Received: 25 August 2021  |  Revised: 21 September 2021  |  Accepted: 19 October 2021 DOI: 10.1111/jfpp.16115 O R I G I N A L A R T I C L E Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba) Wasiu Awoyale1,2  | Hakeem Oyedele1  | Ayodele A. Adenitan1 | Michael Adesokan1  | Emmanuel O. Alamu3  | Busie Maziya- Dixon1 1International Institute of Tropical Agriculture, Ibadan, Nigeria Abstract 2Department of Food Science & Technology, Knowledge is scarce on the drivers of textural characteristics of cooked dough pre- Kwara State University Malete, Ilorin, pared from gari (eba). To address this need, quality attributes of backslopped fer- Nigeria 3International Institute of Tropical mented gari (BFG) were correlated with the sensory texture profile analysis (STPA) Agriculture (IITA), Lusaka, Zambia and instrumental texture profile analysis (ITPA) of the eba produced from six cassava Correspondence varieties. The results showed that a significant and negative correlation exists be- Busie Maziya-D ixon, International Institute tween the STPA mouldability of the eba and the sugar (p < .05, r = −0.83) and amyl- of Tropical Agriculture, PMB 5320 Oyo Road, Ibadan, Oyo State, Nigeria. ose (p < .05, r = −0.86) contents of the BFG. The STPA stretchability of the eba had Email: b.maziya-dixon@cgiar.org a significant negative correlation with the bulk density (p < .05, r = −0.83) and a sig- Funding information nificant positive correlation with the setback viscosity (p < .01, r = 0.92) of the BFG. The Next Generation (NEXTGEN) Cassava A significant and negative correlation exists between the STPA stickiness of the eba Project, with funding from the Bill & Melinda Gates Foundation and the Department for and the amylose (p < .05, r = −0.84) contents of the BFG. The ITPA adhesiveness of International Development of the United the eba was significant and negatively correlated with the solubility index (p < .05, r Kingdom, supported this study = −0.89) and the ash content (p < .05, r = −0.87) of the BFG. The correlation between the ITPA stretchability of the eba and the peak (p < .05, r = 0.83) and breakdown (p < .05, r = 0.88) viscosities of the BFG was significant and positive, while a signifi- cant negative correlation (p < .05, r = −0.83) exist between the ITPA stretchability of the eba and the starch content of the BFG. The information provided in this study may assist the breeders in developing varieties with good textural attributes for eba. Practical applications This study depicts the relationship between the quality attributes of backslopped fermented gari (BFG) and the sensory and instrumental texture profile of the cooked dough (eba). Both the sensory and the instrumental texture attributes of the eba have correlation with the quality attributes of the BFG. Apart from providing information on the drivers of the textural characteristics of eba, this study may also assist the breeders in developing varieties with good textural attributes for eba. This is an open access article under the terms of the Creati ve Common s Attrib ution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. © 2021 International Institute of Tropical Agriculture (IITA). Journal of Food Processing and Preservation published by Wiley Periodicals LLC. J Food Process Preserv. 2021;00:e16115. wileyonlinelibrary.com/journal/jfpp  |  1 of 13 https://doi.org/10.1111/jfpp.16115 2 of 13  |     AWOYALE Et AL. 1  | INTRODUC TION 2  | MATERIAL S AND METHODS The texture of starchy foods is the sensory and functional mani- 2.1 | Materials festation of the rheological and biophysical attributes of foods de- tected through the human feelings and kinesthetic qualities (Civille Six cassava varieties were harvested from the IITA NextGen project & Ofteda, 2012; Szczesniak, 2002). The texture of cooked root and farm at Ikenne, Ogun State, Nigeria. About 20 kg of each variety was tuber crops is often cited as a primary determinant of the consumer used to produce the BFG. acceptability of improved and local cassava varieties. Up till now, cassava breeders have had limited information on the genetic varia- tion related to consumer-p referred textural characteristics (Goddard 2.2 | Production of backslopped fermented gari et al., 2015). (BFG) Breeding for well- defined attributes, such as percentage yield, resistance to disease, root/tuber shape and size, and nutritional About 5 kg of each cassava variety was processed into a mash after composition, relies on more- or-l ess accepted quantitative metrics peeling, washing, and grating. The cassava mash was pre-f ermented and often on well-u nderstood genetic processes. Consequently, for about 96 hr in a black- colored plastic container (backslopped cas- such breeding efforts can be practiced relatively cost- effectively, sava mash-B CM). Lactobacillus fermentum was identified in the BCM with results observed in early breeding generations (Goddard (Awoyale et al., 2021a). About 15 kg of freshly harvested, peeled, et al., 2015). However, breeding for poorly understood traits that washed, and grated roots (fresh cassava mash-F CM) was adequately require a subjective taste panel is an expensive project, subject to mixed with BCM at a ratio of 87.02%FCM:20%BCM. The blended high variance and requiring a lengthier breeding process (to reduce mash was then bagged, dewatered, granulated, sifted, and roasted the numbers of selected lines for taste and sensory evaluation), manually in the laboratory using a stainless- steel roasting pan significantly delaying the development and release of new variet- mounted on an electric cooker. An infrared thermometer was used ies and their adoption (Van Oirschot et al., 2003). If breeders had to monitor the roasting temperature and maintained as much as pos- laboratory assessment for texture- associated traits, whether bio- sible at between 68 and 70°C for about 20 min. The roasted gari was chemical, biophysical, or genetic, the expectation is that they could then cooled and packaged for further study (Awoyale et al., 2021a). develop more quickly and effectively new varieties with charac- teristics desired by consumers, including consistent or improved palatability (Goddard et al., 2015). 2.3 | Determination of functional properties Farmers select cassava varieties to meet their income, food security, culinary, and agronomic needs. They are also selected 2.3.1 | Bulk density based on the necessity to maintain their traditional identity while nurturing both the high- yielding varieties introduced by research- The gari samples (10 g) were measured into a 50 ml graduated meas- ers and the high- yielding local varieties (Awoyale et al., 2020). uring cylinder and gently tapped on the bench 10 times to achieve Cassava root has been processed into different value- added a constant height of the contents. The sample volume was recorded products like lafun, fufu, and gari/eba (Awoyale et al., 2020). Gari and expressed as grams per milliliter (Ashraf et al., 2012). is a roasted spontaneously fermented granule, consumed raw, soaked in cold water, or reconstituted in hot water into eba, al- though gari can also be produced through the backslopped fer- 2.3.2 | Swelling power and solubility index mentation method (Awoyale, et al., 2021; Awoyale et al., 2021a). Backslopped fermentation