Evaluation of the suitability of cassava and sweetpotato flours for pasta production

Baah, Francis; Oduro, Ibok; Ellis, William Otoo

doi:10.4314/just.v25i1.32928

Cited by 12 publications

(16 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Swelling power of the ackee aril flours was comparable to, while solubility was higher than reported values for some cassava and sweet potato cultivars, whose swelling power and solubility ranged from 10.59% to 27.53% and 12.06 to 24.44%, respectively. High swelling power and low solubility are required for formation of highly viscous and elastic gels or dough [29]. Therefore, ackee aril flours may not form very viscous and elastic gels or dough due to their high solubility and low swelling power.…”

Section: American Journal Of Food Science and Technologymentioning

confidence: 99%

Physicochemical and Functional Properties of Full Fat and Defatted Ackee (<i>Blighia sapida</i>) Aril Flours

Dossou¹,

Agbenorhevi²,

Alemawor³

et al. 2014

AJFST

View full text Add to dashboard Cite

The pulp/arils of ackee (Blighia sapida) were oven/freeze dried, processed into full fat and defatted flours and analyzed for some physicochemical and functional properties. Moisture, crude fat, crude protein, crude fibre, ash and carbohydrate content of the flours ranged from 4. .29 mg/100 g) and zinc (1.99-3.55 mg/100 g) were the most and least abundant minerals, respectively. Functional properties ranged from 24.09 to 39.45% solubility, 11.03 to 23.02% swelling power, 111.75 to 139.57% oil absorption capacity, 4.33 to 5.67% foaming capacity, 76.34 to 84.35% foam stability, 61.67 to 69.17% emulsion capacity and 5.83 to 46.67% emulsion stability. Generally, defatted flours had higher values for proximate composition and functional properties than the full fat flours. Oven dried ackee aril flours had higher emulsion activity and stability suggesting their potential application in foods such as, mayonnaise, yogurt, ice-cream, sausages and processed meats.

show abstract

Section: American Journal Of Food Science and Technologymentioning

confidence: 99%

Physicochemical and Functional Properties of Full Fat and Defatted Ackee (<i>Blighia sapida</i>) Aril Flours

Dossou¹,

Agbenorhevi²,

Alemawor³

et al. 2014

AJFST

View full text Add to dashboard Cite

show abstract

“…However, there are some limitations since these materials have no gluten content. Some efforts have been made in material application with modification of raw material pre‐treatment, processing technology, and technical addition to replace gluten functionality (Baah, Oduro, & Ellis, ; Fiorda, Soares, da Silva, Souto, & Grosmann, ; Leonel, Souza, & Mischan, ; Sarawong, Schoenlechner, Sekiguchi, Berghofer, & Ng, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta

Rachman

Brennan

Morton

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

Cassava and banana flours were used in a variety of ratios (0:100, 25:75, 50:50) to produce gluten‐free (GF) pasta, the physico‐chemical and glycemic properties were investigated and compared to a control pasta made from durum wheat semolina. All GF pasta had a higher dietary fiber content, lower protein content, and a darker color compared to the control. The optimum cooking time (2.8–4.2 min) and water absorption index (23.28%–86.81%) of the GF pastas were lower than the control, while cooking loss was higher (15.18%–28.75%). The most acceptable formulation of GF Pasta among the blend ratios was achieved from 100% banana flour. GF pasta containing predominantly banana flour (75:25 banana: cassava flour and 100% banana flour) had a reduced predictive glycemic loading. The results illustrate that cassava and banana flours can be considered as suitable materials to develop gluten‐free pasta. Practical applications Research has been carried out to improve gluten‐free products in terms of physicochemical characteristics. Gluten‐free ingredients are challenging to work with as they cannot create a sufficiently strong binding network between their proteins and starch in the dough, especially in some products such as pasta products. The use of an additional banana and cassava ingredients was evaluated and the results provide valuable contribution in terms of practical uses of such ingredients in gluten‐free pasta production.

show abstract

“…Safo-kantanka et al (1996) reported lower protein values of between 0.6 % and 1.0 % among six cassava varieties investigated. Baah et al (2005) reported protein contents of 0.24 and 0.42 %. Charles et al (2005) reported protein contents between 1.2 and 1.8 %.…”

