scholarly journals Fungi and Aflatoxin Levels in Traditionally Processed Cassava (Manihot esculenta Crantz) Products in Homa Bay County, Kenya

2020 ◽  
Vol 2020 ◽  
pp. 1-7
Author(s):  
Boniface Oure Obong’o ◽  
George Ayodo ◽  
Fanuel Kawaka ◽  
Morelly Kathy Adalla
Keyword(s):  
Manihot Esculenta ◽  
Candida Parapsilosis ◽  
Candida Rugosa ◽  
Fungal Species ◽  
Aflatoxin Contamination ◽  
East African ◽  
Manihot Esculenta Crantz ◽  
Safety Standards ◽  
Traditional Processing ◽  
The Tropics

Cassava (Manihot esculenta Crantz) is a major source of carbohydrates, calcium, vitamins (B and C), and essential minerals and is the third most important source of calories in the tropics. However, it is not clear if the traditional processing methods expose the products to microbial contamination. This study assessed the levels of fungi and aflatoxin contamination in traditionally processed cassava products (Akuoga and Abeta). A total of 38 samples were collected from the local markets in 7 subcounties in Homa Bay County, Kenya. The levels of aflatoxin were determined using an indirect competitive ELISA protocol. Yeast and mould contamination was determined using ISO 21527-2 method. Mean aflatoxin levels in chopped, fermented, and sun-dried cassava (Akuoga) were 0.36 μg/kg compared to 0.25 μg/kg in chopped and sun-dried (Abeta) products. Aflatoxin contamination was detected in 55% of the samples and ranged from 0–5.33 μg/kg. These levels are within 10 μg/kg recommended by the CODEX STAN 193-1995. Yeast and mould counts in fermented and chopped sun-dried products were 3.16 log Cfu/g and 2.92 log Cfu/g, respectively. The yeast and mould counts were above standards set by East African Standard 739:2010 in 62% (Akuoga) and 58% (Abeta). The most prevalent fungal species were Saccharomyces cerevisiae (68.4%) and Candida rugosa (68%) followed by Candida parapsilosis (18.4%), Candida tropicalis (15.8%), Candida humilis (15.8%), and Aspergillus spp. (5.3%). Aspergillus spp. was the only mycotoxigenic mould isolated from the samples. The study shows that cassava consumers are exposed to the risk of aflatoxin poisoning. The study, therefore, recommends appropriate surveillance to ensure safety standards.

scholarly journals Crop Response to Soil Acidity Factors in Ultisols and Oxisols in Puerto Rico X1. Cassava.

1969 ◽  
Vol 69 ◽  
pp. 145-151
Author(s):  
Edmundo Rivera ◽  
Fernando Abruña ◽  
José Rodríguez
Keyword(s):  
Puerto Rico ◽  
Manihot Esculenta ◽  
Cation Exchange Capacity ◽  
Soil Acidity ◽  
Exchange Capacity ◽  
Manihot Esculenta Crantz ◽  
Cassava Leaves ◽  
Exchangeable Al ◽  
Decreasing Ph ◽  
The Tropics

Cassava (Manihot esculenta Crantz), one of the major sources of carbohydrates throughout the tropics, was found to be very tolerant to high soil acidity in two Ultisols and one Oxisol. About 85% of maximum yields were obtained when Al saturation of the effective cation exchange capacity of the soil was around 60%, but highest yields were attained at about pH 5.3 with no exchangeable Al. Soil acidity factors did not affect the chemical composition of the cassava leaves, except for Mn, which increased with decreasing pH of the Oxisol. Tolerance of cassava to soil acidity was also confirmed by the fact that yields of 12 commercial varieties were not affected by Al saturation levels varying from 0 to 60% in an Ultisol.

scholarly journals Change in Physicochemical Parameters during Traditional Processing of Cassava (Manihot esculenta Crantz) into Attiéké (Cassava semolina)

2021 ◽  
pp. 61-68
Author(s):  
Fagbohoun Jean Bedel ◽  
Ekissi Elvis Serge Gbocho ◽  
Yapi Jocelyn Constant ◽  
Kouame Lucien Patrice
Keyword(s):  
Vitamin C ◽  
Manihot Esculenta ◽  
Physicochemical Parameters ◽  
Starch Content ◽  
Transformation Process ◽  
Manihot Esculenta Crantz ◽  
Biochemical Analyses ◽  
Fresh Pulp ◽  
Traditional Processing ◽  
Acetic Acids

