Effect of Fermentation Time on the Physicochemical and Sensorial Properties of Gari from Sweet Potato (Ipomoae batatas)

Koubala, Benoît Bargui

doi:10.9734/bjast/2014/10335

Cited by 4 publications

(5 citation statements)

References 25 publications

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“…The swelling kinetic was assessed as described by Koubala et al [ 27 ] with slight modifications. About 500 mg of dried gari was introduced in a measuring cylinder (100 ml) where it was mixed with 50 ml of distilled water.…”

Section: Methodsmentioning

confidence: 99%

“…The water absorption capacity (WAC) was assessed according to the method described by Koubala et al [ 27 ]. For WAC, 200 mg of the sample was introduced in a conical flask containing 10 ml of distilled water.…”

Section: Methodsmentioning

confidence: 99%

“…In a tube, suspensions were made with gari sample in 5 ml of distilled water as carried out by Koubala et al [ 27 ]. The tubes were heated at 90°C for one hour and allowed to cool overnight.…”

Section: Methodsmentioning

confidence: 99%

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Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava (Manihot esculenta) Varieties

Laya

Koubala

Kouninki

et al. 2018

International Journal of Food Science

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This study is aimed at evaluating the proximate composition and functional and sensory characteristics of gari obtained from five cassava varieties (EN, AD, TMS92/0326, TMS96/1414, and IRAD4115). These cassavas were harvested during the dry season 12 months after planting (12MAP) and in the rainy season (15MAP). Results showed that the characteristics of gari varied significantly (p < 0.05) with the variety and the harvest period. Gari from EN cassava harvested at 12MAP had the highest total carbohydrates (78.07% dry weight), starch (61%), and proteins content, while gari from TMS 96/1414 variety (12MAP) had high amino acids (10.25 mg/g) and phenolic compounds (9.31 mg/g) content. The gari from IRAD4115 had the highest value of ash content (20.62 mg/g) at 12MAP. The soluble sugar content was high in the gari from cassava harvested at 12MAP while free cyanide reduced significantly in gari from cassava harvested at 12MAP. The water absorption capacity, swelling power, and bulk density were significantly (p < 0.05) high in the gari from EN cassava variety at 12MAP. Compared to commercial gari (3.30), gari from EN local cassava had the best overall acceptability (4.35) followed by those obtained from TMS92/0326 and TMS92/1414 varieties, respectively.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava (Manihot esculenta) Varieties

Laya

Koubala

Kouninki

et al. 2018

International Journal of Food Science

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“…In addition, pH is a determining parameter in the development of characteristic food flavours [26]. The results of Nimaga et al [12] highlight the decrease in the pH values of attiéké with ferment content and fermentation time while those of Koubala et al [27] and Oduah et al [25], the decrease of pH with the fermentation time.…”

Section: Effect Of Variables On the Ph Of Formulationsmentioning

confidence: 99%

Optimization of Processing of Fermented Cassava Semolina (attiéké) Fortified with Soybean Proteins

Kouakou

Ebah²,

Guédé

et al. 2019

EJNFS

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Aims: This study was carried out to optimize the processing of soybean proteins-fortified attiéké. Methodology: Response surface methodology was used to describe the effects of ferment and soy contents, and fermentation time on the protein content, pH and acceptability of the attiéké product. A central composite design consisted of twenty-three experiments was conceived using the Galiachi design. Results: Results showed that the experimental data were adequately adjusted in the second-order polynomial model. Protein content and overall acceptability were significantly influenced by soy content. pH was affected by the three studied factors. The optimum conditions were 11.41% of ferment, 6.35% of soybean content and 18 h 7 min 48 s of fermentation time. Under these conditions, the protein content (6.62%), the pH (4.57) and the overall acceptability (3.41) were within defined target range. Conclusion: The obtained results could be used in the artisanal and modern industries for the processing of attiéké with high nutritional value.

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“…The specific nutritional and health benefits of sweet potato are largely associated with its carbohydrate composition (resistant starch), dietary fiber profile, mineral content, and higher concentration of human health relevant phenolic bioactives [4]. Due to its rich source of dietary fiber and indigestible sugars such as raffinose, verbascose, and stachyose [5], the sweet potato is also a suitable substrate that can support the growth of beneficial bacteria in the food matrix at postharvest processing stages. Therefore, sweet potatoes and sweet potato-based foods and ingredients are relevant for developing value-added functional foods and beverages with probiotic and other human health benefits with improved post-harvest strategies.…”

Section: Introductionmentioning

confidence: 99%

Improving Phenolic Bioactive-Linked Functional Qualities of Sweet Potatoes Using Beneficial Lactic Acid Bacteria-Based Biotransformation Strategy

et al. 2021

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Beneficial lactic acid bacteria (LAB) based fermentation is an effective biotransformation strategy to preserve and improve the human health-supporting functional qualities of plant-based food substrates. In this study, a food grade strain of Lactiplantibacillus plantarum was recruited to improve the retention, stability, and bioavailability of phenolic bioactives to enhance the antioxidant, anti-hyperglycemic, and anti-hypertensive functional qualities of three flesh-colored sweet potato varieties, Murasaki (off-white-fleshed), Evangeline (orange-fleshed), and NIC-413 (purple-fleshed). Liquid (cold water) extracts of the sweet potatoes, which are relevant for food grade applications, were fermented for 72 h at 37 °C. Total soluble phenolic content, phenolic profile, antioxidant, anti-hyperglycemic, and anti-hypertensive benefits relevant functional properties of fermented and unfermented sweet potato extracts were evaluated at 0, 24, 48, and 72 h time points using in vitro assay models. Overall, high total soluble phenolic content and total antioxidant activity were observed at 24 h, retaining this high level even after 72 h of fermentation. Additionally, moderate to high α-amylase, α-glucosidase, and angiotensin-I-converting enzyme inhibitory activities were observed in the fermented sweet potato extracts. The results suggested that LAB-based fermentation is an effective post-harvest processing strategy for a higher retention of phenolic bioactives and concurrently improves the human health protective bioactive functional qualities of sweet potatoes.

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Effect of Fermentation Time on the Physicochemical and Sensorial Properties of Gari from Sweet Potato (Ipomoae batatas)

Cited by 4 publications

References 25 publications

Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava (Manihot esculenta) Varieties

Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava (Manihot esculenta) Varieties

Optimization of Processing of Fermented Cassava Semolina (attiéké) Fortified with Soybean Proteins

Improving Phenolic Bioactive-Linked Functional Qualities of Sweet Potatoes Using Beneficial Lactic Acid Bacteria-Based Biotransformation Strategy

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