Functional and chemical properties of ikivunde and inyange, two traditionally processed burundian cassava flours

Journal of Food Biochemistry

Volumn 30, Issue 4, 2006, Pages 429-443

  Aloys, Nzigamasabo ^a   Zhou, Hui Ming ^a,b  

^a JIANGNAN UNIVERSITY   (China)

^b BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

Author keywords

[No Author keywords available]

Indexed keywords

MANIHOT ESCULENTA;

EID: 33746256087     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2006.00073.x     Document Type: Article

References (29)

1. ACHINEWHU, S.C., BARBER, L.I. and IJEOMA, I.O. 1998. Physicochemical properties and garification (gari yield) of selected cassava cultivars in rivers state, Nigeria. Plant Food Hum. Nutr. 52, 133-140.
2. ADEWUSI, S.R.A. and BRADBURY, J.H. 1993. Carotenoids in cassava: Comparison of open column and HPLC methods of analysis. J. Sci. Food Agric. 62, 375-383.
3. AGBOR-EGBE, T., MBONE, T., NOUBI, I.L. and TRECHE, S. 1995. The effectiveness of cyanogens reduction during cassava processing. In Cassava Food Processing (T. Agbor-Egbe, A. Brauman, D. Griffon and S. Treche, eds.) pp. 308-318, ORSTOM Editions, Paris, France.
4. ARMED, A.R. and RAMANATHANR, G. 1988. Effect of natural fermentation on the functional properties of protein-enriched composite flour. J. Food Sci. 53, 218-221.
5. AKUBOR, P.I., ISOLOKWU, P.C., UGBANE, O. and ONIMAWO, I.A. 2000. Proximate composition and functional properties of African breadfruit kernel and flour blends. Food Res. Int. 33, 707-712.
6. AMOA-AWUA, W.K.A., APPOH, F.E. and JAKOBSEN, M. 1996. Lactic acid fermentation of cassava into agbelima. Int. J. Food Microbiol. 31, 87-98.
7. BRIONES, B. and AGUILERA, J.M. 2005. Image analysis of changes in surface color of chocolate. Food Res. Int. 38, 87-94.
8. COLONNA, P., LELOUP, V. and BULEON, A. 1992. Limiting factors of starch hydrolysis. Eur. J. Clin. Nutr. 4, 17-32.
9. DE ANCOS, B., CANO, M.P., HERNANDEZ, A., and MOREAL, M. 1999. Effect of microwave heating on pigments composition and color. J. Sci. Food Agric. 79, 663-670.
10. DZIEDZOAVE, N.T., ELLIS, W.O., OLDHAM, J.H. and ODURO, I. 2000. Optimizing agbelima production: Varietal and fermentation effect on product quality. Food Res. Int. 33, 867-873.
11. ESKIN, N.A.M., GROSSMAN, S. and PINSKY, A. 1977. The biochemistry of lipoxygenase in relation to food quality. Crit. Rev. Food Sci. Tech. 9, 1-40.
12. ESSERS, A.J.A. and NOUT, M.J.R. 1989. The safety of dark moulded cassava flour compared with white. A comparison of traditionally dried cassava pieces in north East Mozambique. Trop. Sci. 29, 261-268.
13. GIDAMIS, A.B., O'BRIEN, G.M. and POULTER, N.H. 1993. Cassava detoxification of traditional Tanzanian foods. Int. J. Food Sci. Tech. 28, 211-218.
14. HAHN, S.K. 1989. An overview of African traditional cassava processing and utilization. Outlook Agric. 18, 110-118.
15. KIMARYO, V.M., MASSAWE, G.A., OLASUPO, N.A. and HOLZAPFEL, W.H. 2000. The use of starter culture in fermentation of cassava for the production of Kivunde, a traditional Tanzanian food product. Int. J. Food Microbiol. 56, 179-190.
16. KULKARNI, K.D., Kulkarni, D.N. and INGLE, U.M. 1991. Sorghum malt-based weaning food formulations: Preparation, functional properties and nutritive value. Food Nutr. Bull. 13, 322-329.
17. MATHEW, G., MOORTHY, S.N. and PADMAJA, G. 1995. Biochemical changes in cassava tuber during fermentation and its effect on the extracted starch and residue. J. Sci. Food Agric. 69, 367-371.
18. MOORTHY, S.N., MATHEW, G. and PADMAJA, G. 1993. Functional properties of the starchy flour extracted from cassava on fermentation with a mixed culture inoculum. J. Sci. Food Agric. 61, 443-447.
19. MUZANILA, Y.C., BRENNAN, J.G. and KING, R.D. 2000. Residual cyanogens, chemical composition and aflatoxins in cassava flour from Tanzanian villages. Food Chem. 70, 45-49.
20. NIBA, L.L., BOKANGA, M.M., JACKSON, F.L., SCHLIMME, D.S. and LI, B.W. 2001. Physicochemical properties and starch granular characteristics of flour from various Manihot esculenta (cassava) genotypes. J. Food Sci. 67(5), 1701-1705.
21. O'BRIEN, G.M., MBONE, L., TAYLOR, A.J. and POULTER, N.H. 1992. Variation in cyanogens content of cassava during village processing in Cameroon. Food Chem. 44, 131-136.
22. ODURO, I., ELLIS, W.O., DZIEDZOAVE, N.T. and YEBOAH, N. 2000. Quality of gari from selected processing zones in Ghana. Food Control 11, 297-303.
23. ONYANGO, C., OKOTH, M.W. and MBUGUA, S.K. 2003. The pasting behaviour of lactic-fermented and dried uji (an East African sour porridge). J. Sci. Food Agric. 83, 1412-1418.
24. OYEWOLE, O.B. and OGUNDELE, S.L. 2001. Effect of length of fermentation on the functional characteristics of fermented cassava "fufu." J. Food Tech. Af. 6, 38-40.
25. SANNI, L.O. and AKINGBALA, J.O. 2000. Effect of drying methods on physicochemical and sensory qualities of fufu. Dry. Technol. 18, 421-431.
26. SEFA-DEDEH, S., CORNELIUS, B. and AFOAKWA, E.O. 2003. Effect of fermentation on the quality characteristics of nixtamalized corn. Food Res. Int. 36, 57-64.
27. UDENSI, E.A. and UKOZOR, A.U.C. 2005. Effect of fermentation, blanching and drying temperature on the functional and chemical properties of cassava flour. Int. J. Food Prop. 8, 171-177.
28. WANG, J.C. and KINSELLA, J.E. 1976. Functional properties of novel proteins: Alfalfa leaf protein. J. Food Sci. 41, 286-292.
29. WHISTLER, R.L., MILLER, J.N. and PASCHAL, E.A. 1984. Starch: Chemistry and Technology, p. 718, Academic Press, New York, NY.