Optimization using response surface methodology (RSM) of the energy density of flour-based gruels of sweet cassava (Manihot esculenta Crantz) flour: Effect of the addition of two new sprouted rice varieties produced under optimal conditions (Nerica 3 and Nerica L56)
“…The flow velocities obtained for such dry matter concentrations are due to the combination with optimized germinated maize flour because Tambo et al [8], demonstrated that cassava flour gruels above 10% concentrations completely lost their fluidity. Indeed, the amylases present in these flours have made it possible to digest the starch in Irish potato flours in order to reduce its swelling capacity [29,35]. These results are in agreement with those of Singhavanich et al…”
Section: Model-predicted and Experimental Flow Velocitiessupporting
Child malnutrition is a problem that usually occurs from the age of weaning. It is mostly manifested in the form of protein-energy malnutrition and mainly affects many infants in developing countries. This study is aimed at improved the energy density of gruels made from Irish potato flours by using the response surface methodology. To achieve this, blanched and unblanched Irish potato flours of three varieties (Cipira, Dosa and Pamela) were produced. The flours were then chemically and physically characterized. The response surface methodology using the Doelhert plan was carried out to study the effect of blanching on the energy density of gruels of the three Irish potato varieties with dry matter and optimized germinated corn flour concentration (Kassaï variety) as factors. As such that the blanching, variety and interactive effect of the blanching and variety significantly influence (p<0.05; 0.01; 0.001) the proximate chemical composition of all flours. The combination of optimized germinated corn flour at concentrations ranging from 3.10 to 5.76 g with Irish potato flour at concentrations between 14.50-25.45 g of dry matter has resulted in gruels with flow velocities between 100 and 160 mm/30s. The activity of germinated flour was influenced by blanching, which reduced its activity in the Dosa and Pamela varieties but increased in the case of Cipira. The use of optimized germinated corn flour during the preparation of the Irish potato gruels resulted in an increase of the energy density between 3.4 and 6.02. The correlation matrix shows that the fluidizing capacity of optimized germinated corn flour is significantly (p<0.05; 0.01) influenced by carbohydrates, ash and fibers. In view of all the above, the appropriate combination of optimized germinated corn flour and the various Irish potato flours would alleviate the problem of protein energy malnutrition.
“…The flow velocities obtained for such dry matter concentrations are due to the combination with optimized germinated maize flour because Tambo et al [8], demonstrated that cassava flour gruels above 10% concentrations completely lost their fluidity. Indeed, the amylases present in these flours have made it possible to digest the starch in Irish potato flours in order to reduce its swelling capacity [29,35]. These results are in agreement with those of Singhavanich et al…”
Section: Model-predicted and Experimental Flow Velocitiessupporting
Child malnutrition is a problem that usually occurs from the age of weaning. It is mostly manifested in the form of protein-energy malnutrition and mainly affects many infants in developing countries. This study is aimed at improved the energy density of gruels made from Irish potato flours by using the response surface methodology. To achieve this, blanched and unblanched Irish potato flours of three varieties (Cipira, Dosa and Pamela) were produced. The flours were then chemically and physically characterized. The response surface methodology using the Doelhert plan was carried out to study the effect of blanching on the energy density of gruels of the three Irish potato varieties with dry matter and optimized germinated corn flour concentration (Kassaï variety) as factors. As such that the blanching, variety and interactive effect of the blanching and variety significantly influence (p<0.05; 0.01; 0.001) the proximate chemical composition of all flours. The combination of optimized germinated corn flour at concentrations ranging from 3.10 to 5.76 g with Irish potato flour at concentrations between 14.50-25.45 g of dry matter has resulted in gruels with flow velocities between 100 and 160 mm/30s. The activity of germinated flour was influenced by blanching, which reduced its activity in the Dosa and Pamela varieties but increased in the case of Cipira. The use of optimized germinated corn flour during the preparation of the Irish potato gruels resulted in an increase of the energy density between 3.4 and 6.02. The correlation matrix shows that the fluidizing capacity of optimized germinated corn flour is significantly (p<0.05; 0.01) influenced by carbohydrates, ash and fibers. In view of all the above, the appropriate combination of optimized germinated corn flour and the various Irish potato flours would alleviate the problem of protein energy malnutrition.
