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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 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(1): 379-386
DOI: http://dx.doi.org/10.20546/ijcmas.2017.601.046


Study of the Nutritional Characteristics and Technological Properties of Xanthosoma sagittifolium Tubers (Tabouchi) from Burkina Faso

Kabore Donatien1*, Ouattara Cheik Amadou Tidiane2, Pare Adama1, Samadoulougou-Kafando Pingdwinde Marie Judith1 and Traore Sabedenedjo Alfred2

1Departement Technologie Alimentaire, IRSAT/CNRST, 03 BP 7047 Ouagadougou 03,Burkina Faso
2Centre de Recherche en Sciences Biologiques, Alimentaires et Nutritionnelles (CRSBAN), UFR/SVT, Universite Ouaga I Professeur Joseph KI-ZERBO, Ouagadougou, Burkina Faso. 03 BP 7021 Ouaga 03
*Corresponding author
Abstract:

In the present study, flour from tabouchi or Xanthosoma sagitifolium tuber was analyzed for biochemical composition, physico-chemical, gelatinization and pasting property. It appears that the tuber is nutritious and the results showed that tabouchi is essentially a carbohydrate food (83% dry weight (dw)). Furthermore tabouchi contains protein, fat, ash, fiber and vitamin C to the respective mean contents of 7.61, 0.99, 4.21, 3.76, and 0.013 g/100 g dw. Our study showed that 100 g (dw) of tabouchi flour contains 217.88 mg of phosphorous (P), 109.15 mg of Calcium (Ca), 45.79 mg of sodium (Na), 2208 mg of potassium (K) and 3.43 mg of iron (Fe). The second part of our study focused on the physicochemical properties of the flour from tabouchi. Water absorption capacity, Oil absorption capacity and Solubility of tabouchi flour were 2.10 mL/g dw, 0.85 mL/g dw and 89 mg/ 100 g dw respectively. Swelling of tabouchi flour increased with temperature. Pasting temperature (79°C), Peak viscosity (66.70 cP) and setback (40 cP) obtained during the study of the gelatinization and the pasting profiles suggested that tabouchi flour could be subject to its possible use in food technology. Interestingly, tabouchi could help reducing proteino-energetic malnutrition and some micronutrient deficiencies in our country.


Keywords: Tabouchi flour, proximate and mineral composition, gelatinization, pasting profiles
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How to cite this article:

Kabore Donatien, Ouattara Cheik Amadou Tidiane, Pare Adama, Samadoulougou-Kafando Pingdwinde Marie Judith and Traoré Sabedenedjo Alfred. 2017. Study of the Nutritional Characteristics and Technological Properties of Xanthosoma sagittifolium Tubers (Tabouchi) from Burkina Faso.Int.J.Curr.Microbiol.App.Sci. 6(1): 379-386. doi: http://dx.doi.org/10.20546/ijcmas.2017.601.046