Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact.

BACKGROUND: Boiled yam key quality attributes typical for West African consumers are that it is crumbly, easy to break and has a sweet taste. New yam varieties are being developed but high- or medium-throughput tools to assess the required quality traits and their range of acceptance are limited. This study assessed the acceptance thresholds of these quality attributes and established predictive models for screening yam varieties that meet the required consumer preferences. RESULTS: Overall liking was associated with sweet taste, crumbliness and easiness to break (r-values 0.502, 0.291 and -0.087, respectively). These parameters and selected biophysical parameters highly discriminated the boiled yam varieties. Crumbly texture and easiness to break were well predicted by penetration force and dry matter, whereas sweet taste were well predicted by dry matter and sugar intensity. A high crumbliness and sweet taste are preferred (sensory scores above 6.19 and 6.22 for crumbly and sweet taste, respectively, on a 10 cm unstructured line scale), while a too high easiness to break is disliked (sensory scores ranging from 4.72 to 7.62). Desirable biophysical targets were between 5.1 and 7.1 N for penetration force, dry matter around 39% and sugar intensity below 3.62 g 100 g-1 . Some improved varieties fulfilled the acceptable thresholds, and screening was improved through deviation from the optimum. CONCLUSION: Acceptance thresholds and deviation from optimum for boiled yam assessed through the instrumental measurements are promising tools for yam breeders. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba).

Knowledge is scarce on the drivers of textural characteristics of cooked dough prepared from gari (eba). To address this need, quality attributes of backslopped fermented gari (BFG) were correlated with the sensory texture profile analysis (STPA) and instrumental texture profile analysis (ITPA) of the eba produced from six cassava varieties. The results showed that a significant and negative correlation exists between the STPA mouldability of the eba and the sugar (p < .05, r = -0.83) and amylose (p < .05, r = -0.86) contents of the BFG. The STPA stretchability of the eba had a significant negative correlation with the bulk density (p < .05, r = -0.83) and a significant positive correlation with the setback viscosity (p < .01, r = 0.92) of the BFG. A significant and negative correlation exists between the STPA stickiness of the eba and the amylose (p < .05, r = -0.84) contents of the BFG. The ITPA adhesiveness of the eba was significant and negatively correlated with the solubility index (p < .05, r = -0.89) and the ash content (p < .05, r = -0.87) of the BFG. The correlation between the ITPA stretchability of the eba and the peak (p < .05, r = 0.83) and breakdown (p < .05, r = 0.88) viscosities of the BFG was significant and positive, while a significant negative correlation (p < .05, r = -0.83) exist between the ITPA stretchability of the eba and the starch content of the BFG. The information provided in this study may assist the breeders in developing varieties with good textural attributes for eba. Practical applications: This study depicts the relationship between the quality attributes of backslopped fermented gari (BFG) and the sensory and instrumental texture profile of the cooked dough (eba). Both the sensory and the instrumental texture attributes of the eba have correlation with the quality attributes of the BFG. Apart from providing information on the drivers of the textural characteristics of eba, this study may also assist the breeders in developing varieties with good textural attributes for eba.

Data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications.

The data presented in this article are related to the research paper "Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications" [1]. The genotypes were collected from a multi-location (Uniform yield Trial) trial of the IITA breeding program in Malawi. The data were obtained using multiple analytical techniques and methodology such as oven-drying, sieving, colorimetry, titration, acid hydrolysis method, the Kjeldahl procedure, UV/VIS spectrophotometry, and centrifugation.The data set contains physicochemical parameters described dry matter (on fresh weight basis), moisture content, pH and total titratable acidy, the content of ash, bulk density; chemical properties were described by total cyanogen potential, total starch, amylose, amylopectin, crude protein and total carbohydrates; functional properties were described by swelling power, water solubility, water binding capacity and oil absorption capacity. The presented data are valuable for cassava breeders, food scientists, nutritionists, and other researchers working on breeding and processing cassava for innovative product development from cassava flour.

Harvesting time and roasting effects on colour properties, xanthophylls, phytates, tannins and vitamin C contents of orange maize hybrid.

Biofortified maize varieties form an essential part of a nutritious diet; available evidence suggests that different processing methods may affect the final food products. The study aimed to evaluate the effects of processing (roasting) and harvesting time on the bioactive components (lutein, zeaxanthin, ß-cryptoxanthin, phytate, tannin and vitamin C) and colour properties (L*, a*, b*), of biofortified orange maize. The orange maize hybrids used for the study were obtained from the International Institute of Tropical Agriculture (IITA) diverse lines with high provitamin A (PVA) content. The results showed that harvesting time and roasting methods significantly (P ≤ 0.001) affected the colour properties. The positive values of ∆b* 30.7, 36.0 and 38.1 at 20 days after pollination (DAP), 27DAP and 34DAP, respectively showed that the intensity of orange colour increased with delay in harvesting time. In unprocessed freshly harvested orange hybrid maize; lutein, zeaxanthin, ß-cryptoxanthin, tannin and vitamin C increased with an increase in harvesting time. For roasted hybrid, the mean concentrations of all the bioactive components increased with increases in harvesting time except for tannin and vitamin C that showed a decrease at 20DAP and 27DAP. The results revealed that processing and time of harvest affect the levels of non-provitamin A carotenoids, tannins, phytic acid, Vitamin C and the colour properties of biofortified maize genotypes.

Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal.

This study aimed to develop biscuits with improved nutritional contents using edible fish meal from catfish as the source of macro- and micronutrient enrichment while trying to reduce the input of wheat flour in biscuit-making process. The biscuit was produced using edible fish meal (EFM: 0%-40%) from catfish, improved quality breadfruit (IQBF: 0%-60%), and wheat flours (WF: 0%-40%). Macro (crude protein, fat, fiber, ash, and carbohydrate)- and micro (calcium, magnesium, potassium, phosphorus, sodium, and iron)-nutrient contents of the biscuit were determined. The color (lightness-L*, redness-a*, and yellowness-b*), texture (hardness, springiness, and adhesiveness), and sensory (taste, texture, and overall acceptability) attributes of the biscuits were assessed using standard methods. Model characteristics of the responses were profiled, and numerical optimization technique was used to predict combination/blends that produce biscuits with desired nutritional contents. Moisture, crude protein, fat, fiber, and ash values were in the range of 3.50%-5.57%, 3.06%-15.52%, 13.62%-26.00%, 0.31%-1.40%, and 1.98%-5.32%, respectively. The iron, calcium, and phosphorus contents of the biscuit ranged from 103.85 to 201.30 mg/100 g, 100 to 754 mg/100 g, and 8 mg/100 g to 304 mg/100 g, respectively. Interaction between the models for WF and EFM was significant and this significantly affected the L* (36.37-51.90) and adhesiveness (0.01-0.29) values for color and texture, respectively. Similar observations were also noticed for most of the nutrients. The quadratic models selected for the nutrients were all significant (p < .05) and the adjusted R 2 ranged from 0.61 to 0.84 and 0.59 to 0.97 for the macro- and micronutrients, respectively. In conclusion, a biscuit from IQBF, WF, and EFM of 61.33, 0.07, and 38.60 with protein, fat, ash, iron, and calcium contents of 10.41%, 17.59%, 2.05%, 120.52 mg/100 g, and 500.00 mg/100 g, respectively, was produced.

Double Burden of Malnutrition: Evidence from a Selected Nigerian Population.

Indices reflecting the double burden of malnutrition in sub-Saharan Africa are increasing. Evidence to support this claim in households of Africa's most populous country-Nigeria-is scant. This study, therefore, presents results from a study of mother-child pairs sampled from Akwa Ibom State in the southern region of Nigeria. Anthropometric measures for 660 mother-child pairs were collected according to standard procedures. Indices were expressed as the standard deviation of units from the median for the reference group. Chi-square analysis was used to test significant differences in proportion, and p < 0.05 was taken as significant. A total of 37.4% of the children were stunted out of which 19.8% were moderately stunted, and 17.6% were severely stunted. Prevalence of wasting was 13.1%, 6.2% were moderately wasted, and 6.9% were severely wasted. Mean maternal body mass index was (23.54 ± 4.60) kgm2. 9.0% were underweight mothers, 23.2% were overweight, and 9.3% were obese. The co-existence of undernutrition among children and overnutrition in women of child-bearing age is prevalent in this population. We recommend that more effort be placed on active nutrition surveillance to ascertain malnutrition prevalence and periodically reassess priority challenges.

Occurrence of Regulated Mycotoxins and Other Microbial Metabolites in Dried Cassava Products from Nigeria.

Dried cassava products are perceived as one of the potential sources of mycotoxin ingestion in human foods. Processing either contributes to the reduction of toxins or further exposes products to contamination by microorganisms that release metabolic toxins into the products. Thus, the prevalence of microbial metabolites in 373 processed cassava products was investigated in Nigeria. With the use of liquid chromatography tandem-mass spectrometry (LC-MS/MS) for the constituent analysis, a few major mycotoxins (aflatoxin B1 and G1, fumonisin B1 and B2, and zearalenone) regulated in food crops by the Commission of the European Union were found at concentrations which are toxicologically acceptable in many other crops. Some bioactive compounds were detected at low concentrations in the cassava products. Therefore, the exposure of cassava consumers in Nigeria to regulated mycotoxins was estimated to be minimal. The results provide useful information regarding the probable safety of cassava products in Nigeria.

Nutritional and sensory properties: Snack food made from high-quality cassava flour and legume blend.

The nutritional benefits of grain legumes such as cowpea and soybean in sub-Saharan Africa have not been fully utilized to alleviate problem of protein-malnutrition in this region. This study aimed to evaluate and compare the nutritional properties and sensory evaluation of snack food made from high-quality cassava flour (HQCF) and soybeans (50:50), and HQCF and cowpea (50:50). Sensory evaluation was conducted among panellists in Nigeria and DR Congo. Results showed that the soy variant of the snack contained significantly higher protein than the cowpea variant. There was cross-cultural difference in snack preference between panellists in Nigeria and DR Congo. Panellists in DR Congo preferred the aroma of the unboiled soy variant, whereas panellists in Nigeria preferred the boiled soy variant more. This study showed the potential of legumes and cassava in the snack food sector not only as a partial substitute for wheat flour but as a major ingredient and also form basis for the new product development in the snacks food industry. The developed product could be possibly used to alleviate the protein-malnutrition among the vulnerable groups of most developing countries.