Nutrient and Anti-Nutrient Content of Soy-Enriched Tapioca

Folake O. Samuel, Bolanle O. Otegbayo, Titilope Alalade

Department of Food Science and Technology, Bowen University, Iwo, Nigeria..
Department of Human Nutrition, University of Ibadan, Ibadan, Nigeria; 2Department of Food Science and Technology, Bowen University, Iwo, Nigeria.

DOI: 10.4236/fns.2012.36105                

Abstract

Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soybean flour (0, 85% - 15%, 75% - 25%, 50% - 50%) to produce Soy-tapioca (ST). Nutrient and anti-nutrient composition of ST were determined by standard methods, while sensory evaluation was also carried out. Results showed significant increase in protein, fat and mineral contents of tapioca as the level of soy-substitution increased. There was a decrease in the cyanogenic potential and an increase in the level of trypsin inhibitor as soy-substitution increased. Tannin, phytic acid and oxalate contents of the soy-tapioca samples were below minimum levels of safety. ST (50% - 50%) was more nutrient dense than the other products, but ST (85% - 15%) was more accepted in terms of colour, taste and texture. ST suggests a safe, nutritious and acceptable food product that can enhance food and nutrition security among cassava consuming populations.

Keywords

Soybean; Cassava; Tapioca; Anti-Nutrients

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	K. O. Falade and A. O. Akingbala, “Improved Nutrition and National Development through the Utilization of Cassava in Baked Foods,” In: G. L. Robertson and J. R. Lupien, Eds., Using Food Science and Technology to Improve Nutrition and Promote National Development, International Union of Food Science & Technology, 2008, pp. 1-12.
[2]	J. A. Montagnac, C. R. Davies and S. A. Tanumihardjo, “Nutritional Value of Cassava for Use as a Staple Food and Recent Advances for Improvement,” Comprehensive Reviews in Food Science and Food Safety, Vol. 8, No. 3, 2009, pp. 181-219. doi:10.1111/j.1541-4337.2009.00077.x
[3]	A. L. Charles, K. Sriroth and T. C. Huang, “Proximate Composition, Mineral Contents, Hydrogen Cyanide and Phytic Acid of 5 Cassava Genotypes,” Food Chemistry, Vol. 92, No. 4, 2005, pp. 615-620. doi:10.1016/j.foodchem.2004.08.024
[4]	C. Heuberger, “Cyanide Content of Cassava and Fermented Products with Focus on Attiéké and Attiéké Garba,” Ph.D. Dissertation, Swiss Federal Institute of Technology, Zurich, 2005.
[5]	A. J. A. Buitrago, “La Yucca en la Alimentacion Animal,” Centro Internacional de Agricultura Tropical, Cali, 1990.
[6]	M. Stupak, H. Vanderschuren, W. Gruissem and P. Zhang, “Biotechnological Approaches to Cassava Protein Improvement,” Trends in Food Science & Technology, Vol. 17, No. 12, 2006, pp. 634-641. doi:10.1016/j.tifs.2006.06.004
[7]	K. Stephenson, R. Amthor, S. Mallowa, R. Nungo, B. Maziya-Dixon, S. Gichuki, A. Mbanaso and M. Manary, “Consuming Cassava as a Staple Food Places Children 2 5 Years Old at Risk for Inadequate Protein Intake, an Observational Study in Kenya and Nigeria,” Nutrition Journal, Vol. 9, No. 9, 2010.
[8]	C. O. Eleazu, I. U. Amajor, A. I. Ikpeama and E. Awa, “Studies on the Nutrient Composition, Antioxidant Activities, Functional Properties and Microbial Load of the Flours of 10 Elite Cassava (Manihot esculenta) Varieties,” Asia Pacific Journal of Clinical Nutrition, Vol. 3, 2011, pp. 33-39. doi:10.3923/ajcn.2011.33.39
[9]	B. N. Okigbo, “Nutritional Implications of Projects Giving High Priority to the Productionof Staples of Low Nutritive Quality. The Case of Cassava in the Humid Tropics of West Africa,” Food and Nutrition Bulletin, Vol. 2, No. 4, 1980, pp. 1-10.
[10]	F. I. Nweke, S. C. Dunstan and J. K. Lynam, “The Cassava Transformation. Africa’s Best Kept Secret,” Michigan State University Press, East Lansing, 2002.
