Chemical and physicochemical properties of fermented flour from refrigerated cassava root and sensory properties of its cooked paste
Corresponding Author
Samson A. Oyeyinka
School of Agriculture and Food Technology, University of the South Pacific, Apia, Samoa
Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg, South Africa
Correspondence
Samson A. Oyeyinka, School of Agriculture and Food Technology, University of the South Pacific, Apia, Samoa.
Email: [email protected], [email protected]
Search for more papers by this authorSuliat O. Ayinla
Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
Search for more papers by this authorChristiana T. Sanusi
Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
Search for more papers by this authorOlaide A. Akintayo
Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
Search for more papers by this authorAjibola B. Oyedeji
Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg, South Africa
Search for more papers by this authorJohn O. Oladipo
Department of Industrial Chemistry, University of Ilorin, Ilorin, Nigeria
Search for more papers by this authorAhmed O. Akeem
Department of Veterinary Microbiology, University of Ilorin, Ilorin, Nigeria
Search for more papers by this authorAbdul-Hameed A. Badmos
Department of Animal Production, University of Ilorin, Ilorin, Nigeria
Search for more papers by this authorAbiodun A. Adeloye
Department of Animal Production, University of Ilorin, Ilorin, Nigeria
Search for more papers by this authorSiaka S. Diarra
School of Agriculture and Food Technology, University of the South Pacific, Apia, Samoa
Search for more papers by this authorCorresponding Author
Samson A. Oyeyinka
School of Agriculture and Food Technology, University of the South Pacific, Apia, Samoa
Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg, South Africa
Correspondence
Samson A. Oyeyinka, School of Agriculture and Food Technology, University of the South Pacific, Apia, Samoa.
Email: [email protected], [email protected]
Search for more papers by this authorSuliat O. Ayinla
Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
Search for more papers by this authorChristiana T. Sanusi
Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
Search for more papers by this authorOlaide A. Akintayo
Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
Search for more papers by this authorAjibola B. Oyedeji
Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg, South Africa
Search for more papers by this authorJohn O. Oladipo
Department of Industrial Chemistry, University of Ilorin, Ilorin, Nigeria
Search for more papers by this authorAhmed O. Akeem
Department of Veterinary Microbiology, University of Ilorin, Ilorin, Nigeria
Search for more papers by this authorAbdul-Hameed A. Badmos
Department of Animal Production, University of Ilorin, Ilorin, Nigeria
Search for more papers by this authorAbiodun A. Adeloye
Department of Animal Production, University of Ilorin, Ilorin, Nigeria
Search for more papers by this authorSiaka S. Diarra
School of Agriculture and Food Technology, University of the South Pacific, Apia, Samoa
Search for more papers by this authorAbstract
Efforts have been made to extend the poor shelf life of cassava roots through low-temperature storage like refrigeration, but the effects of this on lafun (fermented cassava flour) had not been investigated. This study determined the chemical composition of lafun obtained from cassava roots refrigerated for 1–3 weeks and the physicochemical and sensory properties of its cooked paste. Refrigerated storage (4°C) slightly reduced the whiteness of lafun and appearance of the cooked paste. Lafun from refrigerated cassava roots showed similar titratable acidity values (approx. 0.53%), but varying pH values (4.10–5.25). Carbohydrate was the major macro-component of lafun (approx. 84%), while calcium (40.13–60.11 mg/100 g), sodium (39.60–48.70 mg/100 g), magnesium (20.12–40.99 mg/100 g), and potassium (24.92–32.01 mg/100 g) were the major minerals. An increase in the swelling index and peak viscosity of lafun suggests an alteration in starch composition due to refrigeration. Cooked paste from lafun prepared from refrigerated cassava showed comparable quality with the control.
Practical applications
Refrigeration is a low-temperature method of preservation that could be used to reduce the rate of biochemical and microbiological changes during storage and hence to extend the shelf life of fresh and processed foods. This study demonstrates the possibility of extending the shelf life of cassava roots using refrigeration without significant changes in the properties of lafun and cooked paste obtained from the stored roots. Furthermore, refrigerated storage could be used by small-holder farmers through cooperatives and government interventions to store cassava roots for at least 3 weeks before use.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
REFERENCES
- Adebowale, A., Sanni, L., & Awonorin, S. (2005). Effect of texture modifiers on the physicochemical and sensory properties of dried fufu. Food Science and Technology International, 11(5), 373–382. https://doi.org/10.1177/1082013205058531
- Adetunji, C. O., Akande, S. A., Oladipo, A. K., Salawu, R. A., & Onyegbula, A. F. (2017). Determination of the microbiological quality and proximate composition of fermented cassava food products sold in Ilorin-west local government area, Nigeria. Ruhuna Journal of Science, 8(2), 76–89. https://doi.org/10.4038/rjs.v8i2.28
10.4038/rjs.v8i2.28 Google Scholar
- Adeyemi, I., & Idowu, M. (1990). The evaluation of pregelatinized maize flour in the development of Maissa, a baked product. Nigerian Food Journal, 8, 63–73.
