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    Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow-fleshed cassava roots (Manihot esculenta)

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    Journal Article (751.3Kb)
    Date
    2023
    Author
    Alamu, E.O.
    Maziya-Dixon, B.
    Dixon, A.
    Type
    Journal Article
    Review Status
    Peer Review
    Target Audience
    Scientists
    Metadata
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    Abstract/Description
    Understanding the interactions between chemical and pasting properties and conventional cooking methods will help utilise yellow-fleshed cassava roots. Thus, the study examined how conventional processing affected Nigerian yellow-fleshed cassava's chemical and pasting properties. Three improved, yellow-fleshed genotypes were harvested 12 months after planting: 01/1371 (high carotenoids, 7.3 μg/g on Fresh weight basis (FW)), 01/1235 (medium, 4.8 μg/g FW), and 94/0006 (low, 2.6 μg/g FW). The peeled and washed roots were processed into various products, and chemical and pasting properties were tested. Processing techniques affect all chemical and pasting properties except pasting temperature. High-carotenoid cassava produced boiled roots with high ash and protein, while low-carotenoids produced amylose and starch. High-carotenoid cassava roots yielded flour with high ash, amylose, and starch. The gari product from high-carotenoid cassava roots had higher ash, amylose, sugar, and starch concentrations. Cooked fufu from low-carotenoid cassava had high protein and starch, while high-carotenoid fufu had high ash and amylose. High-carotenoid cassava roots produce the best flour and raw fufu, while low-carotenoid roots produce chips, and medium-carotenoid roots produce gari with suitable pasting parameters.
    https://doi.org/10.1111/ijfs.16693
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/8299
    IITA Authors ORCID
    Alamu Emmanuel Oladejihttps://orcid.org/0000-0001-6263-1359
    Busie Maziya-Dixonhttps://orcid.org/0000-0003-2014-2201
    Digital Object Identifier (DOI)
    https://doi.org/10.1111/ijfs.16693
    Research Themes
    Nutrition and Human Health
    IITA Subjects
    Agronomy; Cassava; Food Security; Nutrition; Post-Harvesting Technology; Value Chains
    Agrovoc Terms
    Cassava; Roots; Varieties; Processing; Chemical Composition; By-Products
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Hubs
    Southern Africa Hub; Headquarters and Western Africa Hub
    Journals
    International Journal of Food Science & Technology
    Collections
    • Journal and Journal Articles5286
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