No abstract

, T., Combined effect of fermentation, sun-drying and genotype on breadmaking ability of sour cassava starch, Carbohydrate Polymers (2013), http://dx.doi.org/10. 1016/j.carbpol.2013.07.012 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. The influence of genotype and post-harvest treatments on expansion ability of sour 35 cassava starch was investigated using 13 cassava genotypes from Colombia. 36Starches from cassava grown at 1000m and 1700m a.s.l. (3 lowland and 10 highland 37 clones respectively) were modified by fermentation (0 or 30 days) and drying (oven or 38 sun) treatments. RVA average peak viscosity decreased regularly from 952 cP in 39 native starch to 699 cP in fermented and sun-dried starch. Granule size analysis 40 revealed that fermentation hydrolysed lowland and highland granules by 41 exocorrosion and endocorrosion respectively. This result was corroborated by 42 significantly higher RVA breakdown and lower intrinsic viscosity in highland clones, 43 reflecting different sensitivity to fermentation. For the first time, amylose contents 44 ranging from 15.7 to 21.7% were correlated with expansion ability (3.0-8.6mL/g) of 45 sour cassava starch. Therefore the combination of cassava genotypes (mainly 46 amylose content) and post-harvest treatments is key for expansion ability. Supra-47 molecular granule structure influenced sensitivity to fermentation. 48 49

The aim of this study is to evaluate the effect of desaponification, soaking, germination, and refrigerated storage on the phytase activity, phytic acid content, and nutritional properties of three varieties of quinoa: white, red, and black. Desaponification and soaking reduced the number of minerals and the nutritional content. Germination of the seeds was carried out in the desaponified samples. The nutritional values, phytase activity, and phytic acid content of quinoa were measured after 6 h of soaking and then at 4 and 7 days during germination plus 7 days of refrigerated storage (4 °C). Germination increased the fibre and protein content as well as the iron, zinc, and calcium content. Germination significantly increased the phytase activity in all varieties and decreased the phytic acid content. The phytic acid content decreased during germination from 32 to 74%. Refrigerated storage had no significant effect on most of the factors studied. Germination boosts nutritional content and phytase activity while decreasing phytic acid content. Germination can be a simple method to reduce phytic acid in quinoa and may also improve the nutritional quality of this pseudocereal with the potential for use in functional foods and vegetarian diets.