Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia
Various quality grades of high-quality cassava flour (HQCF) are found in markets due to the rapid increase in its utilization for product development. Therefore, this study assessed the chemical, functional and pasting properties and the microbial and aflatoxin content of HQCF being sold in Lusaka markets. Nine samples of HQCF (coded CM 01 to 09) were collected from supermarkets, one major open market, and one cassava processing centre. The samples were analyzed for chemical, functional and pasting properties and the microbial and aflatoxin content using standard laboratory methods. Samples CM 01, CM 08, and CM 09 had starch content above 60%, while CM 02 to CM 07 had starch slightly above 40%. The mean value of bulk density (BD) was 0.51 ± 25.49 g ml−1, dispersibility 68 ± 2.63%, swelling power (SP) 7.84 ± 0.76%, solubility index 135.80 ± 18.8%, and water absorption capacity (WAC) 6.28 ± 32.49%. The mean value for the peak viscosity was 437.46 ± 94.12 RVU, trough viscosity 217.55 ± 27.41 RVU, breakdown viscosity 219.91 ± 77.94 RVU, final viscosity 284.31 ± 29.96 RVU, and setback viscosity 66.77 ± 5.30 RVU. There was no detection of aflatoxins B1, B2, G1, and G2, especially aflatoxin B1 (AFB1) that belongs to group 1 carcinogens for humans. Bacteria colony counts in samples CM 02, CM 03, CM 07, and CM 09 were higher with CFU mg−1 of 2,280,000, 260,000, 200,000, and 510,000, respectively. The study’s information will guide the quality standard specifications, breeding programs, and end-use of HQCF.
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Informa UK Limited
2021-01-01
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Subjects: | cassava, processing, chemicophysical properties, microorganisms, aflatoxins, value chains, |
Online Access: | https://hdl.handle.net/10568/114169 https://doi.org/10.1080/23311932.2021.1914906 |
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dig-cgspace-10568-1141692023-08-08T10:27:55Z Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia Alamu, Emmanuel Oladeji Gondwe, T. Ayinde, O. Akinwale, M.G. Ntawuruhunga, P. Awoyale, W. Abass, A. Maziya-Dixon, Busie cassava processing chemicophysical properties microorganisms aflatoxins value chains Various quality grades of high-quality cassava flour (HQCF) are found in markets due to the rapid increase in its utilization for product development. Therefore, this study assessed the chemical, functional and pasting properties and the microbial and aflatoxin content of HQCF being sold in Lusaka markets. Nine samples of HQCF (coded CM 01 to 09) were collected from supermarkets, one major open market, and one cassava processing centre. The samples were analyzed for chemical, functional and pasting properties and the microbial and aflatoxin content using standard laboratory methods. Samples CM 01, CM 08, and CM 09 had starch content above 60%, while CM 02 to CM 07 had starch slightly above 40%. The mean value of bulk density (BD) was 0.51 ± 25.49 g ml−1, dispersibility 68 ± 2.63%, swelling power (SP) 7.84 ± 0.76%, solubility index 135.80 ± 18.8%, and water absorption capacity (WAC) 6.28 ± 32.49%. The mean value for the peak viscosity was 437.46 ± 94.12 RVU, trough viscosity 217.55 ± 27.41 RVU, breakdown viscosity 219.91 ± 77.94 RVU, final viscosity 284.31 ± 29.96 RVU, and setback viscosity 66.77 ± 5.30 RVU. There was no detection of aflatoxins B1, B2, G1, and G2, especially aflatoxin B1 (AFB1) that belongs to group 1 carcinogens for humans. Bacteria colony counts in samples CM 02, CM 03, CM 07, and CM 09 were higher with CFU mg−1 of 2,280,000, 260,000, 200,000, and 510,000, respectively. The study’s information will guide the quality standard specifications, breeding programs, and end-use of HQCF. 2021-01-01 2021-07-01T15:27:43Z 2021-07-01T15:27:43Z Journal Article Alamu, E.O., Gondwe, T., Ayinde, O., Akinwale, M.G., Ntawuruhunga, P., Awoyale, W., ... & Maziya-dixon, B. (2021). Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia. Cogent Food & Agriculture, 7(1), 1914906: 1-21. 2331-1932 https://hdl.handle.net/10568/114169 https://doi.org/10.1080/23311932.2021.1914906 BIOTECH & PLANT BREEDING NUTRITION & HUMAN HEALTH SOCIAL SCIENCE & AGRICUSINESS en CC-BY-4.0 Open Access 1-21 application/pdf Informa UK Limited Cogent Food & Agriculture |
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cassava processing chemicophysical properties microorganisms aflatoxins value chains cassava processing chemicophysical properties microorganisms aflatoxins value chains Alamu, Emmanuel Oladeji Gondwe, T. Ayinde, O. Akinwale, M.G. Ntawuruhunga, P. Awoyale, W. Abass, A. Maziya-Dixon, Busie Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia |
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Various quality grades of high-quality cassava flour (HQCF) are found in markets due to the rapid increase in its utilization for product development. Therefore, this study assessed the chemical, functional and pasting properties and the microbial and aflatoxin content of HQCF being sold in Lusaka markets. Nine samples of HQCF (coded CM 01 to 09) were collected from supermarkets, one major open market, and one cassava processing centre. The samples were analyzed for chemical, functional and pasting properties and the microbial and aflatoxin content using standard laboratory methods. Samples CM 01, CM 08, and CM 09 had starch content above 60%, while CM 02 to CM 07 had starch slightly above 40%. The mean value of bulk density (BD) was 0.51 ± 25.49 g ml−1, dispersibility 68 ± 2.63%, swelling power (SP) 7.84 ± 0.76%, solubility index 135.80 ± 18.8%, and water absorption capacity (WAC) 6.28 ± 32.49%. The mean value for the peak viscosity was 437.46 ± 94.12 RVU, trough viscosity 217.55 ± 27.41 RVU, breakdown viscosity 219.91 ± 77.94 RVU, final viscosity 284.31 ± 29.96 RVU, and setback viscosity 66.77 ± 5.30 RVU. There was no detection of aflatoxins B1, B2, G1, and G2, especially aflatoxin B1 (AFB1) that belongs to group 1 carcinogens for humans. Bacteria colony counts in samples CM 02, CM 03, CM 07, and CM 09 were higher with CFU mg−1 of 2,280,000, 260,000, 200,000, and 510,000, respectively. The study’s information will guide the quality standard specifications, breeding programs, and end-use of HQCF. |
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Journal Article |
topic_facet |
cassava processing chemicophysical properties microorganisms aflatoxins value chains |
author |
Alamu, Emmanuel Oladeji Gondwe, T. Ayinde, O. Akinwale, M.G. Ntawuruhunga, P. Awoyale, W. Abass, A. Maziya-Dixon, Busie |
author_facet |
Alamu, Emmanuel Oladeji Gondwe, T. Ayinde, O. Akinwale, M.G. Ntawuruhunga, P. Awoyale, W. Abass, A. Maziya-Dixon, Busie |
author_sort |
Alamu, Emmanuel Oladeji |
title |
Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia |
title_short |
Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia |
title_full |
Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia |
title_fullStr |
Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia |
title_full_unstemmed |
Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia |
title_sort |
physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (hqcf) from the major markets of zambia |
publisher |
Informa UK Limited |
publishDate |
2021-01-01 |
url |
https://hdl.handle.net/10568/114169 https://doi.org/10.1080/23311932.2021.1914906 |
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