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dc.contributor.authorChimphepo, L.
dc.contributor.authorAlamu, E.O.
dc.contributor.authorMonjerezi, M.
dc.contributor.authorNtawuruhunga, P.
dc.contributor.authorSaka, J.D.K.
dc.date.accessioned2021-06-23T13:46:23Z
dc.date.available2021-06-23T13:46:23Z
dc.date.issued2021-07
dc.identifier.citationChimphepo, L., Alamu, E.O., Monjerezi, M., Ntawuruhunga, P. & Saka, J.D. (2021). Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications. Food Science and Technology, 147,111592: 1-9.
dc.identifier.issn0023-6438
dc.identifier.urihttps://hdl.handle.net/20.500.12478/7140
dc.description.abstractCassava 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.
dc.description.sponsorshipInternational Institute of Tropical Agriculture
dc.format.extent1-9
dc.language.isoen
dc.subjectCassava
dc.subjectGenotypes
dc.subjectFlours
dc.subjectChemicophysical Properties
dc.subjectStarch
dc.subjectMalawi
dc.subjectTapioca
dc.subjectCassava Starch
dc.titlePhysicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications
dc.typeJournal Article
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationUniversity of Malawi
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionSouthern Africa
cg.coverage.countryMalawi
cg.coverage.hubSouthern Africa Hub
cg.researchthemeBiotech and Plant Breeding
cg.researchthemeNutrition and Human Health
cg.identifier.bibtexciteidCHIMPHEPO:2021
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAgronomy
cg.iitasubjectCassava
cg.iitasubjectFood Security
cg.iitasubjectNutrition
cg.iitasubjectPlant Breeding
cg.iitasubjectPlant Production
cg.iitasubjectValue Chains
cg.journalLWT - Food Science and Technology
cg.notesPublished online: 12 May 2021
cg.accessibilitystatusLimited Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCopyrighted; all rights reserved
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1016/j.lwt.2021.111592
cg.iitaauthor.identifierAlamu Emmanuel Oladeji: 0000-0001-6263-1359
cg.iitaauthor.identifierPheneas Ntawuruhunga: 0000-0003-2330-9070
cg.futureupdate.requiredNo
cg.identifier.volume147
cg.contributor.acknowledgementsThis 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) at Chancellor College, a constituent College of the University of Malawi.


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