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Residual β-carotene and cyanide levels in gari produced from unfermented yellow cassava (Manihot esculenta Crantz) using local processing method

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Title Residual β-carotene and cyanide levels in gari produced from unfermented yellow cassava (Manihot esculenta Crantz) using local processing method
 
Creator Osagie, V.E.
Onimawo, I.A.
Alamu, Emmanuel Oladeji
 
Subject carotenes
cyanides
garri
cassava
nigeria
 
Description Aims: This study was carried out to determine the level of the retained β-carotene in processing yellow cassava (variety IITA TMS 01/1371 or UMUCASS 38) into gari using local processing method, in addition, it was also carried out to determine the residual cyanide after processing (fermented and unfermented) the yellow-fleshed cassava into gari. Place of Study: Department of Biochemistry, Ambrose Alli University Ekpoma and International Institute for Tropical Agriculture Ibadan.
Methodology: High performance liquid Chromatography (HPLC) was used to determine the level of β-carotene in gari produced from fermented and unfermented yellow cassava while the cyanide level was determined by an automated Enzymic method.
Results and Discussion: It showed that the gari produced from fermented yellow cassava had a higher level of β-carotene depending on the number of days of fermentation compared with the gari from unfermented yellow cassava. The gari produced from unfermented cassava had the least content of β-carotene (8.076±0.311 ug/g) during the first week of storage compared with those produced from fermented cassava (10.600±0.470 - 20.610±0.098 ug/g). There was a reduction in the β-carotene contents in all groups during the 5week storage period. The rate of loss of β-carotene over a five week period showed that the gari from unfermented cassava had the least rate of loss (0.885 ug/week) compared with the gari from fermented cassava over the same period (0.955-2.447 ug/week). However the level of Hydrogen cyanide (HCN) retained was more in the gari from unfermented yellow cassava (3.160±0.006 mg/100 g) compared with the gari from fermented cassava (0.470±0.046-1.423±0.006 mg/100 g).
Conclusion: On the basis of the result, it is suggested that yellow cassava should be fermented before being roasted into gari and adequate method of storage be adopted to reduce loss of β-carotene while in storage.
 
Date 2017
2019-09-03T15:53:38Z
2019-09-03T15:53:38Z
 
Type Journal Article
 
Identifier Osagie, V.E., Onimawo, I.A. & Alamu, O.E. (2017). Residual β-carotene and cyanide levels in gari produced from unfermented yellow cassava (Manihot esculenta Crantz) using local processing method. Journal of Scientific Research & Reports, 16(2), 1-5.
2320-0227
https://hdl.handle.net/10568/103489
https://doi.org/10.9734/jsrr/2017/36428
NUTRITION & HUMAN HEALTH
 
Language en
 
Rights CC-BY-4.0
Open Access
 
Format 1-5
application/pdf
 
Publisher Sciencedomain International
 
Source Journal of Scientific Research and Reports