Utilization of Cassava for Food

Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and genetics

“…Fufu of good quality had homogeneous colour, was smooth, slightly sticky and stretchy (OpareObisaw et al, 2004;Falade and Akingbala, 2010). Although Opare-Obisaw et al, 2004 described the ideal taste of fufu as bland, other authors showed that the distinct fufu flavour and sourness were appreciated by consumers (Oyewole and Ogundele, 2004;Falade and Akingbala, 2010;Tomlins et al, 2007).…”

“…Chips or pellet shape and uniformity as well as moisture content are important criteria for acceptability of dried cassava (Falade and Akingbala, 2010).…”

Physicochemical properties, modifications and applications of starches from different botanical sources

“…The extent of this interaction is influenced by the amylose-amylopectin proportion and is characteristic of each molecule depending on the polymerization degree, length and grade of chain branching, molecular weight and molecular conformation (Hoover, 2001;Ratnayake et al, 2002). The swelling capacity of starch is directly associated with the amylopectin content because the amylose acts as a diluent and inhibitor of (Singh et al, 2003) < 110 (Singh et al, 2003) 0.1 (Dhital et al, 2011) 0.1 (Dhital et al, 2011) 0.6 (Dhital et al, 2011) 29.3±0.2 (Yuan et al, 2007) 45.9±0.6/B (Yuan et al, 2007) Sweet Potato Polygonal 5-25 28.9±0.35 (Tan et al, 2006) Cassava Flake-shape and irregular (Falade & Akingbala, 2010) 5-25 0.2 (Vasanthan & Hoover, 1992) 0.3 (Leelavathi et al, 1987) 0.01 (Lim et al, 1994) 23.7±0.1 (Yuan et al, 2007) 8-25 (Paes et al, 2008) 48±0.2/A (Yuan et al, 2007) 12-15/B (Paes et al, 2008) Turmeric Polygonal and Angular 5-70 0.6±0.1 48±3 Ginger Polygonal and Angular 5-40 0.53±0.01 34±2 Dioscorea 3-22 (Yuan et al, 2007) 26.3±0.2 (Yuan et al, 2007) 48.5±0.3/C (Yuan et al, 2007) Lipid, protein and phosphorus contents are shown as % of total dry weight.…”

Introductory Chapter: Cassava as a Staple Food

“…Thus, the best form of preservation of cassava is drying into pellets or chips or processing into lour. The traditional methods of processing cassava roots into various types of food have been adapted to suit the many atributes of the plant such as root yield, spoilage, cyanide content, nutrient content and process ability [8]. Nevertheless, with increasing populations, indigenous methods of cultivation and processing of cassava have been transformed by modern scientiic knowledge for use in industrial operations [8].…”

“…The traditional methods of processing cassava roots into various types of food have been adapted to suit the many atributes of the plant such as root yield, spoilage, cyanide content, nutrient content and process ability [8]. Nevertheless, with increasing populations, indigenous methods of cultivation and processing of cassava have been transformed by modern scientiic knowledge for use in industrial operations [8]. In this aspect, mechanization of cassava processing plays a pivotal role in removing the negative atributes of the traditional processing techniques and promoting timely large-scale processing of the tubers in hygienic environments [6].…”