Indexing
All Issues
Submission
Author Guidelines
Reviewers
Editorial Members
Publication Fee
Vol.2 , No. 5, Publication Date: Jul. 22, 2015, Page: 89-94
 of stored cassava tuberous roots pose a serious limitation to its large scale processing. Twelve white fleshed cassava genotypes were used to evaluate the effect of prolonged PPD on the color hues of cassava flour and dried chips produced from them at 1st, 7th and 9th day of storage. After relevant chemical/biochemical analyses (moisture, carotene) of the fresh and stored cassava roots, sensory analyses that used a color scale of 1(tan) to 10(white) was used to analyze the obtained color hues of the experimental dry feeding materials. The results showed that the freshly harvested roots had 0.89-1.75µg/g carotene and 31.68-42.37g/100g dry matter contents. Percentage retention of the carotene content at 7th and 9th day of root storage was 45.49-80.00% and 29.15-56.70% respectively. The color scores of cassava flour samples from these genotype were 5.4 to 7.6 on first day of storage, and 4.0 to 5.9 on 9th day of storage with the ‘low cyanide’ TMS 4(2)1425 cultivar maintaining appreciable good color stability. On the 9th day of storage, dried chips from TMS 4(2)1425 cultivar had a color score of 6.7 while others had color scores of 3.0 to 5.0. It could, however, be concluded that more work need to be done to deduce the reason why this low cyanide cassava cultivar gave the best product color hues more so, as cyanide is known to inhibit the mitochondrial oxidative electron transport chain that could have assisted in suppressing the oxidative PPD.&picture=http://www.aascit.org/aascit/decorators/img/journal/907.jpg)
| [1] | Ukpabi Joseph Ukpabi, National Root Crops Research Institute, Umudike, Umuahia, Nigeria. |
| [2] | Chiedozie Egesi, National Root Crops Research Institute, Umudike, Umuahia, Nigeria. |
| [3] | Francis Ogbe, National Root Crops Research Institute, Umudike, Umuahia, Nigeria. |
| [4] | Alfred Dixon, International Institute of Tropical Agriculture, Ibadan, Nigeria. |
Off colors that accrue from oxidative postharvest physiological deterioration (PPD) of stored cassava tuberous roots pose a serious limitation to its large scale processing. Twelve white fleshed cassava genotypes were used to evaluate the effect of prolonged PPD on the color hues of cassava flour and dried chips produced from them at 1st, 7th and 9th day of storage. After relevant chemical/biochemical analyses (moisture, carotene) of the fresh and stored cassava roots, sensory analyses that used a color scale of 1(tan) to 10(white) was used to analyze the obtained color hues of the experimental dry feeding materials. The results showed that the freshly harvested roots had 0.89-1.75µg/g carotene and 31.68-42.37g/100g dry matter contents. Percentage retention of the carotene content at 7th and 9th day of root storage was 45.49-80.00% and 29.15-56.70% respectively. The color scores of cassava flour samples from these genotype were 5.4 to 7.6 on first day of storage, and 4.0 to 5.9 on 9th day of storage with the ‘low cyanide’ TMS 4(2)1425 cultivar maintaining appreciable good color stability. On the 9th day of storage, dried chips from TMS 4(2)1425 cultivar had a color score of 6.7 while others had color scores of 3.0 to 5.0. It could, however, be concluded that more work need to be done to deduce the reason why this low cyanide cassava cultivar gave the best product color hues more so, as cyanide is known to inhibit the mitochondrial oxidative electron transport chain that could have assisted in suppressing the oxidative PPD.
Keywords
Postharvest Physiological Deterioration, Cassava, Color Hues, Dried Chips, Flour
Reference
| [01] | Bainbridge, Z., Tomlins, K., Wellings, K. and Westby, A. (1996). Methods of Assessing Quality Characteristics of Non-Grain Starch Staples. (Part 3. Laboratory Methods). Natural Resources Institute, Chatham, UK. pp. 15-16 |
| [02] | Beeching, J.R., Han, Y. and Cooper, R.M. (1997). Physiological deterioration in cassava: towards a molecular understanding. Afr. J. Root Tuber Crops. 2, 99 - 105. |
| [03] | Beeching, J.R., Reilly, K., Gómez-Vásquez, R., Li, H., Han, Y., Rodriguez, M. X., Buschmann, H., Taylor, N., Fauquet, C. and Tohme, J. (2002). Post-harvest physiological deterioration of cassava. In: Nakatani, M. and Komaki, K. (Eds.) 12th Symposium of the International Society for Tropical Root Crops: Potential of root crops for food and industrial resources, Cultio Corporation, Tsukuba, Japan. pp 60-66. |
| [04] | Burrell, M. M. (2003). Starch: the need for improved quality or quantity- an overview. Journal of Experimental Botany. 54, 451-456. |
| [05] | Buschmann, H., Rodriguez, M. X.,Tohme, J. and Beeching, J. R. (2000). Accumulation of hydroxycoumarins during post-harvest deterioration of tuberous roots of cassava (Manihot esculenta Crantz). Ann. Bot, 86, 1153-1160. |
