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Int. J. Biol. Chem. Sci. 7(1): 247-259, February 2013

ISSN 1991-8631

Original Paper http://indexmedicus.afro.who.int

Yam bean ( erosus ) tuber processing in Benin: production and evaluation of the quality of yam bean-gari and yam bean-fortified gari

Sègla Wilfrid PADONOU 1*, Agossou Klotoé HOUNYÈVOU 1, Jean-Louis AHOUNOU 1, Ayihadji Paul HOUSSOU 1, Pascal FANDOHAN 1, Kouessi AÏHOU 2, Adolphe ADJANOHOUN 3, Kerstin HELL 4, Patrice Ygué ADÉGBOLA 5, Guy Apollinaire MENSAH 5 and Delphin Olorounto KOUDANDÉ 5

1 Programme Technologie Agricole et Alimentaire, Centre de Recherches Agricoles d’Agonkanmey, Institut National des Recherches Agricoles du Bénin, 01 BP 128 Porto-Novo, Bénin. 2 Centre de Recherches Agricoles Centre-Bénin de Savè, Institut National des Recherches Agricoles du Bénin, 01 BP 884 Recette Principale, Cotonou, Bénin. 3 Centre de Recherches Agricoles Sud-Bénin de Niaouli, Institut National des Recherches Agricoles du Bénin, 01 BP 884 Recette Principale, Cotonou, Bénin. 4 International Institute of Tropical Agriculture ,08 BP 0932, Cotonou, Benin. 5 Centre de Recherches Agricoles d’Agonkanmey, Institut National des Recherches Agricoles du Bénin, 01 BP 884 Recette Principale, Cotonou, Bénin. * Corresponding author, E-mail: [email protected]; Tel: +229 96094839.

ABSTRACT

Yam bean ( Pachyrhyzus erosus ) tubers were processed singly and mixed with into different types of gari (100% yam bean gari , 75% yam bean gari , 50% yam bean gari and 25% yam bean gari ) following the traditional gari processing method. Conventional gari from cassava was processed following the same approach and used as control. Physical characteristics, proximate composition and sensory quality of the garis obtained were assessed. Results showed that low and medium (25% and 50%) yam bean fortified gari processing yielded better than 75% and 100% yam bean gari processing. Low and medium yam bean gari were the closest to conventional gari regarding the brown index (18.0 and 18.3 respectively), had good swelling capacity ( ≥ 3) and had higher relative bulk density (0.57 and 0.53 respectively). The content of the processed yam bean garis increased with increasing incorporation rate of yam bean but, similarly, the crude fibres content increased going beyond the recommended level of 2% maximum. The processed garis were used to cook èba which were submitted to panellists’ appreciation. Panellists scored better low and medium yam bean fortified garis and the resulting èba . Combining the results, the highest suggested incorporation rate was 50% yam bean tubers. © 2013 International Formulae Group. All rights reserved.

Keywords: tuber-root crop, quality, physical characteristics, chemical composition, sensory evaluation.

INTRODUCTION (Dioscorea spp, Dioscoreaceae), sweet Tropical root crops such as cassava (Ipomoea batatas , Convolvulaceae) and (Manihot esculenta , Euphorbiaceae), yams cocoyams ( Colocasia esculenta and

© 2013 International Formulae Group. All rights reserved. DOI : http://dx.doi.org/10.4314/ijbcs.v7i1i.21

