Cyanogenic,carotenoids and protein composition in leaves and roots across seven diverse population found in the world cassava germplasm collection at CIAT,Colombia

The objective of this study was to characterise the nutritional potential of leaves and identify a diversity centre with low cyanide and high nutrient content among 178 Latin American cassava genotypes. This field-based collection represents the seven diversity centres, held at The International Center for Tropical Agriculture (CIAT Palmira, Colombia) by the Cassava Program. The cyanide, all-trans-β-carotene and lutein concentrations in cassava leaves ranged from 346 to 7484 ppm dry basis (db), from 174–547 μg g⁻¹ db and 15–181 μg g⁻¹ db, respectively. Cassava leaves also showed significant levels of essential amino acids leucine, lysine, phenylalanine, valine and threonine, and average total protein content of 26.24 g 100 g⁻¹ db. Among seven diversity centres, South American rainforest group showed low cyanide and high carotene content in leaves. In addition, VEN77 and PAN51 genotypes stood out for having low cyanide in leaves and roots and high carotene in leaves. This genetic diversity can be used to select high potential progenitors for breeding purposes.     

Yield stress distribution in injection‐moulded glassy polymers

A methodology for structural analysis simulations is presented that incorporates the distribution of mechanical properties along the geometrical dimensions of injection‐moulded amorphous polymer products. It is based on a previously developed modelling approach, where the thermomechanical history experienced during processing was used to determine the yield stress at the end of an injection‐moulding cycle. Comparison between experimental data and simulation results showed an excellent quantitative agreement, both for short‐term tensile tests as well as long‐term creep experiments over a range of strain rates, applied stresses, and testing temperatures. Changes in mould temperature and component wall thickness, which directly affect the cooling profiles and, hence, the mechanical properties, were well captured by the methodology presented. Furthermore, it turns out that the distribution of the yield stress along a tensile bar is one of the triggers for the onset of the (strong) localization generally observed in experiments. © 2015 Society of Chemical Industry     

A review of varietal change in roots,tubers and bananas: consumer preferences and other drivers of adoption and implications for breeding

This review of the literature on varietal change in sub-Saharan Africa looks in detail at adoption of new varieties of bananas in Uganda, cassava in Nigeria, potato in Kenya, sweetpotato in Uganda and yams in Côte d’Ivoire. The review explored three hypotheses about drivers of varietal change. There was a strong confirmation for the hypothesis that insufficient priority given to consumer-preferred traits by breeding programmes contributes to the limited uptake of modern varieties (MVs) and low varietal turnover. Lack of evidence meant the second hypothesis of insufficient attention to understanding and responding to gender differences in consumer preferences for quality and post-harvest traits was unresolved. The evidence on the third hypothesis about the informal seed system contributing to slow uptake of MVs was mixed. In some cases, the informal system has contributed to rapid uptake of MVs, but often it appears to be a barrier with inconsistent varietal naming a major challenge.     

Physicochemical and physiological changes during the ripening of Banana (Musaceae) fruit grown in Colombia

The physicochemical and physiological attributes of three contrasting commercial varieties of Musaceae, Dominico Harton (plantain), Guineo (cooking banana) and Gros Michel (dessert banana), were evaluated and statistically analysed during post-harvest ripening. Quality attributes differed markedly among varieties, both in fresh fruits and during ripening. Variety (V) had a significant effect (P < 0.001) on all attributes except total soluble solids (TSS), carotenes and total chlorophyll. Storage time (ST) had a significant effect on all attributes except colour parameter b* and total carotenes. Starch levels decreased significantly (P < 0.001) during ripening, with nearly complete hydrolysis in Gros Michel, followed by Guineo and Dominico Harton. Discriminant analysis showed that central diameter, TSS of the pulp, colour parameter a* and total starch had the highest weight in the differentiation among varieties. These results point out which parameters may help improve current methods for monitoring ripening of bananas, in particular the commercially important varieties in this study.     

