Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties

Abstract

Summay We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45°C for 5 and 24 h, in order to determine after-cooking storability. Lafun flours were produced from three types of cassava varieties: seven improved white-fleshed varieties, seven improved provitamin A carotenoids (pVAC) varieties and two local white-fleshed varieties; and processed into lafun doughs. Pasting properties of the flours were assessed. Flours from local varieties had pasting profiles with highest viscosities, while pVAC flours had the lowest. The three types of cassava varieties varied significantly in most of their pasting properties. Four promising improved varieties were identified, based on high peak viscosity (55.8-61.5 P) and stiffer texture than local varieties during storage. Undesirable varieties were also found, which softened during storage instead of hardening. Optimum texture of lafun dough was obtained after 5 h of storage.

Varietal impact on women's labour, workload and related drudgery in processing root, tuber and banana crops: focus on cassava in sub‐Saharan Africa

“…Moreover, addressing labour requirements and associated drudgery related to processing is not enough because breeders must also consider consumer preferences as well. There is a large diversity of requirements for granulated and soaked products on the one hand, and pasty and dough products such as pounded yam and 59 gari IITA, 64 dry fufu CIRAD/UAC-FSA, 61 dry fufu CIRAD/IITA, 60 Bâton CIRAD/IITA, 58 wet fufu IITA 64 and boiled cassava UAC/FSA 63 data. matooke on the other.…”

“…(C) Root girth (cm). Based on gari UAC/FSA,59 lafun UAC/FSA61 and Bâton IITA-Cirad Cameroun 58 data.…”

“…Weight (kg) carried out by operator per kg of end product according processing yield (% w.b). Based on gari CIRAD/UAC-FSA,59 gari IITA,64 dry fufu CIRAD/UAC-FSA,61 dry fufu CIRAD/IITA,60 Bâton CIRAD/IITA,58 wet fufu IITA64 and boiled cassava UAC/FSA 63 data.…”

Cost-Effective Cassava Processing: Case Study of Small-Scale Flash-Dryer Reengineering

“…In recent years, researchers federated under CGIAR's Research Program on Roots, Tubers and Bananas (RTB) have made vital contributions to a range of products and to the links between processing, product quality, and consumer expectations (Escobar et al 2021;Adinsi et al 2019;Alamu et al 2019;Bouniol et al 2021;Luna et al 2021). This chapter presents the reengineering and scaling out of flashdrying technology for small-scale cassava processing, supported by the development of a methodological framework for R&D on postharvest processing of cassava.…”

Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties

“…Cassava ( Manihot esculenta Crantz) is an important perpetual root crop that provides food for over 500 million people in the world [ 1 , 2 ]. It is a consistent and inexpensive food source assuring the global food security by providing the carbohydrate dietary requirement of the people especially, in the low-income countries [ 3 ].…”