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Xanthosoma spp., Araceae) are widely grown fruity fresh roots have been consumed raw as and consumed in the tropics. All these crops fruit or vegetable, providing calories, are characterized by high levels of potassium and C to the diet (Sorensen ( and/or ) with low et al., 1997; Zanklan et al., 2007). In previous amounts of . Cassava is one of the most studies, Zanklan et al. (2007) and Wassens widely consumed crops in Africa, with gari as (2011) demonstrated the suitability of its most popular processed product consumed Pachyrhizus spp. roots for West African gari by nearly 300 million people in West Africa processing. The present study aims to explore (Oseni, 2012). Sanni et al. (2008) described the possibility to process yam bean tubers into gari as creamy-white, partially gelatinized good quality gari and to evaluate the roasted free flowing granular flour. The consumer acceptability of this food product in popularity of gari to urban consumers is due an area of major gari consumption in Benin. to its low cost, long shelf-life, low bulk (as compared to fresh cassava roots) and the ease MATERIALS AND METHODS of preparation for consumption especially the Origin of the yam bean tubers used for the preparation of cooked stiff dough eg. eba study (Oduro et al., 2000) or just suspended in Seeds of water. To process gari , cassava tubers are accession EC-533 originating from Macao peeled, washed, grated and the mash is often (Zanklan et al., 2007) were provided by the allowed to ferment for up to 3 days. The mash International Potato Centre of Lima (Peru) is pressed for de-watering, crumbled and and grown at Niaouli (6° 12’ North, 2° 19’ heated by means of constant hand-turning East), Savè (8° 1’ North, 2° 29’ East) in the over a heated steel pan until about 10–12% Central-Southern Guinea Savannah and water content and finally sieved into different Abomey-Calavi (6° 27’ North, 2° 21’ East), grades (Apea-Bah et al., 2009). Similarly to Coastal Savannah, Benin. Tubers were the raw material, a major drawback of gari as harvested 6–8 months after sowing and used food is its low protein, minimal essential for the processing experiments. and vitamin content, a deficit in essential amino acids and resulting poor Yam bean tubers processing into gari protein quality (Sanni et al., 2002; Afoakwa et Processing into gari followed the al., 2010). traditional procedure described by Oduro et al. Pachyrhizus erosus (jacatube or (2000). Roots were manually peeled, washed, Mexican yam bean) and its closely related grated with a mechanised grater, fermented species P. ahipa and P. tuberosus produce for 2 days, pressed and dewatered using a tubers containing higher amounts of crude manual screw-press, crumbled, sieved and proteins: 11% - 18% (Kale, 2006; Zanklan et roasted. For processing, only P. erosus tubers al., 2007) and relatively elevated iron contents were used or combined with cassava roots of up to 130 mg kg –1 (Kale, 2006) than (Figure 1). The following combinations were cassava. Previous works investigated the tested and compared with 0% yam bean gari physicochemical characteristics of proteins (or 100% cassava gari ) and 100% yam bean and starch from Pachyrhizus sp. for potential gari : agro-industrial uses (Forsyth and Shewry, - 25% yam bean + 75% cassava 2002; Forsyth et al., 2002; López et al., 2010). - 50% yam bean + 50% cassava However, studies on the possibility to process - 75% yam bean + 25% cassava Pachyrhizus spp. into various foods products remain limited. Traditionally, the crisp and 248 S. W. PADONOU et al. / Int. J. Biol. Chem. Sci. 7(1): 247-259, 2013