- Akingbala, J. O., Oyewole, O. B., Uzo-Peters, P. I., Karim, R. O., & Baccus-Taylor, G. S. (2005). Evaluating stored cassava quality in gari production. Journal of Food, Agriculture & Environment, 3, 75–80.
- Amonsou, E. O., Siwela, M., & Dlamini, N. (2014). Chemical composition and microstructure of Bauhinia grains. Journal of Food Science and Technology, 51, 2263–2269. https://doi.org/10.1007/s13197-014-1404-9
- Association of Official Analytical Chemists. (2000). Official methods of analysis ( 17th ed.). Rockville, MD: Author.
- Ayankunbi, M., Keshinro, O., & Egele, P. (1991). Effect of methods of preparation on the nutrient composition of some cassava products—Garri (eba), “Lafun” and “Fufu”. Food Chemistry, 41(3), 349–354. https://doi.org/10.1016/0308-8146(91)90059-W
- Bankole, Y., Tanimola, A., Odunukan, R., & Samuel, D. (2013). Functional and nutritional characteristics of cassava flour (lafun) fortified with soybeans. Journal of Educational and Social Research, 3(8), 163–170. https://doi.org/10.5901/jesr.2013.v3n8p163
- Brecht, J. K. (2003). Underground storage organs. In J. A. Bartz & J. K. Brecht (Eds.), Postharvest physiology and pathology of vegetables (pp. 625–648). New York, NY: Marcel Dekker.
- Demigné, C., Sabboh, H., Rémésy, C., & Meneton, P. (2004). Protective effects of high dietary potassium: Nutritional and metabolic aspects. The Journal of Nutrition, 134(11), 2903–2906. https://doi.org/10.1093/jn/134.11.2903
- Ernesto, M., Cardoso, A. P., Nicala, D., Mirione, E., Massaza, F., Cliff, J., … Bradbury, J. H. (2002). Persistent konzo and cyanogen toxicity from cassava in northern Mozambique. Acta Tropica, 82(3), 357–362. https://doi.org/10.1016/S0001-706X(02)00042-6
- Falade, K. O., & Oyeyinka, S. A. (2015). Color, Chemical and Functional Properties of Plantain Cultivars and Cooking Banana Flour as Affected by Drying Method and Maturity. Journal of Food Processing and Preservation, 39(6), 816–828.
- FAO/WHO. (1991). Joint FAO/WHO food standards programme, codex alimentarius commission XII. Rome, Italy: Author.
- Idowu, M., & Akindele, S. (1994). Effect of storage of cassava roots on the chemical composition and sensory qualities of gari and fufu. Food Chemistry, 51(4), 421–424. https://doi.org/10.1016/0308-8146(94)90196-1
- Indrastuti, Y., Estiasih, T., Christanti, R., Pulungan, M., & Zubaedah, E. (2018). Microbial and some chemical constituent changes of high cyanide cassava during simultant spontaneous submerged and solid state fermentation of “gadungan pohung”. International Food Research Journal, 25(2), 487–498.
- Iyer, S., Mattinson, D. S., & Fellman, J. K. (2010). Study of the early events leading to cassava root postharvest deterioration. Tropical Plant Biology, 3, 151–165. https://doi.org/10.1007/s12042-010-9052-3
10.1007/s12042-010-9052-3 Google Scholar
- Karim, O., Fasasi, O., & Oyeyinka, S. (2009). Gari yield and chemical composition of cassava roots stored using traditional methods. Pakistan Journal of Nutrition, 8(12), 1830–1833. https://doi.org/10.3923/pjn.2009.1830.1833
- Kormawa, P.- M.-N. (2002). Needs assessment study for market-driven agricultural technology transfer and commercialization in Oyo State (Vol. 4). United Kingdom: IITA.
- Lai, V. M. F., Lu, S., & Lii, C. Y.(2000). Molecular characteristics influencing retrogradation kinetics of rice amylopectins. Cereal Chemistry, 77(3), 272–278. https://doi.org/10.1094/CCHEM.2000.77.3.272
- Lewu, M., Adebola, P., & Afolayan, A. (2010). Effect of cooking on the mineral contents and anti-nutritional factors in seven accessions of Colocasia esculenta (L.) Schott growing in South Africa. Journal of Food Composition and Analysis, 23(5), 389–393. https://doi.org/10.1016/j.jfca.2010.02.006
- Njoku, H. O., Ibe, S. N., Odu, N. N., & Oyeyipo, O. O. (2013). Processing and characteristics of African Breadfruit Tempe-fortified Lafun. Nture and Science, 11, 116–120.
- Nkoudou, N. Z., & Essia, J. J. N. (2017). Cyanides reduction and pasting properties of cassava (Manihot esculenta Crantz) flour as affected by fermentation process. Food and Nutrition, 8, 326–333. https://doi.org/10.4236/fns.2017.83022
- Nwabueze, T., & Odunsi, F. (2007). Optimization of process conditions for cassava (Manihot esculenta) lafun production. African Journal of Biotechnology, 6(5), 603–611.
