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    Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications

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    Journal Article (6.667Mb)
    Date
    2021-07
    Author
    Chimphepo, L.
    Alamu, E.O.
    Monjerezi, M.
    Ntawuruhunga, P.
    Saka, J.D.K.
    Type
    Journal Article
    Review Status
    Peer Review
    Target Audience
    Scientists
    Metadata
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    Abstract/Description
    Cassava has potential for many industrial uses, which provide an opportunity for more rewarding markets. Therefore, significant research on improved varieties, targeting industrial applications, is required as a possible approach to spur improvements in the value chain. To this end, this study evaluated the physicochemical parameters and functional properties of ten (10) improved cassava genotypes for fast-tracking adaptable and preferred cassava genotypes for industrial use. The genotypes were collected from a multi-location (Uniform yield Trial) trial of the IITA breeding program in Malawi. Their flour samples were analysed for various physicochemical parameters and functional properties compared with currently marketed High Quality Cassava Flour (HQCF). Results show that genotype effect on overall quality characteristics endearing to industrial applications was significant, allowing identification of industry preferred genotypes. Starch and amylopectin content are the major determinants of variability in the cassava flours' functional properties, such as water and oil absorption capacities, solubility, and swelling power. Overall, genotypes I020452 and I010040, and the released variety Sagonja have a high starch and amylopectin content, high bulk density, and all the analysed functional properties. These genotypes showed comparable/or superior functional properties to market HQCF.
    Acknowledgements
    This work was carried out under a “Fast-tracking adaptable preferred cassava varieties for industrial use in Malawi” project with funding from IITA under a grant from the Global Program “Green Innovation Centers for the Agriculture and Food Sector, Malawi Country Packages” implemented by Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ). Lifa Chimphepo would like to thank the project for financial support to undertake research activities under the Master of Science (Applied Chemistry) ...
    https://dx.doi.org/10.1016/j.lwt.2021.111592
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/7140
    IITA Authors ORCID
    Alamu Emmanuel Oladejihttps://orcid.org/0000-0001-6263-1359
    Pheneas Ntawuruhungahttps://orcid.org/0000-0003-2330-9070
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.1016/j.lwt.2021.111592
    Research Themes
    Biotech and Plant Breeding; Nutrition and Human Health
    IITA Subjects
    Agronomy; Cassava; Food Security; Nutrition; Plant Breeding; Plant Production; Value Chains
    Agrovoc Terms
    Cassava; Genotypes; Flours; Chemicophysical Properties; Starch; Malawi; Tapioca; Cassava Starch
    Regions
    Africa; Southern Africa
    Countries
    Malawi
    Hubs
    Southern Africa Hub
    Journals
    LWT - Food Science and Technology
    Collections
    • Journal and Journal Articles4835
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