The raw materials were mixed before the minutes and the volume of unabsorbed water grating step. Processing was carried out in measured. Water absorption capacity was duplicates. calculated on the basis of quantity of water retained per gram of gari . Physical characteristics of the processed gari Determination of the chemical composition Colour parameters of processed g ari Colour characteristics were evaluated AOAC (1990) methods were used to via the luminance (L*), the saturation index in determine water, proteins, and ash content yellow (b*) and the colour difference ( ∆E) in of the processed g ari . Water content was relation to the white reference ceramic (D65 determined by oven-drying 5 g g ari sample at Y94.8 x .3150 y .3324), using the Minolta 105 °C during 24 h, and calculating the Chroma Meter CR-210b (Minolta Camera Co. evaporated water amount. Protein content was Ltd, Osaka, Japan) . The brown index of gari calculated by the Kjeldahl-Nitrogen analysis was calculated as 100–L*. procedure, using 6.25 as conversion factor. Relative bulk density content was assessed through Soxhlet Relative bulk density was determined extraction using petroleum ether as solvent. following AOAC (1990) method. Twenty Ash content was determined on the basis of a grams of g ari sample were filled in a 50 ml 5 g sample at 550 °C during 24 h. Total fibre measuring cylinder. The cylinder was tapped content was determined as described by during 15 minutes and the final volume of the Osborne and Voogt (1978). The content of gari in the cylinder recorded. Relative bulk other was obtained by density was calculated by dividing initial difference. Titratable acidity (TTA) of g ari quantity of the gari sample by the final was assessed following Nout et al. (1989) in a volume recorded after tapping. suspension of 10 g of g ari in 90 ml of distilled Swelling capacity water. Swelling capacity was assessed following the method of Ajibola et al (1987) Sensory evaluation procedures modified by Bainbridge et al (1996). Ten Colour, flavour and taste of the millilitres of the gari were measured in a 50 processed g ari samples were evaluated using ml glass cylinder and adjusted to 50 ml with a hedonic test (Lawless and Heymann, 2010) distilled water at room temperature (about 28 with a panel of 32 gari consumers. Samples °C). The cylinder was tightly covered, were scored on a five-point scale, 1 inverted for 2 minutes, inverted again and corresponding to very bad and 5 allowed to stand at room temperature during 3 corresponding to very good. The g ari was minutes. The final volume of the gari in the reconstituted with boiling water to form a cylinder was recorded and divided by the cooked stiff dough èba and submitted to 33 initial volume to obtain the swelling capacity. untrained panellists. A preference test Water absorption capacity (Lawless and Heymann, 2010) was used to Water absorption capacity was appreciate èba . The most preferred èba was assessed (AOAC 1990). A centrifuge tube was scored 5 and the less preferred one scored 1. filled with 1 g g ari sample added with 20 ml distilled water. The suspension was Statistical analysis thoroughly mixed and left to stand for 30 Data were analysed with SPSS 16.0 minutes at room temperature (about 28 °C). software (SPSS Inc., Chicago, Illinois, USA). The tube was centrifuged at 500 rpm for 30 Data of physical and chemical parameters 249 S. W. PADONOU et al. / Int. J. Biol. Chem. Sci. 7(1): 247-259, 2013 were calculated in triplicates. All results were bean and cassava tubers ranged from 10.24% compared using one-way ANOVA followed to 12.16% (Table 1). The titratable acidity by the Student-Newman-Keuls test. increased significantly (p < 0.05) as the amount of yam bean tuber in the g ari RESULTS increased from 0.91% to 2.50% lactic acid. Yield of garification during yam bean gari For all types of g ari , fat and ash contents were processing low. Proteins and crude fibre content Five types of g ari were obtained increased significantly (p < 0.05) from 1.83% respectively from cassava roots, yam bean to 5.09% and from 1.64% to 14.12% as the tubers and different combinations of yam bean proportion of yam bean tubers used in tubers and cassava roots. Yields were processing increased. calculated at the end of processing into gari . As shown by Figure 2, the yields decreased Sensory evaluation from 23.8% (cassava gari ) to 3.55% (100% Cassava g ari was given the highest yam bean gari ). The higher the percentage of score by panellists and the scores attributed to yam bean tubers, the lower was the gari yield. taste, flavour and colour respectively decreased significantly as the percentage of Physical characteristics of processed g ari yam bean tuber used to process g ari increased Colour (Table 2). Student-Newman-Keuls test The luminance L* decreased and the showed that 25%, 50% and 75% yam bean resulting brown index (100–L*) increased gari were similar (p ≥ 0.05) considering taste; significantly (p < 0.05) from 12.8 to 27.8 for and 25% and 50% yam bean g ari were 100% cassava g ari and 100% yam bean g ari considered similar in flavour and colour respectively (Figure 3). This result showed (results not shown). Thus, for all 3 sensorial that colour of g ari darkened as the percentage quality parameters tested, good quality g ari of incorporated yam bean increased. i.e. mean scores close to 4 were obtained Bulk density, swelling index and water when the maximum of 50% yam bean tubers absorption capacity were mixed with cassava tubers during Relative bulk density decreased from processing. 0.58 in 100% cassava gari to 0.50 for 100% Similarly, èba cooked with cassava yam bean gari . Similarly, swelling index gari was most preferred by panellists and the decreased from 3.3 to 2.5 and water preference scores decreased significantly as absorption capacity decreased from 5.95 to gari used to cook the èba contained more yam 3.49 (Figure 3). These results suggest that the bean (Table 3). It appeared that panellists higher the percentage of yam bean in the yam detected difference between the èba samples bean–cassava mixture, the lower the bulk although 25% and 50% yam bean g ari were density, the swelling index and the water scored similar in taste, flavour and colour ( α = absorption capacity of the resultant gari . 0.05). Differences between the different èba types prepared from gari was mostly based on Chemical composition of the processed taste (55–79% of panellists) followed by its garis ability to be stretched or extensibility (52– Proximate composition revealed that 76% of panellists) (results not shown). the water content of g aris obtained from yam

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Table 1: Composition of the garis obtained from yam bean and cassava tuber processing.

