Skip to content
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Effect of resistant starch on the cooking quality of yam (Dioscorea spp.) and cassava (Manihot esculenta) based paste products
International Journal of Food Sciences and Nutrition, Volume 64, No. 4, Year 2013
Notification
URL copied to clipboard!
Description
Total starch (TS) and resistant starch (RS) contents in pasty edible product of mealy and hard cooking tubers of three yam varieties and four cassava varieties were determined to evaluate their contribution in their cooking quality. TS and RS contents appeared as the main components in determining yam cooking quality. Mealy cooking yam varieties were characterized by a significant higher TS content (75.2 ± 7.7 g/100 g d.m.) and lower RS content (13.8 ± 3.4 g/100 g d.m.) than hard cooking yam varieties, which, in contrast, contained less TS (61.7 ± 12.1 g/100 g d.m.) and particularly high RS (21.8 ± 9.9 g/100 g d.m.), possibly as a consequence of the prevalence of large granules (35-40 μm) observed by light microscope. Conversely, TS and RS contents appeared not determinant on the cooking quality of cassava. Moreover, higher amylose contents were associated with substantially elevated percentages of RS in yam and cassava, and high RS content in samples modulates their pasting properties by reducing the peak viscosity and the breakdown and requiring higher temperature and longer time to the peak. © 2012 Informa UK, Ltd.
Authors & Co-Authors
Kouadio, Olivier Kouadio
Cote D'ivoire, Abidjan
Université Abobo-adjamé
Cote D'ivoire, Abidjan
Centre Suisse de Recherches Scientifiques Abidjan
N'Dri, Denis Yao
Cote D'ivoire, Abidjan
Université Abobo-adjamé
Nindjin, Charlemagne
Cote D'ivoire, Abidjan
Université Abobo-adjamé
Cote D'ivoire, Abidjan
Centre Suisse de Recherches Scientifiques Abidjan
Marti, Alessandra
Italy, Milan
Università Degli Studi Di Milano
Casiraghi, M. C.
Italy, Milan
Università Degli Studi Di Milano
Faoro, Franco
Italy, Milan
Università Degli Studi Di Milano
Erba, Daniela
Italy, Milan
Università Degli Studi Di Milano
Bonfoh, Bassirou
Cote D'ivoire, Abidjan
Centre Suisse de Recherches Scientifiques Abidjan
Amani, N'Guessan Georges U.E.S.S.A.N.G.
Cote D'ivoire, Abidjan
Université Abobo-adjamé
Statistics
Citations: 9
Authors: 9
Affiliations: 3
Identifiers
Doi:
10.3109/09637486.2012.749839
ISSN:
09637486
e-ISSN:
14653478
Study Design
Cross Sectional Study