Development of Cassava <i>mahewu </i>in<i> </i>Powder of Instantaneous Reconstitution

Elsa Maria Salvador; Stela Emelina Da Conceição Rogério Guilengue; Telma Dos Anjos Levi Jamisse Magaia

doi:doi:10.11648/j.jfns.20210905.14

| Peer-Reviewed

Development of Cassava mahewu in Powder of Instantaneous Reconstitution

Elsa Maria Salvador, Stela Emelina Da Conceição Rogério Guilengue, Telma Dos Anjos Levi Jamisse Magaia

Published in Journal of Food and Nutrition Sciences (Volume 9, Issue 5)

Received: 6 July 2021 Accepted: 22 July 2021 Published: 16 October 2021

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Mahewu is a traditional cool non-alcoholic fermented beverage known among African countries; generally made from cereals but also it can be made from tubes. The raw material (cereals and tubes) is spontaneity fermented at room temperature by acid lactic bacteria, the fermentation process is considered to increase the nutritional content of mahewu. The beverage is most known in the liquid form, that takes up more volume and less shelf life. The presentation of mahewu in powder it will allow minor volume and increase the shelf life. The objective of the present study was to develop cassava mahewu in powder form in order to stabilize a protocol of rehydration and investigate its instantaneous behavior. The standard cassava mahewu was prepared using fermentation techniques and thereafter 30 g and 40 g were firstly frozen for 24 h/-18°C followed by freeze drying at -20°C for a period of 24 h to obtain the powder form of cassava mahewu. The pH and acidity levels were controlled throughout the preparation processes and the total solids content of the solution was adjusted to 15.9 ± 0.1 ºBrix, in order to freeze dry with a quantity of known soluble solids. The moisture content, water activity (w_a), tests of instantaneousness (wettability and dispensability) of the powdered cassava mahewu and the sensorial properties of the reconstituted powder after rehydration with water at 25°C to replace 60%, 80% and 100% of water lost during the freeze-drying were evaluated using standard methods. The results showed a reduction of the pH (6.11 to 4.56) and an increased in acidity (0.06 g/100g to 0.25 g/100g of lactic acid) of the standard cassava mahewu at beginning (t = 0 h) and at end of fermentation (t = 24 h) respectively. Both samples of 30 g and 40 g indicated a water activity of 0.39 and 0.42, moisture content of 6.50 and 8.57% and instantaneousness of 3 s and 3.33s respectively. The results showed an optimal behavior of instantaneousness of 3 s indicating an easy penetration of liquid (water) on the powdered cassava mahewu. According to the sensorial analysis, the reconstituted cassava mahewu rehydrated with 100% of water lost during the freeze drying was more appreciated and preferred compared with 80% and 60%.

Published in	Journal of Food and Nutrition Sciences (Volume 9, Issue 5)
DOI	10.11648/j.jfns.20210905.14
Page(s)	131-138
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Cassava mahewu, Freeze Drying, Instantaneousness, Powder, Rehydration