| [06] | Cardoso, A. P., Mirione, E., Ernesto, M., Massaza, F., Cliff, J., Haque, M. R. and Bradbury, J. H. (2005). Processing of Cassava Roots to remove Cyanogens. Journal of Food Composition and Analysis. 18, 451-460. |
| [07] | FAO (2015). Cassava varietal improvement for processing and utilization in livestock feeds. www.fao.org/wairdocs/ilri/x5458e/x5458e0b.htm Accessed on 20th June, 2015. |
| [08] | Hongbete F., Mestres C., Akissoe N and Nago M.C (2009). Effect of Processing Conditions on Cyanide Content and Color of Cassava Flours from West Africa. African Journal of Food Science. 3(1), 001-006. |
| [09] | Ikediobi, C.O. and Oti, E. (1983). Some biochemical changes associated with post-harvest storage of white yam (Dioscorea rotundata) tubers. J. Sci. Food and Agric. 34, 1123-1129. |
| [10] | Lehninger, A.L. (2008). Biochemistry. Indian Edition, Kalyani Publishers, Ludhian, Delhi.1104pp. |
| [11] | Lokko, Y., Okogbenin, E., Mba, C., Dixon, A, Raji, A. and Fregene, M. (2007). Cassava. In: C Kole, ed, Genome Mapping and Molecular Breeding in Plants, Vol 3. Pulses, Sugar and Tuber Crops, Springer-Verlag, Berlin, pp 249–269 |
| [12] | Montagnae J.A., Davis, C.R and Tanumihardjo, S.A. (2009). Processing Technique to Reduce Toxicity and Antinutrients of Cassava for Use as a Staple Food. Compreensive Reviews in Food Science and Food Safety. 8(1), 17-27. |
| [13] | Montaldo, A (1973). Vascular streaking of cassava tubers. Trop. Sci. 15, 39-46. |
| [14] | Morante, N., Sánchez, T., Ceballos, H., Calle, F., Perez, J. C., Egesi, C., Cuambe, C.E., Escobar, A.F., Ortiz, D., Chavez, A.L. and Fregene, M. (2010). Tolerance to Postharvest Physiological Deterioration in Cassava Roots. Crop Sci. 50, 1333–1338. |
| [15] | Okaka, J.C. and Okaka, A.N.C. (2001). Food: composition, spoilage, shelf-life extension. OCJANCO Academic Publishers, Enugu. pp. 74-76. |
| [16] | Okpara, D.A., Mba, E.U. and Chukwu, E.I. (2014). Assessment of growth and yield of some high- and low- cyanide cassava genotypes in acid ultisols of South eastern Nigeria. African Journal of Biotechnology. 13(5), 651-656. |
| [17] | Reilly, K., Gómez-Vásquez, R., Buschmann, H., Tohme, J. and Beeching, J. R. (2003). Oxidative stress responses during cassava post-harvest physiological deterioration. Plant Molecular Biology. 53, 669 - 685. |
| [18] | Rodriguez-Amaya, D.B. and Kimura, M. 2004. Harvest Plus Handbook for Caroteniod Analysis. Harvest Plus Monograph 2. International Food Policy Research Institute, Washington, D. C., USA and International Center for Tropical Agriculture., Cali, Colombia. pp. 33 - 36. |
| [19] | Sánchez, T., Chávez, A.L., Ceballos, H., Rodriguez-Amaya, D.B., Nestel, P. and Ishitani, M. (2006). Reduction or delay of post-harvest physiological deterioration in cassava roots with higher carotenoid content. Journal of the Science of Food and Agriculture. 86 (4), 634-639 |
| [20] | Siritunga, D. and Sayre, R.T. (2003). Generation of cyanogen –free transgenic cassava. Planta. 217, 367-373 |
| [21] | Taiwo, K. A. (2006). Utilization Potentials of Cassava in Nigeria: The Domestic and Industrial Products. Food Reviews International. 22, 29 - 42. |
| [22] | Tumuhimbise, G.A., Namutebi, A. and Muyonga, J.H. (2010). Changes in microstructure, beta carotene content and in-vitro bioaccessibility of orange-fleshed sweet potato roots stored under different conditions. African Journal of Food, Agric Nutrition and Development. 10 (8), 3015- 3028. |
| [23] | Ugwu, B.O. and Ukpabi, U.J. (2002). Potential of soy-cassava flour processing to sustain increasing cassava production in Nigeria. Outlook on Agriculture. 31 (2), 129 – 133. |
| [24] | Ukpabi, U. J. (2008). Cassava Processing and Utilization: A Sensitization Book. National Root Crops Research Institute, Umudike, Umuahia, Nigeria. pp. 3 - 5. |
| [25] | Ukpabi, U.J. (2009). Roots and Tubers in Nigeria as Sources of Industrial Raw-Materials. In: Onwualu, P.A., Obasi, S. C. and Ukpabi, U.J. (Eds), Nigeria Agro Raw Materials Development, Vol. 1: Some Industrial Crops and Salient Issues, Raw Materials Development and Research Council Publications, Abuja, Nigeria. pp. 1 - 19. |
| [26] | Ukpabi, U. J, Okporie, P. J. and Obasi, S.C. (2014). Vitamin C and pro-vitamin A contents of wholesome cassava flour as affected by short period pre-processing storage of fresh cassava roots. International Journal of Advanced Life Sciences. 7(3), 398-407. |
| [27] | Wenham, J.E. (1995). Post-harvest deterioration of cassava. A biotechnology perspective. FAO Plant Production and Protection Paper 130. Food and Agriculture Organization of the United Nations, Rome. Italy. pp. 26 - 43. |
| [28] | Westby, A. (2002). Cassava utilization, storage and small-scale processing. In: Hillocks, R.J., Thresh, J. M. and Bellotti, A.C. (Eds.). Cassava: Biology, Production and Utilization, CABI, Wallingford, UK. pp. 281 - 300. |
| [29] | Zidenga, T., Leyva-Guerrero, E., Moon, H., Siritunga, D. and Sayre, R. (2012). Extending cassava root shelf life via reduction of reactive oxygen species. Plant Physiology.159 (4) 1396-1407. |
