Show simple item record

Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (Manihot esculenta Crantz) of b-carotene-enriched roots

dc.contributor.authorAlamu, E.O.
dc.contributor.authorMaziya-Dixon, B.
dc.contributor.authorDixon, A.
dc.date.accessioned2019-12-04T11:09:15Z
dc.date.available2019-12-04T11:09:15Z
dc.date.issued2017-12
dc.identifier.citationAlamu, E.O., Maziya-Dixon, B. & Dixon, A. (2017). Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (Manihot esculenta Crantz) of b-carotene-enriched roots. LWT - Food Science and Technology, 86, 501-506.
dc.identifier.issn0023-6438
dc.identifier.urihttps://hdl.handle.net/20.500.12478/2009
dc.descriptionAvailable online: 14 August 2017
dc.description.abstractCassava farmers are yet to fully exploit its full potential in terms of improvement of livelihood. Forty-five genotypes of cassava genotypes were processed into High Quality Cassava Flour (HQCF). These genotypes were planted in two sets, set 1 comprised 22 clones of β-carotene enriched roots and 3 check clones of white roots and set 2 comprised 18 clones and 2 check clones. The effects of variety on the proximate composition and pasting profile of the flour were investigated. The starch content ranged between 67.1 g/100 g (for 01/1663) and 82.4 g/100 g (for 30572) in set 1 and between 69.6 (01/1560) to 77.8 g/100 g (for Z97/0474) in set 2. Peak viscosity values ranged between 295.6 RVU (rapid visco unit) (30572) and 467.0 RVU (01/1115) across clones in set 1 while for set 2, it ranged from 271.9 RVU (for 01/1404) to 471.3 RVU (for 01/1417). Significant differences (P < 0.05) existed in the proximate composition and pasting properties of the flour from different cassava genotypes investigated. The high peak viscosity exhibited by most genotypes is indicative that the flour may be suitable for products requiring high gel strength and elasticity. The proximate composition compares competitively with values obtainable from conventional clones.
dc.format.extent501-506
dc.language.isoen
dc.subjectCassava
dc.subjectChemical Properties
dc.subjectCassava Roots
dc.subjectHigh Quality Cassava Flour
dc.subjectCassava Processing
dc.subjectPasting Properties
dc.subjectLivelihoods
dc.subjectGenotypes
dc.titleEvaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (Manihot esculenta Crantz) of b-carotene-enriched roots
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.isijournalISI Journal
cg.authorship.typesCGIAR single centre
cg.iitasubjectCassava
cg.iitasubjectFood Science
cg.iitasubjectFood Systems
cg.iitasubjectGenetic Improvement
cg.iitasubjectLivelihoods
cg.iitasubjectPost-Harvesting Technology
cg.journalLWT - Food Science and Technology
cg.howpublishedFormally Published
cg.accessibilitystatusLimited Access
local.dspaceid85744
cg.targetaudienceScientists
cg.identifier.doihttp://dx.doi.org/10.1016/j.lwt.2017.08.040


Files in this item

Thumbnail
Name:
S17ArtAlamuEvaluationInthomNod ...
Size:
252.2Kb
Format:
PDF
View/Open

This item appears in the following Collection(s)

Show simple item record