References

[1]	katongole, J. N. (2008). The microbial succession in indigenous fermented maize products. Magister Scientiae Agriculturae, University of Free State, Bloemfontein, Pp. 150.
[2]	Singh, A and Vaidya, M. (2015). Traditional weaning foods and practices in Jabalpur district with reference to prevalence of malnutrition. Agricultural research communication centre. Department of Food Science and Technology. Asian J. Dairy & Food Res. 34 (1): 32-38.
[3]	Ezeogu, L. I (2009). Research in ethnic West African fermented cereal-based foods. In: Taylor JRN., Cracknell RL. (Eds.) The ICC book of ethnic cereal-based foods and beverages across the continents. The University of Pretoria, Pretoria, South Africa. 63-92.
[4]	Nout, M. J. R (2009). Rich Nutrition from the poorest - Cereal fermentations in Africa and Asia. Food Microbiol. 26: 685-692.
[5]	Bourdichon, F Casaregola, S., Farrokh, C., Frisvad, J. C., Gerdes, M. L and Hammes, W. P (2012). Food fermentations: microorganisms with technological beneficial use. Int. J. Food Microbiol. 154 (3): 87-97.
[6]	Hill, C., Guarner, F., Reid, G., Gibson, G. R., Merenstein, D. J., Pot, B., Morelli, L., Canani, R. B., Flint, H. J and Salminen, S. (2014). The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nat Rev Gastroenterol Hepatol. Expert consensus document. 11 (8): 506-514.
[7]	Blandino A., Al-Aseeri, M. E., Pandiella, S. S., Cantero, D and Webb, C. (2003). Cereal-based fermented foods and beverages. Food Res Int. 36 (6): 527-543.
[8]	Salvador, E. M., Mccrindle, C. M. E., Buys, E. M and Steenkamp, V. (2016). Standardization of cassava mahewu fermentation and assessment of the effects of iron sources used for fortification. African J. Food, Agric. Nutr. Dev. 16 (2): 10898-10912.
[9]	SAB Miller. (2016). Relatório e contas. 20 anos a criar amizades. 1995-2015.
[10]	Matsheka, M. I., Magwamba, C. C., Mputchane, S and Gashe, B. A. (2013). Biogenic amine producing bacteria associated with three different commercially fermented beverages in Botswana. Afr. J. Microbiol. Res. 7 (4): 342-350.
[11]	SAZ - Standard Association of Zimbabwe (2016). Technical Public Comment. Specification for mahewu. Pp 8.
[12]	Hofvendahl, K and Hahn-Hägerdal, B. (2000). Factors affecting the fermentative Lactic Acid Production from renewable resources. Enzyme Microb Technol. 26: 87-107.
[13]	Brasil. (2005). Métodos físico-químicos para análises de alimentos. Ministério da saúde, agência nacional de vigilância sanitária. Ministério da saúde. Agência Nacional de Vigilância Sanitária (ANVISA). Brasília. Pp. 1018.
[14]	AOAC, Association of Official Analytical Chemists. (2005). Official. Methods of Analysis of the Association of analytical Chemists International, 18th ed. Gathersburg, MD, U.S.A Official methods. Pp. 08.
[15]	Instituto Adolfo Lutz (2008). Métodos físico-químicos para análises de alimentos/Coordenadores Odair Zenebone, Neus Sadocco Pascuet e Paulo Tiglea. 4ª ed. (1ª Edição digital) São Paulo Pp 1020.
[16]	Gonçalves, O. M. A. R. (2015). Estudo comparativo de processos de desidratação por liofilização e secagem. Instituto Politécnico de Tomar. Pp. 120.
[17]	Vissotto, F. Z., Montenegro, F. M., Santos, J. M.; Oliveira, S. J. R. (2006). Avaliação da influência dos processos de lecitinação e de aglomeração nas propriedades físicas de achocolatado em pó. Ciênc. Tecnol. Aliment., 26 (3): 666-671.
[18]	Anzaldúa-Morales, A. (2005). La evaluación sensorial de los alimentos en la teoría y la prática. Zaragoza: Acribia SA, 1994. Oxford. 16 (8): 691-703.
[19]	Dutcosky, S. D. (2011). Análise sensorial de alimentos. Curitiba: Champagnat 3 ed. 426 p. (Coleção Exatas, 4).
[20]	Annan, N. T., Poll, L., Sefa-Deddeh, S., Plahar, W. A., Jakobsen, M. (2003). Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisae and Candida krusei in single starter culture maize dough. J. Appl. Microbiol. 94: 462-474.
[21]	Dike, E. N. (2001). Effect of fermentation on the procreate composition and mineral element content of soybeans. In Adepoju, P. A. (ed). Raw materials development for the survival of Nigerian food and allied industries in the 21st century. Proceedings of the 25th Annual NIFEST conference held 5-9th Nov. at Lagos, Nigeria. 144-145.
[22]	Chisté, R. C., Cohen, K. O., Mathias, E. A., Ramoa Junior, A. G. A. (2006). Qualidade da farinha de mandioca do grupo seca. Ciênc Tecnol Aliment. 26 (4): 861-64.
[23]	Gomes, E., Souza, S. R., Grandi, R. P., Silva, R. D. (2005). Production of thermostable glucoamylase by newly isolated Aspergillus flavus A1.1 and thermomyces Lanuginosus A13.37. Braz J Microbiol; 36: 75-82.
[24]	Kim, E. H. J., Chen, X. D., Pearce, D. (2002). Surface characterization of four industrial spraydried dairy powders in relation to chemical composition, structure and wetting property. Colloids Surf. B. 26 (3): 197–212.
[25]	Dhanalakshmi, K., Ghosal, S., Bhattacharya, S. (2011). Agglomeration of food powder and applications. Crit Rev Food Sci Nutr. 51 (5): 432-441.
[26]	Kothakota, A., Kumar, A., Kumar, M., Juvvi, P., Rao, S., Kautkar, S. (2014). Characteristics of spray dried dahi powder with maltodextrin as an adjunct. Int. j. agric. environ. biotechnol. 7 (4): 849-865.
[27]	El-Bachá, A. and Kim, R. (2014). Estudo do processo de secagem da polpa de açaí por liofilização e atomização. Trabalho de conclusão de curso II. Universidade de São Paulo. Escola politécnica. Pp. 63.
[28]	Ratti, C. (2011). Hot air and freeze – drying of high volue foods; a review, J. Food Eng., 49: 311–319.
[29]	Ramos, A. C. S. M., Stamford, T. L. M., Machado, E. C. L., Lima, F. R. B., GARCIA, E. F., Andrade, S. A. C., Silva, C. G. M. (2013). Elaboração de bebidas lácteas fermentadas: aceitabilidade e viabilidade de culturas probióticas. Semina: Ciênc. Agrár. 34 (6): 2817-2828.
[30]	Souza, A. A. and Rodrigues, L. S. (2013). Elaboração, aceitação e intenção de compra de iogurte saborizado com polpa de maracujá do mato. Congresso norte nordeste de pesquisa e inovação. Salvador, Baía. 1-6.