[11]	M. O. Sanni and A. O. Sobamiwa, “Processing and Characteristics of Soybeans-Fortified Gari,” World Journal of Microbiology & Biotechnology, Vol. 10, 1994, pp. 268-270. doi:10.1007/BF00414860
[12]	U. B. Eke, S. O. Owalude and L. A. Usman, “Enrichment of a Cassava Meal (Gari) with Soyabean Protein Extract,” Advances in Natural and Applied Sciences, Vol. 2, No. 2, 2008, pp. 60-62.
[13]	E. O. Afoakwa, E. J. Kongor, G. A. Annor and R. Adjonu, “Acidification and Starch Behaviour during Co-Fermentation of Cassava (Manihot esculenta Crantz) and Soybean (Glycine max Merr) into gari, an African Fermented Food,” International Journal of Food Sciences & Nutrition, Vol. 61, No. 5, 2010, pp. 449-462. doi:10.3109/09637480903393727
[14]	A. Kuye and L. O. Sanni, “Analysis of the Equilibrium Moisture Sorption Data for Lafun and Soyaflour,” Journal of Modeling, Design and Management of Engineering System, Vol. 1, 2002, pp. 63-70.
[15]	A. L. Kolapo and M. O. Sanni, “Processing and Characteristics of Soybean-Fortified Tapioca,” Journal of Women in Technical Education, Vol. 4, 2005, pp. 59-66.
[16]	F. O. Samuel, E. O. Ayoola and F. O. Ayinla, “Chemical Analysis and Consumer Acceptability of Tapioca Fortified with Soybeans,” International Journal of Applied Agricultural Research, Vol. 3, No. 1, 2006, pp. 1-5.
[17]	A. L. Kolapo and M. O. Sanni, “A Comparative Evaluation of the Macronutrient and Micronutrient Profiles of Soybean-Fortified Gari and Tapioca,” Food and Nutrition Bulletin, Vol. 30, No. 1, 2009, pp. 90-94.
[18]	A. J. Omole, O. Omueti and O. J. Ogunleke, “Performance Characteristics of Weaned Rabbits Fed Graded Levels of Dry Cassava Peel Fortified with Soycorn Residue Basal Diet,” Journal of Food, Agriculture & Environment, Vol. 3, No. 3-4, 2005, pp. 36-38.
[19]	J. M. Babajide, S. O. Babajide and S. V. A. Uzochukwu, “Cassava-Soy Weaning Food: Biological Evaluation and Effects on Rat Organs,” Plant Foods for Human Nutrition, Vol. 56, 2001, pp. 167-173. doi:10.1023/A:1011112926012
[20]	I. E. Liener, “Factors Affecting the Nutritional Quality of Soy Products,” Journal of America Oil Chemists Society, Vol. 58, No. 3, 1981, pp. 406-415. doi:10.1007/BF02582390
[21]	Association of Official Analytical Chemists, “Official Method of Analysis,” 15th Edition, Washington, 1998.
[22]	J. H. Bradbury, S. M. Egan and M. J. Lynch, “Analysis of Cyanide in Cassava Using Acid Hydrolysis of Cyanogenic Glucosides,” Journal of the Science of Food and Agriculture, Vol. 55, No. 2, 1991, pp. 277-290. doi:10.1002/jsfa.2740550213
[23]	M. L. Kakade, N. Simons and J. E. Liener, “An Evaluation of Natural versus Synthetic Substrates for Measuring the Antitryptic Activety of Soybean Samples,” Cereal Chemistry, Vol. 46, 1969, pp. 518-526.
[24]	M. L. Kakade, J. J. Rackis, J. E. McGhee and G. Puski, “Determination of Trypsininhibitor Activity of Soy Products: A Collabortive Analysis of an Improved Procedure,” Cereal Chemistry, Vol. 51, 1974, pp. 376-382.
[25]	E. L. Wheeler and R. E. Ferrel, “A Method for Phytic Acid Determination in Wheat and Wheat Fractions,” Cereal Chemistry, Vol. 48, 1971, pp. 312-316.
[26]	R. U. Makower, “Extraction and Determination of Phytic Acid in Beans (Phaeolus vulgaris),” Cereal Chemistry, Vol. 47, 1970, pp. 288-295.
[27]	M. J. Chang, J. L. Collins, J. W. Baily and D. L. Coffey, “Tannins Related to Cultivar, Mturity, Dehulling, and Heating,” Journal of Food Science, Vol. 59, No. 5, 1994, pp. 1034-1036. doi:10.1111/j.1365-2621.1994.tb08183.x
[28]	R. E. Burns, “Method for Estimation Oftanin in Grain Sorghum,” Agronomy Journal, Vol. 63, 1971, pp. 511512. doi:10.2134/agronj1971.00021962006300030050x
[29]	D. D. Ribotta, S. A. Anurphi, A. E. Leon and M. C. Aron, “Effects of Soybean Addition on the Rheological and Bread Making Quality of Flour,” Journal of Science Food Agriculture, Vol. 85, 2005, pp. 1889-1896. doi:10.1002/jsfa.2191
[30]	World Health Organization, “Trace Elements in Human Nutrition and Health,” World Health Organization, Geneva, 1996.