Sample Water (%) TTA * (% lactic Proteins Fat (% db) Ash (% db) Fibres (% db) Other carbohydrates acid) (%db ϯ) (% db)

ǂ Cassava gari 10.88 ± 0.35 0.91 ± 0.01 1.83 ± 0.05 0.28 ± 0.01 0.60 ± 0.02 1.64 ± 0.05 93.12 25% yam bean gari 12.16 ± 0.00 0.93 ± 0.01 2.06 ± 0.10 0.28 ± 0.00 0.92 ± 0.06 2.37 ± 0.02 94.37 50% yam bean gari 10.24 ± 0.47 1.27 ± 0.03 2.42 ± 0.10 0.41 ± 0,01 1.05 ± 0.01 5.62 ± 0.08 90.50 75% yam bean gari 10.90 ± 0.02 1.31 ± 0.03 3.08 ± 0.05 0.41 ± 0.01 0.89 ± 0.03 7.84 ± 0.01 87.78 100% yam bean gari 11.97 ± 0.20 2.50 ± 0.1 5.09 ± 0.05 0.21 ± 0.01 1.47 ± 0.28 14.12 ± 0.09 79.11

Table 2: Results of sensory evaluation of the different types of gari from yam bean and cassava tubers.

Scores recorded (n = 32 panellists) Type of gari Overall score Taste Flavour Colour

Cassava gari 140 § 145 149 434 (4.38) ** (4.53) (4.66) 123 122 128 25% yam bean gari 373 (3.84) (3.81) (4.00) 120 118 117 50% yam bean gari 355 (3.75) (3.69) (3.66) 113 105 103 75% yam bean gari 321 (3.53) (3.28) (3.22) 72 66 70 100% yam bean gari 208 (2.25) (2.06) (2.19)

* ϯ ǂ § ** Titratable acidity ; Dry matter basis ; Results given as mean of triplicate determinations ± SD ; Total score for all 32 panellists ; Mean score

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Table 3: Results of sensory evaluation of èba cooked with different types of gari from yam bean and cassava tubers.

Type of gari used to cook Panellists preference (n = 33) Overall Mean score the èba 1st 2nd 3rd 4th 5th score

25 * 4 0 4 0 149 4.52 Cassava gari (125) ϯ (16) (0) (8) (0) 6 18 9 0 0 129 3.91 25% yam bean gari (30) (72) (27) (0) (0) 1 11 13 8 0 106 3.15 50% yam bean gari (5) (44) (39) (18) (0) 3 1 11 18 0 88 2.67 75% yam bean gari (15) (4) (33) (36) (0) 0 0 0 2 31 35 1.06 100% yam bean gari (0) (0) (0) (4) (31)

* Number of panellists for the choice ϯ Total score

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Yam bean tubers Cassava roots

Peeling Peeling

Washing Washing

Mixing

Grating Fermentation Squeezing

Gari Sieving Toasting Defibering

Figure 1: Flow diagram of mixed yam bean -cassava tubers processing into gari.

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30

25

20 (%)

gari 15

10 Yield in

5

0 0 20 40 60 80 100 120

% Yam bean tubers used in the mixture yam bean-cass ava

Figure 2: Evolution of the yields of garification when combining yam bean and cassava tubers for gari processing. (······▲······): first trial; ( ─ ─ ● ─ ─): second trial.

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1 Figure 3: Physical characteristics of the garis processed from yam bean and cassava tubers.

