Some flavouring constituents of cassava and of processed cassava products

Dougan, J.; Robinson, Janet M.; Sumar, Salim; Howard, G. E.; Coursey, D. G.

doi:10.1002/jsfa.2740340816

Cited by 10 publications

(2 citation statements)

References 12 publications

(2 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Fermentation may be antagonistic to the rapid detoxification of cassava, as the lowering of the pH increases the stability of cyanohydrins. However, despite this, fermentation still plays a significant role in flavour development (Dougan et al, 1983) and preservation of the final product.…”

Section: Resultsmentioning

confidence: 99%

Detoxification of cassava during gari preparation

Vasconcelos

Twiddy

Westby

et al. 1990

Int J of Food Sci Tech

View full text Add to dashboard Cite

Gari, a fermented cassava product, is widely consumed in many West African countries. The present study was undertaken to investigate the detoxification of cassava during the preparation of gari. The most important processing stages, with regard to elimination of cyanide, were the initial grating of the cassava and the final roasting of the product. The breakdown of linamarin was dependent primarily on the presence of endogenous linamarase and the lactic acid bacteria present during the fermentation were not directly involved in its hydrolysis.

show abstract

Section: Resultsmentioning

confidence: 99%

Detoxification of cassava during gari preparation

Vasconcelos

Twiddy

Westby

et al. 1990

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…However, no determination of aromatic compounds was done. Dougan et al 21 analyzed the aromatic compounds of gari, a fermented cassava based product, before frying. This group found hexanal and nonanal (aldehydes) as we found here in cooked fufu.…”

Section: Volatile Compoundsmentioning

confidence: 99%

Physico-Chemical and Sensory Evaluation of Cooked Fermented Protein Fortified Cassava (Manihot Esculenta Crantz) Flour

Rosales-Soto¹,

Ross²,

Younce³

et al. 2016

Adv Food Technol Nutr Sci Open J

View full text Add to dashboard Cite

The aim of this study was to investigate the effects of fermentation with Lactobacillus plantarum strain 6710, on protein-and pro-vitamin A-fortified and wild type cassava flours for production of cooked fufu. Results: Physico-chemical analysis of fufu flour and cooked fufu were accomplished. Pasting properties determined that non-inoculated zeolin fortified cassava flour at 0 h of fermentation will cook rapidly due to its low pasting temperature. Volatiles such as acetic acid, hexanal, nonanal and decanal were detected in most samples. A trained sensory panel determined no impact of sample type on cooked fufu aroma. Conclusion: This study showed that it is possible to make a product similar to cooked fufu with protein and/or pro-vitamin A fortified cassava flours inoculated with Lactobacillus plantarum.

show abstract

A process for protein enrichment of cassava by solid substrate fermentation in rural conditions

Daubresse

Ntibashirwa

Gheysen³

et al. 1987

Biotech & Bioengineering

View full text Add to dashboard Cite

An artisanal static process for protein enrichment of cassava by solid-state fermentation, developed in laboratory and tested on pilot units in Burundi (Central Africa), provides enriched cassava containing 10.7% of dry matter protein versus 1% before fermentation. Cassava chips, processed into granules of 2-4-mm diameter, are moistened (40% water content) and steamed. After cooling to 40 degrees C, cassava is mixed with a nutritive solution containing the inoculum (Rhizopus oryzae, strain MUCL 28627) and providing the following per 100 g dry matter: 3.4 g urea, 1.5 g KH(2)PO(4), 0.8 g MgSO(4).7H(2)O, and 22.7 g citric acid. For the fermentation, cassava, with ca. 60% moisture content, is spread in a thin layer (2-3 cm thick) on perforated trays and slid into an aerated humidified enclosure. The incubation lasts +/- 65 h. The production of protein enriched cassava is 3.26 kg dry matter/m(2) tray. The effects of the variation of the nutritive solution composition and the inoculum conservation period on the protein production are equally discussed.

show abstract

Some flavouring constituents of cassava and of processed cassava products

Cited by 10 publications

References 12 publications

Detoxification of cassava during gari preparation

Detoxification of cassava during gari preparation

Physico-Chemical and Sensory Evaluation of Cooked Fermented Protein Fortified Cassava (Manihot Esculenta Crantz) Flour

A process for protein enrichment of cassava by solid substrate fermentation in rural conditions

Contact Info

Product

Resources

About