Proprietes fonctionnelles des amidons de six varietes selectionness de manioc (<i>Manihot esculenta</i> Crants)

Abstract

RESUMEEn industrie alimentaire, l'on est soucieux de développer des nouveaux produits, à base d'amidons natifs résistants à certains traitements industriels connus pour leur altération de la structure des gels d'amidon. Ainsi, plusieurs amidons issus des variétés de manioc (Yacé, Bounda 1, Anango agba, TMS 4 (2) 1425, IM 89, Yavo) ont été obtenus. La taille, le pouvoir de gonflement et de solubilité, les propriétés d'empesage, la clarté et le pourcentage de synérèse à -18 °C pendant 6 semaines, de ces amidons ont été étudiés. Les résultats montrent que le diamètre moyen des grains d'amidon s'est situé entre 10,9 µm (Anango agba et IM89) et 15 µm (Yacé). La température de gélatinisation a varié entre 66 °C pour yavo et 69 °C pour TMS 4 (2) 1425. La température au pic a varié entre 75 °C (Yavo) et 81 °C (Anango agba). Le pouvoir de gonflement et de solubilité de ces amidons a varié, respectivement entre 30,9 -35,5 g d'eau g-1 d'amidon et 13,1 -25 % d'amidon solubilisé. L'amidon natif de des variétés de manioc étudiées n'a présenté aucune synérèse après 6 semaines (soit 42 j) de conservation à -18 °C. La clarté a varié de 36,6 (Yacé) à 52,9 % T (TMS 4 (2) 1425). L'étude des propriétés fonctionnelles des amidons natifs a laissé entrevoir de nouvelles opportunités de marché pour ces racines. Mots-clés :Manioc, gonflement et solubilité, viscosité, amidon. ABSTRACT FUNCTIONAL PROPERTIES OF STARCHES OF SIX CASSAVA VARIETIESIndustries are constantly searching for local starch that is resistant to certain industrial processes, which are known to alter the structure of the starch gel. Thus, several starch materials obtained from 6 cassava varieties (Yacé, Bounda 1, Anango agba, TMS4 (2) 1425, IM 89, Yavo) were studied for their functional properties and pasting characteristics. Results show that the mean diameter of isolated starch granules ranged from 10.9 (Anango agba and IM 89) to 15 µm (Yacé). Gelatinization temperature ranged between 66 °C for Yavo to 69 °C for TMS 4 (2) 1425, with peak temperatures at 75 °C (Yavo) and 81 °C (Anango agba). The swelling and solubility of cassava varieties (at 90 °C) ranged from respectively. Pasting clarity was between 52.9 ± 0.78 and 36.6 ± 0.23. Yacé had the highest clarity and TMS 4 (2) 1425, the lowest. After 6 weeks, syneresis, gel of cassava starches was zero. These results indicate that starches from the 6 cassava varieties can play an important role in the food industry.

Evaluation of Proximate, Sugars and Mineral Compositions of 48 Yam (Dioscorea Rotundata) Cultivars used as Parents in a Breeding Program in Republic of Benin

“…The measured starch levels (44.82 mg/g to 400.41 mg/g) are similar to the findings by Ehui et al, (2009) in other cultivars of D. cayenensis-rotundata (kpounan) and D. alata (Florido). These variations could be due to the specific peculiarities of each yam cultivar, or the sensitivity of their starches, to the influence of climate change that tubers face in their agro-ecological zones.…”

“…These variations could be due to the specific peculiarities of each yam cultivar, or the sensitivity of their starches, to the influence of climate change that tubers face in their agro-ecological zones. According to Ehui et al, (2009), the starch-lipid complex gradually hydrolyze at high temperatures, allowing amylopectin and its complex to diffuse outside the starch grain. Cultivar with the lowest amylopectin and high lipid levels such as Labôkô (13mg/g, 91.60 mg/g) could be used in food-processing applications to provide derivatives of good organoleptic quality or appropriate texture as reported by Bahrani (2013).…”

Cassava in Central and Western Africa: Postharvest Constraints and Prospects for Research and Market Development

“…If the fermentation practice is decisive for the physicochemical and organoleptic characteristics of cassava processing products, they are also influenced by other factors such as the cassava variety [56][57][58], the soil type, the planting season [59], the method of culinary preparation [60], and the conditions and means of preserving [61] and distributing the products. These factors must be taken into account in any process of standardization and improvement of the quality of cassava food products [62].…”

Influence of Starch Content on the Sensory and Rheological Quality of Fermented Soy Milk

“…But with a view to valorize local products, a natural thickening agent such cassava starch has being used. Cassava starch has a very high extraction rate, cheap and low syneresis [13,14,15]. Its use could reduce the production cost of fermented soy milk.…”