Chapters authored
Cassava Pectin and Textural Attributes of Cooked gari (eba) and fufu Dough
The textural attributes of cooked gari (eba) and fufu dough may be affected by the pectin content of the cassava roots; thus, exploring the interaction between pectin and the texture attributes of processed products such as gari and fufu may assist the processors and consumers of the product. The pectin and starch contents, and the composition of the amylose/amylopectin ratio, influence most of the textural changes in roots and tubers during processing, and subsequent preparation for consumption. The textural characteristics of the cooked gari (eba) and fufu dough that may be influenced by the pectin content of the cassava roots include hardness, adhesiveness, gumminess, and moldability/cohesiveness. However, there is presently little or no information on the direct relationship between the pectin content of different cassava varieties and the textural attributes of the cooked gari and fufu dough; therefore, there is a need to evaluate the effect of pectin in different cassava varieties on the textural attributes of cooked gari and fufu dough. This will guide gari and fufu producers on the right varieties to be used for gari and fufu to maintain the textural characteristics of the cooked gari and fufu dough preferred by the consumers.
Part of the book: Utilization of Pectin in the Food and Drug Industries
Impact of Ripening and Processing on Color, Proximate and Mineral Properties of Improved Plantain (Musa spp AAB) Cultivars
Recently breeders have developed high-yielding and disease-resistant hybrid plantain varieties that need evaluation for end-use. This study evaluated the effect of ripening and processing methods on the color, nutritional, and mineral properties of hybrid plantain cultivars. Plantain pulps were subjected to frying (170°C for 2 min), boiling (100°C for 15 min), and drying (65°C for 48 h) at unripe and ripe stages before analysis. Ripening and processing methods had a highly significant (p < 0.05) effect on all color and nutritional composition but significant on some minerals such as potassium. There was an interactive effect between ripening and processing methods on all color parameters and nutritional composition. In conclusion, fried samples recorded the highest mineral composition and vitamin C values, while boiled samples had the highest total carotenoid and color properties. Unripe plantain showed the most increased potassium, magnesium, calcium, and sodium contents. Processing plantain fruits at unripe stages were the best option to optimize nutrient availability.
Part of the book: New Discoveries in the Ripening Processes