Evaluation of improved cassava (Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indices
ABSTRACTThis study investigated the proximate, cyanide, and glycemic indices of roots and eba (gari dough) made from improved cassava cultivars. Twenty cassava cultivars were obtained from the IITA research farms and analyzed for proximate and carbohydrate compositions and cyanogenic potential using...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2023-12-01
|
| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2022.2152873 |
| _version_ | 1797392494136131584 |
|---|---|
| author | Gregory Nonyalim Nwaliowe Emmanuel Oladeji Alamu Rasaki Adegoke Sanusi Busie Maziya-Dixon |
| author_facet | Gregory Nonyalim Nwaliowe Emmanuel Oladeji Alamu Rasaki Adegoke Sanusi Busie Maziya-Dixon |
| author_sort | Gregory Nonyalim Nwaliowe |
| collection | DOAJ |
| description | ABSTRACTThis study investigated the proximate, cyanide, and glycemic indices of roots and eba (gari dough) made from improved cassava cultivars. Twenty cassava cultivars were obtained from the IITA research farms and analyzed for proximate and carbohydrate compositions and cyanogenic potential using standard procedures. Afterward, four cassava varieties were selected using the agglomerate hierarchical cluster analysis. The selected varieties were processed into gari and reconstituted in hot water into eba, and the glycemic indices(GIs) of the four eba samples were determined in apparently 23 healthy volunteers. The starch content of the selected varieties was 69.1% for IITATMEB7419, 71.6% for TMSIBA980505, 72.7% for TMSIBA981089A, and 74.5% for TMSIBA980002. The ratios of starch to sugar were significantly (p > 0.05) comparable for all the samples. The GIs obtained for the four eba samples were 88.1% for TMSIBA980002; 87.2% for TMS980505; 84.4% for TMEB7419, and 89.1% for TMS IBA961089A. |
| first_indexed | 2024-03-08T23:48:11Z |
| format | Article |
| id | doaj.art-d8911b405b964f958531f62938eaa68d |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-03-08T23:48:11Z |
| publishDate | 2023-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-d8911b405b964f958531f62938eaa68d2023-12-13T14:31:47ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452023-12-01211203010.1080/19476337.2022.2152873Evaluation of improved cassava (Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indicesGregory Nonyalim Nwaliowe0Emmanuel Oladeji Alamu1Rasaki Adegoke Sanusi2Busie Maziya-Dixon3Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture, Ibadan, NigeriaFood and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture, Ibadan, NigeriaDepartment of Human Nutrition, University of Ibadan, Ibadan, NigeriaFood and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture, Ibadan, NigeriaABSTRACTThis study investigated the proximate, cyanide, and glycemic indices of roots and eba (gari dough) made from improved cassava cultivars. Twenty cassava cultivars were obtained from the IITA research farms and analyzed for proximate and carbohydrate compositions and cyanogenic potential using standard procedures. Afterward, four cassava varieties were selected using the agglomerate hierarchical cluster analysis. The selected varieties were processed into gari and reconstituted in hot water into eba, and the glycemic indices(GIs) of the four eba samples were determined in apparently 23 healthy volunteers. The starch content of the selected varieties was 69.1% for IITATMEB7419, 71.6% for TMSIBA980505, 72.7% for TMSIBA981089A, and 74.5% for TMSIBA980002. The ratios of starch to sugar were significantly (p > 0.05) comparable for all the samples. The GIs obtained for the four eba samples were 88.1% for TMSIBA980002; 87.2% for TMS980505; 84.4% for TMEB7419, and 89.1% for TMS IBA961089A.https://www.tandfonline.com/doi/10.1080/19476337.2022.2152873Carbohydratesgariebahyperglycemiaglycaemic indexhumans subjects |
| spellingShingle | Gregory Nonyalim Nwaliowe Emmanuel Oladeji Alamu Rasaki Adegoke Sanusi Busie Maziya-Dixon Evaluation of improved cassava (Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indices CyTA - Journal of Food Carbohydrates gari eba hyperglycemia glycaemic index humans subjects |
| title | Evaluation of improved cassava (Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indices |
| title_full | Evaluation of improved cassava (Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indices |
| title_fullStr | Evaluation of improved cassava (Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indices |
| title_full_unstemmed | Evaluation of improved cassava (Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indices |
| title_short | Evaluation of improved cassava (Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indices |
| title_sort | evaluation of improved cassava manihot esculenta crantz varieties and associated products for proximate cyanogenic potential and glycemic indices |
| topic | Carbohydrates gari eba hyperglycemia glycaemic index humans subjects |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2022.2152873 |
| work_keys_str_mv | AT gregorynonyalimnwaliowe evaluationofimprovedcassavamanihotesculentacrantzvarietiesandassociatedproductsforproximatecyanogenicpotentialandglycemicindices AT emmanueloladejialamu evaluationofimprovedcassavamanihotesculentacrantzvarietiesandassociatedproductsforproximatecyanogenicpotentialandglycemicindices AT rasakiadegokesanusi evaluationofimprovedcassavamanihotesculentacrantzvarietiesandassociatedproductsforproximatecyanogenicpotentialandglycemicindices AT busiemaziyadixon evaluationofimprovedcassavamanihotesculentacrantzvarietiesandassociatedproductsforproximatecyanogenicpotentialandglycemicindices |