Characterization and utilization of fermented cassava flour in breadmaking and placali preparation

Koko, Casimir Anauma; Kouame, Benjamin Kan; Assidjo, Emmanuel; Amani, G

doi:10.4314/ijbcs.v8i6.11

Cited by 3 publications

(4 citation statements)

References 22 publications

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“…The genus Manihot belongs to the tribe of Manihotae of the Euphorbiaceae family. There are 99 known species but only one of which is grown for tuberized roots : Manihot esculenta Crantz (Koko et al, 2014). The plant material investigated in the study consisted of 20 clones of Manihot esculenta collected during survey missions in selected cassava production areas in Côte d'Ivoire.…”

Section: Biological Materialsmentioning

confidence: 99%

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Establishment of simple criteria for the identification of cassava clones produced in Côte d'Ivoire

Troare¹,

Sylla²,

Bamba³

et al. 2020

Int. J. Bio. Chem. Sci

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In Côte d'Ivoire, cassava is widely grown all over the country, and a large variety of varieties is encountered. This diversity is due, on the one hand, to the fact that genotypes respond differently to various soil, climate and biotic factors and, on the other hand, to the continuous exchange of seeds among producers. The objective of this study was to find a limited number of reliable and stable morphological criteria that would allow clones to be identified throughout the cassava chain. The study first consisted of a visit in the experimental station with the aim of identifying all the clones found on the different plots. Twenty clones were randomly selected. Then, cassava descriptors developed by the International Institute of Tropical Agriculture (IITA) were used to identify differences between these clones. The PCA analysis method highlighted seven main criteria: "color of the last branch", "color of the leaf", "color of the petiole", "color of the rib", "number of branches", "profile of the petioles" and " shape of the branches". These criteria made it possible to differentiate eleven clones.

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Section: Biological Materialsmentioning

confidence: 99%

“…It has the benefit of being used from leaves to roots. The most well known format is attiéké (Koko et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Establishment of simple criteria for the identification of cassava clones produced in Côte d'Ivoire

Troare¹,

Sylla²,

Bamba³

et al. 2020

Int. J. Bio. Chem. Sci

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“…In most situations wheat requirements are largely met through imports and usually at the expense of scarce foreign exchange. A recent trend in the bakery industry in most non-wheat producing countries is the replacement of wheat flour with composite flours and blends of flours or meals from locally cultivated crops other than wheat to produce products such as bread, biscuit, cake and doughnut (Eduardo, Svanberg, Oliveia, & Ahrne, 2013;Ohimain, 2014a;Koko, Kouame, Assidjo, & Amani, 2014). Due to economic recession, attention has been particularly focused on substitution of imported wheat flour with flour from other sources in bread baking (Sanni et al, 2005;Oladunmoye, Akinoso, & Olapade, 2010;Ohimain, 2014b).…”

Section: Introductionmentioning

confidence: 99%

Effect of Grewia venusta FRESEN mucilage on the proximate composition, physical and sensory properties of bread produced from wheat and cassava composite flours

Alobo

Arueya

2017

Int. J. Food Stud.

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Wheat and cassava composite breads are generally associated with volume and textural defects in contrast with the traditional wheat based variants. Efforts to mitigate this challenge through use of synthetic additives have been unsuccessful owing to safety concerns. The objective of this study was to explore Grewia venusta mucilage as a potential natural additive in wheat-cassava composite bread production. Sweet cassava flour was used to replace wheat flour at 100: 0 (control), 90:10, 80:20 and 70:30% ratios in bread making. Aqueous extract of G. venusta stem bark was oven dried (50±3 oC), milled and added at 0, 1.0 and 2.0% (w/w) to the flour mixtures. These, along with other conventional inputs were mixed, and used to produce bread. Proximate compositions, physical and sensory properties of the bread loaves were evaluated. Cassava flour inclusion resulted in significant (P≤0.05) decrease in the protein content of the control from 18.1% to 12.1% (90:10%), 11.5% (80:20%) and 9.9% (70:30%). Addition of mucilage marginally increased the protein and dietary fibre contents of the loaves. Loaves containing 1-2% mucilage were more regular in shape with smoother crust than those without mucilage. Cassava flour addition at 10%, 20% and 30% decreased loaf height from 6.0 cm to 5.8 cm, 5.7 cm and 5.5 cm, as well as loaf volume from 815.5 cm3 to 783.1 cm3, 776.8 cm3 and 744.5 cm3, respectively. Mucilage inclusion resulted in increased heights and volumes of the loaves and reduced weights of loaf fragments upon slicing. The mucilage significantly improved the texture of the bread loaves.

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“…Il est consommé pour ses feuilles et ses racines (Betiku et al, 2011 ;Gnonlonfin et al, 2011 ;Famurewa et al, 2013 ;Koko et al, 2014). D'après la FAO, le Cameroun a produit 4 287 177 tonnes de manioc (tubercules) en 2013 (FAO, 2015).…”

Section: Introductionunclassified

Influence de la composition chimique du sol sur la teneur en éléments nutritifs et le rendement du manioc (<i>Manihot esculenta</i> Crantz, Euphorbiaceae) dans deux zones agro-écologiques du Cameroun

Temegne¹,

Ajebesone²,

Kuate³

2016

Int. J. Bio. Chem. Sci

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Mots clés : Zones agro-écologiques, éléments minéraux, analyse des sols, manioc, rendement. TEMEGNE et al. / Int. J. Biol. Chem. Sci. 9(6): 2776-2788, 2015 2777 Effect of soil chemical composition on nutrient uptake and yield of cassava (Manihot esculenta Crantz, Euphorbiaceae) in two agro-ecological zones of Cameroon ABSTRACT A study was conducted to evaluate the effect of soil chemical composition on nutrient uptake and yield of cassava in two agro-ecological zones of Cameroon. Soil and plant samples were obtained from twelve month old pure culture cassava fields at Ekona (zone 4) and Ongot village (zone 5). An improved variety (8034) and two local varieties (Local Red at Ekona and Bassa Noire at Ongot) were used. Results showed that the soil from Ekona (Andosol) was significantly higher in nutrients (total nitrogen: 1.34%; phosphorus available: 15 mg.kg -1 ) than the soil from Ongot [(Ferralsols), (total nitrogen: 0.11%; phosphorus available: 4 mg.kg -1 )]. The improved variety accumulated significantly more total fresh biomass and root yield than the local varieties, irrespective of the site. Similarly, nutrient uptake was higher with the improved variety across the zones. A positive and highly significant correlation (r 2 :0.999, p<0.001) was observed between nutrient uptake by cassava and soil nutrient availability. Thus, it may be concluded that the quantity of nutrient in the leaves and roots of cassava is proportionate to the quantity of nutrient elements in the soil. This preliminary result constitutes a solid base for the determination of an appropriate fertilizer scheme for cassava cultivation in Cameroon.

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Characterization and utilization of fermented cassava flour in breadmaking and placali preparation

Cited by 3 publications

References 22 publications

Establishment of simple criteria for the identification of cassava clones produced in Côte d'Ivoire

Establishment of simple criteria for the identification of cassava clones produced in Côte d'Ivoire

Effect of Grewia venusta FRESEN mucilage on the proximate composition, physical and sensory properties of bread produced from wheat and cassava composite flours

Influence de la composition chimique du sol sur la teneur en éléments nutritifs et le rendement du manioc (<i>Manihot esculenta</i> Crantz, Euphorbiaceae) dans deux zones agro-écologiques du Cameroun

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