Section: Proximate Compositionmentioning

confidence: 99%

“…Nuwamanya, Baguma, Emmambux, Taylor, and Rubaihayo (2010) reported starch contents ranging between 70.36 and 93.85 % (dry basis) among local and improved cassava varieties grown in Uganda. Safo-kantanka et al (1996) reported starch contents ranging from 69 to 71 % in cassava roots from Ghana and Nigeria, while Baah et al (2005) reported starch yields of 68.89 % and 79 % in cassava varieties in Ghana. Nyakaisiki (2016) …”

Section: Proximate Compositionmentioning

confidence: 99%

“…Safo-kantanka and Acquistucci (1996) reported ash contents between 1.2 and 1.6 % among cassava varieties harvested at 13 months and between 1.2 and 2.1 % among cassava varieties harvested at 6 months. Baah et al, (2005) reported ash contents between 1.15 and 1.2% in cassava varieties. Charles et al (2005) reported ash contents between 1.3 and 2.8 %.…”

Section: Proximate Compositionmentioning

confidence: 99%

See 1 more Smart Citation

Chemical Composition of Major Cassava Varieties in Uganda, Targeted for Industrialisation

Manano¹,

Ogwok²,

Byarugaba-Bazirake³

2017

JFR

View full text Add to dashboard Cite

Uganda is one of the major cassava producing countries in the world. Currently, utilization of cassava is limited to semi-processed products through the informal sector. Cassava has technological potential as a raw material for agro-industrial products, such as flours for baked products, animal feeds and starch. The aim of this study was to investigate the chemical composition of five major cassava varieties grown in Nebbi distict (Uganda), to assess their potential as industrial raw materials. Analysis of the chemical composition of local (Nyamatia and Nyarukeca) and improved (NASE 3, NASE 14, and NASE 19) cassava varieties was carried out using standard methods. Results showed significant (p < 0.05) differences between the varieties indicating high levels of starch, calcium, magnesium, cyanonenic glucosides and phytates. The cassava varieties contain low levels of protein, lipids and minerals with respect to recommended daily intake of these nutrients. Moisture contents ranged from 5.43 for Nyamatia to 10.87 for NASE 19; ash from 1.05 for Nyamatia to 2.39 for NASE 14; crude fiber from 1.06 for Nyamatia to 1.18 for NASE 19; crude protein from 0.74 for Nyarukeca to 1.51 for NASE 14; crude lipid from 0.39 for Nyamatia to 0.63 for NASE 19; and starch contents from 66.72 for NASE 19 to 84.42 for NASE 3. The mineral contents (mg/kg): calcium ranged from 13.15 for Nyamatia to 16.56 for NASE 3; iron ranged from 0.002 for Nyarukeca to 0.01 for NASE 19; zinc ranged from 0.56 for Nyamatia to 0.87 for NASE 3; magnesium ranged from 3.58 for NASE 19 to 3.88 for Nyarukeca; and copper ranged from 0.002 for Nyamatia to 0.14 for NASE 3. The contents of anti-nutrients (mg/kg): cyanogenic glucosides ranged from 30 in NASE 3 and NASE 19 to 800 in Nyamatia; phytates ranged from 661.33 in Nyarukeca to 984.64 in NASE 3; oxalates ranged from 90.6 in Nyarukeca to 227.8 in NASE 3; and tannin ranged from 0.18 in Nyarukeca to 0.33 in NASE 3. Based on the chemical composition results, all the cassava varieties studied contain higher levels of cyanogenic glucosides than recommended by Ugandan and East African Standards, making them unsafe for direct utilization as food and food raw materials for industries at levels beyond 30% in food formulations. The high starch levels in all the cassava varieties make them valuable raw materials for starch and starch-related industries.

show abstract

Evaluation of the suitability of cassava and sweetpotato flours for pasta production

Cited by 12 publications

References 0 publications

Physicochemical and Functional Properties of Full Fat and Defatted Ackee (<i>Blighia sapida</i>) Aril Flours

Physicochemical and Functional Properties of Full Fat and Defatted Ackee (<i>Blighia sapida</i>) Aril Flours

Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta

Chemical Composition of Major Cassava Varieties in Uganda, Targeted for Industrialisation

Contact Info

Product

Resources

About