Production, physicochemical and sensory characterization of cocoyam mixed flours and pastes (achu)

Deli, Markusse; Marcel, Nguimbou Richard; Aboubakar, X.; Nicolas, Njintang Yanou; Scher, Joël; Moses, Mbofung F. Carl

doi:10.1007/s11694-018-9738-z

Cited by 14 publications

(9 citation statements)

References 36 publications

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“…flour. Fiber values were higher than those reported by Markusse et al (2018). Divergences in composition results might be attributed to variety, growing conditions, maturity at harvest, post-harvest management, and storage (Temesgen & Retta, 2015).…”

Section: Chemical Composition Of Cocoyam Floursmentioning

confidence: 71%

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Use of flour from cormels of Xanthosoma sagittifolium (L.) Schott and Colocasia esculenta (L.) Schott to develop pastes foods: Physico-chemical, functional and nutritional characterization

2021

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Section: Chemical Composition Of Cocoyam Floursmentioning

confidence: 71%

“…for partial replacement of Colocasia spp. (Kaushal, Kumar, & Sharma, 2015;Markusse, Marcel, Aboubakar, Nicolas, Joël, and Moses, 2018). In addition, although most studies have been carried out with cocoyam corms, the use of secondary corms or cormels could be an extra commodity for human consumption.…”

Section: Introductionmentioning

confidence: 99%

Use of flour from cormels of Xanthosoma sagittifolium (L.) Schott and Colocasia esculenta (L.) Schott to develop pastes foods: Physico-chemical, functional and nutritional characterization

2021

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“…The techniques of TS, AS, RS, and RRS are known as in vitro enzyme digestibility tests of starch, and their determinations are approximate quantifications based on models that emulate gastrointestinal conditions, so they represent an approach to in vivo studies [ 39 , 40 , 41 ]. Starch was the main molecule presented in all of the samples, MF showed 84.55% of TS, which is higher than the results reported by Markusse et al [ 7 ] for cocoyam flours ( Xanthosoma sagittifolium ) from white and red flesh, which was 63.47 and 69.16%, respectively, and similar to taro flour ( Colocasia esculenta L. Schott) from different varieties, ranging from 82.1 to 86.6% [ 25 ]. There was no significant effect ( p > 0.05) on the TS content of MF and CS samples after the autoclave treatment, while the AS content decreased at 14.16 and 9.96% in MF and CS, respectively.…”

Section: Resultsmentioning

confidence: 56%

“…The moisture contents of MF (15.65%) and CS (14.36%) were higher than other studies reported for malanga flours (8.87 to 10.67%) [ 7 ], and malanga and taro starches (13.43 and 14.01%) [ 24 ]. The above suggests that this parameter depends on the botanical source, the plant tissue used, the storage conditions of the flours [ 25 , 26 ], and the moisture absorption capacity of the flours and starches [ 26 , 27 , 28 ].…”

Section: Resultsmentioning

confidence: 57%

“…Malanga corms contain up to ≈28% of starch, making them a significant, middle-range source of dietary energy [ 5 ]. Malanga flour forms good quality pasta, with great potential for application in the food industry [ 6 ]; because of its starch content, non-starchy polysaccharides, proteins, vitamins, minerals, and total dietary fiber, malanga flour could be considered as a functional food [ 1 , 7 ]. Malanga flour contains up to 4.21% resistant starch (RS) [ 1 ], which is probably starch molecules that form complexes with proteins.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga (Xanthosoma sagittifolium) Flour and Corn Starch

et al. 2021

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The feasibility of obtaining resistant starch type III (RS3) from malanga flour (Xanthosoma sagittifolium), as an unconventional source of starch, was evaluated using the hydrothermal treatment of autoclaving. The physicochemical characterization of RS3 made from malanga flour was carried out through the evaluation of the chemical composition, color attributes, and thermal properties. In addition, the contents of the total starch, available starch, resistant starch, and retrograded resistant starch were determined by in vitro enzymatic tests. A commercial corn starch sample was used to produce RS3 and utilized to compare all of the analyses. The results showed that native malanga flour behaved differently in most of the evaluations performed, compared to the commercial corn starch. These results could be explained by the presence of minor components that could interfere with the physicochemical and functional properties of the flour; however, the RS3 samples obtained from malanga flour and corn starch were similar in their thermal and morphological features, which may be related to their similarities in the content and molecular weight of amylose, in both of the samples. Furthermore, the yields for obtaining the autoclaved powders from corn starch and malanga flour were similar (≈89%), which showed that the malanga flour is an attractive raw material for obtaining RS3 with adequate yields, to be considered in the subsequent research.

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Utilization of overripe banana/plantain-maize composite flours for making doughnuts: physicochemical, functional, rheological and sensory characterization

et al. 2020

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The aim of this study was to investigate the possibility of using overripe banana and plantain mixed with maize to develop composite flours for making doughnuts. The fresh pulp of banana or plantain at maturity stage 7 (appearance of black spots on the surfaces of their peels) was substituted by maize flour at levels of 5, 10, 15, 20, 25, 30 and 35% for composite flours production. The sensory properties of flours were evaluated to prepare doughnuts. Banana or plantain fresh pulps compared with maize flour showed significant (p < 0.05) differences in the crude contents of ash (1.03 ± 0.21% to 5.07 ± 0.15%), fiber (0.75 ± 0.22% to 4.71 ± 1.53%), sugars (9.53 ± 0.31% to 77.92 ± 3.14%), starch (1.37 ± 0.11% to 85.64 ± 1.88%), proteins (2.71 ± 0.11% to 4.23 ± 0.25%) and fat (0.15 ± 0.10% to 1.15 ± 0.21%). Banana-maize mixtures at higher levels (25-35%) of maize flour incorporation produced flours with higher water (WAC) and oil (OAC) absorption capacities and a higher water solubility index (WSI). While plantain-maize mixtures were associated with flours of higher peak viscosity, final viscosity, setback and breakdown indexes during the heating time; meanwhile the pasting temperature was higher in bananamaize flours. It was observed that there was no significant difference (p > 0.05) in the overall acceptability (7.46 ± 1.26 to 8.14 ± 1.21) of banana and plantain doughnuts in 35% incorporation of maize. Furthermore, the results revealed that more than 33% of the panelist greatly like the doughnuts made from composite flours. Technically, organoleptically acceptable doughnuts were formulated from banana-maize and plantain-maize composite flours using 65:35 (w/w) ratio of banana:maize and plantain:maize mixtures.

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Production, physicochemical and sensory characterization of cocoyam mixed flours and pastes (achu)

Cited by 14 publications

References 36 publications

Use of flour from cormels of Xanthosoma sagittifolium (L.) Schott and Colocasia esculenta (L.) Schott to develop pastes foods: Physico-chemical, functional and nutritional characterization

Use of flour from cormels of Xanthosoma sagittifolium (L.) Schott and Colocasia esculenta (L.) Schott to develop pastes foods: Physico-chemical, functional and nutritional characterization

Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga (Xanthosoma sagittifolium) Flour and Corn Starch

Utilization of overripe banana/plantain-maize composite flours for making doughnuts: physicochemical, functional, rheological and sensory characterization

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