Functional and Chemical Properties of Ikivunde and Inyange, Two Traditionally Processed Burundian Cassava Flours

Aloys, Nzigamasabo; Zhou, Hui

doi:10.1111/j.1745-4514.2006.00073.x

Cited by 16 publications

(3 citation statements)

References 26 publications

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“…The dispersions were stirred with a glass rod and kept for 30 min at ambient temperature (28 ± 2 °C), followed by centrifugation at 3000 g for 10 min. The volume of the supernatant was recorded, and the oil retained by the protein isolate was expressed as mL of oil or water per g of protein …”

Section: Methodsmentioning

confidence: 99%

Functional Properties of Protein Isolates Extracted from Stabilized Rice Bran by Microwave, Dry Heat, and Parboiling

Khan

Butt

Sharif

et al. 2011

J. Agric. Food Chem.

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Protein isolates extracted from differently stabilized rice bran were analyzed to work out the food use potential. Bulk density remained higher for isolates obtained from heat stabilized bran, the treatments were found to have positive impact on the oil absorption properties, while the water absorption was slightly impaired owing to some possible configurational changes. Surface hydrophobicity and emulsion properties were improved with bran stabilization. Isolates exhibited better foaming properties owing to the flexible nature of protein molecules, with less intensive disulfide bonding, that were slightly affected by the stabilization treatment. Nitrogen solubility index followed a curved pattern with the least value near isoelectric point that showed an increasing trend toward basic pH, and parboiled protein isolates exhibited better gelling properties among the isolates.

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Section: Methodsmentioning

confidence: 99%

Functional Properties of Protein Isolates Extracted from Stabilized Rice Bran by Microwave, Dry Heat, and Parboiling

Khan

Butt

Sharif

et al. 2011

J. Agric. Food Chem.

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“…The highest value was observed in native acha flour and cookie samples while least value was observed in sample fermented for 72 h. The decrease observed in the loose and tapped bulk density might possibly result from increased particle breakdown of the fibrous materials during fermentation (Olapade et al, 2014). According to Nzigamasabo and Hui (2006), pectinolytic and cellulotic enzymes are elaborated by fermenting microorganisms and aid in the breakdown of cell membranes. The formation of carbon dioxide gas during fermentation, which causes the bubbles to grow in size and increase in volume may also be the reason of the decrease in bulk density of flour samples with longer fermentation durations (Elmehdi et al, 2007).…”

Section: Resultsmentioning

confidence: 99%

Effect of fermentation duration on the microstructure and selected nutritional quality of acha ( Digitaria exilis) flour and acceptability of cookies production

Sobowale,

Omotoso,

Agbawodike

2024

Preprint

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This study investigated the effect of fermentation durations on the acha flour and resultant cookies. The acha sample was fermented at 24, 48 and 72 h, while the native acha flour served as the control sample. The functional, pasting, nutritional and micro-structural properties of the fermented acha flour and sensory evaluation of the cookies were examined. The results indicate significant differences (p<0.05) in the functional and pasting properties of the flour and cookies samples. An increase in fermentation duration enhances oil absorption capacity and dispersibility of the samples. The protein and ash content of the acha flour samples increased. The mineral element showed significant difference (p<0.05) in the calcium, sodium, and zinc content. The Fourier transform infrared (FTIR) spectra increase the band intensities. The peaks occurred in the range 3860 - 3650 cm . The X-ray diffraction (XRD) pattern revealed a slight increase in the crystallinity of the fermented flour samples. The flour samples exhibited an A-type XRD pattern while the cookies samples had V-type XRD pattern. Scanning electron microscopy (SEM) revealed that fermentation modified the microstructure of the flour, causing it to change from an irregular compact granular to a regular loose structure. Cookies samples produced from native and fermented acha flour were acceptable by the panelist. Therefore, cookies with improved nutritional and acceptable sensory properties were produced from native and acha flour fermented between 24 and 72 h. This suggests that fermented acha flour holds promise for various food applications, including complementary foods, and gel formulations with reduced syneresis.

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“…Nutrient losses may vary depending on the type of technology used, from completely traditional and manual to semi‐mechanised. Aloys & Zhou (2005) indicated that longer fermentation of raw cassava is associated with several traits of the processed gari: higher yield, higher density, higher dispersibility, higher crude fibre, and higher pasting temperature, but lower pH, starch, cyanide content, peak viscosity, paste viscosity and water retention of the gari. About 80% of the dry matter in cassava root consists of carbohydrates, including starch in the majority, fibre and sugars (Kim et al ., 1995; Huang et al ., 2007; Goddard et al ., 2015).…”

Section: Processing Methods Product Characterisation and Relationshimentioning

confidence: 99%

A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation

Awoyale

Alamu

Chijioke

et al. 2020

Int J of Food Sci Tech

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The purpose of this review is to support breeders and food scientists by examining research carried out on end-user preferences for gari and its derived dough product, eba, in Africa. The review focused on gari regarding the physical and chemical composition of raw cassava roots, methods of storage, the composition of gari with or without enrichment, and the sensory evaluation of gari and eba. The primary sensory attributes identified to describe gari are colour, taste, texture, aroma and flavour. Texture attribute of importance is crispiness for uncooked gari, and hand feel before consumption for eba. There was a significant correlation between the sensory characteristics of gari and the starch and cyanogenic potential (CNP) contents of the raw roots. Hence, the correlation of the end-user preferences with the chemical composition of the cassava roots could be helpful to breeders in refining selection criteria and developing high-throughput screening methods.

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Functional and Chemical Properties of Ikivunde and Inyange, Two Traditionally Processed Burundian Cassava Flours

Cited by 16 publications

References 26 publications

Functional Properties of Protein Isolates Extracted from Stabilized Rice Bran by Microwave, Dry Heat, and Parboiling

Functional Properties of Protein Isolates Extracted from Stabilized Rice Bran by Microwave, Dry Heat, and Parboiling

Effect of fermentation duration on the microstructure and selected nutritional quality of acha ( Digitaria exilis) flour and acceptability of cookies production

A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation

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