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Use of multivariate techniques in studying the flour making properties of some CMD resistant cassava clones

dc.contributor.authorShittu, T.A.
dc.contributor.authorSanni, L.O.
dc.contributor.authorAwonorin, S.O.
dc.contributor.authorMaziya-Dixon, B.
dc.contributor.authorDixon, A.
dc.date.accessioned2019-12-04T11:19:22Z
dc.date.available2019-12-04T11:19:22Z
dc.date.issued2007
dc.identifier.citationShittu, T.A., Sanni, L.O., Awonorin, S.O., Maziya-Dixon, B. & Dixon, A. (2007). Use of multivariate techniques in studying the flour making properties of some CMD resistant cassava clones. Food Chemistry, 101, 1606-1615.
dc.identifier.urihttps://hdl.handle.net/20.500.12478/3452
dc.description.abstractHigh quality cassava flour (HQCF) is one of the primary products of raw cassava root that has continued to find wider food application in Nigeria. In this study, some 43 newly developed cassava mosaic disease (CMD) resistant clones of cassava were screened based on some physical (flour yield, bulk density, and tri-stimulus colour characteristics (Lab, Chroma and Hue), chemical (moisture,protein, ash, starch, amylose, sugar contents, TTA, pH, and cyanogenic potential), functional (water and oil absorption capacities, water solubility, swelling power, least gelation capacity, diastatic activity, percent damaged starch, and alkaline water retention), and pasting properties. One-way analysis of variance (ANOVA) showed that all properties measured varied significantly (P< 0.001). The flours had a wider range of starch content (65–88%), amylose content (13–23%), water absorption capacity (136–224%), diastatic activity (128–354 mg maltose), peak viscosity (77–328 RVU), final viscosity (56–217 RVU), and trough (32–152). Due to the peculiarity of the experimental data generated, two protocols of applying multivariate statistical techniques were evaluated for discriminating the cassava clones. By first applying principal component analysis (PCA), followed by cluster analysis (CA) and finally, discriminant function analysis (DFA) of the experimental data, it was possible to achieve about 87% correct classification of the cassava clones. The final viscosity and diastatic activity of the flours were found to be the most important variables for classifying the cassava clones.
dc.language.isoen
dc.subjectCassava Mosaic Disease Resistant Clones
dc.subjectCassava Flour
dc.subjectPhysical Properties
dc.subjectChemical Properties
dc.subjectFunctional Properties
dc.subjectMultivariate Data Analysis
dc.titleUse of multivariate techniques in studying the flour making properties of some CMD resistant cassava clones
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.affiliationFederal University of Agriculture, Nigeria
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectCassava
cg.iitasubjectPlant Breeding
cg.iitasubjectFood Security
cg.iitasubjectCapacity Development
cg.iitasubjectPlant Genetic Resources
cg.iitasubjectPests Of Plants
cg.iitasubjectMarkets
cg.iitasubjectPlant Diseases
cg.iitasubjectGenetic Improvement
cg.iitasubjectPlant Production
cg.iitasubjectLivelihoods
cg.iitasubjectDisease Control
cg.accessibilitystatusLimited Access
local.dspaceid95423
cg.identifier.doihttps://doi.org/10.1016/j.foodchem.2006.04.017


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