Cite This Article

Plain Text BibTeX RIS

APA Style

Elsa Maria Salvador, Stela Emelina Da Conceição Rogério Guilengue, Telma Dos Anjos Levi Jamisse Magaia. (2021). Development of Cassava mahewu in Powder of Instantaneous Reconstitution. Journal of Food and Nutrition Sciences, 9(5), 131-138. https://doi.org/10.11648/j.jfns.20210905.14

Copy | Download

ACS Style

Elsa Maria Salvador; Stela Emelina Da Conceição Rogério Guilengue; Telma Dos Anjos Levi Jamisse Magaia. Development of Cassava mahewu in Powder of Instantaneous Reconstitution. J. Food Nutr. Sci. 2021, 9(5), 131-138. doi: 10.11648/j.jfns.20210905.14

Copy | Download

AMA Style

Elsa Maria Salvador, Stela Emelina Da Conceição Rogério Guilengue, Telma Dos Anjos Levi Jamisse Magaia. Development of Cassava mahewu in Powder of Instantaneous Reconstitution. J Food Nutr Sci. 2021;9(5):131-138. doi: 10.11648/j.jfns.20210905.14

Copy | Download

@article{10.11648/j.jfns.20210905.14,
  author = {Elsa Maria Salvador and Stela Emelina Da Conceição Rogério Guilengue and Telma Dos Anjos Levi Jamisse Magaia},
  title = {Development of Cassava mahewu in Powder of Instantaneous Reconstitution},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {9},
  number = {5},
  pages = {131-138},
  doi = {10.11648/j.jfns.20210905.14},
  url = {https://doi.org/10.11648/j.jfns.20210905.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20210905.14},
  abstract = {Mahewu is a traditional cool non-alcoholic fermented beverage known among African countries; generally made from cereals but also it can be made from tubes. The raw material (cereals and tubes) is spontaneity fermented at room temperature by acid lactic bacteria, the fermentation process is considered to increase the nutritional content of mahewu. The beverage is most known in the liquid form, that takes up more volume and less shelf life. The presentation of mahewu in powder it will allow minor volume and increase the shelf life. The objective of the present study was to develop cassava mahewu in powder form in order to stabilize a protocol of rehydration and investigate its instantaneous behavior. The standard cassava mahewu was prepared using fermentation techniques and thereafter 30 g and 40 g were firstly frozen for 24 h/-18°C followed by freeze drying at -20°C for a period of 24 h to obtain the powder form of cassava mahewu. The pH and acidity levels were controlled throughout the preparation processes and the total solids content of the solution was adjusted to 15.9 ± 0.1 ºBrix, in order to freeze dry with a quantity of known soluble solids. The moisture content, water activity (wa), tests of instantaneousness (wettability and dispensability) of the powdered cassava mahewu and the sensorial properties of the reconstituted powder after rehydration with water at 25°C to replace 60%, 80% and 100% of water lost during the freeze-drying were evaluated using standard methods. The results showed a reduction of the pH (6.11 to 4.56) and an increased in acidity (0.06 g/100g to 0.25 g/100g of lactic acid) of the standard cassava mahewu at beginning (t = 0 h) and at end of fermentation (t = 24 h) respectively. Both samples of 30 g and 40 g indicated a water activity of 0.39 and 0.42, moisture content of 6.50 and 8.57% and instantaneousness of 3 s and 3.33s respectively. The results showed an optimal behavior of instantaneousness of 3 s indicating an easy penetration of liquid (water) on the powdered cassava mahewu. According to the sensorial analysis, the reconstituted cassava mahewu rehydrated with 100% of water lost during the freeze drying was more appreciated and preferred compared with 80% and 60%.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Development of Cassava mahewu in Powder of Instantaneous Reconstitution
AU  - Elsa Maria Salvador
