Research article

Proximate composition, cyanide contents, and particle size distribution of cassava flour from cassava varieties in Zambia

  • Received: 19 March 2019 Accepted: 17 June 2019 Published: 22 October 2019
  • The utilisation of cassava in the food industry is on the rise in Africa. However, information about the quality traits of raw material derived from new cassava varieties is limited. Cassava flours processed from six cassava varieties (Bangweulu, Katobamputa, Mweru, Kariba, Kampolombo and Chila) were assessed for particle size distribution, dry matter, starch yields; proximate contents, cyanides and whiteness index. The variety effect was analysed. The moisture, protein, lipid, ash, and fibre contents were in the range 10.43–11.18, 1.21–1.87, 0.15–0.63, 1.21–1.78, and 0.03–0.60%, respectively. The average particle size distribution at D90 (250.44–334.34 μm) and D10 (35.56–48.52 μm) varied (p < 0.05) among varieties. The bulk and packed density ranged 0.40–0.47 and 0.62–0.67 g/cm3, respectively. Bulk density correlated positively (p < 0.05) with moisture content. The cassava root dry matter contents varied in the range 40.04–47.25%, and correlated negatively with lipid (p < 0.01), ash content (p < 0.05) and positively with fibre (p < 0.01). Starch yield ranged between 20.76 and 28.31%. The cassava cyanide contents were in the range 23.60–238.12 and 8.62–15.48 mg HCN/kg for roots and flours, respectively. The cyanide reduction was in the range 60.76–93.86%. Degrees of lightness (L*) were in the range between 93.65 and 94.55, yellowness (b*) 6.52–8.15 with greenness in the range −0.03 to 0.44. The whiteness index of flours was in the range 89.90 to 91.46. Whiteness index negatively correlated with fibre content (p < 0.01). The quality traits varied among the cassava varieties, and source of variations were due to differences in flour particle size, fibre and ash contents.

    Citation: Shadrack Mubanga Chisenga, Tilahun Seyoum Workneh, Geremew Bultosa, Mark Laing. Proximate composition, cyanide contents, and particle size distribution of cassava flour from cassava varieties in Zambia[J]. AIMS Agriculture and Food, 2019, 4(4): 869-891. doi: 10.3934/agrfood.2019.4.869

    Related Papers:

  • The utilisation of cassava in the food industry is on the rise in Africa. However, information about the quality traits of raw material derived from new cassava varieties is limited. Cassava flours processed from six cassava varieties (Bangweulu, Katobamputa, Mweru, Kariba, Kampolombo and Chila) were assessed for particle size distribution, dry matter, starch yields; proximate contents, cyanides and whiteness index. The variety effect was analysed. The moisture, protein, lipid, ash, and fibre contents were in the range 10.43–11.18, 1.21–1.87, 0.15–0.63, 1.21–1.78, and 0.03–0.60%, respectively. The average particle size distribution at D90 (250.44–334.34 μm) and D10 (35.56–48.52 μm) varied (p < 0.05) among varieties. The bulk and packed density ranged 0.40–0.47 and 0.62–0.67 g/cm3, respectively. Bulk density correlated positively (p < 0.05) with moisture content. The cassava root dry matter contents varied in the range 40.04–47.25%, and correlated negatively with lipid (p < 0.01), ash content (p < 0.05) and positively with fibre (p < 0.01). Starch yield ranged between 20.76 and 28.31%. The cassava cyanide contents were in the range 23.60–238.12 and 8.62–15.48 mg HCN/kg for roots and flours, respectively. The cyanide reduction was in the range 60.76–93.86%. Degrees of lightness (L*) were in the range between 93.65 and 94.55, yellowness (b*) 6.52–8.15 with greenness in the range −0.03 to 0.44. The whiteness index of flours was in the range 89.90 to 91.46. Whiteness index negatively correlated with fibre content (p < 0.01). The quality traits varied among the cassava varieties, and source of variations were due to differences in flour particle size, fibre and ash contents.