is the use of freshly prepared cassava The gari samples swelling power (SWP) and solubility index (SI) was de- mash and pre- fermented cassava mash for gari production. Eba termined using the method described by Afoakwa et al. (2012). About is a dough prepared by stirring gari in boiled water to a preferred 2.5% aqueous starch dispersion of the gari samples was placed in cen- texture (Awoyale et al., 2020). Knowledge of the textural attri- trifuge tubes, covered to prevent spilling, and heated in a shaker water butes of eba produced from different varieties of cassava will bath (Precision Scientific, Model 25: Chicago, USA) for 30 min at a tem- reduce the challenges of balancing the requirements of farmers perature of about 85°C. The tubes were allowed to cool to ambient tem- with those of processors and end-u sers in terms of their pre- perature and, following centrifugated heating (Thelco GLC- 1, 60,647: ferred quality traits. Chicago, USA) for 15 min at 3,000 rpm. The paste was, removed from This study aimed to assess the relationship between the func- the supernatant and weighed. A hot air oven (Mmert GmbH + Co.KG: tional and pasting properties and the chemical composition of back- D-9 1126, Germany) was used to evaporate the liquid above the sedi- slopped fermented gari (BFG) with the sensory and instrumental ment at 105°C, and the residue was weighed. All determinations were texture profile of the cooked dough (eba). done in duplicates. The SWP and SI were calculated as follows: AWOYALE Et AL.      |  3 of 13 Wtof precipitatedpaste 0.02 g of the gari sample into a centrifuge tube with about 1 ml of SWP = − wtof residue in supernatant × 100 Wt of sample ethanol, 2 ml of distilled water, and hot ethanol (10 ml). The mixture was vortexed and centrifuged at 2000 rpm for 10 min. The super- natant was poured out and used for determining sugar content. The Wtof reisdue in supernatant SI = × 100 starch content was then estimated using the sediment hydrolyzed Wtof sample with perchloric acid. Phenol and sulfuric acid reagents were used for color development; glucose standards were used to estimate sugar. 2.3.3 | Water absorption capacity The absorbance was read with a spectrophotometer (Genesys 10S UV-V IS, China) at 490 nm: The gari sample (1 g) was weighed into a clean pre- weighed and dried centrifuge tube and mixed adequately with distilled water (A − 1) × D. F × V × 100%Sugar = 6 (10 ml) by vortexing. The suspension was allowed to stand for 30 min B ×W × 10 and centrifuged (Thelco GLC- 1, 60,647: Chicago, USA) at 3,500 rpm for 30 min. After centrifuging, the supernatant was decanted, and (A − 1) × D. F × V × 100 × 0.9%Starch 6 the tube with the sediment was weighed after removing the adher- B ×W × 10 ing drops of water. The weight of water (g) retained in the sample was reported as the water absorption capacity (WAC) (Oyeyinka where A = Absorbance of sample; I = Intercept of sample; D.F = et al., 2013). Dilution factor (depends on aliquot taken for assay); V = volume; B = Slope of the standard curve; W = Weight of the sample. 2.3.4 | Dispersibility 2.5.2 | Amylose content A sample of 10 g was dispersed in distilled water in a 100 ml meas- uring cylinder, and distilled water was added up to the 50 ml mark. The amylose content of samples was determined according to the The mixture was stirred vigorously and allowed to settle for 3 hr. method described by Mohana et al. (2007). Exactly 0.1 g of gari sam- The volume of settled particles was noted, and the percentage was ple was weighed into a test tube. To this, 1 ml of 95% ethanol and calculated (Asaam et al., 2018). 9 ml of 1 N NaOH were carefully added and vortexed with the test tube mouth covered. The samples were heated for 10 min in a boiling (50 − volumeof the settled particles) water bath to gelatinize the starch and cooled to room temperature. Dispersibility (%) = × 100 50 A 10-t imes dilution of the extract was made by taking 1 ml and mak- ing this up to 10 ml with 9 ml of water. From the diluents, an aliquot 2.4 | Determination of pasting properties of 0.5 ml was taken for analysis. To this, 0.1 ml of the acetic acid solution and 0.2 ml of iodine solution were added. About 9.2 ml of The pasting properties of the gari sample were measured using a distilled water was used to make up to 10 ml. The test mixture was Rapid Visco Analyzer (Model RVA 4500, Perten Instrument, and left for 20 min. for color development, after which it was vortexed, Australia) equipped with a 1000 cmg sensitivity cartridge. The gari and the absorbance was read at 620 nm: sample (3.5 g) was weighed into a dried empty canister, and 25 ml of distilled water was added. The mixture was thoroughly stirred, and %Amyloseof standard × Absorbanceof sample%Amyloseof sample = . Absorbanceof standard the canister was fitted into the RVA as recommended. The slurry was heated from 50 to 95°C at a rate of 1.5°C/min, held at this tem- perature for 15 min, then cooled to 50°C. Viscosity profile indices 2.5.3 | Ash content recorded from the pasting profile with the aid of Thermocline for Windows Software connected to a computer were peak viscosity, A well- labeled ash- crucible containing the weighed sample (3 g) was trough, breakdown, final viscosity setback, peak time, and pasting placed inside the furnace (VULCANTM furnace model 3-1 750) op- temperature (Donaldben et al., 2020). erated at 600°C for 5 hr to burn off moisture and all organic con- stituents. The ash content was recorded as the weight of the residue after incineration (AOAC, 2000). 2.5 | Determination of chemical composition 2.5.1 | Starch and sugar contents 2.5.4 | pH- value The method described by Onitilo et al. (2007) was used for the The pH of the gari samples was determined using the method of starch and sugar contents determination. This included weighing AOAC (2000). The gari sample (10 g) was put in a 100 ml beaker, 4 of 13  |     AWOYALE Et AL. and 100 ml of distilled water was added. The pH was analyzed using continuously stirred with a wooden stirrer to form a smooth, thick a standardized pH meter (Mettler Toledo GmbH; 8606 Greifensee, paste. Sensory and instrumental texture profile analyses were car- Switzerland). Triplicate values were obtained, and the mean was ried out simultaneously. The sensory texture profile analysis (STPA) taken as a pH value. was done based on parameters, such as mouldability, stretchabil- ity, stickiness, and hardness, using 15 trained panelists from staff and graduate students at the International Institute of Tropical 2.5.5 | Cyanogenic potential Agriculture, Ibadan, who consumed eba regularly. The sensory evaluation of this study followed the tenets of the Declaration of Thirty grams (30 g) of the gari samples were mixed with about 250 ml Helsinki promulgated in 1964 and approved by the International of 0.1 M orthophosphoric acid, the mixture was centrifugated, and Institute of Tropical Agriculture review committee on ethics. A ver- the supernatant was obtained. The supernatant (0.1 ml) was treated bal agreement was also obtained from the participants before the with linamarin standard to get the total cyanogenic potential (CNP). sensory evaluation. Another analysis was done using 0.1 ml of 0.1M phosphate buffer The instrumental texture profile analysis (ITPA) was done using (pH 6.0) to give the non-g lucosidic CNP. A third analysis was run with a Texture analyzer (TA- XTPlus- Stable Microsystems) equipped with the extract (0.6 ml) added to 3.4 ml of McIlvaine buffer (pH 4.5). This a 50 kg load cell. The parameters derived from the texture analyz- was properly mixed, with the addition of 0.2 ml of 0.5% chloramine ers used are the hardness, adhesiveness, resilience, cohesiveness, T and 0.8 ml of a color reagent to give the free cyanogen (Essers springiness/stretchability, and gumminess of the eba. It is imperative et al., 1993). A plot of absorbance value (y- axis) against standard con- to add that the eba samples were placed inside a closed container to centration (x- axis) was plotted to obtain a standard curve: linamarin maintain the temperature (28–3 0°C). = 125 ml/(sample wt × 0.01093); Non- glucosidic cyanogen = 125 ml/ (sample wt × 0.03176); free cyanide = 125 ml/(sample wt × 0.04151). 