AU  - Stela Emelina Da Conceição Rogério Guilengue
AU  - Telma Dos Anjos Levi Jamisse Magaia
Y1  - 2021/10/16
PY  - 2021
N1  - https://doi.org/10.11648/j.jfns.20210905.14
DO  - 10.11648/j.jfns.20210905.14
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 131
EP  - 138
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20210905.14
AB  - Mahewu is a traditional cool non-alcoholic fermented beverage known among African countries; generally made from cereals but also it can be made from tubes. The raw material (cereals and tubes) is spontaneity fermented at room temperature by acid lactic bacteria, the fermentation process is considered to increase the nutritional content of mahewu. The beverage is most known in the liquid form, that takes up more volume and less shelf life. The presentation of mahewu in powder it will allow minor volume and increase the shelf life. The objective of the present study was to develop cassava mahewu in powder form in order to stabilize a protocol of rehydration and investigate its instantaneous behavior. The standard cassava mahewu was prepared using fermentation techniques and thereafter 30 g and 40 g were firstly frozen for 24 h/-18°C followed by freeze drying at -20°C for a period of 24 h to obtain the powder form of cassava mahewu. The pH and acidity levels were controlled throughout the preparation processes and the total solids content of the solution was adjusted to 15.9 ± 0.1 ºBrix, in order to freeze dry with a quantity of known soluble solids. The moisture content, water activity (wa), tests of instantaneousness (wettability and dispensability) of the powdered cassava mahewu and the sensorial properties of the reconstituted powder after rehydration with water at 25°C to replace 60%, 80% and 100% of water lost during the freeze-drying were evaluated using standard methods. The results showed a reduction of the pH (6.11 to 4.56) and an increased in acidity (0.06 g/100g to 0.25 g/100g of lactic acid) of the standard cassava mahewu at beginning (t = 0 h) and at end of fermentation (t = 24 h) respectively. Both samples of 30 g and 40 g indicated a water activity of 0.39 and 0.42, moisture content of 6.50 and 8.57% and instantaneousness of 3 s and 3.33s respectively. The results showed an optimal behavior of instantaneousness of 3 s indicating an easy penetration of liquid (water) on the powdered cassava mahewu. According to the sensorial analysis, the reconstituted cassava mahewu rehydrated with 100% of water lost during the freeze drying was more appreciated and preferred compared with 80% and 60%.
VL  - 9
IS  - 5
ER  -

Copy | Download

Author Information

Elsa Maria Salvador

Department of Biological Sciences, Faculty of Sciences, Eduardo Mondlane University, Maputo, Mozambique
Stela Emelina Da Conceição Rogério Guilengue
Telma Dos Anjos Levi Jamisse Magaia

Department of Biological Sciences, Faculty of Sciences, Eduardo Mondlane University, Maputo, Mozambique

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Elsa Maria Salvador, Stela Emelina Da Conceição Rogério Guilengue, Telma Dos Anjos Levi Jamisse Magaia. (2021). Development of Cassava mahewu in Powder of Instantaneous Reconstitution. Journal of Food and Nutrition Sciences, 9(5), 131-138. https://doi.org/10.11648/j.jfns.20210905.14

Copy | Download

ACS Style

Elsa Maria Salvador; Stela Emelina Da Conceição Rogério Guilengue; Telma Dos Anjos Levi Jamisse Magaia. Development of Cassava mahewu in Powder of Instantaneous Reconstitution. J. Food Nutr. Sci. 2021, 9(5), 131-138. doi: 10.11648/j.jfns.20210905.14

Copy | Download

AMA Style

Elsa Maria Salvador, Stela Emelina Da Conceição Rogério Guilengue, Telma Dos Anjos Levi Jamisse Magaia. Development of Cassava mahewu in Powder of Instantaneous Reconstitution. J Food Nutr Sci. 2021;9(5):131-138. doi: 10.11648/j.jfns.20210905.14