    加载中


    [1] Uchechukwu-Agua AD, Caleb OJ, Opara UL (2015) Postharvest handling and storage of fresh cassava root and products: a review. Food Bioprocess Technol 8: 729-748. doi: 10.1007/s11947-015-1478-z
    [2] Burns AE, Gleadow RM, Zacarias AM, et al. (2012) Variations in the chemical composition of cassava (Manihot esculenta Crantz) leaves and roots as affected by genotypic and environmental variation. J Agric Food Chem 60: 4946-4956. doi: 10.1021/jf2047288
    [3] Agiriga A, Iwe M (2016) Optimization of Chemical Properties of Cassava Varieties Harvested at Different Times using Response Surface Methodology. Am J Adv Food Sci Technol 4: 10-21.
    [4] Charles AL, Sriroth K, Huang T-c (2005) Proximate composition, mineral contents, hydrogen cyanide and phytic acid of 5 cassava genotypes. Food Chem 92: 615-620. doi: 10.1016/j.foodchem.2004.08.024
    [5] Chiwona-Karltun L, Nyirenda D, Mwansa CN, et al. (2015) Farmer preference, utilisation, and biochemical composition of improved cassava (Manihot esculenta Crantz) varieties in southeastern Africa. Econ Bot 69: 42-56. doi: 10.1007/s12231-015-9298-7
    [6] Lu D, Lu W (2012) Effects of protein removal on the physicochemical properties of waxy maize flours. Starch‐Stärke 64: 874-881.
    [7] Emmanuel O, Clement A, Agnes S, et al. (2012) Chemical composition and cyanogenic potential of traditional and high yielding CMD resistant cassava (Manihot esculenta Crantz) varieties. Int Food Res J 19: 175-181.
    [8] Mtunguja MK, Laswai HS, Kanju E, et al. (2016) Effect of genotype and genotype by environment interaction on total cyanide content, fresh root, and starch yield in farmer‐preferred cassava landraces in Tanzania. Food Sci Nutr 4: 791-801. doi: 10.1002/fsn3.345
    [9] Kashala-Abotnes E, Okitundu D, Mumba D, et al. (2018) Konzo: a distinct neurological disease associated with food (cassava) cyanogenic poisoning. Brain Res Bull 145: 87-91.
    [10] Montagnac JA, Davis CR, Tanumihardjo SA (2009) Processing techniques to reduce toxicity and antinutrients of cassava for use as a staple food. Compr Rev Food Sci Food Saf 8: 17-27. doi: 10.1111/j.1541-4337.2008.00064.x
    [11] Mlingi NL, Bainbridge Z (1994) Reduction of cyanogen levels during sun-drying of cassava in Tanzania. Acta Hortic 375: 233-240.
    [12] Dixon AG, Asiedu R, Bokanga M (1994) Breeding of cassava for low cyanogenic potential: problems, progress and prospects. Acta Hortic 375: 153-162.
    [13] Sarkiyayi S, Agar T (2010) Comparative analysis on the nutritional and anti-nutritional contents of the sweet and bitter cassava varieties. Adv J Food Sci Technol 2: 328-334.
    [14] Barbosa-Cánovas GV, Harte F, Yan HH (2012) Particle size distribution in food powders. Food Eng 1: 303-328.
    [15] Roa DF, Baeza RI, Tolaba MP (2015) Effect of ball milling energy on rheological and thermal properties of amaranth flour. J Food Sci Technol 52: 8389-8394. doi: 10.1007/s13197-015-1976-z
    [16] Scientific H (2012) A guidebook to particle size analysis. Horiba Instruments, Inc., 1-29.
    [17] Numfor F, Walter W (1996) Cohesiveness of native cassava starch pastes: effect of fermentation. Afr J Root Tuber Crops 1: 29-32.
    [18] Eriksson E, Koch K, Tortoe C, et al. (2014) Evaluation of the physical and sensory characteristics of bread produced from three varieties of cassava and wheat composite flours. Food Pub Health 4: 214-222.
    [19] Benesi IR, Labuschagne MT, Dixon AG, et al. (2004) Stability of native starch quality parameters, starch extraction and root dry matter of cassava genotypes in different environments. J Sci Food Agric 84: 1381-1388. doi: 10.1002/jsfa.1734
    [20] Nuwamanya E, Baguma Y, Rubaihayo P (2010) Physicochemical and functional characteristics of cassava starch in Ugandan varieties and their progenies. J Plant Breed Crop Sci 2: 001-011.
    [21] AOAC (2012) Official Methods of Analysis of AOAC international. Gaithersburg, Maryland, USA: 19th edition, AOAC International.