2.7 | Statistical analysis 2.5.6 | Protein content The analysis of variance (ANOVA), separation of means and the Pearson correlation of the generated data were analyzed using The crude protein was determined by a Kjeldahl method using the Statistical Package for Social Scientist (SPSS version 21). All the KjeltecTM model 2300 protein analyzer, as described in the Foss functional and pasting properties, and the chemical composition Analytical Manual, AB. (2003). About 0.2 g of sample was digested were done in duplicates. The STPA was done in duplicates using 15 at 420°C for 1 hr to liberate the organically bound nitrogens in the panelists, and the ITPA was done six times for each sample. form of ammonium sulphate. The ammonia in the digest (ammonium sulphate) was then distilled off into a boric acid receiver solution and then titrated with standard hydrochloric acid. A conversion factor of 3  | RESULTS AND DISCUSSION 6.25 was used to convert from total nitrogen to percentage crude protein (displayed on the screen of the protein analyzer). 3.1 | Functional properties of BFG from different cassava varieties 2.5.7 | Fat content The functional properties of foods, how they behave during prepara- tion for consumption (Awoyale et al., 2015) are known to affect their Fat was determined using AOAC (2000) method. Crude fat was ex- end- use. The functional properties of the BFG mean values is WAC tracted from 3 g of the sample with hexane using a fat extractor 577%, SWP 14%, SI 15%, bulk density (BD) 58%, and dispersibility (Soxtec System HT- 2 fat extractor), and the solvent was evaporated 32% (Table 1). Significant differences (p < .05) exist in the SI, BD, off to get the fat. The difference between the initial and final weight and dispersibility of the BFG produced from different cassava varie- of the extraction cup was recorded as the crude fat content: ties, but no significant difference (p > .05) was observed in WAC and SWP of the BFG samples (Table 1). ( ) Wt. offlask + fat −Wt. of the sample after drying The ability of a BFG sample to absorb water is an essential prop- %Fatcontent = × 100 . Wt. of the sample before drying erty during its reconstitution in hot water to eba and is a function of smaller granule sizes and, thus, higher solubility (Awoyale et al., 2020). 2.6 | Preparation of eba for sensory and The WAC of the BFG ranged from 520.00% to 627.14%. This implies instrumental texture profile analysis that BFG produced from the NR292D variety (627.14%) will absorb more water during its preparation to eba than BFG produced from Eba was prepared from gari produced from different cassava va- the TMEB419 variety (520.55%) with lower WAC (Table 1). The WAC rieties using the method reported by Udoro et al. (2014). The eba of this study agreed with the WAC of the spontaneously fermented was prepared by adding gari (100 g) to 195 ml of boiled water and gari produced from different cassava varieties (140.64%– 693.18%) AWOYALE Et AL.      |  5 of 13 TA B L E 1   Functional properties of backslopped fermented gari produced from different cassava varieties Water absorption capacity Swelling power Bulk density Dispersibility Varieties (%) (%) Solubility index (%) (%) (%) IITA- TMSIBA000070 548.74 ± 47.88ab 16.11 ± 0.04a 23.00 ± 4.96a 65.61 ± 1.52a 36.00 ± 1.41b NR292D 627.14 ± 15.81a 14.82 ± 0.53a 15.39 ± 0.83bc 66.68 ± 0.01a 43.50 ± 0.71a TMEB419 520.55 ± 39.84b 8.31 ± 10.02a 9.76 ± 3.40c 60.62 ± 0.00b 32.00 ± 0.00bc NR130022 609.36 ± 12.83ab 16.19 ± 0.30a 17.53 ± 1.55ab 50.67 ± 0.90d 28.50 ± 4.95c TMS13F1343P0044 572.23 ± 55.12ab 13.40 ± 1.09a 12.76 ± 1.33bc 53.35 ± 1.01c 22.00 ± 0.00d TMSF1153P001 584.53 ± 24.04ab 12.77 ± 0.30a 11.25 ± 1.07bc 49.42 ± 0.87d 28.50 ± 2.12c Mean 577.09 13.6 14.95 57.72 31.75 p level NS NS * *** ** Note: Means with different letters within the same column are significantly different at p < .05. Abbreviation: NS, not significant *p < .05; **p < .01; ***p < .001. (Awoyale et al., 2020). However, the WAC of the commercially avail- transportation costs. The BD of the BFG was higher in the NR292D able spontaneously fermented gari in Nigerian markets (450.46%– variety (66.68%) and lower in TMSF1153P0001 (49.42%) (Table 1), 514.70%) was lower than that of the present study (Awoyale which means that more of the BFG produced from TMSF1153P0001 et al., 2017). Conversely, the WAC (423.13%– 519.89%) of the BFG may be packaged in a smaller space compared to that of NR292D reported by Awoyale et al. (2021a) was lower than the present study. because of its lower BD. The BD (40%– 70%) reported by Awoyale These variations in WAC may be attributed to different mixing ratios et al. (2020) for gari produced from different cassava varieties was of the fresh and the backslopped cassava mash. like that of the present study, although the BD of the BFG made from A good quality gari could swell at least three times its original vol- NR292D was higher than the BD values (43.85%– 56.84%) reported ume (Awoyale et al., 2020). Gari produced from NR130022 (16.19%) by Awoyale et al. (2017) for commercially available spontaneously had the highest SWP compared with gari made from TMEB419 fermented gari in Nigerian markets. Also, the values reported for the (8.31%) with lower SWP (Table 1). All the BFG may be of good qual- BD (55.25%–6 4.11%) of the BFG produced from different ratios of ity since there was no significant difference (p > .05) in their SWP. fresh and backslopped cassava mash were within the range of values The SWP (8.23%– 12.74%) of the spontaneously fermented gari pro- reported in this study (Awoyale et al., 2021a). duced from different varieties reported by Awoyale et al. (2020) falls The dispersibility of any starchy food is a measure of its recon- within the range of values of SWP of the BFG in the present study. stitutability in water. There is a positive correlation between the dis- On the contrary, the SWP of the BFG produced from different blend persibility of starchy foods and their reconstitution in water (Kulkarni ratios of fresh and backslopped fermented cassava mash (22.45%– & Ingle, 1991). The BFG produced from NR292D (43.50%) had the 30.95%) was higher than the SWP of the present study (Awoyale highest dispersibility, and that from TMS13F1343P0044 (22%) had the et al., 2021a). Differences in blend ratios of the fresh and back- lowest (Table 1). This implied