Influence of adding edible termite flour to powder: its chemical and phytochemical composition.

, a traditional staple food made from submerged fermented cereal grains, is high in carbohydrates and low in protein. It is essential to conduct this research because termite flour (TF) addition may affect other quality aspects in addition to increasing protein content. Using 100 g of powder as a control sample, the chemical and phytochemical content of developed from blends of powder (OP) (50-100 g) with termite flour (TF) (10-50 g) was assessed using standard methods.

Variations in micronutrient concentrations and retentions in made from yellow-fleshed cassava as a function of genotype and processing methods.

Introduction: The biofortification of staple foods such as cassava is one of the technological breakthroughs in the nutritional improvement of foods. is one of the fermented cassava products produced and consumed in major West African countries, including Sierra Leone, and the majority of the processes involved in its production have direct and indirect effects on its properties. This study looked at how the concentration and retention of micronutrients in yellow-fleshed cassava varied depending on genotype and processing method.

A Qualitative Exploratory Study of the Political Commitment for Nutrition Programming: A Case Study of Anambra and Kebbi States of Nigeria.

In Nigeria, varying levels of malnutrition across states present a critical challenge to public health, demanding tailored policy responses. This paper delves into the specific issues and dynamics influencing nutrition programs in the country. Advocating for nutrition-sensitive actions requires analyzing context-specific political commitment.

Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products.

Roots, tubers and bananas (RTBs) contribute immensely to food security and livelihoods in sub-Saharan Africa, Asia and Latin America. The adoption of RTB genotypes in these regions relies on the interplay among agronomic traits, ease of processing and consumer preference. In breeding RTBs, until recently little attention was accorded key textural traits preferred by consumers.

Correlate the cyanogenic potential and dry matter content of cassava roots and leaves grown in different environments.

Cassava (Manihot esculenta Crantz) is an essential stable food crop in Sub-Saharan Africa commonly consumed amongst the low-income communities in Africa. Though cassava roots and leaf have vast economic and commercial benefits, it produces cyanogenic glycosides, which are toxic and most often responsible for the bitter taste of some cassava cultivars. The study evaluates the cassava roots and leaves' cyanogenic potential and dry matter content of the Genetic Gain Assessment trial grown in a different environment.

Food quality profile of pounded yam and implications for yam breeding.

Background: Assessment of the key preferred quality traits in pounded yam, a popularly consumed yam food product in West Africa, is often done through sensory evaluation. Such assessment is time-consuming and results may be biased. Therefore, there is a need to develop objective, high-throughput methods to predict the quality of consumer-preferred traits in pounded yam.

Prediction of functional characteristics of gari (cassava flakes) using near-infrared reflectance spectrometry.

Gari is a creamy, granular flour obtained from roasting fermented cassava mash. Its preparation involves several unit operations, including fermentation, which is essential in gari production. Fermentation brings about specific biochemical changes in cassava starch due to the actions of lactic acid bacteria.

Datasets on the variations of minerals in biofortified cassava ( as a function of storage root portion, maturity and environment.

The accurate measurements of the mineral content of cassava roots are vital from a nutritional perspective. The research datasets were from the study assessing the influence of storage root portion, maturity, and environment on the variations of minerals in biofortified cassava roots. Twenty-five biofortified clones with three varieties as checks were harvested 12 months after planting from five different environments.

Establishing the linkage between eba's instrumental and sensory descriptive profiles and their correlation with consumer preferences: implications for cassava breeding.

Background: Gari and eba, forms of cassava semolina, are mainly consumed in Nigeria and other West African countries. This study aimed to define the critical quality traits of gari and eba, to measure their heritability, to define medium and high throughput instrumental methods for use by breeders, and to link the traits with consumer preferences. The definition of a food product's profiles, including its biophysical, sensory, and textural qualities, and the identification of the characteristics that determine its acceptability, are important if new genotypes are to be adopted successfully.

Gender-Disaggregated Consumer Testing and Descriptive Sensory Analysis of Local and New Yam Varieties.

Gender-disaggregated sensory evaluation has become an essential element that could enhance breeding activities by increasing the adoption of new varieties. The effect of age, sex and geographical location on descriptor preferences for boiled and pounded yam were studied using descriptive and consumer testing. Attributes with definitions and measurement scales were used to generate lexicons for boiled and pounded yam.

Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam () genotypes grown at different locations.

Specific biochemical properties and textural attributes determine the final quality and acceptability of yam food products. This study assessed the flour and cooking qualities (boiled yam) of sixteen elite white yam genotypes () grown in three locations. Fresh yam samples were cut into regular-shaped pieces and boiled using the standard procedure.

Characterization of macro and micro-minerals in cassava leaves from genotypes planted in three different agroecological locations in Nigeria.

Diversity in the mineral composition of cassava leaves bred in sub-Saharan Africa has not been fully investigated. This study characterized macro and micro-minerals in 400 genotypes of Cassava leaves planted in three different agroecological environments in Nigeria. Laboratory analysis of the leaves was done using an Inductively Coupled Optical Emission Spectrometer.

Effects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributes.

Challenges and constraints deter the effective gathering of adequate information specific to the characteristics of yam (Dioscorea rotundata) landraces capable of producing a promising instant pounded fufu product. This current work, therefore, investigated the effects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributes. The D.

Predicting starch content in cassava fresh roots using near-infrared spectroscopy.

