Cassava in Food, Feed, and Industry

Balagopalan, C.; Padmaja, G.; Nanda, S. K.; Moorthy, S. N.

doi:10.1201/9781351070430

Cited by 57 publications

(44 citation statements)

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“…The pasting properties of the gari samples produced by the three women are shown in Table . Peak viscosity reflects the maximum viscosity developed during cooking and gives an indication of the viscous load to be encountered during mixing (Balagopalan, Padmaja, Nanda, & Moorthy, ; Ikeagwu, Okechukwu, & Ekumankana, ). There was significant difference ( p < 0.05) in the peak viscosities of the gari samples produced by the three women.…”

Section: Resultsmentioning

confidence: 99%

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Comparative evaluation of toasting variables and the quality of gari produced by different women in Ikwuano LGA, Abia State, Nigeria

Ezeocha

Ihesie

Kanu

2019

J Food Process Preserv

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The toasting variables of three women and the effect on the quality of gari was evaluated. Their toasting time, stirring time, resting time, and manual energy consumption was recorded. The gari toasted by the three women were compared for the chemical composition, pasting properties, functional properties, and particle size distribution. The data obtained were subjected to Analysis of Variance (ANOVA) and means separated using Duncan's multiple range test at p < 0.05 significance. Cassava mash introduced per time ranged between 0.70 and 1.17 kg. The time of introduction of the cassava mash was different for the different women. The toasting time was highest for woman 2 (21.40 min) followed by woman 3 (19.33 min) while woman 1 had the shortest toasting time (17.21 min). The dry matter content of the gari samples ranged from 83.59% (gari from woman 1) to 87.49% (gari from woman 3). The Hydrogen cyanide content of the gari samples ranged from 16.91 to 17.17 mg/kg with the gari toasted by woman 1 having the lowest hydrogen cyanide content. The gari sample toasted by woman 1 had the highest peak viscosity (451.40 RVU). The swelling index of the gari samples toasted by the three women varied significantly (p < 0.05). Woman 1’s gari had the largest particle size (50.66% retained in 850 µm sieve) while woman 2’s gari had the lowest particle size (25.79% retained in 850 µm sieve). The study revealed that the toasting variables of the different women introduced some variations in the particle size, swelling index, and pasting properties of the gari samples. Practical applications Data generated from this work will be of use to those working on the fabrication of gari toasting machine. This will help them to understand the gari toasting process. It will also be useful in the standardization of the gari production process.

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Section: Resultsmentioning

confidence: 99%

“…These are similar to the swelling index values (2.01–2.80) reported by Aiyelegun, Owolarafe, Ogunsina, and Samuel (). Good quality gari is expected to swell two to three times its dry volume in water (Balagopalan et al, ; Oduro et al, ). Woman 3’s gari had the highest swelling index; this could be attributed to its high dry matter content.…”

Section: Resultsmentioning

confidence: 99%

Comparative evaluation of toasting variables and the quality of gari produced by different women in Ikwuano LGA, Abia State, Nigeria

Ezeocha

Ihesie

Kanu

2019

J Food Process Preserv

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“…This causes leaching of the amorphous amylose component which increases the viscosity of the surrounding medium . A high swelling and solubility index are attributed to the loose starch granule structure and low molecular weight of amylose . As reported by Adebowale et al , starch granules with an extensive and strongly bonded micellar structure show a relatively great resistance toward swelling, which may ultimately lead to a lower solubility index.…”

Section: Physicochemical Propertiesmentioning

confidence: 92%

Isolation, composition, and physicochemical properties of starch from legumes: A review

et al. 2016

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The review focuses on the structural, morphological, and physicochemical properties of starch from legume sources. The objective was to summarize some essential properties which are well documented in case of cereal and tuber starches as compared to legume starches. Starch is isolated using the dry or wet milling techniques. The amylose content of legume starches varies from normal to high in the range of 17.00-51.69%. Moisture content, lipid, ash, and nitrogen content of the legume starches have been reported varying from 3.12-16.00%, 0.04-1.40%, 0.03-0.65%, and 0.00-0.43%, respectively. Scanning electron microscopy (SEM) has revealed the legume starch granules having varying shapes and dimensions like cereal and tuber starches. Low swelling, high solubility, and retrogradation of several legume starches indicate their higher functional properties as compared to cereal and potato starches. Pasting and thermal properties that have commonly been determined using rapid visco analyzer (RVA) and differential scanning calorimeter (DSC) are also presented in this article. Starch is one of the most important food ingredients of legumes that may be employed for innumerable industrial applications. It exists with diverse forms and characteristics which offer a great scope of their applications with high technological value in both food and non-food industries.

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“…Differences in swelling and solubility profiles indicate difference in the bonding forces within the starch granules. These bonds relax with increase in thermal agitation causing the starch granules to absorb water, swell, and the low molecular weight amylose solubilize and leach out into the aqueous medium (Balagopalan et al, 1988). Fig.…”

Section: Resultsmentioning

confidence: 99%

Effect of Different Levels of Acetic, Citric and Lactic Acid in the Cassava Starch Modification on Physical, Rheological, Thermal and Microstructural Properties

Zambelli

Galvão

Mendonça

et al. 2018

FSTR

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Effects of acid modification on the physicochemical, rheological, microstructural and expansion on cassava starch with lactic, acetic and citric acids in proportions of 5 %, 10 % and 15 % were investigated. This effect was verified on swelling power and solubility index, rheology, pH, scanning electron microscopy, thermal analysis and baking test. The results were available by ANOVA and Tukey test. The study indicates that the acid treatment influenced significantly the physicochemical properties. The lactic and acetic acids did not modify the rheological model of the cassava starch, but showed a reduction in the apparent viscosity. The acetic and lactic acids had a strong influence on the starch granules. Thus, the acid modification of cassava starch promotes the significant changes in starch properties.

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Cassava in Food, Feed, and Industry

Cited by 57 publications

References 0 publications

Comparative evaluation of toasting variables and the quality of gari produced by different women in Ikwuano LGA, Abia State, Nigeria

Comparative evaluation of toasting variables and the quality of gari produced by different women in Ikwuano LGA, Abia State, Nigeria

Isolation, composition, and physicochemical properties of starch from legumes: A review

Effect of Different Levels of Acetic, Citric and Lactic Acid in the Cassava Starch Modification on Physical, Rheological, Thermal and Microstructural Properties

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