that the NR292D BFG might reconsti- slopped cassava mash may be responsible for the variations in SWP. tute appropriately in hot water without lumps during the preparation of The degree of leaching of the straight-c hain component of starch eba because of its high dispersibility compared with the BFG produced (amylose) from the granules during swelling is related to the SI and from TMS13F1343P0044 with lower dispersibility. However, lump for- is affected by intermolecular forces and the presence of surfactants mation may be affected by how the gari sample was added to the boiled and other associated substances (Moorthy, 2002). The SI of the BFG water during reconstitution (Awoyale et al., 2020). The dispersibility of ranged between 9.76% and 23.00% (Table 1). This means that the BFG the BFG of the present study was within the range of values (20.25%– produced from TMEB419 may consist of very much associated starch 75.25%) of the spontaneously fermented gari produced from different granules with a large and highly bonded micellar structure because of cassava varieties (Awoyale et al., 2020), as well as the range of values its lower SI, while the BFG from IITA- TMSIBA000070 may be made (53.50%–6 6.00%) reported for the BFG produced from different ratios up of weak associated forces owing to its high SI (Singh et al., 2004). of fresh and backslopped cassava mash (Awoyale et al., 2021a). The SI of commercially available spontaneously fermented gari in Nigerian markets (3.06%– 4.18%) (Awoyale et al., 2017) and sponta- neously fermented gari produced from different varieties (2.18%– 3.2 | Pasting properties of BFG from different 8.23%) (Awoyale et al., 2020) was lower than that of this study. cassava varieties Ikujenlola (2008) observed that any product’s BD is essential in choosing the suitable packaging material. This is because the higher The pasting properties are essential in predicting the behavior of the amount of the product that could be packaged in each container gari during and after cooking since it may be reconstituted with hot volume, the lower the BD value, and thus, the lower the packaging and water into eba (Adebowale et al., 2007). The pasting properties of 6 of 13  |     AWOYALE Et AL. the BFG showed that mean peak viscosity is 407.78 RVU, trough vis- cosity 234.88 RVU, breakdown viscosity 172.90 RVU, final viscosity 388.74 RVU, setback viscosity 153.86 RVU, peak time 4.86 min, and pasting temperature 78.24°C (Table 2). The pasting temperature of the BFG samples ranged from 75.38 to 79.53°C, with the BFG produced from the NR130022 variety having the highest and that from TMS13F1343P0044 the lowest, although they were not significantly different (p > .05; Table 2). The measure of the smallest temperature expected to cook a given food sample is known as the pasting temperature. This pasting attribute also has im- plications for other components’ stability and indicates energy costs (Newport Scientific, 1998). Due to the statistical similarities of the pasting temperatures of all the BFG samples, the reconstitution of the BFG produced from all the varieties into eba may consume little energy (Newport Scientific, 1998). The pasting temperature of spontaneously fermented gari (60.14– 84.55°C) produced from different varieties re- ported by Awoyale et al. (2020) agrees with the present study. The BFG samples’ pasting temperature falls within the range of values (69.58– 80.40°C) reported for different spontaneously fermented gari samples available in the Nigerian market (Awoyale et al., 2017). In ad- dition, a similar pasting temperature (76.35– 79.13°C) was reported for the BFG produced from different ratios of fresh and backslopped cas- sava mash (Awoyale et al., 2021a). The peak time, which measures the cooking time, is higher in the BFG produced from TMS13F1343P0044 (5.57 min) and lower in that from NR130022 (4.60 min), although all the BFG samples may form a paste in less than six minutes (Adebowale et al., 2007). This finding agreed with Awoyale et al. (2020) on the peak time of spontaneously fermented gari produced from different variet- ies, as well as the peak time of the BFG made from different ratios of fresh and backslopped cassava mash (Awoyale et al., 2021a). The peak viscosity of the BFG ranged between 223.25 RVU and 592.46 RVU. The BFG produced from the TMEB419 variety had the highest value, and TMS13F1343P044 had the lowest (Table 2). The maximum viscosity developed during or soon after the heating portion, which contributes to the good texture of starchy paste, is known as the peak viscosity (Ikegwu et al., 2009). Hence, gari consumers that prefer good textured eba may use the BFG produced from TMEB419 because of its high peak viscosity compared to the BFG from TMS13F1343P0044 with low peak viscosity (Ikegwu et al., 2009). It is essential to add that the quantity of water added during the reconstitution of gari into eba affects the texture. The peak viscosity of the BFG produced from the TMS13F1343P0044 variety (223.25 RVU) in the present study was within the range of values (129.17–2 41.30 RVU) of the spontaneously fermented gari available in the Nigerian markets (Awoyale et al., 2017). The peak viscosity of the BFG produced from all the cassava varieties in the present study except for that of TMS13F1343P0044 falls within the peak viscosity values (371.69– 680.99 RVU) of the spontaneously fermented gari (Awoyale et al., 2020). Also, the values reported for the peak viscosity (298.46– 419.08 RVU) of the BFG were produced from different ratios of fresh and backslopped cassava mash (Awoyale et al., 2021a) was within the range of values in the present study. The higher the breakdown viscosity, the lower the ability of the sam- ple to withstand heating and shear stress during cooking (Adebowale TA B L E 2   Pasting properties of backslopped fermented gari produced from different cassava varieties Breakdown viscosity Setback viscosity Pasting temp. Varieties Peak viscosity (RVU) Trough viscosity (RVU) (RVU) Final viscosity (RVU) (RVU) Peak time (min) (°C) IITA- TMSIBA000070 396.71 ± 31.29b 214.00 ± 0.24bc 182.71 ± 31.52b 324.50 ± 2.36c 110.50 ± 2.59e 4.77 ± 0.05b 78.33 ± 0.04a NR292D 395.38 ± 18.67b 207.25 ± 2.94bc 188.13 ± 15.73b 347.34 ± 2.35c 140.08 ± 5.30d 4.67 ± 0.00b 78.78 ± 0.60a TMEB419 592.46 ± 6.31a 352.67 ± 11.55a 239.80 ± 17.85a 500.67 ± 7.54a 148.00 ± 4.00cd 4.67 ± 0.00b 78.33 ± 0.11a NR130022 394.29 ± 13.49b 203.63 ± 4.77bc 190.67 ± 8.72b 394.75 ± 6.12b 191.13 ± 1.35a 4.60 ± 0.10b 79.53 ± 0.67a TMS13F1343P0044 223.25 ± 28.64c 192.84 ± 20.63c 30.42 ± 8.01c 352.67 ± 30.17c 159.83 ± 9.55c 5.57 ± 0.42a 75.38 ± 19.06a TMSF1153P001 444.63 ± 45.67b 238.92 ± 24.63b 205.71 ± 21.04ab 412.54 ± 22.57b 173.63 ± 2.06b 4.90 ± 0.04b 79.10 ± 0.07a Mean 407.78 234.88 172.9 388.74 153.86 4.86 78.24 p level *** *** *** *** *** * NS Note: Means with different letters within the same column are significantly different (p < .05). Abbreviation: NS, not significant. *p < .05; ***p < .001. AWOYALE Et AL.      |  7 of 13 et al., 2007). Consequently, the BFG produced from TMEB419 with the highest breakdown viscosity (239.80 RVU) may not withstand heating and shear stress during cooking into eba compared with the BFG from TMS13F1343P0044 (30.42 RVU) with low breakdown viscosity. The breakdown viscosity of the BFG produced from TMS13F1343P0044 falls within the range of values reported for commercially available spontaneously fermented gari in the Nigerian market by Awoyale et al. (2017), although the breakdown viscosity of the BFG produced from all the other varieties in the present study was higher than the val- ues reported by Awoyale et al. (2017) for spontaneously fermented gari. The breakdown viscosity (124.17– 218.75 RVU) of the BFG produced from different blend ratios of fresh and backslopped cassava mash was within the range of values of this study (Awoyale et al., 2021a). The final viscosity is the most used pasting parameter to deter- mine the quality of a starchy food as it indicates the ability of the material to form a gel after cooking (Sanni et al., 2006). The BFG produced from TMEB419 (500.67 RUV), with the highest final vis- cosity, may form a gel more quickly after cooking than the BFG from IITA- TMSIBA000070 (324.50 RVU) with the lowest final viscosity (Table 2). The final viscosity of the spontaneously fermented gari (338.46– 507.38 RVU) produced from different varieties (Awoyale et al., 2020) agrees with the final viscosity of the BFG in the present study. Conversely, the final viscosity of spontaneously fermented gari (188.70– 318.34 RVU) available in the Nigerian market (Awoyale et al., 2017), as well as that of the BFG produced from different blend ratios of fresh and backslopped cassava mash (266.80– 321.63 RVU) were lower than that of this study (Awoyale et al., 2021a). The stage where retrogradation or re- ordering of starch molecules occurs is known as the setback viscosity. Lower setback viscosity during the paste’s cooling indicates greater resistance to retrograda- tion (Adebowale et al., 2007; Sanni et al. 2004). This means that eba produced from IITA- TMSIBA000070 BFG (110.50 RVU) might not weep easily due to its lower setback viscosity, related to eba produced from NR130022 BFG (191.13 RVU) because of its high setback viscos- ity (Table 2). The setback viscosity of IITA- TMSIBA000070 BFG falls within the range of values of the setback viscosity reported by Awoyale et al. (2017) and Awoyale et al. (2020) for different spontaneously fer- mented gari samples. The setback viscosity of the BFG produced from different varieties agrees with the range of values (74.92– 177.58 RVU) reported by Awoyale et al. (2020) for spontaneously fermented gari, except for that of NR130022 which was higher. Some of the values reported for the setback viscosity of the BFG produced from different ratios of fresh and backslopped cassava mash fall within the range of values of the present study (Awoyale et al., 2021a). 3.3 | Chemical composition of BFG from different cassava varieties The chemical composition of gari produced from different varieties showed that the mean of the starch is 75.15%, sugar 2.83%, amyl- ose 29.63, ash 0.86%, pH 5.00, cyanogenic potential (CNP) 1.12 mg HCN/kg, protein 1.71% and fat 0.59% (Table 3). TA B L E 3   Chemical composition of backslopped fermented gari produced from different cassava varieties Amylose content CNP (mg HCN/ Varieties Starch content (%) Sugar content (%) (%) Ash content (%) pH value kg) Protein content (%) Fat content (%) IITA- TMSIBA000070 76.55 ± 0.14ab 3.43 ± 0.06a 32.40 ± 0.10b 0.83 ± 0.02cd 4.94 ± 0.01c 1.94 ± 0.11a 1.83 ± 0.00b 0.73 ± 0.03a NR292D 77.10 ± 0.53a 3.59 ± 0.12a 33.62 ± 0.22a 0.96 ± 0.01a 5.21 ± 0.05b 0.53 ± 0.00c 1.65 ± 0.02 cd 0.76 ± 0.01a TMEB419 71.92 ± 0.03c 2.68 ± 0.11b 27.29 ± 0.05e 0.82 ± 0.01de 4.72 ± 0.02d 0.71 ± 0.14c 1.75 ± 0.00bc 0.27 ± 0.06c NR130022 75.70 ± 0.79b 2.56 ± 0.04b 28.19 ± 0.32d 0.91 ± 0.03b 4.05 ± 0.01f 1.23 ± 0.14b 1.41 ± 0.04e 0.66 ± 0.04a TMS13F1343P0044 77.13 ± 0.09a 2.16 ± 0.05c 26.04 ± 0.28f 0.87 ± 0.01c 4.58 ± 0.01e 1.77 ± 0.12a 2.03 ± 0.10a 0.72 ± 0.06a TMSF1153P001 72.51 ± 0.30c 2.56 ± 0.03b 30.23 ± 0.06c 0.78 ± 0.02e 6.51 ± 0.01a 0.51 ± 0.18c 1.58 ± 0.02d 0.40 ± 0.02b Mean 75.15 2.83 29.63 0.86 5 1.12 1.71 0.59 p level *** *** *** *** *** *** *** *** Note: Means with different letters within the same column are significantly different (p < .05). ***p < .001. 8 of 13  |     AWOYALE Et AL. Akingbala et al. (2005) reported that starch content is one of produced from different varieties reported by Awoyale et al. (2020) the vital quality indices of gari which determine the texture of were within the range of values of the present study. eba. The starch content was higher in the BFG produced from Cassava contains hydrogen cyanide, which occurs because of the TMS13F1343P0044 (77.13%), and lower in the BFG made from hydrolysis of cyanogenic glucosides, a group of nitriles- containing TMEB419 (71.92%). The conversion of the starch into sugar compounds that yield cyanide following an enzymatic breakdown. during fermentation was more in the BFG from NR292D (3.59%) This cyanogenic glycoside is toxic to humans if the cassava root is and lower in that of the TMS13F1343P0044 (2.16%) (Akingbala not adequately processed before consumption (Uyo et al., 2007). et al., 2005) (Table 3). The starch content of the gari (82.62%– The BFG CNP content ranged from 0.51 to 1.94 mgHCN/kg, with the 92.00%) produced from different varieties using the spontaneous BFG produced from IITA-T MSIBA000070 having the highest value fermentation methods was higher than in the BFG in the present and the lowest from TMSF1153P001 (Table 3). The CNP content of study, although the sugar content of the BFG made from NR292D all the BFG samples is very low compared to the Codex Alimentarius falls within the range of values (2.78%– 4.29%) reported for spon- Commission standard of 10 mg HCN/kg (Codex Alimentarius taneously fermented gari (Awoyale et al., 2020). This could be Commission, 1985). The CNP content of the BFG samples in this attributed to the varieties used and different methods of fermen- study was within the range of values reported in a previous study for tation. Also, the starch content of the present study falls within gari produced from different varieties using spontaneous fermenta- the range of values (72.04%– 81.86%) reported for the BFG pro- tion methods (Awoyale et al., 2020), although lower than the values duced from different ratios of fresh and backslopped cassava (2.14–3 .77 mg HCN/kg) reported for BFG made from different ratios mash (Awoyale et al., 2021b). of fresh and backslopped cassava mash (Awoyale et al., 2021b). The amylose content of starchy foods determines the stabil- The protein and fat contents of cassava-b ased products are very ity of the viscous solution formed when starch is heated (Awoyale low (Awoyale et al., 2021b), hence the low protein and fat contents et al., 2015). Thus, the higher the amylose content of the gari, the of the BFG. The protein content of the BFG ranged from 1.41% higher the retrogradation of the starch molecules after cooking into to 2.03%, with the BFG produced from the TMS13F1343P0044 eba. This implied that eba prepared from NR292D BFG (33.62%) variety having the highest and that of the NR130022 variety might exhibit a more increased rate of retrogradation because the lowest. The protein content of the BFG produced from the of its high amylose content, compared to the BFG produced from TMS13F1343P0044 variety was higher compared to the protein