Varietal diversity and processing effects on the biochemical composition, cyanogenic glucoside potential (HCNp) and appearance of cassava flours from South-Eastern African region

Linley Chiwona-Karltuna; Emmanuel Ohene Afoakwa; D. Nyirenda; Cornelius Nkonkola Mwansa; John Edem Kongor; Leon Brimer

Varietal diversity and processing effects on the biochemical composition, cyanogenic glucoside potential (HCNp) and appearance of cassava flours from South-Eastern African region

Linley Chiwona-Karltuna, Emmanuel Ohene Afoakwa, D. Nyirenda, Cornelius Nkonkola Mwansa, John Edem Kongor, Leon Brimer

Food Safety and Zoonoses

5 Citations (Scopus)

Abstract

Changes in biochemical quality and cyanogenic safety in flours from different cassava varieties grown within the South-eastern African region as influenced by processing technique were investigated. Two local (Mweulu and Tanganyika) and four improved Cassava Mosaic Disease (CMD)-tolerant cassava varieties (Chila A, Chila B, Bangweulu and Kampolombo) were processed using different processing techniques (chipping, grating and soaking). Flours obtained from these products were studied for changes in their starch content, total, reducing and non-reducing sugars, colour and cyanogenic potential (HCNp) using standard analytical methods. The results showed that the different processing techniques had only minimal but significant (p<0.05) effects on the starch and sugar content of the different cassava varieties. Flour made from chips from all six cassava varieties had relatively high cyanogenic potentials with values ranging between 30.1 mg HCN/kg in Chila A to 64.3 mg HCN/kg in Bangweulu. Grating and soaking of the roots, however resulted in drastic reductions in the levels of the cyanogenic glucosides in all the varieties. The high HCNp levels in the chips from Chila A and Bangweulu were reduced to 16.2 and 13.5 mg HCN/kg by the grating and soaking treatments respectively. Similar reductions in HCNp levels were noted for all the other varieties. Likewise, grating and soaking also caused significant (p<0.05) increase in the L^*-values of the cassava flours compared to the cassava chip flours. Soaked Kampolombo had the highest L^*-value of 78.40 suggesting that the soaked Kampolombo cassava sample was whiter than the rest of the samples. These findings have implications for the preference and adoption of cassava varieties where the colour of the flour is deemed to be important for the preparation of preferred dishes.

Original language	English
Journal	International Food Research Journal
Volume	22
Issue number	3
Pages (from-to)	973-980
Number of pages	8
ISSN	1985-4668
Publication status	Published - 2015

Keywords

Faculty of Health and Medical Sciences

Access to Document

http://www.ifrj.upm.edu.my/22%20%2803%29%202015/%2814%29.pdf

Cite this

Chiwona-Karltuna, L., Afoakwa, E. O., Nyirenda, D., Mwansa, C. N., Kongor, J. E., & Brimer, L. (2015). Varietal diversity and processing effects on the biochemical composition, cyanogenic glucoside potential (HCNp) and appearance of cassava flours from South-Eastern African region. International Food Research Journal, 22(3), 973-980. http://www.ifrj.upm.edu.my/22%20%2803%29%202015/%2814%29.pdf

Varietal diversity and processing effects on the biochemical composition, cyanogenic glucoside potential (HCNp) and appearance of cassava flours from South-Eastern African region. / Chiwona-Karltuna, Linley; Afoakwa, Emmanuel Ohene; Nyirenda, D. et al.

In: International Food Research Journal, Vol. 22, No. 3, 2015, p. 973-980.

Research output: Contribution to journal › Journal article › Research › peer-review

Chiwona-Karltuna, L, Afoakwa, EO, Nyirenda, D, Mwansa, CN, Kongor, JE & Brimer, L 2015, 'Varietal diversity and processing effects on the biochemical composition, cyanogenic glucoside potential (HCNp) and appearance of cassava flours from South-Eastern African region', International Food Research Journal, vol. 22, no. 3, pp. 973-980. <http://www.ifrj.upm.edu.my/22%20%2803%29%202015/%2814%29.pdf>

@article{aaf00c2b879f424f9d62326bda3c05a1,

title = "Varietal diversity and processing effects on the biochemical composition, cyanogenic glucoside potential (HCNp) and appearance of cassava flours from South-Eastern African region",

abstract = "Changes in biochemical quality and cyanogenic safety in flours from different cassava varieties grown within the South-eastern African region as influenced by processing technique were investigated. Two local (Mweulu and Tanganyika) and four improved Cassava Mosaic Disease (CMD)-tolerant cassava varieties (Chila A, Chila B, Bangweulu and Kampolombo) were processed using different processing techniques (chipping, grating and soaking). Flours obtained from these products were studied for changes in their starch content, total, reducing and non-reducing sugars, colour and cyanogenic potential (HCNp) using standard analytical methods. The results showed that the different processing techniques had only minimal but significant (p<0.05) effects on the starch and sugar content of the different cassava varieties. Flour made from chips from all six cassava varieties had relatively high cyanogenic potentials with values ranging between 30.1 mg HCN/kg in Chila A to 64.3 mg HCN/kg in Bangweulu. Grating and soaking of the roots, however resulted in drastic reductions in the levels of the cyanogenic glucosides in all the varieties. The high HCNp levels in the chips from Chila A and Bangweulu were reduced to 16.2 and 13.5 mg HCN/kg by the grating and soaking treatments respectively. Similar reductions in HCNp levels were noted for all the other varieties. Likewise, grating and soaking also caused significant (p<0.05) increase in the L*-values of the cassava flours compared to the cassava chip flours. Soaked Kampolombo had the highest L*-value of 78.40 suggesting that the soaked Kampolombo cassava sample was whiter than the rest of the samples. These findings have implications for the preference and adoption of cassava varieties where the colour of the flour is deemed to be important for the preparation of preferred dishes.",

