| dc.contributor.author | Alamu, E.O. |
| dc.contributor.author | Maziya-Dixon, B. |
| dc.contributor.author | Dixon, A. |
| dc.date.accessioned | 2023-10-23T14:25:37Z |
| dc.date.available | 2023-10-23T14:25:37Z |
| dc.date.issued | 2023 |
| dc.identifier.citation | Alamu, E.O., Maziya‐Dixon, B. & Dixon, A. (2023). Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow‐fleshed cassava roots (Manihot esculenta). International Journal of Food Science & Technology, 1-18. |
| dc.identifier.issn | 0950-5423 |
| dc.identifier.uri | https://hdl.handle.net/20.500.12478/8299 |
| dc.description.abstract | 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. |
| dc.format.extent | 1-18 |
| dc.language.iso | en |
| dc.subject | Cassava |
| dc.subject | Roots |
| dc.subject | Varieties |
| dc.subject | Processing |
| dc.subject | Chemical Composition |
| dc.subject | By-Products |
| dc.title | Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow-fleshed cassava roots (Manihot esculenta) |
| dc.type | Journal Article |
| cg.contributor.crp | Agriculture for Nutrition and Health |
| cg.contributor.crp | Roots, Tubers and Bananas |
| cg.contributor.affiliation | International Institute of Tropical Agriculture |
| cg.coverage.region | Africa |
| cg.coverage.region | West Africa |
| cg.coverage.country | Nigeria |
| cg.coverage.hub | Southern Africa Hub |
| cg.coverage.hub | Headquarters and Western Africa Hub |
| cg.researchtheme | Nutrition and Human Health |
| cg.identifier.bibtexciteid | ALAMU:2023d |
| cg.isijournal | ISI Journal |
| cg.authorship.types | CGIAR Single Centre |
| cg.iitasubject | Agronomy |
| cg.iitasubject | Cassava |
| cg.iitasubject | Food Security |
| cg.iitasubject | Nutrition |
| cg.iitasubject | Post-Harvesting Technology |
| cg.iitasubject | Value Chains |
| cg.journal | International Journal of Food Science & Technology |
| cg.notes | Published online: 01 Sep 2023 |
| cg.accessibilitystatus | Limited Access |
| cg.reviewstatus | Peer Review |
| cg.usagerightslicense | Copyrighted; all rights reserved |
| cg.targetaudience | Scientists |
| cg.identifier.doi | https://doi.org/10.1111/ijfs.16693 |
| cg.iitaauthor.identifier | Alamu Emmanuel Oladeji: 0000-0001-6263-1359 |
| cg.iitaauthor.identifier | Busie Maziya-Dixon: 0000-0003-2014-2201 |
| cg.futureupdate.required | No |