TMS13F1343P0044 (26.04) with low amylose content (Table 3). The content reported for the BFG (0.86%–1 .41%) and spontaneously amylose content (28.35%– 30.24%) of the BFG made from differ- fermented gari (1.07%– 1.49%) by Awoyale et al. (2021b). The fat ent blend ratios of fresh and backslopped cassava mash (Awoyale content of the BFG was higher in the NR292D variety (0.76%) and et al., 2021b) was within the range of values reported in this study. lower in that of the TMEB419 variety (0.27%). The fat content of The ash content of the BFG ranged between 0.78% and 0.96%, the BFG (0.08%– 0.18%) and the spontaneously fermented gari with the BFG produced from NR292D having the highest and that (0.07%– 0.15%) reported by Awoyale et al. (2021b) were lower from TMSF1153P001 the lowest (Table 3). Ash content suggests the compared to that of the present study. The variations in protein possible mineral status in a sample, although contamination during and fat contents of the BFG may be attributed to the differences processing could show an elevated concentration in a sample (Baah in cassava varieties. et al., 2009). The BFG produced from different cassava varieties falls below the stipulated value of the Codex Alimentarius Commission of 1.5% (Codex Alimentarius Commission, 1985). However, the ash 3.4 | Sensory texture profile of eba prepared from content of the present study is less compared to the values (1.43%– different cassava varieties 1.60%) reported for BFG produced from different ratios of fresh and backslopped cassava mash (Awoyale et al., 2021b). This may be at- The mean of the sensory texture profile revealed that the samples tributed to different cassava varieties and blend ratios of the fresh of eba prepared from the BFG produced from different varieties and backslopped cassava mash. were moderately moldable, stretchable, sticky, and soft (Table 4). The pH value measures the degree of acidity or alkalinity of All the sensory texture attributes of the eba were significantly dif- fermented products (Sanni et al., 2005). The pH value of the BFG ferent (p < .05) except for the stretchability, which did not differ samples was higher fromTMSF1153P001 (6.51) and lowered from significantly (p > .05) (Table 4). Ndjouenkeu et al. (2021) reported NR130022 (4.05) (Table 3). This implied that the BFG produced that a good eba is characterized as smooth, firm, less sticky, elastic, from NR130022 would be sourer when consumed than the BFG moldable and as having good swelling of the gari during preparation. from TMSF1153P001, which may be bland in taste (Onasoga Also, textural properties of eba such as cohesiveness, mouldability, et al., 2014). The breakdown of starch in the fresh cassava roots by stretchability, and softness are essential and desired at various levels Corynebacterium manihot to simple sugars and its subsequent fer- depending on the region, culture, and personal preferences (Adinsi mentation to produce lactic and formic acids may be responsible for et al., 2019; Ndjouenkeu et al., 2021). the low pH values in some of the gari (Amund & Ogunsina, 1987). The eba from the BFG produced from TMEB419 was more The pH values (4.05– 6.55) of the spontaneously fermented gari moldable than the eba prepared from the other BFG, which AWOYALE Et AL.      |  9 of 13 TA B L E 4  Sensory texture profile of eba produced from different cassava varieties Samples N Mouldability Stretchability Stickiness Hardness IITA- TMSIBA000070 28 2.18 ± 0.67ab 1.68 ± 0.61a 2.54 ± 0.51ab 1.75 ± 0.59cd NR292D 28 1.93 ± 0.86b 1.61 ± 0.63a 2.64 ± 0.56a 1.54 ± 0.51d TMEB419 28 2.50 ± 0.58a 1.68 ± 0.72a 2.14 ± 0.80c 2.46 ± 0.64a NR130022 28 2.46 ± 0.51a 1.96 ± 0.64a 2.14 ± 0.59c 2.00 ± 0.61bc TMS13F1343P0044 28 2.39 ± 0.63a 1.68 ± 0.55a 2.11 ± 0.57c 2.25 ± 0.52ab TMSF1153P001 28 2.29 ± 0.66ab 1.75 ± 0.65a 2.29 ± 0.71bc 1.93 ± 0.60bc Mean 2.29 1.73 2.31 1.99 p level * NS ** *** Note: Mouldability: 1 = Not mouldable, 2 = Moderately mouldable, 3 = Mouldable. Stretchability: 1 = Not Stretchable, 2 = Moderately stretchable, 3 = Stretchable. Stickiness: 1 = Not Sticky, 2 = Moderately sticky, 3 = Sticky. Hardness: 1 = Hard, 2 = Moderately hard, 3 = Harder. Abbreviation: NS, not significant. *p < .05; **p < .01; *** p < .001. Means with different letters within the same column are significantly different (p<0.05). were moderately moldable (Table 4). This means that eba from dispersibility, and the sugar and amylose content of the BFG, the TMEB419 BFG may be preferred more than the others (Ndjouenkeu higher the stickiness of the eba prepared from such gari. Also, the et al., 2021). A significant difference (p < .05) exists between the higher stickiness of the eba prepared from the IITA-T MSIBA000070 mouldability of the eba produced from TMEB419 BFG and NR292D and NR292D BFG may be due to higher dispersibility and the con- BFG. The mouldability of the eba prepared from different varieties tents of sugar and amylose. A positive but not significant correlation of gari had a significant correlation (p < .05) with the functional and exist between the protein content of the BFG and the stickiness (p > pasting properties of the BFG samples, but a significant and nega- .05, r = 0.34) of the eba (Table 5). tive correlation exists between the mouldability of the eba and the Even though the hardness of the eba prepared from TMEB419 contents of sugar (p < .05, r = −0.82) and amylose (p < .05, r = −0.90) BFG was better than the eba prepared from the other varieties BFG, of the BFG (Table 5). This implied that the lower the amount of the there was no significant difference (p > .05) in the hardness of the sugar and amylose content in the BFG, the more moldable the eba eba prepared from TMEB419 BFG and that of TMS13F1343P0044 prepared from such gari. Also, the higher mouldability of the eba pre- BFG (Table 4). The hardness of the eba prepared from the differ- pared from TMEB419 BFG might be attributed to its lower contents ent varieties falls within the moderately hard range (Table 4). This of sugar and amylose. The protein content of the BFG has a neg- means that the eba prepared from all the varieties of the BFG may be ative but not significant correlation with the mouldability (p >  .05, acceptable because of their moderately hard texture (Ndjouenkeu r = −0.23) of the eba (Table 5). et al., 2021). Of all the chemical compositions, it was only the amy- The eba prepared from NR130022 BFG was more stretchable lose content of the BFG that had a significant but negative correla- than that prepared from the other varieties. But there was no signifi- tion (p < .01, r = −0.92) with the hardness of the eba (Table 5). This cant difference (p > .05) in the stretchability of eba prepared from all means that, the lower the amylose content of the BFG, the harder the varieties BFG, as all were moderately stretchable (Table 4). This the eba prepared from such gari. Hence, the hardness of the eba implies that all the BFG may be preferred when prepared into eba, as prepared from TMEB419 BFG may be attributed to its low amylose stretchability is one of the essential textural attributes liked by the content. The protein content of the BFG has a negative but not sig- consumers of eba (Ndjouenkeu et al., 2021). The stretchability of eba nificant correlation with the hardness (p > .05, r= −0.55) of the eba had no significant correlation (p > .05) with all quality attributes of (Table 5). the BFG samples (Table 5). The protein content of the BFG has a neg- ative but not significant correlation with the stretchability (p >  .05, r = −0.53) of the eba (Table 5). 