Physicochemical Changes in Cassava Starch and Flour Associated With Fermentation: Effect on Textural Properties

Numfor, Festus A.; Walter, William M.; Schwartz, Steven J.

doi:10.1002/star.19950470303

Cited by 56 publications

(68 citation statements)

References 17 publications

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“…This indicates that, the longer the fermentation period, the higher the microbial population and, hence, the higher the consumption of soluble sugars. This is in agreement with earlier studies [24][25][26].…”

Section: Functional Propertiessupporting

confidence: 94%

“…The amylose content of the fermented flours was higher than the unfermented flour (14.79%). This observation could be explained by the likely formation of amylose-like materials resulting from enzyme/acid hydrolysis of amylopectin at the amorphous regions of the starch granule during fermentation [26]. The amylose content of the fermented cocoyam flour in this study, was close to the amylose content of fermented cassava starches (18.23-20.35%) reported by Numfor [26].…”

Section: Functional Propertiessupporting

confidence: 81%

“…This observation could be explained by the likely formation of amylose-like materials resulting from enzyme/acid hydrolysis of amylopectin at the amorphous regions of the starch granule during fermentation [26]. The amylose content of the fermented cocoyam flour in this study, was close to the amylose content of fermented cassava starches (18.23-20.35%) reported by Numfor [26]. The percentage of amylopectin in cocoyam flour in this study was higher than the range reported by Lu et al [15] for cocoyam (Xanthosoma sagittifolium) starches (2.47-2.89%).…”

Section: Functional Propertiesmentioning

confidence: 99%

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Effect of Fermentation on Physicochemical Properties and Oxalate Content of Cocoyam (Colocasia esculenta) Flour

Oke

Bolarinwa

2012

ISRN Agronomy

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The effect of fermentation on physicochemical properties and oxalate content of cocoyam (Colocasia esculenta) flour was evaluated. The cocoyam, white flesh was cleaned, washed, peeled, sliced into chips of 2-2.5 cm thickness, soaked in tap water and left to ferment for 24 h and 48 h. The fermented cocoyam was then drained, dried in cabinet dryer at 60• C for 24 h and milled. The flour samples were passed through a 45 µm mesh size sieve. Unfermented cocoyam flour was also produced and served as a control. Calcium oxalate and some physicochemical properties of flours from the fermented cocoyam were compared with the unfermented flour. Results showed that fermentation effected a significant reduction in oxalate level (58 to 65%) depending on the fermentation period. The amylose content was higher in 48 h fermented flour (55.52%) than in 24 h (54.55%). Pasting (gelatinization) temperature decreased, and water absorption capacity increased markedly due to fermentation.

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Section: Functional Propertiessupporting

confidence: 94%

Section: Functional Propertiessupporting

confidence: 81%

Section: Functional Propertiesmentioning

confidence: 99%

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Effect of Fermentation on Physicochemical Properties and Oxalate Content of Cocoyam (Colocasia esculenta) Flour

Oke

Bolarinwa

2012

ISRN Agronomy

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“…The presence of these cyanogenic glucosides necessitates the processing of roots prior to consumption. Fermentation not only enhances detoxification but may also improve the quality of the food under process [7]. Traditionally, fermented cassava flour is made by soaking cassava roots in water for 3 to 5 days, followed by the process of draining, drying and milling.…”

Section: Introductionmentioning

confidence: 99%

“…Traditionally, fermented cassava flour is made by soaking cassava roots in water for 3 to 5 days, followed by the process of draining, drying and milling. [7] (Numfor et al, 1995) showed that changes in physicochemical properties of cassava flour produced were attributable to the spontaneous fermentation occurring during soaking. In order to reduce the time of root softening during the fermentation process, starters can be added to the fermentation medium at the beginning of the fermentation, which can modify physicochemical properties of cassava flour.…”

Section: Introductionmentioning

confidence: 99%

Cyanides Reduction and Pasting Properties of Cassava (Manihot Esculenta Crantz) Flour as Affected by Fermentation Process

Nkoudou¹,

Essia²

2017

FNS

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BACKGROUND: The effect of fermentation process on total cyanides content reduction and pasting properties of cassava flour was evaluated. The fermentation process studied was spontaneous fermentation (SF) and the fermentation with the addition of mixed-starter at the 0 hour of fermentation (FAS). Unfermented cassava flour (UCF) was also produced to serve as a control. Total cyanides and pasting properties of flours from the fermented cassava were compared with unfermented flour. RESULTS: The results showed that the addition of mixed-starter effected a significant reduction in total cyanides level (79.6% to 99%) depending on the fermentation period. Pasting properties of cassava flour were also affected by fermentation process. SF flour paste (stability ratio = 0.6) was more resistant to shear thinning than FAS and UCF (stability ratio = 0.5) indicating that, SF flour has the ability to withstand severe processing conditions better than FAS and UCF pastes. Fermentation up to 48 h had resulted in cassava flour SF having a higher peak viscosity value (6615 cP), but did not affect the tendency to retrograde. CONCLUSION: The use of mixed-starter in fermentation greatly reduced cyanide intake of the population in Africa and has potential to eliminate Konzo without significant modifications of flour properties.

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Rheological Properties of Acidified and UV-Irradiated Starches

Bertolini¹,

Mestres

Colonna³

2000

Starch/Stärke

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This study evaluated the effect of added lactic acid and/or UV irradiation on the depolymerization and rheological properties of cassava and corn starches. Combination of lactic acid addition and UV irradiation decreased the intrinsic viscosity of corn and cassava starches. Lactic acid addition alone also decreased paste viscosity in both starches. The paste viscosity of cassava (but not corn) starch was also reduced after UV irradiation. Acidification and UV irradiation increased expansion volume during the baking of cassava (but not corn) starch dough. The baking expansion of cassava starch may be due to its high swelling capacity and solubility resulting from molecular degradation after acidification and irradiation. For corn starch, its high gelatinization temperature and internal lipids content could interfere in starch leaching and thus delay the decrease in viscosity and inhibit dough expansion.

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Physicochemical Changes in Cassava Starch and Flour Associated With Fermentation: Effect on Textural Properties

Cited by 56 publications

References 17 publications

Effect of Fermentation on Physicochemical Properties and Oxalate Content of Cocoyam (Colocasia esculenta) Flour

Effect of Fermentation on Physicochemical Properties and Oxalate Content of Cocoyam (Colocasia esculenta) Flour

Cyanides Reduction and Pasting Properties of Cassava (Manihot Esculenta Crantz) Flour as Affected by Fermentation Process

Rheological Properties of Acidified and UV-Irradiated Starches

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