Show simple item record

Chemical, pasting and sensory properties of tapioca grits from cassava mosaic diseaseresistant cassava varieties

dc.contributor.authorEke, J.
dc.contributor.authorAchinewhu, S.C.
dc.contributor.authorSanni, L.O.
dc.date.accessioned2019-12-04T11:11:05Z
dc.date.available2019-12-04T11:11:05Z
dc.date.issued2010
dc.identifier.citationEke, J., Achinewhu, S. & Sanni, L. (2010). Chemical, pasting and sensory properties of tapioca grits from cassava mosaic disease‐resistant cassava varieties. Journal of Food Processing and Preservation, 34(4), 632-648.
dc.identifier.issn0145-8892
dc.identifier.urihttps://hdl.handle.net/20.500.12478/2344
dc.description.abstractThe study investigated the chemical, pasting and sensory properties of tapioca grits produced from wet starches from 39 different cassava varieties (36 varieties resistant to cassava mosaic disease [CMD] and three checks TMS 30572, 4(2) 1425 and 82/00058) planted in June 2004/2005 at the experimental farm of the International Institute of Tropical Agriculture, highrainfall Onne (Lat 4.4°N, Long 7.1°E, mean annual rainfall of 2,600 mm.), Rivers State, Nigeria. There were significant differences (P < 0.05) for chemical and functional properties of tapioca grits from different cassava varieties. Amylose content ranged from 18.30 to 22.95%, amylopectin content ranged from 77.05 to 81.70%, protein content ranged from 0.16 to 0.42%, sugar content ranged from 0.10 to 1.20%, starch damage ranged from 1.22 to 1.49%, pH values ranged from 4.25 to 6.15, moisture content ranged from 5.75% to 10.12%, ash content ranged from 0.19 to 0.67%, starch content ranged from 67.34 to 81.86%. There were significant differences (P < 0.05) in all the pasting properties of the tapioca grits from different CMD starches. The peak viscosity of pregelatinized tapioca ranged from 110.79 to 545.17 RVU, final viscosities for tapioca ranged from 87.00 to 281.38 RVU. Setback values and
dc.description.sponsorshipGovernment of Nigeria
dc.description.sponsorshipUnited States Agency for International Development
dc.description.sponsorshipShell Petroleum Development Company
dc.format.extent632-648
dc.language.isoen
dc.subjectChemical Properties
dc.subjectPasting Properties
dc.subjectSensory Properties
dc.subjectTapioca Grits
dc.subjectAfrican Cassava Mosaic Virus
dc.subjectCassava Varieties
dc.subjectGenotypes
dc.titleChemical, pasting and sensory properties of tapioca grits from cassava mosaic diseaseresistant cassava varieties
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.affiliationRivers State University of Science and Technology
cg.contributor.affiliationUniversity of Agriculture, Abeokuta
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectCassava
cg.iitasubjectPlant Diseases
cg.iitasubjectPlant Genetic Resources
cg.journalJournal of Food Processing and Preservation
cg.howpublishedFormally Published
cg.accessibilitystatusLimited Access
local.dspaceid92253
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1111/j.1745-4549.2009.00378.x


Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record