ArticlePDF Available

Abstract and Figures

Cassava root is endowed with many food potentials such as garri, lafu, bobozi, abacha, tapioca, starch, and other high-quality cassava flour all of which are characterized with different processing methods. In order to curtail post-harvest deterioration after two days of harvest, the need to process into different product becomes important. Possibilities of drying cassava tapioca by firewood and gas flaring as practiced by the indigenes of Agbahar-Otor, have the potential of causing contamination. Results from these findings reveal that there is no significant difference in the proximate content, but the core heavy metals that could be toxic to health were not detected with the exception of Pb and Cd which recorded values of 0.02 mg/10g and 0.01 mg/100g with the use of firewood for drying, which is still within the WHO permissible limit. Thus the process involved in the drying of cassava tapioca as practiced by the indigenes of Agbaha-Otor is safe with caution placed on the use of firewood drying technique as a possible route to heavy metal contamination which could accumulate over time resulting to a serious health concern.
Content may be subject to copyright.
Research Arcle
Copyright (c) 2019 Journal of Advanced Research in Food Science and Nutrion
hps://www.adrpublicaons.in
Journal of Advanced Research in Food Science and Nutrition
Volume 2, Issue 1 - 2019, Pg. No. 20-27
Peer Reviewed Journal
INFO ABSTRACT








  
 


    




Keywords: 
Corresponding Author:



E-mail Id:

Orcid Id:

How to cite this arcle:



J Adv Res Food Sci Nutr 
Date of Submission: 2019-07-18
Date of Acceptance: 2019-09-04
Comparative Study on the Effect of Drying
Methods on the Chemical Composition of
locally Made Tapioca Grits
Otache Monday Abel1, Odibo Ewomazino Oghenekome2, Ocheje Innocent Inalegwu3,
Agbajor Kparobo Godwin4


3
4
Introduction
Manihot esculenta













  

6 Cassava provides

 
 
21
Otache MA et al.
J. Adv. Res. Food Sci. Nutr. 2019; 2(1)













  


  


   

 






  
  
  


 


 


Methodology
Sample Preparation
      
        
 
 
  

  
 
    

  

Chemical Analysis
Moisture Content

 



   



Figure 1.Process ow chart of tapioca gritfrom
cassava tubers2
Crude Fibre
James



4










22
Otache MA et al.
J. Adv. Res. Food Sci. Nutr. 2019; 2(1)
  

 


Ash Content





  




Crude Fat
  
   
  
    






 
 







Crude Protein
 
   

   


4 




   
    



      

t
 
a
 
   

Carbohydrate
     

Mineral Analysis

    
 
 


   


  
 

 

Statistical Analyses

   
      

 

Result and Discussion
Proximate Analysis




    
  







23
Otache MA et al.
J. Adv. Res. Food Sci. Nutr. 2019; 2(1)








   

     
    



     



 
  
  


 
   




   




 

    
  


 



 




 
  
  
 

 


   



  


  
4





Figure 2.Proximate contents of processed tapioca
sample before and after drying using gas aring
Figure 3.Proximate contents of processed tapioca
sample before and after drying using rewood
Figure 4.Proximate contents of processed tapioca
sample before and after drying
24
Otache MA et al.
J. Adv. Res. Food Sci. Nutr. 2019; 2(1)
Mineral Contents


 
  

  
   
   
  
  






    


   
  






 
 

  


   



 
  

    
    
 
   
      







33





34


  

   
 
36



   
 


 





  

  


   



33
 
 
 
  


   


33
   
     










Figure 5.Mineral Contents (mg/100g) of tapioca
gritsafter drying
25
Otache MA et al.
J. Adv. Res. Food Sci. Nutr. 2019; 2(1)
Conclusion

  






 


    

   

  

    

   
  






x

  
 
    
 


References

       
     

International Journal of Food Science 
     




   American Journal of
Food Technology  .  







     
The Journal of Development Studies 



 
 
      
 Internaonal Journal of Food Science



   

  



        

 
Nigerian Journal of Basic and Applied Science



       
 

 
Ife Journal of Science

 

Crop Science   



Asian
Journal of Plant Sciences  .  