    [22] Orjiekwe C, Solola A, Iyen E, et al. (2013) Determination of cyanogenic glucosides in cassava products sold in Okada, Edo State, Nigeria. Afr J Food Sci 7: 468-472. doi: 10.5897/AJFS2013.1012
    [23] Zhu F, Sakulnak R, Wang S (2016) Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread. Food Chem 194: 1217-1223. doi: 10.1016/j.foodchem.2015.08.110
    [24] Sonaye S, Baxi R (2012) Particle size measurement and analysis of flour. Int J Eng Res Appl 2: 1839-1842.
    [25] Ahmed J, Thomas L, Arfat YA (2018) Functional, rheological, microstructural and antioxidant properties of quinoa flour in dispersions as influenced by particle size. Food Res Int 116: 302-311.
    [26] Oladunmoye OO, Aworh OC, Maziya‐Dixon B, et al. (2014) Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends. Food Sci Nutr 2: 132-138. doi: 10.1002/fsn3.83
    [27] Lazaridou A, Marinopoulou A, Biliaderis CG (2019) Impact of flour particle size and hydrothermal treatment on dough rheology and quality of barley rusks. Food Hydrocolloids 87: 561-569. doi: 10.1016/j.foodhyd.2018.08.045
    [28] Farooq AM, Li C, Chen S, et al. (2018) Particle size affects structural and in vitro digestion properties of cooked rice flours. Int J Biol Macromol 118: 160-167. doi: 10.1016/j.ijbiomac.2018.06.071
    [29] Etuk BR, Akpan I (2003) Optimum size distribution of sorghum grist for brewing purposes. Global J Pure Appl Sci 9: 259-264.
    [30] Hossen MS, Sotome I, Takenaka M, et al. (2011) Effect of particle size of different crop starches and their flours on pasting properties. Jpn J Food Eng 12: 29-35. doi: 10.11301/jsfe.12.29
    [31] Oladunmoye O, Akinoso R, Olapade A (2010) Evaluation of some physical-chemical properties of wheat, cassava, maize and cowpea flours for bread making. J Food Qual 33: 693-708. doi: 10.1111/j.1745-4557.2010.00351.x
    [32] Eleazu OC, Eleazu KC, Kolawole S (2014) Use of indigenous technology for the production of high quality cassava flour with similar food qualities as wheat flour. Acta Sci Pol, Technol Aliment 13: 249-256. doi: 10.17306/J.AFS.2014.3.3
    [33] Raigar R, Mishra H (2015) Effect of moisture content and particle sizes on physical and thermal properties of roasted B engal gram flour. J Food Process Preserv 39: 1839-1844. doi: 10.1111/jfpp.12419
    [34] Sharma A, Jana AH, Chavan RS (2012) Functionality of milk powders and milk‐based powders for end use applications-a review. Compr Rev Food Sci Food Saf 11: 518-528. doi: 10.1111/j.1541-4337.2012.00199.x
    [35] Iwe M, Onyeukwu U, Agiriga A, et al. (2016) Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour. Cogent Food Agric 2: 1142409.
    [36] Abdullah EC, Geldart D (1999) The use of bulk density measurements as flowability indicators. Powder Technol 102: 151-165. doi: 10.1016/S0032-5910(98)00208-3
    [37] Van Toan N (2018) Preparation and Improved Quality Production of Flour and the Made Biscuits from Purple Sweet Potato. J Food Nutr 4: 1-14.
    [38] Teye E, Asare A, Amoah R, et al. (2011) Determination of the dry matter content of cassava (Manihot esculenta, Crantz) tubers using specific gravity method. ARPN J Agric Biol Sci 6: 23-28.
    [39] Beyene G, Solomon FR, Chauhan RD, et al. (2018) Provitamin A biofortification of cassava enhances shelf life but reduces dry matter content of storage roots due to altered carbon partitioning into starch. Plant Biotechnol J 16: 1186-1200. doi: 10.1111/pbi.12862
    [40] Buddhakulsomsiri J, Parthanadee P, Pannakkong W (2018) Prediction models of starch content in fresh cassava roots for a tapioca starch manufacturer in Thailand. Comput Electron Agric 154: 296-303. doi: 10.1016/j.compag.2018.09.016
    [41] Abera S, Rakshit SK (2003) Processing technology comparison of physicochemical and functional properties of cassava starch extracted from fresh root and dry chips. Starch‐Stärke 55: 287-296.
