Effect of Pre-treatment and Processing on Nutritional Composition of Cassava Roots, Millet, and Cowpea Leaves Flours
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Date
2021Author
Onyango, Samwel O
Abong, George O
Okoth, Michael W
Kilalo, Dora C
Mwang'ombe, Agnes W
Type
ArticleLanguage
enMetadata
Show full item recordAbstract
Cassava roots, millet and cowpea leaves have short storage life thus the need for
simple post-harvest handling and storage protocol to ensure prolonged availability to
fully contribute toward food and nutrition security, a major challenge within Sub-Saharan
Africa. The current study sought to investigate the effect of pre-treatment and processing
on cyanide safety and nutrition composition of cassava roots, millet and cowpea
leaves flours. The study used three popular cassava varieties grown along the Kenyan
coast, cowpea leaves (M66) grown as vegetable and pearl millet. The study used
analytical techniques as guided by AOAC standard methods, to determine the nutritional
composition of the individual crops while subjecting them to pre-treatment processes
(blanching, peeling, washing, drying, and fermentation) and optimizing for maximum
nutrient composition. The cyanide content ranged 7.8–9.5, 3.4–5.0, and 2.2–2.8 ppb for
raw, untreated, and fermented cassava flours, respectively. The carbohydrates content
was in the range of 35–37, 81.73–83.49, and 70.28–71.20% for raw cowpea leaves,
cassava roots, and millet, respectively; the carbohydrate content for untreated flours
was in the range of 35.68–35.19, 66.07–83.49, and 66.07–68.89% for cowpea leaves,
cassava roots, and millet, respectively; the carbohydrate content for the fermented
flours was in the range of 29.06–28.01, 79.68–84.36, and 69.08–70.12% for cowpea
leaves, cassava roots, and millet, respectively. The protein content was in the range
of 25.69–26.01, 1.2–18, and 11.1–13.3% for untreated cowpea, cassava, and millet
flours, respectively; fermented flours protein content was in the range of 25.7–29.3,
1.3–2.2, and 8.5–11.1% cowpea, cassava, and millet flours, respectively. Iron and zinc
contents were in the range of 4.31–9.04, 1.0–1.3; 7.98–7.89, 1.21–1.25; 6.58–8.23,
0.99–1.22 (mg/100 g dwb) for raw, untreated, and fermented cowpea flours, respectively.
Pre-treatment had significant effects (P ≤ 0.05) on cyanide content and nutritional
composition of each of the flours. Farmers should be trained to utilize such simple
processing techniques.
URI
https://www.frontiersin.org/articles/10.3389/fsufs.2021.625735/fullhttp://erepository.uonbi.ac.ke/handle/11295/155139
Citation
Onyango SO, Abong GO, Okoth MW, Kilalo DC, Mwang’ombe AW. "Effect of Pre-treatment and Processing on Nutritional Composition of Cassava Roots, Millet, and Cowpea Leaves Flours." Nutrition and Sustainable Diets, a section of the journal Frontiers in Sustainable Food Systems. 2021;5(625735):1-8.Publisher
University of Nairobi
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Attribution-NonCommercial-NoDerivs 3.0 United StatesUsage Rights
http://creativecommons.org/licenses/by-nc-nd/3.0/us/Collections
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