 
    
 FUFUPakistan Journal
of Nutrition ;    



Figure 6.Mineral Contents (mg/100g) tapioca grits
before and after drying
26
Otache MA et al.
J. Adv. Res. Food Sci. Nutr. 2019; 2(1)


  

  
 


 
J Food Sci Technol
 

     
th
 





 
. 
th



 




 

Adv J Food Sci Technol
  




American Journal
of Food Science and Technology 





 
JORIND

 



  

  J Nutr Food Sci  




   
 


   

    
Journal of Taibah University for Science


     
 
Food Control


  

  
 
Internaonal Journal of Food Science and
Nutrion   




Journal of Food Measurement
and Characterizaon


     

Genet Resour Crop Evol


 
Int J ClinExp Physiol



 gari








  
J Food Technol 



     
       
   




   
  Food chemistry


 

  
  Journal of Food Quality 
27
Otache MA et al.
J. Adv. Res. Food Sci. Nutr. 2019; 2(1)


       
 




  




 

Asian Journal of Physical and Chemical
Sciences     


  
   
Journal of Environment
Polluon and Human Health 

ResearchGate has not been able to resolve any citations for this publication.
Article
Full-text available
Vernonia amygdalina (VA) popularly known as bitter leaf is a common and popular vegetable in Nigeria used as a spice in many delicacies and as medicine. Most people believe that when vegetable like bitter leaf is preserved by the drying method, most of the essential minerals are lost. In this study, the effect of air, sun, oven and solar drying methods on the organic and dietary elemental composition of its leaves was evaluated using standard analytical procedures. Drying increased significantly the concentration of all the organic constituents evaluated. The ashed content was markedly enhanced by drying and it range from 2.56% in fresh sample to 11.20% in sun-dried sample, the fibre content range from 1.62% in fresh sample to 4.02% in air-dried sample, also the lipid content from 0.62% in fresh sample to 2.64% in air-dried sample. A significant increase in mineral content was observed upon drying except magnesium and copper whose concentrations were found to be high (48.23 and 0.31 mg/100 g) in fresh sample. The lead content also decreases upon drying, showing a way of reducing the quantity of lead intake. The concentrations of calcium and iron increased upon drying. The results of this study suggest that drying improves the concentration of both organic and dietary elemental constituents and oven–solar drying methods could be useful in preserving VA leaves in a more hygienic way and ensure its all-the-year round availability and possibly elimination of most nutrient deficiencies.
Article
Full-text available
The study explored the potentials of substituting breadfruit into cassava to obtain gari analogue of which proximate and mineral compositions were evaluated. A portion of matured but unripe breadfruit (Artocarpus altilis) and mature cassava tubers were co-fermented (100:0, 0:100, 80:20, 70:30, and 60: 40 Cassava to Breadfruit) to obtain gari analogue. The samples were evaluated for proximate and mineral analyses. Data obtained were subjected to descriptive and inferential statistics. The results showed that Co-fermentation of cassava and breadfruit produced gari and gari analogue with slightly enhanced protein content. The protein content of the samples ranged from 3.42%-5.68% with 100% cassava gari having the lowest protein content (3.42%) and 100% Breadfruit gari having highest protein content (5.68%). Co-fermented products did not have enhanced mineral content than that of whole breadfruit and cassava gari. Zinc content of 100% cassava gari was 13.71, which were significantly higher than that of the co-processed gari. 100% Breadfruit gari and 60%C: 40%B had no zinc content at all. Calorific values of the 100% cassava gari was significantly higher (p<0.05) calories (4442.85 Kcal) than other gari samples with 100% Breadfruit gari having the lowest calories (3652.44 Kcal). This study established that 20% of breadfruit c-fermented with cassava yields a novel food product that compares favorably with 100% cassava gari in terms of nutritional values thus, confirming that processing of breadfruit into a locally familiar from analogue to gari will increase its utilization, especially in several food deficit countries where fermented cassava products are already accepted as staple foods.
Article
Full-text available