3.5 | Instrumental texture profile of eba produced The samples of eba prepared from IITA- TMSIBA000070 and from different cassava varieties NR292D BFG were stickier than those prepared from the other vari- eties (Table 4). It is imperative to add that the less sticky the eba, the Table 5 shows the instrumental texture profile of the eba prepared more the acceptability (Adinsi et al., 2019; Ndjouenkeu et al., 2021). from different varieties. The mean of the instrumental texture profil- Hence, the eba prepared from these varieties may not be accept- ing is hardness 26.91 N/m2, adhesiveness −59.83 N/m2, mouldability able to the consumers based on their stickiness. The stickiness of 0.90, stretchability 0.98, and gumminess 23.95 N/m2. Significant dif- the eba was positively correlated with dispersibility of the BFG (p < ferences (p < .05) exist in all the instrumental texture attributes of .05, r = 0.88), as well as the sugar (p < .01, r = 0.94) and amylose the eba, except the mouldability and stretchability, which were not (p < .01, r = 0.97) contents (Table 5). This means that the higher the significantly different (p > .05) (Table 6). 10 of 13  |     AWOYALE Et AL. TA B L E 5  Correlation of the functional and pasting properties and the chemical composition of backslopped fermented gari with the sensory and instrumental texture profile of the eba produced from different varieties Sensory texture attributes Instrumental texture attributes Parameters Moldability Stretchability Stickiness Hardness Hardness Adhesiveness Mouldability Stretchability Gumminess Water absorption capacity −0.33 0.33 −0.65 0.62 0.08 −0.47 −0.00 −0.25 0.08 Swelling power −0.45 0.18 −0.28 0.58 0.67 −0.72 −0.46 −0.17 0.68 Solubility index −0.49 −0.15 −0.11 0.21 0.86* −0.50 −0.69 −0.01 0.86* Bulk density −0.75 −0.83* −0.46 −0.64 0.14 0.33 −0.08 0.58 0.15 Dispersibility −0.75 −0.62 −0.81 −0.38 0.27 0.35 −0.21 0.34 0.28 Peak viscosity 0.24 −0.17 −0.07 −0.42 0.08 0.69 −0.28 −0.11 0.07 Trough viscosity 0.42 −0.20 0.25 −0.57 −0.30 0.73 0.05 0.02 −0.31 Breakdown viscosity 0.05 −0.11 −0.31 −0.21 0.37 0.52 −0.50 −0.19 0.36 Final viscosity 0.71 0.22 0.32 −0.21 −0.37 0.52 0.05 −0.31 −0.39 Setback viscosity 0.71 0.92** 0.21 0.75 −0.20 −0.37 0.01 −0.77 −0.22 Peak time 0.07 0.02 0.40 −0.02 −0.54 −0.21 0.69 0.34 −0.53 Pasting temperature −0.00 0.17 −0.44 0.21 0.57 0.15 −0.64 −0.41 0.56 Sugar content −0.83* −0.67 −0.73 −0.37 0.45 0.24 −0.31 0.41 0.46 Starch content −0.57 −0.09 −0.22 0.29 0.20 −0.67 −0.04 0.13 0.20 Amylose content −0.86* −0.57 −0.84* −0.24 0.46 0.23 −0.22 0.42 0.49 Ash content −0.36 0.13 −0.46 0.40 −0.01 −0.52 −0.08 −0.23 −0.03 pH value −0.29 −0.35 −0.47 −0.38 −0.13 0.64 0.40 0.51 −0.10 Protein content −0.23 −0.53 0.34 −0.55 −0.43 0.12 0.57 0.68 −0.41 Fat content −0.60 −0.06 −0.28 0.36 0.31 −0.69 −0.12 0.10 0.32 Abbreviation: CNP, cyanogenic acid potential. *p < .05; **p < .01. AWOYALE Et AL.      |  11 of 13 TA B L E 6   Instrumental texture profiling of eba produced from different cassava varieties Samples Hardness (N/m2) Adhesiveness (N/m2) Mouldability Stretchability Gumminess (N/m2) IITA- TMS- IBA000070 29.12 ± 3.87ab −68.56 ± 5.33b 0.84 ± 0.08b 0.96 ± 0.06a 24.15 ± 2.06bc NR292D 24.41 ± 3.83c −42.44 ± 11.27a 0.92 ± 0.03ab 0.97 ± 0.16a 22.38 ± 0.07cd TMEB419 30.12 ± 1.64a −71.20 ± 3.81b 0.86 ± 0.04b 1.03 ± 0.24a 25.68 ± 1.62ab NR130022 26.60 ± 1.47bc −48.09 ± 3.44a 0.90 ± 0.02ab 1.00 ± 0.03a 23.82 ± 1.36bc TMS13F1343P0044 30.22 ± 0.11a −64.78 ± 10.34b 0.90 ± 0.01ab 0.88 ± 0.15a 27.10 ± 0.40a TMS13F1153P001 21.03 ± 1.63d −63.89 ± 5.10b 0.98 ± 0.14a 1.06 ± 0.03a 20.54 ± 1.38d Mean 26.91 −59.83 0.9 0.98 23.95 p level *** *** NS NS *** Abbreviation: NS, not significant. *** p < .001. Means with different letters within the same column are significantly different (p<0.05). Hardness is defined as an indicator of the most direct response to The mouldability of the eba ranged from 0.84 in the IITA- TMS- taste, directly affecting chewiness, gumminess, and cohesiveness in IBA000070 BFG to 0.98 in the TMS13F1153P001 BFG (Table 6). the texture profile analysis (Awoyale, et al., 2021; Goddard et al., 2015). There were no significant differences in the mouldability of the eba The hardness of the eba prepared from TMS13F1343P0044 BFG prepared from all the varieties. The mouldability of the eba has no (30.22 N/m2) was significantly (p <  .05) more than that of the eba significant correlation (p > .05) with all the quality attributes of the prepared from TMSF1153P001 BFG (21.03 N/m2) (Table 6). The BFG (Table 5). hardness of the eba from the TMS13F1343P0044, TMEB419, and Stretchability or elasticity is the degree to which the eba re- IITA- TMS- IBA000070 BFG was not significantly different (p > .05). turns to its original shape after compression between the teeth The hardness of the eba has no significant correlation (p > .05) with (Awoyale, et al., 2021; Goddard et al., 2015). The stretchability was all quality attributes of the BFG (Table 5). lower in the eba prepared from the TMS13F1343P0044 BFG (0.88) In the food field, the stickiness can be defined as the nega- and higher in the eba prepared from the TMS13F1153P001 BFG tive force generated when a food sample is subjected to pressure (1.06) (Table 6). The correlation between the stretchability of the deformation (Goddard et al., 2015). Stickiness is also related to eba and the peak viscosity (p < .05, r = 0.83), breakdown viscosity adhesiveness. Adhesiveness is the degree to which the eba sticks (p < .05, r = 0.88), and the pasting temperature (p < .05, r = 0.82) to the hand, mouth surface, or teeth (Awoyale, et al., 2021). The of the BFG was significant and positive, while a significant negative adhesiveness of the eba ranged from −71.20 to −42.44 N/m2, with correlation (p < .05, r = −0.83) exist between the stretchability of the eba prepared from the NR292D BFG having the highest value the eba and the starch content of the BFG (Table 5). This means (p < .05) and the eba prepared from the TMEB419 BFG having that the higher the peak and breakdown viscosities of the BFG, the the lowest value. The adhesiveness of the eba prepared from the higher the stretchability of the eba prepared from such gari. The NR292D BFG was not significantly different (p > .05) from that high peak and breakdown viscosity of the BFG prepared from the of the NR130022 BFG (Table 6). The adhesiveness of the eba was TMS13F1153P001 variety may be responsible for the high stretch- significant and negatively correlated with the water absorption ca- ability of its eba. pacity (p < .05, r = −0.93), solubility index (p < .05, r = −0.89) and The energy required to disintegrate a semi- solid food until the ash content (p < .05, r = −0.87) of the BFG (Table 5). This means it can be swallowed is known as gumminess. It is calculated that the lower the water absorption capacity, solubility index, and as cohesiveness multiplied by the hardness (Awoyale, Alamu, ash content of the BFG, the higher the adhesiveness of the eba et al., 