Integrating end-user preferences into breeding programmes for roots,tubers and bananas

“Consumers have their say: assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding” special issue, brings together new knowledge about quality traits required for roots, tubers and bananas (RTB) varieties to successfully meet diverse user preferences and expectations, along the variety development and RTB value chains (production, processing, marketing, food preparation, consumption). Key RTB crops in sub-Saharan Africa are cassava, yams, sweetpotatoes, potatoes and bananas/plantains. They are mainly consumed directly as boiled pieces or pounded in the form of smooth, not sticky, and stretchable dough. They are also stewed, steamed or fried. Cassava, the most widely grown RTB, is generally boiled, stewed or steamed in Eastern and Southern Africa, and in West and Central Africa is usually processed directly into derivative products, e.g. whole root fermentation through retting or heap fermentation; fermentation/dewatering of the mash. Biophysical and social knowledge presented in this issue help elaborate goals for both the processing unit operations (food scientist control) and variety traits (breeder control).     

Rheological and textural properties of lafun,a stiff dough,from improved cassava varieties

We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45 °C for 5 and 24 h, in order to determine after-cooking storability. Lafun flours were produced from three types of cassava varieties: seven improved white-fleshed varieties, seven improved provitamin A carotenoids (pVAC) varieties and two local white-fleshed varieties; and processed into lafun doughs. Pasting properties of the flours were assessed. Flours from local varieties had pasting profiles with highest viscosities, while pVAC flours had the lowest. The three types of cassava varieties varied significantly in most of their pasting properties. Four promising improved varieties were identified, based on high peak viscosity (55.8–61.5 P) and stiffer texture than local varieties during storage. Undesirable varieties were also found, which softened during storage instead of hardening. Optimum texture of lafun dough was obtained after 5 h of storage.     

Numerical method for impulse control of piecewise deterministic Markov processes

This paper presents a numerical method to calculate the value function for a general discounted impulse control problem for piecewise deterministic Markov processes. Our approach is based on a quantization technique for the underlying Markov chain defined by the post jump location and inter-arrival time. Convergence results are obtained and more importantly we are able to give a convergence rate of the algorithm. The paper is illustrated by a numerical example.     

Spatial distribution of dry matter in yellow fleshed cassava roots and its influence on carotenoid retention upon boiling

Understanding retention of carotenoids after different processing methods is important. This study was conducted to quantify dry matter content and carotenoids found in different sections of the cassava roots from six clones and to assess true retention of carotenoids after 30 min of boiling. Retention was quantified in normalized prisms taken from proximal, central and distal sectors of the root. Dry matter content (DMC) was measured along and across the roots and varied from 14.1 to 51.0%. DMC tended to be lower at the center of the root and in distal sections. DMC affected the homogeneity of the food matrix and, therefore, contributed in spatial variation in retention of carotenoids. Average true retention (dry matter basis) was 86.6% and ranged from 76.0 and 96.7% (averages per clone and section of the root, respectively). Retention was positively associated with carotenoid content in unprocessed samples, although the relationship was weak. The study shows that during boiling weight of samples changed from slight losses to gains of up to 40% (depending on original DMC of the uncooked root), resulting in an “apparent dilution” of the carotenoids. Results suggested the occurrence of some isomerization. All-trans β-carotene losses (13%) were partially explained by increases in the 13-cis (34%) and 15-cis (8%) isoforms, as well as lixiviation (< 1%) into the boiling water.     

Local strain measurements of yarns inside of 3D warp interlock fabric during forming process

The final geometry of 3D warp interlock fabric needs to be check during the 3D forming step to ensure the right locations of warp and weft yarns inside the final structure. Thus, a new monitoring approach has been proposed based on sensor yarns located in the fabric thickness. To ensure the accuracy of measurements, the observation of the surface deformation of the 3D warp interlock fabric has been joined to the sensor yarns measurements. At the end, it has been revealed a good correlation between strain measurement done globally by camera and locally performed by sensor yarns. Additionally, sensor yarns located in the two directions of the 3D warp interlock fabric have revealed a different forming behaviour depending on the architecture and the different slope values of the punch.