Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow-fleshed cassava roots (Manihot esculenta)
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, yel...
| Main Authors: | , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Oxford University Press
2023
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/132375 |
| _version_ | 1855543561907339264 |
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| author | Alamu, E.O. Maziya-Dixon, B. Dixon, A. |
| author_browse | Alamu, E.O. Dixon, A. Maziya-Dixon, B. |
| author_facet | Alamu, E.O. Maziya-Dixon, B. Dixon, A. |
| author_sort | Alamu, E.O. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| 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. |
| format | Journal Article |
| id | CGSpace132375 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | Oxford University Press |
| publisherStr | Oxford University Press |
| record_format | dspace |
| spelling | CGSpace1323752025-10-26T12:55:29Z Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow-fleshed cassava roots (Manihot esculenta) Alamu, E.O. Maziya-Dixon, B. Dixon, A. cassava roots varieties processing chemical composition by-products 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. 2023-11 2023-10-23T14:24:15Z 2023-10-23T14:24:15Z Journal Article https://hdl.handle.net/10568/132375 en Limited Access Oxford University Press 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. |
| spellingShingle | cassava roots varieties processing chemical composition by-products Alamu, E.O. Maziya-Dixon, B. Dixon, A. Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow-fleshed cassava roots (Manihot esculenta) |
| title | Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow-fleshed cassava roots (Manihot esculenta) |
| title_full | Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow-fleshed cassava roots (Manihot esculenta) |
| title_fullStr | Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow-fleshed cassava roots (Manihot esculenta) |
| title_full_unstemmed | Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow-fleshed cassava roots (Manihot esculenta) |
| title_short | Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow-fleshed cassava roots (Manihot esculenta) |
| title_sort | effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow fleshed cassava roots manihot esculenta |
| topic | cassava roots varieties processing chemical composition by-products |
| url | https://hdl.handle.net/10568/132375 |
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