Gari is a major staple food for many West Africans. This study aimed at evaluating the quality parameters of gari, price per quantity in “Olonka” (a local measuring container) and develop a nondestructive simple technique for assessing adulteration. A completely randomized design (CRD) was used with three replications. The samples of gari were collected from seven regions of Ghana (from: processors and retailers in each region). The results showed that the mean price per weight in “Olonka” was 2.12 kg per Gh₵ 6.4 (0.3313 kg/Gh₵). The physicochemical properties fall within acceptable range; pH was 4.3 to 5.4, moisture content was 4.5- 7.4 %, and ash content was 1.11-1.61 %. Swelling capacity and bulk density were 3.0- 3.2 and 0.52- 0.61 g/cm3, respectively. Particle size distribution was found to be 0.94-1.69 mm. From this study, bulk density and swelling capacity technique could be used to detect adulteration of gari with sawdust above 10 %. The tests showed that gari produced in Ghana meet the world and local standard, and adulteration of gari with sawdust can easily and simply be detected rapidly using low technology even in rural areas by determining their bulk density and swelling capacity using the developed prediction equations: Y = 0.0035X + 0.239 (R2 = 0.9827) where; Y = bulk density and X= percentage pure gari and Y = 0.0207X + 0.9618 (R2 = 0.9811) where; Y = swelling capacity and X= percentage pure gari, respectively.
Article
Full-text available
The nutrient yields from three different peels of sweet cassava cultivars (Manihot esculenta Crantz) from three local government areas of Otukpo, Apa and Ushongo in Benue State were investigated. These cultivars include; TMS 98/0581, TMS 98/0505, and TMS 98/0524. The proximate analysis and mineral contents were determined according to the method of A.O.A.C. (1990) and triple acid digestion respectively. The results of the proximate analysis of the peels reveal the various ranges of values (69.03 -72.00) %, (85.97 – 89.32) %, (1.06 -3.55) %, (0.40 -1.33) %, (5.44 -8.63) % and (1.28 -4.05) % of moisture, dry matter, crude protein, fat, crude fiber and ash content respectively. Altogether the three cultivars have an appreciable high value of carbohydrates with the highest value (73.07 -77.28) % found in TMS 98/0524 while TMS 98/0505 has the lowest value (69.35 - 74.64) %. The mineral contents show ranges of (9.90 -19.81) mg/100 g, (7.86 -14.21) mg/100 g, (70.72 -123.98) mg/100 g, (7.04 -17.38) mg/100 g, (5.16 -7.57) mg/100 g for Ca, Mg, K, Na and Zn respectively for the various varieties of the local Government areas. The outcome of the three cassava cultivar showed that cassava peels contained some nutrients. These peels which are presently disposed as environmental waste can be modified and used as animal feed. The codes (TMS) are depicting characteristic espoused from the international plants as Tropical Manihot Specie.
Article
Full-text available
Effect of size reduction of cassava chips on the drying rate of cassava was investigated. The research covers physical ,chemical and dehydration operations. The sweet cassava variety (Boddeji Wata Uku) was used for the study which is prominent in Adamawa state, Nigeria and contains low level of cyanide content. Duplicate samples were used throughout the study and the values obtained were found to be significantly different from each other at (p 0.05).The samples used has a constant surface area of 2.5mm by 2.5mm(6.25mm 2) with varying thicknesses of 3mm, 5mm, and 7mm were subjected o drying through the natural unconvectionalise temperature. It was observed that 3mm thickness had a higher rate of moisture loss of 0.64kgH 2 Ohr, 5mm had 0.46kgH 2 O/hr, while 7mm had the lowest of 0.40kgH 2 O/hr at an average intensity of insulation of 40.5 o C,velocity of air 40m/s and relative humidity of 62%.The observed result was due to the increase in surface area and also the difference in the effective diffusitivities of the chips, however drying was achieved at the 7hrs for 3mm and 9hrs for both 5mm and 7mm .The final dried products were found to have a moisture content of 11.2%-12%.
Article
Full-text available
Potassium is the most abundant cation in the intracellular fluid and it plays a vital role in the maintenance of normal cell functions. Thus, potassium homeostasis across the cell membrane, is very critical because a tilt in this balance can result in different diseases that could be life threatening. Both Oxidative stress (OS) and potassium imbalance can cause life threatening health conditions. OS and abnormalities in potassium channel have been reported in neurodegenerative diseases. This review highlights the major factors involved in potassium homeostasis (dietary, hormonal, genetic, and physiologic influences), and discusses the major diseases and abnormalities associated with potassium imbalance including hypokalemia, hyperkalemia, hypertension, chronic kidney disease, and Gordon's syndrome, Bartter syndrome, and Gitelman syndrome.
Article
Full-text available
