Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications
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 evalu...
| Autores principales: | , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
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Elsevier
2021
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/114086 |
| _version_ | 1855527200832356352 |
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| author | Chimphepo, L. Alamu, Emmanuel Oladeji Monjerezi, M. Ntawuruhunga, P. Saka, J.D.K. |
| author_browse | Alamu, Emmanuel Oladeji Chimphepo, L. Monjerezi, M. Ntawuruhunga, P. Saka, J.D.K. |
| author_facet | Chimphepo, L. Alamu, Emmanuel Oladeji Monjerezi, M. Ntawuruhunga, P. Saka, J.D.K. |
| author_sort | Chimphepo, L. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| 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. |
| format | Journal Article |
| id | CGSpace114086 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace1140862025-08-15T13:22:01Z Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications Chimphepo, L. Alamu, Emmanuel Oladeji Monjerezi, M. Ntawuruhunga, P. Saka, J.D.K. cassava genotypes flours chemicophysical properties starch malawi cassava starch tapioca 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. 2021-05-12 2021-06-23T13:46:49Z 2021-06-23T13:46:49Z Journal Article https://hdl.handle.net/10568/114086 en Limited Access Elsevier 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. |
| spellingShingle | cassava genotypes flours chemicophysical properties starch malawi cassava starch tapioca Chimphepo, L. Alamu, Emmanuel Oladeji Monjerezi, M. Ntawuruhunga, P. Saka, J.D.K. Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications |
| title | Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications |
| title_full | Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications |
| title_fullStr | Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications |
| title_full_unstemmed | Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications |
| title_short | Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications |
| title_sort | physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications |
| topic | cassava genotypes flours chemicophysical properties starch malawi cassava starch tapioca |
| url | https://hdl.handle.net/10568/114086 |
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