Copy | Download

@article{10.11648/j.jfns.20210905.14,
  author = {Elsa Maria Salvador and Stela Emelina Da Conceição Rogério Guilengue and Telma Dos Anjos Levi Jamisse Magaia},
  title = {Development of Cassava mahewu in Powder of Instantaneous Reconstitution},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {9},
  number = {5},
  pages = {131-138},
  doi = {10.11648/j.jfns.20210905.14},
  url = {https://doi.org/10.11648/j.jfns.20210905.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20210905.14},
  abstract = {Mahewu is a traditional cool non-alcoholic fermented beverage known among African countries; generally made from cereals but also it can be made from tubes. The raw material (cereals and tubes) is spontaneity fermented at room temperature by acid lactic bacteria, the fermentation process is considered to increase the nutritional content of mahewu. The beverage is most known in the liquid form, that takes up more volume and less shelf life. The presentation of mahewu in powder it will allow minor volume and increase the shelf life. The objective of the present study was to develop cassava mahewu in powder form in order to stabilize a protocol of rehydration and investigate its instantaneous behavior. The standard cassava mahewu was prepared using fermentation techniques and thereafter 30 g and 40 g were firstly frozen for 24 h/-18°C followed by freeze drying at -20°C for a period of 24 h to obtain the powder form of cassava mahewu. The pH and acidity levels were controlled throughout the preparation processes and the total solids content of the solution was adjusted to 15.9 ± 0.1 ºBrix, in order to freeze dry with a quantity of known soluble solids. The moisture content, water activity (wa), tests of instantaneousness (wettability and dispensability) of the powdered cassava mahewu and the sensorial properties of the reconstituted powder after rehydration with water at 25°C to replace 60%, 80% and 100% of water lost during the freeze-drying were evaluated using standard methods. The results showed a reduction of the pH (6.11 to 4.56) and an increased in acidity (0.06 g/100g to 0.25 g/100g of lactic acid) of the standard cassava mahewu at beginning (t = 0 h) and at end of fermentation (t = 24 h) respectively. Both samples of 30 g and 40 g indicated a water activity of 0.39 and 0.42, moisture content of 6.50 and 8.57% and instantaneousness of 3 s and 3.33s respectively. The results showed an optimal behavior of instantaneousness of 3 s indicating an easy penetration of liquid (water) on the powdered cassava mahewu. According to the sensorial analysis, the reconstituted cassava mahewu rehydrated with 100% of water lost during the freeze drying was more appreciated and preferred compared with 80% and 60%.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Development of Cassava mahewu in Powder of Instantaneous Reconstitution
AU  - Elsa Maria Salvador
AU  - Stela Emelina Da Conceição Rogério Guilengue
AU  - Telma Dos Anjos Levi Jamisse Magaia
Y1  - 2021/10/16
PY  - 2021
N1  - https://doi.org/10.11648/j.jfns.20210905.14
DO  - 10.11648/j.jfns.20210905.14
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 131
EP  - 138
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20210905.14
AB  - Mahewu is a traditional cool non-alcoholic fermented beverage known among African countries; generally made from cereals but also it can be made from tubes. The raw material (cereals and tubes) is spontaneity fermented at room temperature by acid lactic bacteria, the fermentation process is considered to increase the nutritional content of mahewu. The beverage is most known in the liquid form, that takes up more volume and less shelf life. The presentation of mahewu in powder it will allow minor volume and increase the shelf life. The objective of the present study was to develop cassava mahewu in powder form in order to stabilize a protocol of rehydration and investigate its instantaneous behavior. The standard cassava mahewu was prepared using fermentation techniques and thereafter 30 g and 40 g were firstly frozen for 24 h/-18°C followed by freeze drying at -20°C for a period of 24 h to obtain the powder form of cassava mahewu. The pH and acidity levels were controlled throughout the preparation processes and the total solids content of the solution was adjusted to 15.9 ± 0.1 ºBrix, in order to freeze dry with a quantity of known soluble solids. The moisture content, water activity (wa), tests of instantaneousness (wettability and dispensability) of the powdered cassava mahewu and the sensorial properties of the reconstituted powder after rehydration with water at 25°C to replace 60%, 80% and 100% of water lost during the freeze-drying were evaluated using standard methods. The results showed a reduction of the pH (6.11 to 4.56) and an increased in acidity (0.06 g/100g to 0.25 g/100g of lactic acid) of the standard cassava mahewu at beginning (t = 0 h) and at end of fermentation (t = 24 h) respectively. Both samples of 30 g and 40 g indicated a water activity of 0.39 and 0.42, moisture content of 6.50 and 8.57% and instantaneousness of 3 s and 3.33s respectively. The results showed an optimal behavior of instantaneousness of 3 s indicating an easy penetration of liquid (water) on the powdered cassava mahewu. According to the sensorial analysis, the reconstituted cassava mahewu rehydrated with 100% of water lost during the freeze drying was more appreciated and preferred compared with 80% and 60%.
VL  - 9
IS  - 5
ER  -

Copy | Download