale Omoniyi Altine Cosmas |
| author_sort | Saheed Adewale Omoniyi |
| collection | DOAJ |
| description | The study investigated the cooking practice and safety assessment of boiled cassava roots sold in streets of Gashua, Yobe state Nigeria. The result showed that majority (95.29 %) of sellers washed raw cassava roots and boiled (35 – 50 minutes) with portable water. There are significant differences (p < 0.05) in proximate composition of boiled cassava roots with values ranged from 60.10 – 63.01 %, 1.00 – 1.10 %, 0.60 – 0.64 %, 0.54 – 0.56 %, 1.13 – 1.40 % and 33.70 – 36.47 % for moisture, ash, crude protein, crude fat, crude fibre and carbohydrate content respectively. The anti-nutritional compounds of boiled cassava root ranged from 0.01 – 0.03 mg/100 g, 0.02 – 0.05 mg/100 g, 0.01 – 0.03 mg/100 g, 0.02 – 0.04 mg/100 g, and 0.01 – 0.04 mg/100 g for tannin, phytate, hydrogen cyanide, oxalate and saponnin content respectively while microbial count ranged from 1.00 – 1.95 logCFU/g, 1.30 – 2.11 logCFU/g and 2.04 – 2.08 logCFU/g for fungal count, total viable count and coliform count respectively. The study showed that boiled cassava roots were being processed under good hygienic conditions and the quantities of anti-nutritional properties and microbial loads of control sample and street vended boiled cassava roots were lower than the permitted quantity for safety of human consumption recommended by regulatory bodies. |
| first_indexed | 2024-03-08T23:09:35Z |
| format | Article |
| id | doaj.art-8a995052831c4dcfa2c50e00b920bf27 |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-03-08T23:09:35Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-8a995052831c4dcfa2c50e00b920bf272023-12-15T07:27:35ZengElsevierFood Chemistry Advances2772-753X2024-06-014100562Cooking practice and safety assessment of boiled cassava root sold in streets of Gashua, Yobe state NigeriaSaheed Adewale Omoniyi0Altine Cosmas1Corresponding author.; Department of Home Science and Management, Federal University, P. M. B. 1005, Gashua, Yobe state, NigeriaDepartment of Home Science and Management, Federal University, P. M. B. 1005, Gashua, Yobe state, NigeriaThe study investigated the cooking practice and safety assessment of boiled cassava roots sold in streets of Gashua, Yobe state Nigeria. The result showed that majority (95.29 %) of sellers washed raw cassava roots and boiled (35 – 50 minutes) with portable water. There are significant differences (p < 0.05) in proximate composition of boiled cassava roots with values ranged from 60.10 – 63.01 %, 1.00 – 1.10 %, 0.60 – 0.64 %, 0.54 – 0.56 %, 1.13 – 1.40 % and 33.70 – 36.47 % for moisture, ash, crude protein, crude fat, crude fibre and carbohydrate content respectively. The anti-nutritional compounds of boiled cassava root ranged from 0.01 – 0.03 mg/100 g, 0.02 – 0.05 mg/100 g, 0.01 – 0.03 mg/100 g, 0.02 – 0.04 mg/100 g, and 0.01 – 0.04 mg/100 g for tannin, phytate, hydrogen cyanide, oxalate and saponnin content respectively while microbial count ranged from 1.00 – 1.95 logCFU/g, 1.30 – 2.11 logCFU/g and 2.04 – 2.08 logCFU/g for fungal count, total viable count and coliform count respectively. The study showed that boiled cassava roots were being processed under good hygienic conditions and the quantities of anti-nutritional properties and microbial loads of control sample and street vended boiled cassava roots were lower than the permitted quantity for safety of human consumption recommended by regulatory bodies.http://www.sciencedirect.com/science/article/pii/S2772753X23003830Boiled cassava rootsStreet foodCooking practiceSafetyAnti-nutritional properties |
| spellingShingle | Saheed Adewale Omoniyi Altine Cosmas Cooking practice and safety assessment of boiled cassava root sold in streets of Gashua, Yobe state Nigeria Food Chemistry Advances Boiled cassava roots Street food Cooking practice Safety Anti-nutritional properties |
| title | Cooking practice and safety assessment of boiled cassava root sold in streets of Gashua, Yobe state Nigeria |
| title_full | Cooking practice and safety assessment of boiled cassava root sold in streets of Gashua, Yobe state Nigeria |
| title_fullStr | Cooking practice and safety assessment of boiled cassava root sold in streets of Gashua, Yobe state Nigeria |
| title_full_unstemmed | Cooking practice and safety assessment of boiled cassava root sold in streets of Gashua, Yobe state Nigeria |
| title_short | Cooking practice and safety assessment of boiled cassava root sold in streets of Gashua, Yobe state Nigeria |
| title_sort | cooking practice and safety assessment of boiled cassava root sold in streets of gashua yobe state nigeria |
| topic | Boiled cassava roots Street food Cooking practice Safety Anti-nutritional properties |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X23003830 |
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