keywords = "Faculty of Health and Medical Sciences, Cassava, Biochemical composition, Cyanogenic potential, colour, Soaking, Grating",

author = "Linley Chiwona-Karltuna and Afoakwa, {Emmanuel Ohene} and D. Nyirenda and Mwansa, {Cornelius Nkonkola} and Kongor, {John Edem} and Leon Brimer",

year = "2015",

language = "English",

volume = "22",

pages = "973--980",

journal = "International Food Research Journal",

issn = "1985-4668",

publisher = "Faculty of Food Science & Technology Universiti Putra Malaysia",

number = "3",

}

TY - JOUR

T1 - Varietal diversity and processing effects on the biochemical composition, cyanogenic glucoside potential (HCNp) and appearance of cassava flours from South-Eastern African region

AU - Chiwona-Karltuna, Linley

AU - Afoakwa, Emmanuel Ohene

AU - Nyirenda, D.

AU - Mwansa, Cornelius Nkonkola

AU - Kongor, John Edem

AU - Brimer, Leon

PY - 2015

Y1 - 2015

N2 - Changes in biochemical quality and cyanogenic safety in flours from different cassava varieties grown within the South-eastern African region as influenced by processing technique were investigated. Two local (Mweulu and Tanganyika) and four improved Cassava Mosaic Disease (CMD)-tolerant cassava varieties (Chila A, Chila B, Bangweulu and Kampolombo) were processed using different processing techniques (chipping, grating and soaking). Flours obtained from these products were studied for changes in their starch content, total, reducing and non-reducing sugars, colour and cyanogenic potential (HCNp) using standard analytical methods. The results showed that the different processing techniques had only minimal but significant (p<0.05) effects on the starch and sugar content of the different cassava varieties. Flour made from chips from all six cassava varieties had relatively high cyanogenic potentials with values ranging between 30.1 mg HCN/kg in Chila A to 64.3 mg HCN/kg in Bangweulu. Grating and soaking of the roots, however resulted in drastic reductions in the levels of the cyanogenic glucosides in all the varieties. The high HCNp levels in the chips from Chila A and Bangweulu were reduced to 16.2 and 13.5 mg HCN/kg by the grating and soaking treatments respectively. Similar reductions in HCNp levels were noted for all the other varieties. Likewise, grating and soaking also caused significant (p<0.05) increase in the L*-values of the cassava flours compared to the cassava chip flours. Soaked Kampolombo had the highest L*-value of 78.40 suggesting that the soaked Kampolombo cassava sample was whiter than the rest of the samples. These findings have implications for the preference and adoption of cassava varieties where the colour of the flour is deemed to be important for the preparation of preferred dishes.

AB - Changes in biochemical quality and cyanogenic safety in flours from different cassava varieties grown within the South-eastern African region as influenced by processing technique were investigated. Two local (Mweulu and Tanganyika) and four improved Cassava Mosaic Disease (CMD)-tolerant cassava varieties (Chila A, Chila B, Bangweulu and Kampolombo) were processed using different processing techniques (chipping, grating and soaking). Flours obtained from these products were studied for changes in their starch content, total, reducing and non-reducing sugars, colour and cyanogenic potential (HCNp) using standard analytical methods. The results showed that the different processing techniques had only minimal but significant (p<0.05) effects on the starch and sugar content of the different cassava varieties. Flour made from chips from all six cassava varieties had relatively high cyanogenic potentials with values ranging between 30.1 mg HCN/kg in Chila A to 64.3 mg HCN/kg in Bangweulu. Grating and soaking of the roots, however resulted in drastic reductions in the levels of the cyanogenic glucosides in all the varieties. The high HCNp levels in the chips from Chila A and Bangweulu were reduced to 16.2 and 13.5 mg HCN/kg by the grating and soaking treatments respectively. Similar reductions in HCNp levels were noted for all the other varieties. Likewise, grating and soaking also caused significant (p<0.05) increase in the L*-values of the cassava flours compared to the cassava chip flours. Soaked Kampolombo had the highest L*-value of 78.40 suggesting that the soaked Kampolombo cassava sample was whiter than the rest of the samples. These findings have implications for the preference and adoption of cassava varieties where the colour of the flour is deemed to be important for the preparation of preferred dishes.

KW - Faculty of Health and Medical Sciences

KW - Cassava

KW - Biochemical composition

KW - Cyanogenic potential

KW - colour

KW - Soaking

KW - Grating

M3 - Journal article

SN - 1985-4668

VL - 22

SP - 973

EP - 980

JO - International Food Research Journal

JF - International Food Research Journal

IS - 3

ER -

Varietal diversity and processing effects on the biochemical composition, cyanogenic glucoside potential (HCNp) and appearance of cassava flours from South-Eastern African region

Abstract

Keywords

Access to Document

Fingerprint

Cite this