Table 1.
Some indicators of quality of raw cassava root and derived lafun products
| Varieties † | Types | Cassava roots | Lafun flour | Lafun dough | |||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| DMC (%) | Colour | DMC (%) | Colour | aw | DMC (%) | Colour | |||||
| b | BI | b | BI | b | BI | ||||||
| I011412 | Provitamin A carotenoid | 22.5 ± 1.0 | 26.4 ± 0.7 | 7.3 ± 0.0 | 89.0 ± 0.4 | 10.4 ± 0.1 | 11.0 ± 0.0 | 0.61 ± 0.01 | 21.5 ± 0.2 | 14.6 ± 1.2 | 13.4 ± 0.0 |
| I011797 | 30.4 ± 1.1 | 16.8 ± 0.8 | 7.9 ± 0.1 | 88.0 ± 0.2 | 9.3 ± 0.1 | 10.0 ± 0.0 | 0.71 ± 0.00 | 22.5 ± 0.1 | 11.4 ± 1.4 | 14.2 ± 1.8 | |
| I070539 | 18.1 ± 1.1 | 32.7 ± 2.9 | 7.6 ± 0.3 | 90.3 ± 0.7 | 9.5 ± 0.1 | 11.2 ± 0.1 | 0.63 ± 0.01 | 24.5 ± 1.2 | 13.8 ± 0.4 | 18.5 ± 0.7 | |
| I070593 | 29.8 ± 0.3 | 28.3 ± 2.2 | 7.8 ± 0.0 | 85.1 ± 1.6 | 11.1 ± 0.1 | 11.1 ± 0.0 | 0.61 ± 0.01 | 21.5 ± 0.5 | 15.0 ± 1.3 | 14.8 ± 1.0 | |
| I083594 | 34.6 ± 0.7 | 28.0 ± 2.1 | 7.6 ± 0.1 | 91.5 ± 1.2 | 12.3 ± 0.1 | 11.1 ± 0.1 | 0.53 ± 0.01 | 27.0 ± 0.3 | 21.2 ± 2.5 | 9.4 ± 0.9 | |
| I083724 | 36.8 ± 1.3 | 20.3 ± 0.2 | 8.0 ± 0.1 | 90.3 ± 0.5 | 9.9 ± 0.1 | 10.4 ± 0.0 | 0.57 ± 0.01 | 27.6 ± 0.4 | 15.1 ± 0.9 | 15.1 ± 2.1 | |
| I090090 | 34.1 ± 1.4 | 28.5 ± 1.5 | 7.4 ± 0.1 | 89.4 ± 1.0 | 14.4 ± 0.1 | 11.0 ± 0.0 | 0.57 ± 0.01 | 24.9 ± 0.6 | 19.8 ± 1.0 | 13.4 ± 1.5 | |
| Mean | 29.5a,* | 25.9a,* | 7.7a,1 | 89.1a | 11.0a,** | 10.8a,2 | 0.60a | 24.1a | 15.8a,*** | 14.1a,3 | |
| Ina‐H (92B/00061) | Improved white‐fleshed | 30.9 ± 1.2 | 3.9 ± 0.2 | 6.8 ± 0.2 | 90.4 ± 0.7 | 6.1 ± 0.0 | 9.8 ± 0.0 | 0.58 ± 0.00 | 23.8 ± 0.3 | 9.1 ± 0.4 | 14.4 ± 1.0 |
| MR‐67 (92/0067) | 30.1 ± 0.9 | 3.9 ± 0.1 | 7.0 ± 0.1 | 89.3 ± 0.3 | 6.3 ± 0.1 | 10.2 ± 0.1 | 0.64 ± 0.00 | 23.7 ± 0.2 | 10.3 ± 0.3 | 14.1 ± 1.0 | |
| Ina Premier (92/0427) | 34.0 ± 1.7 | 4.0 ± 0.0 | 6.7 ± 0.1 | 90.1 ± 0.6 | 6.3 ± 0.2 | 10.2 ± 0.1 | 0.63 ± 0.00 | 26.1 ± 0.4 | 11.6 ± 0.6 | 16.4 ± 2.3 | |
| Igbèkokpan (92B/00068) | 22.6 ± 0.9 | 4.0 ± 0.0 | 6.8 ± 0.1 | 88.1 ± 1.1 | 6.2 ± 0.0 | 9.6 ± 0.3 | 0.52 ± 0.01 | 26.7 ± 0.0 | 9.6 ± 0.9 | 13.2 ± 1.6 | |
| Obaïlé (92B/0057) | 33.1 ± 1.2 | 4.0 ± 0.1 | 6.5 ± 0.2 | 91.0 ± 0.7 | 5.9 ± 0.0 | 9.3 ± 0.1 | 0.55 ± 0.00 | 22.9 ± 0.2 | 10.6 ± 1.2 | 13.1 ± 2.6 | |
| Maniben‐03 (Oko‐Iyawo) | 37.7 ± 0.8 | 4.0 ± 0.0 | 6.7 ± 0.1 | 91.4 ± 0.4 | 6.0 ± 0.0 | 9.0 ± 0.1 | 0.56 ± 0.00 | 24.9 ± 0.5 | 10.1 ± 1.2 | 15.7 ± 0.9 | |
| RB 89509 (RB or Gbézé) | 35.5 ± 0.3 | 4.0 ± 0.1 | 6.7 ± 0.1 | 79.1 ± 1.1 | 5.6 ± 0.1 | 9.0 ± 0.1 | 0.66 ± 0.01 | 26.3 ± 0.4 | 8.3 ± 0.4 | 12.9 ± 0.6 | |
| Mean | 32.1a,b | 3.4b,* | 6.8b,1 | 88.9a | 6.1b,** | 9.6b,2 | 0.59a | 25.3a | 9.9b,*** | 14.3a,3 | |
| Ben‐86052 (Ben) | Local white‐fleshed | 36.0 ± 0.1 | 4.0 ± 0.0 | 6.8 ± 0.2 | 90.9 ± 0.7 | 5.4 ± 0.0 | 9.0 ± 0.1 | 0.51 ± 0.00 | 20.9 ± 0.2 | 8.1 ± 0.3 | 14.5 ± 0.8 |
| EYEKOFO | 35.9 ± 0.6 | 3.9 ± 0.0 | 7.1 ± 0.2 | 91.1 ± 0.5 | 5.4 ± 0.0 | 8.9 ± 0.0 | 0.52 ± 0.00 | 26.3 ± 0.2 | 9.7 ± 0.2 | 13.2 ± 1.9 | |
| Mean | 35.9b | 3.9b,* | 6.9b,1 | 91.0a | 5.4b,** | 8.9c,2 | 0.51b | 23.6a | 8.9b,*** | 13.8a,3 | |
a w, water activity; BI, Brown index; DMC, Dry matter content in wet basis.
Different letters in the same column indicate significant differences between the three groups of cassava (P‐value = 0.05). Different figures at superscript in the same line indicate significant differences of BI between products (cassava roots, lafun flour and lafun dough) (P‐value = 0.05). Different letters at superscript in the same line indicate significant differences of b between products (cassava roots, lafun flour and lafun dough) (P‐value = 0.05).
†
Name of varieties (synonym).