Attieke has become one of the most consumed foodstuffs and very popular among the populations of Côte d'Ivoire. It is a steamed cassava semolina with a long transformation process involving different fermentation times. Physicochemical and biochemical analyses have shown that attiéké has many nutritional potentials. Physicochemical parameters (pH, lactic and acetic acids, ethanol, starch, sugars (total and reducing) and vitamin C) were analysed during the process of transforming cassava (Manihot esculenta C.) into attieke. Moisture levels ranged from 61.5% (fresh pulp) to 45% (Attieke). The pH of the fresh cassava (6.1) decreases and reaches 4.7 on the third day of fermentation while that of the attiéké is 5. The acetic (0.48%) and lactic (0.72%) acid contents increase and are respectively 2.40 and 3.60% in the attieke. The ethanol content, which does not exist in the fresh pulp, appears during the fermentation and then decreases from 0.86% (24 hours of fermentation) to 2.40 (attieke). The starch content of cassava pulp decreased from 41.1 (fresh pulp) to 39.5% (fresh Attieke). The vitamin C content of the fresh pulp (69mg/100g) decreases and represents only 1 mg/100g in the fresh attieke.

scholarly journals Characterization of Irradiation Induced Mutants of Cassava (Manihot esculenta Crantz) Generated from Jame-jame and Adira-4 Genotypes at M1V2 Generation

2017 ◽  
Vol 2 (6) ◽  
pp. 22
Author(s):  
Nurul Khumaida ◽  
Sintho Wahyuning Ardie ◽  
Mira Sri Astuti
Keyword(s):  
Plant Height ◽  
Manihot Esculenta ◽  
Gamma Ray ◽  
Starch Content ◽  
Tuber Weight ◽  
Manihot Esculenta Crantz ◽  
Carbohydrate Source ◽  
The Stability ◽  
Mutant Lines ◽  
The Tropics

Cassava (Manihot esculenta Crantz., Euphorbiaceae) is an important dietary carbohydrate source for approximately 800 million people in the tropics. It is a potential crop for food, feed, and industry. Cassava breeding through conventional approaches are hampered with some limitations which resulted in a low number of superior varieties. The objective of this research was to generate several mutant lines with higher yield and starch content. This research intended to identify the second generation (M1V2) Jame-jame and Adira-4 variant cassava mutants from gamma ray irradiation. Jame-jame is a local genotype from Halmahera (local high yielding genotype, sweet, and potential)  and Adira-4 is an Indonesia national variety of cassava. Mutant diversity appears on the plant height, plant branching, and plant tubers that harvested at 10 months after planting (MAP). Our results showed the positive correlation between plant height, first branching height, tuber weight, number of roots, and number of economic roots. Based on tuber weight and number of economic tuber there were 9 potential mutants (putative).  Based on the stability test, there were 6 potential stable mutants (putative) by first branching height, tuber weight, total number of tubers, and total number of economies tuber, namely: V5D1-(2), V5D1-2(2), V5D1-3(2), V5D1-4(3), V5D2-2(2), and V5D2-6(2). Keywords: local genotype, M1V2, storage root, characters,  stability.

scholarly journals Energy flow analysis and the study of Manihot esculenta Crantz

1973 ◽  
Vol 3 (3) ◽  
pp. 29-39 ◽  
Author(s):  
Emilio F. Morán
Keyword(s):  
Real World ◽  
Energy Flow ◽  
Manihot Esculenta ◽  
Methodological Approach ◽  
Flow Analysis ◽  
Common Denominator ◽  
Manihot Esculenta Crantz ◽  
The Real ◽  
The Tropics

Abstract This paper makes use of energy flow language. It discusses how this energetics approach can be useful in research having to do with the interactions between man and the environment. All life processes have energy as their common denominator. The paper shows how this methodological approach aids in field preparation, organizes research while in the field and helps in the analysis of data. A discussion of manioc as an essential plant for man in the tropics is presented, and the myths surrounding the plant are indicated and recent research finds put in context. The potential of manioc as a food of the future is presented and suggestions are made for an energetics approach to the plant in situ. The plant's potential needs to be studied in the context of the real world in which tropical man utilizes it. Energetic models are presented as guides to the study of the plant as a system producing food.

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