NIR determination of major constituents in tropical root and tuber crop flours
Tropical root and tuber crops (cassava, sweet potato, taro, and yam) are staples in developing countries where rapid urbanization is strengthening the demand for flour based foods. Quality control techniques are still under development, and when available, laboratory analyses are too expensive. The objectives of this study were to calibrate Near-infrared spectroscopy (NIRS) for routine analysis of flours and to test its reliability to determine their major constituents. Flours prepared from 472 accessions (traditional varieties and breeding lines) were analyzed for their starch, total sugars, cellulose, total nitrogen, and ash (total minerals) contents. The near-infrared (350-2500 nm) spectra of all samples were measured. Calibration equations with cross and independent validation for all analytical characteristics were computed using the partial least squares method. Models were developed separately for each of the four crop species and by combining data from all spp. to predict values within each of them. The quality of prediction was evaluated on a test set of 94 accessions (20%) by standard error of prediction (SEP) and r2 parameters between the measured and the predicted values from cross-validation. Starch, sugar, and total nitrogen content could be predicted, respectively, with 87%, 86%, and 93% confidence, whereas ash (minerals) could be predicted with 71%, and cellulose was not predictable (r2 = 0.31). The statistical parameters obtained for starch, sugars, and total nitrogen are of special interest for flour quality control. These constituents are quantitatively the most important in the chemical composition of flours, and starch content is negatively correlated with sugars and total nitrogen. NIRS is a low cost technique well adapted to the conditions in developing countries and can be used for the high-throughput screening of a great number of samples. Possible applications are discussed.
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dig-cirad-fr-5524842024-01-28T17:50:43Z http://agritrop.cirad.fr/552484/ http://agritrop.cirad.fr/552484/ NIR determination of major constituents in tropical root and tuber crop flours. Lebot Vincent, Champagne Antoine, Malapa Roger, Shiley Dan. 2009. Journal of Agricultural and Food Chemistry, 57 (22) : 10539-10547.https://doi.org/10.1021/jf902675n <https://doi.org/10.1021/jf902675n> NIR determination of major constituents in tropical root and tuber crop flours Lebot, Vincent Champagne, Antoine Malapa, Roger Shiley, Dan eng 2009 Journal of Agricultural and Food Chemistry Q04 - Composition des produits alimentaires U30 - Méthodes de recherche F60 - Physiologie et biochimie végétale manioc taro igname patate douce légume racine farine non céréalière composition chimique teneur en glucides teneur en azote teneur en éléments minéraux amidon cellulose spectroscopie infrarouge technique de prévision http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_14791 http://aims.fao.org/aos/agrovoc/c_8478 http://aims.fao.org/aos/agrovoc/c_14729 http://aims.fao.org/aos/agrovoc/c_6647 http://aims.fao.org/aos/agrovoc/c_35229 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_1298 http://aims.fao.org/aos/agrovoc/c_5193 http://aims.fao.org/aos/agrovoc/c_4848 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_1423 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_3041 Vanuatu http://aims.fao.org/aos/agrovoc/c_5159 Tropical root and tuber crops (cassava, sweet potato, taro, and yam) are staples in developing countries where rapid urbanization is strengthening the demand for flour based foods. Quality control techniques are still under development, and when available, laboratory analyses are too expensive. The objectives of this study were to calibrate Near-infrared spectroscopy (NIRS) for routine analysis of flours and to test its reliability to determine their major constituents. Flours prepared from 472 accessions (traditional varieties and breeding lines) were analyzed for their starch, total sugars, cellulose, total nitrogen, and ash (total minerals) contents. The near-infrared (350-2500 nm) spectra of all samples were measured. Calibration equations with cross and independent validation for all analytical characteristics were computed using the partial least squares method. Models were developed separately for each of the four crop species and by combining data from all spp. to predict values within each of them. The quality of prediction was evaluated on a test set of 94 accessions (20%) by standard error of prediction (SEP) and r2 parameters between the measured and the predicted values from cross-validation. Starch, sugar, and total nitrogen content could be predicted, respectively, with 87%, 86%, and 93% confidence, whereas ash (minerals) could be predicted with 71%, and cellulose was not predictable (r2 = 0.31). The statistical parameters obtained for starch, sugars, and total nitrogen are of special interest for flour quality control. These constituents are quantitatively the most important in the chemical composition of flours, and starch content is negatively correlated with sugars and total nitrogen. NIRS is a low cost technique well adapted to the conditions in developing countries and can be used for the high-throughput screening of a great number of samples. Possible applications are discussed. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/552484/1/document_552484.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1021/jf902675n 10.1021/jf902675n info:eu-repo/semantics/altIdentifier/doi/10.1021/jf902675n info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1021/jf902675n |