“…In addition, in excess of water and at temperatures above 60 °C, starch granules open up as a result of the breakdown of hydrogen interactions and their replacement by water molecules. This phenomenon leads to a swelling of the granules up to a threshold value, beyond which they hydrolyse and return to the starting structure with a consequent increase in viscosity ( Klang et al., 2020 ). Figure 4 Contour plot showing the main effects of parameters ( Atp (a) and Kassaï (b)).…”
Section: Resultsmentioning
confidence: 99%
“…(2019) which showed that the incorporation of barley and corn malt increased the flow velocity of gruels made from yam and corn flour. The good activity of germinated corn flour ( Kassaï ) on cassava flour can also be explained by the substrate specificity existing between the starch and the amylase of this flour; it would also be due to the fact that fermented cassava flours are low in lipids and proteins ( Tambo et al., 2019a , b ; Klang et al., 2020 ) which would hinder the establishment of amylase–substrate bonds and the hydrolysis of starch bonds leading to the reduction of its consistency.…”
Section: Resultsmentioning
confidence: 99%
“…Previous works have been carried out in recent decades to produce amylase concentrates from local sources capable of improving the fluidity of the gruel while maintaining high concentrations of dry matter. The corn amylase flour contains enzymes that hydrolyze amylose and amylopectin to dextrin and maltose, thus reducing the viscosity of the thick gruels without dilution with water while simultaneously enhancing their energy and nutrient densities ( Helland et al., 2002 ; Klang et al., 2020 ; Nguemguo et al., 2020 ). However, the effectiveness of this source of amylase to fluidify the gruel depends not only on the conditions of their production (soaking and germination) and variety but also their incorporation during the preparation (corn amylase flour-dry matter combination) for optimal consistency which is between 100-160 mm/30 s ( Zannou-Tchoko et al., 2011 ; Klang et al., 2020 ).…”
Section: Introductionmentioning
confidence: 99%
“…The corn amylase flour contains enzymes that hydrolyze amylose and amylopectin to dextrin and maltose, thus reducing the viscosity of the thick gruels without dilution with water while simultaneously enhancing their energy and nutrient densities (Helland et al, 2002;Klang et al, 2020;Nguemguo et al, 2020). However, the effectiveness of this source of amylase to fluidify the gruel depends not only on the conditions of their production (soaking and germination) and variety but also their incorporation during the preparation (corn amylase flour-dry matter combination) for optimal consistency which is between 100-160 mm/30 s (Zannou-Tchoko et al, 2011;Klang et al, 2020). Soaking consists of hydration of the seed allowing the embryo to reach water content necessary for the initiation of germination (Guillot et al, 2008).…”
The energy density of the complementary gruels can be increased by the use of sprouted flours. This led us to determine the conditions for obtaining and using sprouted corn flour for optimal fluidification of fermented cassava flour gruels. To do this, the germinated corn flour (GCF) varieties
Atp
and
Kassaï
was produced according to the response surface methodology and the Doehlert plan was used with factors such as soaking (12–48 h) and germination (24–96 h) times. Once obtained, these GCF were used to increase the energy density of cassava flour gruels with flow velocity as response. The Doehlert plan was also used with fermented cassava flour concentration (17.5–30 %) and optimised sprouted corn flour mass (1–5 g) as factors. The experimental design that had been performed indicated that the effectiveness of corn amylase flour to fluidify the gruels depends not only to the conditions of production (soaking and germination) (p < 0.05) but also their incorporation during the preparation (corn amylase–fermented cassava flour) (p < 0.05). The rich corn amylase flour can be obtained by soaking
Kassaï
and
Atp
varieties for 20 h and 28 h respectively and germinated for 90.82 h. Application of these GCF during the preparation of fermented cassava flour gruels has shown that to obtain gruels with flow velocities between 100-160 mm/30s, it was necessary to couple 1.16 g of sprouted corn flour variety
Kassaï
for 26.23 % of fermented cassava flour and 1.12 g of corn flour variety
Atp
for 25.94 % of fermented cassava flour. The use of these couples has made it possible to multiply the energy density of the gruels by 6.55 and 6.49, respectively. In view of these results, it is therefore advisable to use the germinated corn flours produced under the conditions obtained to fluidise and increase the energy density of the fermented cassava gruels.
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