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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(10): 815-826
DOI: https://doi.org/10.20546/ijcmas.2018.710.090


Assessment of Functional Properties Flours from Seven Local Varieties of Cassava (Manihot esculenta Crantz) Consumed in Côte d'Ivoire
Marise Amaco Kacou1, Gbocho Serge Elvis Ekissi1*, Bomo Catherine Ebbah-Djedji2, Boni N’zué3 and Patrice Lucien Kouamé1
1Laboratory of Biochemistry and Food Technology, University Nangui Abrogoua (Abidjan, Côte d’Ivoire), 02 BP 801 Abidjan 02, Côte d’Ivoire
2CNRA (National Center for Agronomic Research), Research Station on Technology (Abidjan, Côte d’Ivoire)
3CNRA (National Center for Agronomic Research), Research Station on Food Crops (Bouaké, Côte d’Ivoire)
*Corresponding author
Abstract:

The present research was carried out to study some functional properties of seven local flours (Agbablé3, Bonoua2, Bondoukou4, Boufouh3, Boufouh4, Soclopouopo3, Totoba2) cassava (Manihot esculenta Crantz) varieties. The functional properties (hydrated density, apparent density, porosity, water absorption capacity, oil absorption capacity, hydrophil-lipophil ratio, water solubility index, emulsion capacity, foam capacity, wettability, gelatinization temperature, blue value index) of were evaluated. The Boufouh3 variety flour had highest hydrated density (0.83±0.02 g/ml), emulsion capacity (1.86±0.81%), wettability (32.66±2.87s). Boufouh4 variety flour had the highest values in apparent density (0.62±0.01), foam capacity (21.42±1.5 %) and blue value index (63.3±0.01 % DO/mg). Agbablé3 variety flour had highest water absorption capacity (97.28±6.23%). Soclopouopo3 variety flour had the highest values in porosity (51.25±1.86%) and Hydrophil-lipophlil ratio (0.97±0.02). Totoba2 had highest water solubility index (27.56±0.35%). Bondoukou4 variety flour had the highest values in gelatinization temperature (72±0.82°C) and oil absorption capacity (108.15±2.25%). The functional properties of flours studied show many differences and few similarities. Flours varieties Boufouh3 and Boufouh4 have higher values in functional properties compared to others.


Keywords: Côte d’Ivoire, Flours, Functional properties, Manihot esculenta, Varieties
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How to cite this article:

Marise Amaco Kacou, Gbocho Serge Elvis Ekissi, Bomo Catherine Ebbah-Djedji, Boni N’zué and Patrice Lucien Kouamé. 2018. Assessment of Functional Properties Flours from Seven Local Varieties of Cassava (Manihot esculenta Crantz) Consumed in Côte d'Ivoire.Int.J.Curr.Microbiol.App.Sci. 7(10): 815-826. doi: https://doi.org/10.20546/ijcmas.2018.710.090