| dc.contributor.author | Chimphepo, L. |
| dc.contributor.author | Alamu, E.O. |
| dc.contributor.author | Monjerezi, M. |
| dc.contributor.author | Ntawuruhunga, P. |
| dc.contributor.author | Saka, J.D.K. |
| dc.date.accessioned | 2021-06-23T13:46:23Z |
| dc.date.available | 2021-06-23T13:46:23Z |
| dc.date.issued | 2021-07 |
| dc.identifier.citation | Chimphepo, 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.issn | 0023-6438 |
| dc.identifier.uri | https://hdl.handle.net/20.500.12478/7140 |
| dc.description.abstract | 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. |
| dc.description.sponsorship | International Institute of Tropical Agriculture |
| dc.format.extent | 1-9 |
| dc.language.iso | en |
| dc.subject | Cassava |
| dc.subject | Genotypes |
| dc.subject | Flours |
| dc.subject | Chemicophysical Properties |
| dc.subject | Starch |
| dc.subject | Malawi |
| dc.subject | Tapioca |
| dc.subject | Cassava Starch |
| dc.title | Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications |
| dc.type | Journal Article |
| cg.contributor.crp | Agriculture for Nutrition and Health |
| cg.contributor.crp | Roots, Tubers and Bananas |
| cg.contributor.affiliation | University of Malawi |
| cg.contributor.affiliation | International Institute of Tropical Agriculture |
| cg.coverage.region | Africa |
| cg.coverage.region | Southern Africa |
| cg.coverage.country | Malawi |
| cg.coverage.hub | Southern Africa Hub |
| cg.researchtheme | Biotech and Plant Breeding |
| cg.researchtheme | Nutrition and Human Health |
| cg.identifier.bibtexciteid | CHIMPHEPO:2021 |
| cg.isijournal | ISI Journal |
| cg.authorship.types | CGIAR and developing country institute |
| cg.iitasubject | Agronomy |
| cg.iitasubject | Cassava |
| cg.iitasubject | Food Security |
| cg.iitasubject | Nutrition |
| cg.iitasubject | Plant Breeding |
| cg.iitasubject | Plant Production |
| cg.iitasubject | Value Chains |
| cg.journal | LWT - Food Science and Technology |
| cg.notes | Published online: 12 May 2021 |
| cg.accessibilitystatus | Limited Access |
| cg.reviewstatus | Peer Review |
| cg.usagerightslicense | Copyrighted; all rights reserved |
| cg.targetaudience | Scientists |
| cg.identifier.doi | https://dx.doi.org/10.1016/j.lwt.2021.111592 |
| cg.iitaauthor.identifier | Alamu Emmanuel Oladeji: 0000-0001-6263-1359 |
| cg.iitaauthor.identifier | Pheneas Ntawuruhunga: 0000-0003-2330-9070 |
| cg.futureupdate.required | No |
| cg.identifier.volume | 147 |
| cg.contributor.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) at Chancellor College, a constituent College of the University of Malawi. |