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DISCUSSION During processing the water content is Several researchers have previously reduced to 10–12% in the end product worked on g ari ; they all agreed that it is a low resulting in overall low yield. This makes gari protein and carbohydrate dense food (Osho, processing from yam bean unattractive to 2003; Eke et al., 2008; Kolapo and Sanni, African processors since they still need to put 2009). Thus, continuous consumption of gari the same supplies and effort into producing without supplementation with protein-rich gari with a lower yield. sources would result in protein and minerals The other factors which might reduce deficiency (Stephenson et al., 2010; Gegios et consumers’ acceptability of gari obtained al., 2010). Studies have been carried out to from yam bean tubers is the observed high improve the nutrient content of gari through fibre content and the brownish colour. enrichment of cassava mash with protein Wassens (2011) modified the traditional and/or mineral-rich sources during the method for g ari processing by eliminating the processing (Osho, 2003; Obadina et al., 2006; fermentation step and by replacing the Eke et al., 2008; Kolapo and Sanni, 2009). toasting by oven-drying at 50°C. She obtained Legume seeds such as soybeans ( Glycine max a product with similar low yield. However, the [L.]) and derivatives were often used for this resulting product unfermented and untoasted purpose. Yam beans ( Pachyrhizus spp.) have granules, is not in its pure sense gari . In the leguminous seeds with high protein present study it was shown that increasing concentrations (Valesco et al., 2001; Zanklan incorporation of yam bean into cassava for et al., 2007); however these are not edible gari processing modified significantly the since they contain rotenone (Grüneberg et al., composition of the end product. The water 2003). contents of all mix gari produced were in the The processing of yam bean tubers range recommended by the Standard 151 of into the widely consumed gari would make the joint FAO/WHO Commission of Codex the introduction of this new crop into West- Alimentarius (FAO/WHO, 2013), and levels African cropping systems very interesting. of protein and fibres increased. The mixture of This root crop showed good agronomic 50% cassava and 50% yam bean resulted in performance under West African conditions gari that was most appreciated by the (Adjahossou, 2006; Zanklan et al., 2007). consumers. The swelling capacity of the 50% Zanklan et al. (2007) demonstrated that it is yam bean gari was about 3, within the range possible to prepare nutritionally improved required for good quality gari (Owuamanam gari (about 5.5% proteins) from fresh yam et al., 2010). Mixing yam bean and cassava bean tubers using traditional small-scale (50:50) resulted in increased of gari yields up production methods. However, other quality to ~15%, while the crude fibre content attributes especially yield and organoleptic decreased from 14.12% (100% yam bean quality which determine consumers’ gari ) to 5.62% and protein content increased acceptability were not tested. In the here by more than 30% when compared with presented study very low yields (4–5%) were cassava g ari . Yam bean/Cassava g ari (50:50) observed when processing yam bean is whiter in colour and panellists scored it and (Pachyrhizus erosus EC 533) tuber into gari its derived èba better than 100% yam bean as compared with ~25% yield when cassava is gari . With the purpose of improving the yield processed into gari (Karim and Fasasi, 2009). of garification, there is need to evaluate the Similar levels have been observed by Wassens potential to make gari from yam bean Chuin- (2011). In fact, the yam bean P. erosus EC type ( P. tuberosus ) with high dry matter 533 is a low dry matter accession; its roots content, combined with high protein content have high water content (80–90%) (Zanklan et species (Grüneberg et al., 2003; Balbin et al., al., 2007; Wassens, 2011) compared to 60– 2005; Zanklan et al., 2007). Thus, the yam 70% for cassava roots (Padonou et al., 2005). bean Chuin-type should be tested for 100% 256 S. W. PADONOU et al. / Int. J. Biol. Chem. Sci. 7(1): 247-259, 2013 yam bean g ari production and consumers’ Afoakwa EO, Kongor EJ, Annor GA, Adjonu acceptance evaluated. R. 2010. Acidification and starch behaviour during co-fermentation of Conclusion cassava ( Manihot esculenta Crantz) and Yam bean ( Pachyrhyzus spp.) tubers soybean ( Glycine max Merr) into gari, an were processed into g ari , the widespread African fermented food. Int. J. Food Sci. cassava fermented food eaten in West Africa. Nutr. , 61 : 449-462. The end-product had a better nutritional Ajibola OO, Makanjuola GA, Almazan, AM. quality than traditional cassava based gari . 1987. Effects of processing factors on the However, regarding the low dry matter quality of gari produced by steam accessions tested during the present study, gelatinization technique. J. Agric. Engin. certain limitations were observed: the yield Res. , 38 : 313-320. was too low and the consumer acceptability of AOAC. 1990. Official Methods of Analysis of the end product was low. The association yam the Association of Official Analytical bean–cassava tubers at levels of 50% - 50% Chemists (15 th edn). 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