Application of amylase rich flours of corn and sweet potato to the reduction of consistency of cassava and corn gruels

Abstract

The aim of this work is to improve the flow velocities and energy density of the gruels. To lead this study, flours of cassava, sweet potato, and corns have been using.The method consist in characterization of different flours and evaluate the effect of incorporation of amylase rich flours on the gruels consistency, concentration in dry matter and energy density. Of these different analyses, it comes out again that nutritional composition, functional, and physical properties depend on the nature and the treatment applied on the flours. These parameters also affect the amylases activities. The results show that after incorporation of different amylases rich flours, we have observed a strong increase in the flow velocity close to 450 mm/30 s, an increase in the concentrations in dry matter of the gruels to more than 20 g of DM and an increase in the energy density by factors understood between 1.2 and 5.48. How to cite this article: Tambo Tene S, Mathilde Klang J, Ndomou Houketchang SC, Kohole Foffe HA, Womeni HM. Application of amylase rich flours of corn and sweet potato to the reduction of consistency of cassava and corn gruels. J Food Process Preserv. 2019;43:e14058. https ://doi.

Influence of weevil on the physicochemical characteristics, functional properties, and nutritional value of rice (Oryza sativa L.) produced at Yagoua (far-north Cameroon)

“…This parameter is related to the protein composition and granule size of the samples [ 26 ]. It does not the same as the observations made by Tambo et al [ 10 , 11 ] who showed a positive correlation between this parameter and protein content. These results are greater than those obtained by Tambo et al [ 11 ] in maize and cassava flours.…”

“…It does not the same as the observations made by Tambo et al [ 10 , 11 ] who showed a positive correlation between this parameter and protein content. These results are greater than those obtained by Tambo et al [ 11 ] in maize and cassava flours. The high protein content of rice could explain these differences.…”

“…The high carbohydrate content in normal rice would also be related to its lower protein content. Indeed, Tambo et al [ 10 , 11 ] reported a negative correlation between these two parameters. The contents obtained are lower than the 73–82 % range obtained by Eke-Ejiofor and Friday [ 50 ] on wheat-based flours.…”

“…Once collected, the white rice seeds were converted into flour according to the milling process described by Tambo et al [ 10 , 11 ]. Indeed, the white rice was winnowed, sorted, ground and sieved (Ø = 300 μm) using a laboratory warring blender (POLYMIX KINETICA model, Japan).…”

Effect of variety and malting conditions on proteolytic activity, free amino nitrogen, and soluble protein contents of two maize varieties (Atp-Y and Coca-sr): amylolytic activity and physico-chemical and functional properties of optimal sample

“…Among these hydrolytic enzymes are mainly amylases, lipases, and proteases, which are of paramount importance in the brewing, infant food, bakery, pharmaceutical, and paper industries ( 7 ). In infant feeding, amylases break down starch into simple sugars, thereby reducing the viscosity of foods and promoting sweetness ( 8 , 9 ). As for proteases, they allow the digestion of proteins into amino acids, thus facilitating their digestibility.…”