    [42] Pérez JC, Lenis JI, Calle F, et al. (2011) Genetic variability of root peel thickness and its influence in extractable starch from cassava (Manihot esculenta Crantz) roots. Plant Breed 130: 688-693. doi: 10.1111/j.1439-0523.2011.01873.x
    [43] Manano J, Ogwok P, Byarugaba-Bazirake GW (2017) Chemical composition of major cassava varieties in Uganda, targeted for industrialisation. J Food Res 7: 1. doi: 10.5539/jfr.v7n1p1
    [44] Passos MEAd, Moreira CFF, Pacheco MTB, et al. (2013) Proximate and mineral composition of industrialized biscuits. Food Sci Technol 33: 323-331. doi: 10.1590/S0101-20612013005000046
    [45] Charles AL, Chang YH, Ko WC, et al. (2004) Some physical and chemical properties of starch isolates of cassava genotypes. Starch‐Stärke 56: 413-418.
    [46] Montagnac JA, Davis CR, Tanumihardjo SA (2009) Nutritional value of cassava for use as a staple food and recent advances for improvement. Compr Rev Food Sci Food Saf 8: 181-194. doi: 10.1111/j.1541-4337.2009.00077.x
    [47] Somendrika M, Wickramasinghe I, Wansapala M, et al. (2016) Analysing proximate composition of macro nutrients of Sri Lankan cassava variety 'Kirikawadi'. Pak J Nutr 15: 283. doi: 10.3923/pjn.2016.283.287
    [48] Shittu T, Dixon A, Awonorin S, et al. (2008) Bread from composite cassava-wheat flour. Ⅱ: Effect of cassava genotype and nitrogen fertilizer on bread quality. Food Res Int 41: 569-578.
    [49] Costantino HR, Curley JG, Wu S, et al. (1998) Water sorption behavior of lyophilized protein-sugar systems and implications for solid-state interactions. Int J Pharm 166: 211-221. doi: 10.1016/S0378-5173(98)00050-7
    [50] Larsson K (1982) Some effects of lipids on the structure of foods. Food Struct 1: 6.
    [51] Nwokocha LM, Aviara NA, Senan C, et al. (2009) A comparative study of some properties of cassava (Manihot esculenta, Crantz) and cocoyam (Colocasia esculenta, Linn) starches. Carbohydr Polym 76: 362-367. doi: 10.1016/j.carbpol.2008.10.034
    [52] Peroni F, Rocha T, Franco C (2006) Some structural and physicochemical characteristics of tuber and root starches. Food Sci Technol Int 12: 505-513. doi: 10.1177/1082013206073045
    [53] Rojas CC, Nair B, Herbas A, et al. (2007) Proximal composition and mineral contents of six varieties of cassava (Mannihot esculenta Crantz), from Bolivia. Rev Boliv Quim 24: 71-77.
    [54] Eleazu C, Eleazu K (2012) Determination of the proximate composition, total carotenoid, reducing sugars and residual cyanide levels of flours of 6 new yellow and white cassava (Manihot esculenta Crantz) varieties. Am J Food Technol 7: 642-649. doi: 10.3923/ajft.2012.642.649
    [55] Pavlovich‐Abril A, Rouzaud‐Sández O, Romero‐Baranzini AL, et al. (2015) Relationships between chemical composition and quality‐related characteristics in bread making with wheat flour-fine bran blends. J Food Qual 38: 30-39. doi: 10.1111/jfq.12103
    [56] Katyal M, Virdi AS, Kaur A, et al. (2016) Diversity in quality traits amongst Indian wheat varieties I: Flour and protein characteristics. Food Chem 194: 337-344. doi: 10.1016/j.foodchem.2015.07.125
    [57] Yu L, Nanguet AL (2013) Comparison of antioxidant properties of refined and whole wheat flour and bread. Antioxidants 2: 370-383. doi: 10.3390/antiox2040370
    [58] Schwantes D, Gonçalves AC, Coelho GF, et al. (2016) Chemical modifications of cassava peel as adsorbent material for metals ions from wastewater. J Chem 2016: 3694174.
    [59] Grundy MML, Edwards CH, Mackie AR, et al. (2016) Re-evaluation of the mechanisms of dietary fibre and implications for macronutrient bioaccessibility, digestion and postprandial metabolism. Br J Nutr 116: 816-833. doi: 10.1017/S0007114516002610
    [60] Brett CT, Waldron KW (1996) Physiology and biochemistry of plant cell walls. Vol. 2, Springer Science & Business Media.
    [61] Do DT, Singh J, Oey I, et al. (2018) Biomimetic plant foods: Structural design and functionality. Trends Food Sci Technol 82: 46-59. doi: 10.1016/j.tifs.2018.09.010