2021; Goddard et al., 2015). The gumminess of the eba prepared from such gari. Hence, the low adhesiveness of the eba prepared from the TMS13F1343P0044 BFG (27.10 N/m2) was prepared from the TMEB419 BFG may be attributed to its high ash significantly (p <  .05) higher than that of the TMS13F1153P001 content. BFG (20.54 N/m2) (Table 6). Although the gumminess of the eba Cohesiveness/mouldability is how well the product withstands a prepared from the TMS13F1343P0044 BFG was not signifi- second deformation relative to its resistance under the first defor- cantly different (p >.05) from that of the eba prepared from the mation. It is calculated as the work area during the second compres- TMEB419 BFG (Table 6). This could be attributed to differences sion divided by the work area during the first compression (Goddard in the varieties used. The hardness, mouldability, and gumminess et al., 2015). Usually, the eba is squeezed manually, during which the of the eba have no significant correlation (p > .05) with all the mechanical and geometrical characteristics are assessed, molded functional and pasting properties, and the chemical composition into balls with the hand, dipped into the soup, and then swallowed. of the BFG (Table 5). 12 of 13  |     AWOYALE Et AL. 4  | CONCLUSIONS DATA AVAIL ABILIT Y S TATEMENT The data that support the findings of this study are available from A significant and negative correlation exists between the STPA the corresponding author upon reasonable request. mouldability of the eba and the sugar and amylose contents of the BFG. The STPA stretchability of the eba had a signifi- ORCID cant negative correlation with the bulk density and a significant Wasiu Awoyale https://orcid.org/0000-0002-3635-1414 positive correlation with the setback viscosity of the BFG. A Hakeem Oyedele https://orcid.org/0000-0001-5734-9156 significant and negative correlation exists between the STPA Michael Adesokan https://orcid.org/0000-0002-1361-6408 stickiness of the eba and the amylose contents of the BFG. The Emmanuel O. Alamu https://orcid.org/0000-0001-6263-1359 ITPA adhesiveness of the eba was significant and negatively Busie Maziya- Dixon https://orcid.org/0000-0003-2014-2201 correlated with the water absorption capacity, solubility index, and ash content. The correlation between the ITPA stretchabil- R E FE R E N C E S ity of the eba and the peak viscosity, breakdown viscosity, and Adebowale, A. A., Sanni, L., Awonorin, S., Daniel, I., & Kuye, A. (2007). the pasting temperature of the BFG was significant and posi- Effect of cassava varieties on the sorption isotherm of tapioca grits. tive, while a significant negative correlation exists between the International Journal of Food Science and Technology, 42, 448– 452. https://doi.org/10.1111/j.1365-2 621.2007.01261.x ITPA stretchability of the eba and the starch content of the Adinsi, L., Akissoé, N., Escobar, A., Prin, L., Kougblenou, N., Dufour, D., BFG. The information provided in this study to breeders may Hounhouigan, D. J., & Fliedel, G. (2019). Sensory and physico- help breed cassava varieties that will be acceptable to end- chemical profiling of traditional and enriched gari in Benin. Food users in terms of the quality characteristics of gari and the tex- Science and Nutrition, 7(10), 3338– 3348. https://doi.org/10.1002/ fsn3.1201 tural attributes of the eba. Afoakwa, E. O., Budu, A., Asiedu, S., Chiwona- Karltun, C., & Nyirenda, D. B. (2012). Viscoelastic properties and physic functional characteri- ACKNOWLEDG MENTS zation of six high-y ielding cassava mosaic disease- resistant cassava The authors acknowledged the CGIAR Research Program’s support (Manihot esculenta Crantz) genotypes. Journal of Nutrition and Food Science, 2, 129. https://doi.org/10.4172/2155- 9600.1000129 on Roots, Tubers and Bananas (RTB), the staff of Food and Nutrition Akingbala, J. O., Oyewole, O. B., Uzo- Peters, P. I., Karim, R. O., & Bacuss- Sciences Laboratory, and the Cassava Breeding Units especially Dr. Taylor, G. S. H. (2005). Evaluating stored cassava quality in gari pro- Ismail Rabbi, of IITA, Ibadan, Nigeria. duction. Journal of Food, Agriculture and Environment, 3, 75–8 0. Amund, O. O., & Ogunsina, O. A. (1987). Extracellular amylase production by cassava fermenting bacteria. Journal of Industrial Microbiology, 2, CONFLIC T OF INTERE S T 123127. The author declares that there is no conflict of interest that could be AOAC. (2000). Association of official analytical chemists. Official methods perceived as prejudicing the impartiality of the research reported. of analysis of the association of official analytical chemists (17th ed.). The Association of Official Analytical Chemists. AUTHOR CONTRIBUTIONS Asaam, E. S., Adubofuor, J., Amoah, I., & Apeku, O. D. (2018). Functional and pasting properties of yellow maize– soya bean– pumpkin Wasiu Awoyale: Conceptualization; Formal analysis; Investigation; composite flours and acceptability study on their breakfast ce- Methodology; Visualization; Writing- original draft; Writing-r eview reals. Cogent Food and Agriculture, 4(1), 1501932. https://doi. & editing. Hakeem Abolore Oyedele: Conceptualization; Formal org/10.1080/233119 32.2018.1501932 analysis; Investigation; Methodology; Visualization; Writing- Ashraf, S., Anjum, F. M., Nadeem, M., & Riaz, A. (2012). Functional & technological aspects of resistant starch. Pakistan Journal of Food original draft; Writing- review & editing. Ayodele A Adenitan: Science, 22(2), 90–9 5. Conceptualization; Formal analysis; Investigation; Methodology; Awoyale, W., Abass, A. B., Ndavi, M., Maziya- Dixon, B., & Sulyok, M. Visualization; Writing- original draft; Writing- review & editing. (2017). Assessment of the potential industrial applications of Michael Adesokan: Project administration; Supervision; Writing- commercial dried cassava products in Nigeria. Food Measurement and Characterization, 11, 598– 609. https://doi.org/10.1007/s1169 review & editing. Oladeji Emmanuel Alamu: Project administra- 4- 016-9 428- 7 tion; Supervision; Writing-r eview & editing. Busie Maziya-D ixon: Awoyale, W., Alamu, E. O., Chijioke, U., Tran, T., Takam- Tchuente, N. H., Conceptualization; Investigation; Methodology; Project adminis- Ndjouenkeu, R., Kegah, N., & Maziya- Dixon, B. (2021). A review of tration; Supervision; Visualization; Writing- original draft; Writing- cassava semolina (gari and eba) end-u ser preferences and implica- tions for varietal trait evaluation. International Journal of Food Science review & editing. and Technology, 56, 1206– 1222. https://doi.org/10.1111/ijfs.14867 Awoyale, W., Asiedu, R., Kawalawu, W. K. C., Abass, A., Maziya- Dixon, E THIC AL APPROVAL B., Kromah, A., Edet, M., & Mulbah, S. (2020). Assessment of the The authors of this study declare that the sensory evaluation suitability of different cassava varieties for gari and fufu flour pro- duction in Liberia. Asian Food Science Journal, 14(2), 36–5 2. https:// followed the tenets of the Declaration of Helsinki promulgated doi.org/10.9734/afsj/2020/v14i23 0128 in1964 and was approved by the institutional ethical review Awoyale, W., Oyedele, H., Adenitan, A. A., Alamu, E. O., & Maziya- Dixon, committee. In addition, verbal consent was obtained from the B. (2021a). 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