Chemical composition, nutritional, functional and pasting properties of yellow root cassava grits and african yam bean flour blends
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...
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| Format: | Article |
| Language: | English |
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ISEKI_Food Association (IFA)
2022-04-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/969 |
| _version_ | 1811332425069887488 |
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| author | Victoria Funmilayo Abioye Ololade Abosede Olodude Bolanle Aishat Akinwande |
| author_facet | Victoria Funmilayo Abioye Ololade Abosede Olodude Bolanle Aishat Akinwande |
| author_sort | Victoria Funmilayo Abioye |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-13T16:36:47Z |
| format | Article |
| id | doaj.art-fb3829eb88df46d6b87b855404c6bc85 |
| institution | Directory Open Access Journal |
| issn | 2182-1054 |
| language | English |
| last_indexed | 2024-04-13T16:36:47Z |
| publishDate | 2022-04-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj.art-fb3829eb88df46d6b87b855404c6bc852022-12-22T02:39:25ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542022-04-0111110.7455/10.7455/ijfs/11.1.2022.a7267Chemical composition, nutritional, functional and pasting properties of yellow root cassava grits and african yam bean flour blendsVictoria Funmilayo Abioye0Ololade Abosede Olodude1Bolanle Aishat Akinwande2Ladoke Akintola Unversity of TechnologyLadoke Akintola Unversity of TechnologyLadoke Akintola Unversity of TechnologyThe 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.https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/969cassava grityellow root cassavaafrican yam beananti-nutrientsmalnutritionvitamin a |
| spellingShingle | Victoria Funmilayo Abioye Ololade Abosede Olodude Bolanle Aishat Akinwande Chemical composition, nutritional, functional and pasting properties of yellow root cassava grits and african yam bean flour blends International Journal of Food Studies cassava grit yellow root cassava african yam bean anti-nutrients malnutrition vitamin a |
| title | Chemical composition, nutritional, functional and pasting properties of yellow root cassava grits and african yam bean flour blends |
| title_full | Chemical composition, nutritional, functional and pasting properties of yellow root cassava grits and african yam bean flour blends |
| title_fullStr | Chemical composition, nutritional, functional and pasting properties of yellow root cassava grits and african yam bean flour blends |
| title_full_unstemmed | Chemical composition, nutritional, functional and pasting properties of yellow root cassava grits and african yam bean flour blends |
| title_short | Chemical composition, nutritional, functional and pasting properties of yellow root cassava grits and african yam bean flour blends |
| title_sort | chemical composition nutritional functional and pasting properties of yellow root cassava grits and african yam bean flour blends |
| topic | cassava grit yellow root cassava african yam bean anti-nutrients malnutrition vitamin a |
| url | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/969 |
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