    [62] Oluwaniyi OO, Oladipo JO (2017) Comparative studies on the phytochemicals, nutrients and antinutrients content of cassava varieties. J Turk Chem Soc 4: 661-674.
    [63] Del Carmen Fernández-Alonso M, Díaz D, Alvaro Berbis M, et al. (2012) Protein-carbohydrate interactions studied by NMR: from molecular recognition to drug design. Curr Protein Pept Sci 13: 816-830. doi: 10.2174/138920312804871175
    [64] Pomeranz Y, Chung O (1978) Interaction of lipids with proteins and carbohydrates in breadmaking. J Am Oil Chem Soc 55: 285-289. doi: 10.1007/BF02676944
    [65] Li L, Wang N, Ma S, et al. (2018) Relationship of moisture status and quality characteristics of fresh wet noodles prepared from different grade wheat flours from flour milling streams. J Chem 2018: 1-8.
    [66] Ndubuisi N, Chidiebere A (2018) Cyanide in cassava: a review. Int J Genomics Data Min 10: 1-10.
    [67] Figueiredo PG, de Moraes-Dallaqua MA, Bicudo SJ, et al. (2015) Development of tuberous cassava roots under different tillage systems: descriptive anatomy. Plant Prod Sci 18: 241-245. doi: 10.1626/pps.18.241
    [68] Zidenga T, Siritunga D, Sayre RT (2017) Cyanogen metabolism in Cassava roots: Impact on protein synthesis and root development. Front Recent Dev Plant Sci 8: 1-12.
    [69] Samson SO, Akomolafe O, FK O (2017) Fermentation: A means of treating and improving the nutrition content of cassava (manihot esculenta C.) peels and reducing its cyanide content. Genomics Appl Biol 8: 17-25.
    [70] Akande SA, Onyegbula AF, Salawu RA, et al. (2017) Effects of post-harvest handling on hydrogen cyanide content of cassava products obtained from Ilorin-West urban markets, Nigeria. Afr J Food Sci 11: 362-368. doi: 10.5897/AJFS2017.1537
    [71] FAO/WHO (1991) Joint FAO/WHO food standards programme. Codex Alimentarius Commission, XⅡ (Suppl. 4), Rome: FAO.
    [72] Omolola AO, Kapila PF, Anyasi TA, et al. (2017) Optimization of colour and thermal properties of sweet cassava (Manihot esculenta Crantz Var. UVLNR 0005) flour using response surface methodology. Asian J Agric Res 11: 57-65.
    [73] Eriksson E, Koch K, Tortoe C, et al. (2014) Physicochemical, functional and pasting characteristics of three varieties of cassava in wheat composite flours. Br J Appl Sci Technol 4: 1069-1073.
    [74] Hu W, Tie W, Ou W, et al. (2018) Crosstalk between calcium and melatonin affects postharvest physiological deterioration and quality loss in cassava. Postharvest Biol Technol 140: 42-49.
    [75] Sankhon A, Amadou I, Yao WR, et al. (2014) Comparison of physicochemical and functional properties of flour and starch extract in different methods from africa locust bean (Parkia Biglobosa) Seeds. Afr J Tradit, Complementary Altern Med 11: 264-272.
    [76] Vasconcelos L, Brito A, Carmo C, et al. (2017) Phenotypic diversity of starch granules in cassava germplasm. Genet Mol Res: GMR 16: 1-10.
    [77] McClements DJ, Chung C, Wu B (2017) Structural design approaches for creating fat droplet and starch granule mimetics. Food Funct 8: 498-510. doi: 10.1039/C6FO00764C
    [78] Rodriguez-Sandoval E, Prasca-Sierra I, Hernandez V (2017) Effect of modified cassava starch as a fat replacer on the texture and quality characteristics of muffins. J Food Meas Charact 11: 1630-1639. doi: 10.1007/s11694-017-9543-0
    [79] Jyothi AN, Kiran KS, Wilson B, et al. (2007) Wet storage of cassava starch: Use of sodium metabisulphite and acetic acid and the effect on starch properties. Starch‐Stärke 59: 141-148.
  • Reader Comments
  • © 2019 the Author(s), licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0)
通讯作者: 陈斌, bchen63@163.com
  • 1. 

    沈阳化工大学材料科学与工程学院 沈阳 110142

  1. 本站搜索
  2. 百度学术搜索
  3. 万方数据库搜索
  4. CNKI搜索

Metrics

Article views(4940) PDF downloads(1044) Cited by(14)

Article outline

Figures and Tables

Figures(1)  /  Tables(9)

/

DownLoad:  Full-Size Img  PowerPoint
Return
Return

Catalog