- Oboh, G., & Akindahunsi, A. (2003). Biochemical changes in cassava products (flour & gari) subjected to Saccharomyces cerevisiae solid media fermentation. Food Chemistry, 82(4), 599–602.
- Osundahunsi, O. F., Fagbemi, T. N., Kesselman, E., & Shimoni, E. (2003). Comparison of the physicochemical properties and pasting characteristics of flour and starch from red and white sweet potato cultivars. Journal of Agricultural and Food Chemistry, 51(8), 2232–2236. https://doi.org/10.1021/jf0260139
- Osuntokun, B. (1981). Cassava diet, chronic cyanide intoxication and neuropathy in the Nigerian Africans. In World Review of Nutrition and Dietetics (Vol. 36, pp. 141–173).
- Oyewole, O. (1991). Fermentation of cassava for “lafun” and “fufu” production in Nigeria. Food Laboratory News, 7(2), 29–31.
- Oyewole, O., & Afolami, O. (2001). Quality and preference of different cassava varieties for “lafun” production. Journal of Food Technology in Africa, 6(1), 27–29. https://doi.org/10.4314/jfta.v6i1.19281
10.4314/jfta.v6i1.19281 Google Scholar
- Oyewole, O., & Odunfa, S. (1988). Microbiological studies on cassava fermentation for “lafun” production. Food Microbiology, 5(3), 125–133. https://doi.org/10.1016/0740-0020(88)90010-X
10.1016/0740-0020(88)90010-X Google Scholar
- Oyeyinka, S. A., Ajayi, O. I., Gbadebo, C. T., Kayode, R. M., Karim, O. R., & Adeloye, A. A. (2019a). Physicochemical properties of gari prepared from frozen cassava roots. LWT-Food Science and Technology, 99, 594–599. https://doi.org/10.1016/j.lwt.2018.10.004
- Oyeyinka, S. A., Salako, M. O., Akintayo, O. A., Adeloye, A. A., Nidoni, U., Dudu, O. E., & Diarra, S. S. (2020). Structural, functional and pasting properties of starch from refrigerated cassava root. Journal of Food Processing and Preservation, 44(6), e14476. https://doi.org/10.1111/jfpp.14476
- Oyeyinka, S. A., Singh, S., Adebola, P. O., Gerrano, A. S., & Amonsou, E. O. (2015). Physicochemical properties of starches with variable amylose contents extracted from Bambara groundnut genotypes. Carbohydrate Polymers, 133, 171–178. https://doi.org/10.1016/j.carbpol.2015.06.100
- Oyeyinka, S. A., Umaru, E., Olatunde, S. J., & Joseph, J. K. (2019b). Effect of short microwave heating time on physicochemical and functional properties of Bambara groundnut starch. Food Bioscience, 28, 36–41. https://doi.org/10.1016/j.fbio.2019.01.005
- Padonou, S. W., Hounhouigan, J. D., & Nago, M. C. (2009). Physical, chemical and microbiological characteristics of lafun produced in beninn. African Journal of Biotechnology, 8(14), 3320–3325.
- Rickard, J., & Coursey, D. (1981). Cassava storage. I. Storage of fresh cassava roots. Tropical Science, 23(1), 1–32.
- Sasaki, T., & Matsuki, J. (1998). Effect of wheat starch structure on swelling power. Cereal Chemistry, 75(4), 525–529. https://doi.org/10.1094/CCHEM.1998.75.4.525
- Taiwo, K., Gbadamosi, S., Izevbekhai, E., Famuwagun, A., Ajani, R., & Akanbi, C. (2016). Influence of drying methods and soaking media on lafun processed from cassava chips. British Journal of Applied Science Technology, 16, 1–14. https://doi.org/10.9734/BJAST/2016/25781
10.9734/BJAST/2016/25781 Google Scholar
- Uchechukwu-Agua, A. D., Caleb, O. J., Manley, M., & Opara, U. L. (2015b). Effects of storage conditions and duration on physicochemical and microbial quality of the flour of two cassava cultivars (TME 419 and UMUCASS 36). CyTA-Journal of Food, 13(4), 635–645. https://doi.org/10.1080/19476337.2015.1029524
- Uchechukwu-Agua, A. D., Caleb, O. J., & Opara, U. L. (2015a). Postharvest handling and storage of fresh cassava root and products: A review. Food and Bioprocess Technology, 8(4), 729–748. https://doi.org/10.1007/s11947-015-1478-z
- Waddington, S. R., Li, X., Dixon, J., Hyman, G., & De Vicente, M. C. (2010). Getting the focus right: Production constraints for six major food crops in Asian and African farming systems. Food Security, 2(1), 27–48. https://doi.org/10.1007/s12571-010-0053-8
- Zidenga, T., Leyva-Guerrero, E., Moon, H., Siritunga, D., & Sayre, R. (2012). Extending cassava root shelf life via reduction of reactive oxygen species production. Plant Physiology, 159, 1396–1407. https://doi.org/10.1104/pp.112.200345
