Varietal diversity and processing effects on the biochemical composition, cyanogenic glucoside potential (HCNp) and appearance of cassava flours from South-Eastern African region

Sammanfattning

Changes in biochemical quality and cyanogenic safety in flours from different cassava varieties grown within the South-eastern African region as influenced by processing technique were investigated. Two local (Mweulu and Tanganyika) and four improved Cassava Mosaic Disease (CMD)-tolerant cassava varieties (Chila A, Chila B, Bangweulu and Kampolombo) were processed using different processing techniques (chipping, grating and soaking). Flours obtained from these products were studied for changes in their starch content, total, reducing and non-reducing sugars, colour and cyanogenic potential (HCNp) using standard analytical methods. The results showed that the different processing techniques had only minimal but significant (p

Nyckelord

Cassava; Biochemical composition; Cyanogenic potential; Colour; Soaking; Grating

Publicerad i

International Food Research Journal
2015, volym: 22, nummer: 3, sidor: 973-980
Utgivare: UNIV PUTRA MALAYSIA PRESS

SLU författare

• Karltun, Linley Chiwona

  • Institutionen för stad och land, Sveriges lantbruksuniversitet
    

UKÄ forskningsämne

Livsmedelsvetenskap

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/95171