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Q04 - Composition des produits alimentaires U30 - Méthodes de recherche F60 - Physiologie et biochimie végétale manioc taro igname patate douce légume racine farine non céréalière composition chimique teneur en glucides teneur en azote teneur en éléments minéraux amidon cellulose spectroscopie infrarouge technique de prévision http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_14791 http://aims.fao.org/aos/agrovoc/c_8478 http://aims.fao.org/aos/agrovoc/c_14729 http://aims.fao.org/aos/agrovoc/c_6647 http://aims.fao.org/aos/agrovoc/c_35229 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_1298 http://aims.fao.org/aos/agrovoc/c_5193 http://aims.fao.org/aos/agrovoc/c_4848 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_1423 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_3041 http://aims.fao.org/aos/agrovoc/c_5159 Q04 - Composition des produits alimentaires U30 - Méthodes de recherche F60 - Physiologie et biochimie végétale manioc taro igname patate douce légume racine farine non céréalière composition chimique teneur en glucides teneur en azote teneur en éléments minéraux amidon cellulose spectroscopie infrarouge technique de prévision http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_14791 http://aims.fao.org/aos/agrovoc/c_8478 http://aims.fao.org/aos/agrovoc/c_14729 http://aims.fao.org/aos/agrovoc/c_6647 http://aims.fao.org/aos/agrovoc/c_35229 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_1298 http://aims.fao.org/aos/agrovoc/c_5193 http://aims.fao.org/aos/agrovoc/c_4848 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_1423 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_3041 http://aims.fao.org/aos/agrovoc/c_5159 |
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Q04 - Composition des produits alimentaires U30 - Méthodes de recherche F60 - Physiologie et biochimie végétale manioc taro igname patate douce légume racine farine non céréalière composition chimique teneur en glucides teneur en azote teneur en éléments minéraux amidon cellulose spectroscopie infrarouge technique de prévision http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_14791 http://aims.fao.org/aos/agrovoc/c_8478 http://aims.fao.org/aos/agrovoc/c_14729 http://aims.fao.org/aos/agrovoc/c_6647 http://aims.fao.org/aos/agrovoc/c_35229 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_1298 http://aims.fao.org/aos/agrovoc/c_5193 http://aims.fao.org/aos/agrovoc/c_4848 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_1423 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_3041 http://aims.fao.org/aos/agrovoc/c_5159 Q04 - Composition des produits alimentaires U30 - Méthodes de recherche F60 - Physiologie et biochimie végétale manioc taro igname patate douce légume racine farine non céréalière composition chimique teneur en glucides teneur en azote teneur en éléments minéraux amidon cellulose spectroscopie infrarouge technique de prévision http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_14791 http://aims.fao.org/aos/agrovoc/c_8478 http://aims.fao.org/aos/agrovoc/c_14729 http://aims.fao.org/aos/agrovoc/c_6647 http://aims.fao.org/aos/agrovoc/c_35229 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_1298 http://aims.fao.org/aos/agrovoc/c_5193 http://aims.fao.org/aos/agrovoc/c_4848 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_1423 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_3041 http://aims.fao.org/aos/agrovoc/c_5159 Lebot, Vincent Champagne, Antoine Malapa, Roger Shiley, Dan NIR determination of major constituents in tropical root and tuber crop flours |
description |
Tropical root and tuber crops (cassava, sweet potato, taro, and yam) are staples in developing countries where rapid urbanization is strengthening the demand for flour based foods. Quality control techniques are still under development, and when available, laboratory analyses are too expensive. The objectives of this study were to calibrate Near-infrared spectroscopy (NIRS) for routine analysis of flours and to test its reliability to determine their major constituents. Flours prepared from 472 accessions (traditional varieties and breeding lines) were analyzed for their starch, total sugars, cellulose, total nitrogen, and ash (total minerals) contents. The near-infrared (350-2500 nm) spectra of all samples were measured. Calibration equations with cross and independent validation for all analytical characteristics were computed using the partial least squares method. Models were developed separately for each of the four crop species and by combining data from all spp. to predict values within each of them. The quality of prediction was evaluated on a test set of 94 accessions (20%) by standard error of prediction (SEP) and r2 parameters between the measured and the predicted values from cross-validation. Starch, sugar, and total nitrogen content could be predicted, respectively, with 87%, 86%, and 93% confidence, whereas ash (minerals) could be predicted with 71%, and cellulose was not predictable (r2 = 0.31). The statistical parameters obtained for starch, sugars, and total nitrogen are of special interest for flour quality control. These constituents are quantitatively the most important in the chemical composition of flours, and starch content is negatively correlated with sugars and total nitrogen. NIRS is a low cost technique well adapted to the conditions in developing countries and can be used for the high-throughput screening of a great number of samples. Possible applications are discussed. |
format |
article |
topic_facet |
Q04 - Composition des produits alimentaires U30 - Méthodes de recherche F60 - Physiologie et biochimie végétale manioc taro igname patate douce légume racine farine non céréalière composition chimique teneur en glucides teneur en azote teneur en éléments minéraux amidon cellulose spectroscopie infrarouge technique de prévision http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_14791 http://aims.fao.org/aos/agrovoc/c_8478 http://aims.fao.org/aos/agrovoc/c_14729 http://aims.fao.org/aos/agrovoc/c_6647 http://aims.fao.org/aos/agrovoc/c_35229 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_1298 http://aims.fao.org/aos/agrovoc/c_5193 http://aims.fao.org/aos/agrovoc/c_4848 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_1423 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_3041 http://aims.fao.org/aos/agrovoc/c_5159 |
author |
Lebot, Vincent Champagne, Antoine Malapa, Roger Shiley, Dan |
author_facet |
Lebot, Vincent Champagne, Antoine Malapa, Roger Shiley, Dan |
author_sort |
Lebot, Vincent |
title |
NIR determination of major constituents in tropical root and tuber crop flours |
title_short |
NIR determination of major constituents in tropical root and tuber crop flours |
title_full |
NIR determination of major constituents in tropical root and tuber crop flours |
title_fullStr |
NIR determination of major constituents in tropical root and tuber crop flours |
title_full_unstemmed |
NIR determination of major constituents in tropical root and tuber crop flours |
title_sort |
nir determination of major constituents in tropical root and tuber crop flours |
url |
http://agritrop.cirad.fr/552484/ http://agritrop.cirad.fr/552484/1/document_552484.pdf |
work_keys_str_mv |
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