Abstract The effects of boiled sunflower seed meal (BSSM) on the haematological parameters and serum biochemical indices of Clarias gariepinus juveniles were investigated for fifteen weeks. Boiled sunflower seed meal was substituted for soybean meal (SBM) at 0%, 20%, 40%, 60%, 80% and 100% in formulating six isonitrogenous and isocaloric diets. The formulated dietary treatments comprised 0% BSSM: 100% SBM, 20% BSSM: 80% SBM, 40% BSSM: 60% SBM, 60% BSSM: 40% SBM, 80% BSSM: 20% SBM and100% BSSM: 0% SBM respectively. Diets were fed twice daily, 07.00 - 08.00 and 17.00 – 18.00 hours, at 5% body weight to 360 C. gariepinus juveniles in eighteen rectangular tanks at the rate of 20 juveniles per tank in triplicate treatments. Blood samples collected from fish were analysed for haematological and serum biochemical parameters. Fish fed 40% BSSM inclusion had the highest PCV (31.67% ), Hb (10.40 gm/100ml), RBC (8.83 x 1012 /mL) and WBC (9.33 x109/mL) while those fed 60 to 100% BSSM had depressed values of PCV (21.00 to 22.00% ), Hb (6.90 to 7.20 gm/100ml), RBC (5.65 x 1012 /mL) and WBC (6.33 to 6.57 x109 /mL). Fish fed 40% BSSM had the highest total protein (3.60 ± 0.0 g/100 mL) and globulin (2.57 g/100 mL) while those fed 100% BSSM had reduced protein (2.3 ± 0.0 g/100 mL) and globulin (1.40 g/100 mL). Alanine aminotransferase (ALT) and aspartate aminotransferase (AST) varied between 27.67- 46.67 mg/dl and 31.67–72.00 mg/dl respectively and were statistically different (p < 0.05). Blood glucose varied between 51.33 and 84.00 mg/dl and fish fed above 20% BSSM inclusion had significant increase in blood glucose level except those fed at 100% BSSM inclusion. This study indicated that boiled sunflower seed meal could replace soybean meal up to 20% BSSM inclusion level in the diet of Clarias gariepinus without any deleterious effect on its blood parameters. Keywords: Clarias gariepinus, sunflower seed meal, soybean meal, haematology, serum biochemistry
Article
Full-text available
Variations in nutrient composition of most commonly consumed cassava (Manihot esculenta) mixed dishes in South-eastern Nigeria were determined. Four communities were randomly selected from each of the five states in the South-east. Focus group discussions (FGD) were conducted in each of the communities to determine commonly consumed foods and variations in recipes. 24-Hour dietary recall was conducted using 50 randomly selected households in those communities. Recipes collected during the FGD were standardized, prepared, and chemically analysed using standard methods. Data were analysed using descriptive statistics. Cassava-based dishes were the most commonly consumed in South-eastern Nigeria. Ninety-two percent of the study population ate cassava either in form of “fufu” (fermented cassava meal)/garri (fermented and roasted cassava meal) with soup or as “abacha” (tapioca salad). Commonly consumed soups were melon (Citrullus vulgaris) seeds, “ora” (Pterocarpus soyauxii), and vegetable soups. Seven melon seed, six “ora,” and four vegetable soups and five “abacha” variations were identified. Except for vegetable soup, coefficient of variation for moisture was <10%, while large variations (19–71%) were observed for energy and nutrients. These variations in cassava-based dishes need to be reflected in the country-specific food composition database to enable nutrient intake assessment or provision of dietary guidance using such food composition database as a reference material to be more effective.
Article
Using nationally representative data from nine countries, we document demographic and employment trends in Africa’s workforce based on full-time labour equivalents (FTE). The FTE approach takes account of individuals’ multiple jobs throughout the year and is therefore likely to give more accurate estimates of the pace of structural transformation. Since 2000, Africa has experienced a sharp decline in the share of its labour force in farming. Because of the seasonal nature of farming, the share of the labour force remaining in farming is substantially lower using the FTE approach than when examined in terms of individuals’ primary sources of employment or total numbers of jobs. Using the FTE approach, the share of the labour force in farming ranges across the nine countries from 35 per cent in Ghana to 54 per cent in Rwanda. Employment in off-farm segments of agri-food systems is expanding rapidly in percentage terms, but in terms of absolute numbers, non-farm activities are by far the major source of employment outside of farming. Contrary to widespread perceptions, the mean age of adults engaged primarily in farming is not rising – in fact it is falling slightly in some countries and remains stable in most others. The pace at which the labour force is shifting out of agriculture is strongly and positively tied to the rate of lagged farm productivity growth. Given the unprecedented growth in the number of young Africans entering the labour market, an effective youth employment strategy in most African countries will rely on massive job expansion, which in turn will rely on the multiplier effects of agricultural productivity growth. Strategies that raise the returns to labour in farming therefore remain crucial for achieving rapid economic transformation and may constitute the core of effective youth employment strategies.
Book
Theory. Introduction. Assessment of Analytical Methods and Data. Principals of Techniques Used in Food Analysis. Theory of Analytical Methods for Specific Food Constituents. Experimental Procedures--Estimation of Major Food Constituents. General Food Studies. Additional Reading Material. Index