• Contact Us
    • Send Feedback
    • Login
    View Item 
    •   Home
    • Journal and Journal Articles
    • Journal and Journal Articles
    • View Item
    •   Home
    • Journal and Journal Articles
    • Journal and Journal Articles
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Browse

    Whole Repository
    CollectionsIssue DateRegionCountryHubAffiliationAuthorsTitlesSubject
    This Sub-collection
    Issue DateRegionCountryHubAffiliationAuthorsTitlesSubject

    My Account

    Login

    Welcome to the International Institute of Tropical Agriculture Research Repository

    What would you like to view today?

    Effect of boiling on the texture of cassava clones: a comparison of compressive strength, intercellular adhesion and physiochemical composition of the tuberous roots

    Thumbnail
    Date
    1994
    Author
    Eggleston, G.
    Asiedu, Robert
    Type
    Journal Article
    Metadata
    Show full item record
    Abstract/Description
    A highly significant relationship was found between the compressive strength of eight boiled cassava (Manihot esculenta Crantz) tuberous roots and their intercellular adhesion, as measured by a retained dry weight method, suggesting that compressive strength is a measure of cell separation. In general, compressive strength is related to amylopectin content, intercellular adhesion strength and moisture levels. The addition of calcium ions to the boiling water progressively increased compressive strength, with a concomitant reduction in dry weight loss and water absorption, until a saturation point was reached. For seven improved clones, moisture level was inversely related to compressive strength. One local Nigerian cassava variety, Isunikankiyan, demonstrated markedly different physicochemical characteristics to the improved clones: it had the lowest compressive strength with a relatively low moisture level, and its endogenous calcium content was ten times higher and less tenaciously held. It is suggested that other compositional and/or structural differences are involved in determining the final texture of boiled Isunikankiyan. These findings indicate that cooking (boiling) behaviour of cassava depends on several rather than one single parameter and may be regarded as the result of several complex processes.
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/5615
    IITA Subjects
    Plant Breeding; Cassava; Food Security
    Agrovoc Terms
    Cassava; Clones
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Collections
    • Journal and Journal Articles4835
    copyright © 2019  IITASpace. All rights reserved.
    IITA | Open Access Repository