The cassava starch market is promising in sub-Saharan Africa and increasing rapidly due to the numerous uses of starch in food industries. More accurate, high-throughput, and cost-effective phenotyping approaches could hasten the development of cassava varieties with high starch content to meet the growing market demand. This study investigated the effectiveness of a pocket-sized SCiO™ molecular sensor (SCiO) (740-1070 nm) to predict starch content in freshly ground cassava roots.

Influence of traditional processing and genotypes on the antioxidant and antihyperglycaemic activities of yellow-fleshed cassava.

Yellow-fleshed cassava root (YFCR) is processed into traditional products that may influence its bioactivities. In this study, the antioxidant and anti-hyperglycaemic activities of three traditional products ( and ) from five genotypes (IITA-TMS-IBA070337, 182961, 182962, 182986, 183044) of YFCR were evaluated. The YFCR genotypes were grown at the International Institute of Tropical Agriculture (IITA) research field, Ibadan.

Evaluation of and Glycemic Index of common staples made from varieties of White Yam ().

Consumption of high Glycemic Index (GI) foods is a risk factor for increasing prevalence of diabetes mellitus (DM). The extent of variation in starch digestibility and GI of Yam varieties and products is not yet fully understood. This study was therefore designed to evaluate and Glycemic Index properties of commonly consumed products prepared from varieties of White Yam.

Near-Infrared Reflectance Spectrophotometry (NIRS) Application in the Amino Acid Profiling of Quality Protein Maize (QPM).

The accurate quantification of amino acids in maize breeding programs is challenging due to the high cost of analysis using High-Performance Liquid Chromatography (HPLC) and other conventional methods. Using the Near-Infrared Spectroscopic (NIRS) method in breeding to screen many genotypes has proven to be a fast, cost-effective, and non-destructive method. Thus, this study aimed to develop and apply the NIRS prediction models for quantifying amino acids in biofortified quality protein maize (QPM).

Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough ().

Unlabelled: Knowledge is scarce on the drivers of textural characteristics of cooked dough prepared from gari (). To address this need, quality attributes of backslopped fermented gari (BFG) were correlated with the sensory texture profile analysis (STPA) and instrumental texture profile analysis (ITPA) of the eba produced from six cassava varieties. The results showed that a significant and negative correlation exists between the STPA mouldability of the eba and the sugar ( < .

Assessment of Functional and Pasting Properties of Fresh Orange Maize Hybrids and Open-Pollinated Varieties as Influenced by Genotype, Harvesting Time, and Growing Location.

The study evaluates the effects of genotype, maturity, and growing location on the functional and pasting properties of freshly harvested orange maize hybrids and open-pollinated varieties (OPVs). Eight fresh orange maize hybrid and eight fresh maize OPV, including the control, were harvested at three stages: 20, 27, and 34 days after planting (DAP). The freshly harvested maize samples were lyophilized and characterized for the pasting and functional properties using standard laboratory methods.

Antioxidant and Starch-Hydrolyzing Enzymes Inhibitory Properties of -Resistant Yellow-Orange Maize Hybrids.

Most of the health benefits derived from cereals are attributed to their bioactive compounds. This study evaluated the levels of the bioactive compounds, and the antioxidant and starch-hydrolyzing enzymes inhibitory properties of six pipeline -resistant yellow-orange maize hybrids (coded AS1828-1, 4, 6, 8, 9, 11) in vitro. The maize hybrids were grown at the International Institute of Tropical Agriculture (IITA), Nigeria.

Nutritional Properties of Powder and Sensory Perception of Porridge Made From Synthetic Provitamin: A Maize Genotype.

Provitamin-A maize (PVA) with increased carotenoid content obtained through conventional breeding techniques has been largely successful in sub-Saharan Africa. This resulted in a need to evaluate their susceptibility, retention, and nutritional content during processing into local foods. This study evaluated the chemical, carotenoid composition, and retention of PVA, the phytic acid content in powder, and the sensory perception of porridge produced traditionally from the three novel PVA maize genotypes (PVA SYN HGAC Maize 1; PVA SYN HGBC Maize 2; and PVA SYN HGBC Maize 3) and one yellow maize variety (control).

Diversifying the Utilization of Maize at Household Level in Zambia: Quality and Consumer Preferences of Maize-Based Snacks.

This study evaluated the nutritional, antinutritional properties, and consumer preferences of five maize-based snacks at the household level. The physical, nutritional, and antinutritional properties were analyzed with standard laboratory methods, while a structured questionnaire was used for the data collection on consumer preferences of the maize products. There were significant ( < 0.

Effect of processing and variety on starch digestibility and glycemic index of popular foods made from cassava (Manihot esculenta).

In Sub-Saharan Africa (SSA), the prevalence of diabetes mellitus (DM) is rapidly increasing even in populations with significant undernutrition. The role of energy dense staple crops such as cassava is under query and not yet well understood. In this study, varieties of cassava, made into popular SSA products (fufu and gari dough) were studied for their resistant starch (RS), rapidly digestible starch (RDS) and glycemic index (GI).

Understanding cassava varietal preferences through pairwise ranking of and prepared by local farmer-processors.

Within communities in Osun and Imo States of Nigeria, farmer-processors grew and processed a diverse set of improved and landrace cassava varieties into the locally popular foods, , and . Local and 15 main varieties were grown in a 'mother and baby trials' design in each state. Mother trials with three replications were processed by farmer-processors renown in their community for their processing skills.