Efecto de la adición de harina de quinchoncho (Cajanus cajan) sobre la calidad química, nutricional y sensorial del ("casabe")
Cassava bread ("casabe") is a product elaborated with grated and fermented pulp of bitter cassava, very popular in some Caribbean countries, rich in carbohydrates, low protein content and an acceptable level of cyanide. The goal of this research was to study the effect of the addition of pigeon pea flour (Cajanus cajan), as protein source, on the chemical, nutritional and sensory quality of cassava bread as compared to those shown by the "catebía" (cassava flour used to produce cassava bread) or a cassava bread sample elaborated without pigeon pea flour (control). Cassava breads elaborated with the addition of 25 and 35% of pigeon pea flour (C-75/25 y C-65/35) presented higher content of protein, fat, fiber, ash and resistant starch, and lower contents of carbohydrates, cyanide, in vitro alpha- amylolysis rate and calories than those shown by their counterpart without pigeon pea flour. The acceptability of cassava breads containing pigeon pea flour was similar to the control, but with lower values for color and odor, and higher with regard to texture and flavor. The increased levels of protein and resistant starch in cassava bread with pigeon pea flour, combined with lower caloric intake, may benefit people requiring a low carbohydrate diet and diabetic and obese patients; moreover, would encourage the cultivation and use of pigeon pea as high protein legume.
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dig-cirad-fr-5690132024-01-28T21:22:23Z http://agritrop.cirad.fr/569013/ http://agritrop.cirad.fr/569013/ Efecto de la adición de harina de quinchoncho (Cajanus cajan) sobre la calidad química, nutricional y sensorial del ("casabe"). Ciarfella A.T., Perez Elevina, Tovar J., Sanchez Teresa, Dufour Dominique. 2013. Revista de la Facultad de Agronomía - LUZ, 30 (1) : 131-148. Efecto de la adición de harina de quinchoncho (Cajanus cajan) sobre la calidad química, nutricional y sensorial del ("casabe") Ciarfella, A.T. Perez, Elevina Tovar, J. Sanchez, Teresa Dufour, Dominique spa 2013 Revista de la Facultad de Agronomía - LUZ Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires pain produit fermenté farine non céréalière manioc pois pigeon amidon digestibilité technologie alimentaire propriété organoleptique valeur nutritive composition chimique http://aims.fao.org/aos/agrovoc/c_1071 http://aims.fao.org/aos/agrovoc/c_15734 http://aims.fao.org/aos/agrovoc/c_35229 http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_13356 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_2266 http://aims.fao.org/aos/agrovoc/c_3030 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_5278 http://aims.fao.org/aos/agrovoc/c_1794 Venezuela (République bolivarienne du) Colombie http://aims.fao.org/aos/agrovoc/c_8186 http://aims.fao.org/aos/agrovoc/c_1767 Cassava bread ("casabe") is a product elaborated with grated and fermented pulp of bitter cassava, very popular in some Caribbean countries, rich in carbohydrates, low protein content and an acceptable level of cyanide. The goal of this research was to study the effect of the addition of pigeon pea flour (Cajanus cajan), as protein source, on the chemical, nutritional and sensory quality of cassava bread as compared to those shown by the "catebía" (cassava flour used to produce cassava bread) or a cassava bread sample elaborated without pigeon pea flour (control). Cassava breads elaborated with the addition of 25 and 35% of pigeon pea flour (C-75/25 y C-65/35) presented higher content of protein, fat, fiber, ash and resistant starch, and lower contents of carbohydrates, cyanide, in vitro alpha- amylolysis rate and calories than those shown by their counterpart without pigeon pea flour. The acceptability of cassava breads containing pigeon pea flour was similar to the control, but with lower values for color and odor, and higher with regard to texture and flavor. The increased levels of protein and resistant starch in cassava bread with pigeon pea flour, combined with lower caloric intake, may benefit people requiring a low carbohydrate diet and diabetic and obese patients; moreover, would encourage the cultivation and use of pigeon pea as high protein legume. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/569013/1/document_569013.pdf application/pdf Cirad license info:eu-repo/semantics/openAccess https://agritrop.cirad.fr/mention_legale.html |
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Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires pain produit fermenté farine non céréalière manioc pois pigeon amidon digestibilité technologie alimentaire propriété organoleptique valeur nutritive composition chimique http://aims.fao.org/aos/agrovoc/c_1071 http://aims.fao.org/aos/agrovoc/c_15734 http://aims.fao.org/aos/agrovoc/c_35229 http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_13356 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_2266 http://aims.fao.org/aos/agrovoc/c_3030 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_5278 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_8186 http://aims.fao.org/aos/agrovoc/c_1767 Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires pain produit fermenté farine non céréalière manioc pois pigeon amidon digestibilité technologie alimentaire propriété organoleptique valeur nutritive composition chimique http://aims.fao.org/aos/agrovoc/c_1071 http://aims.fao.org/aos/agrovoc/c_15734 http://aims.fao.org/aos/agrovoc/c_35229 http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_13356 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_2266 http://aims.fao.org/aos/agrovoc/c_3030 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_5278 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_8186 http://aims.fao.org/aos/agrovoc/c_1767 |
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Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires pain produit fermenté farine non céréalière manioc pois pigeon amidon digestibilité technologie alimentaire propriété organoleptique valeur nutritive composition chimique http://aims.fao.org/aos/agrovoc/c_1071 http://aims.fao.org/aos/agrovoc/c_15734 http://aims.fao.org/aos/agrovoc/c_35229 http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_13356 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_2266 http://aims.fao.org/aos/agrovoc/c_3030 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_5278 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_8186 http://aims.fao.org/aos/agrovoc/c_1767 Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires pain produit fermenté farine non céréalière manioc pois pigeon amidon digestibilité technologie alimentaire propriété organoleptique valeur nutritive composition chimique http://aims.fao.org/aos/agrovoc/c_1071 http://aims.fao.org/aos/agrovoc/c_15734 http://aims.fao.org/aos/agrovoc/c_35229 http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_13356 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_2266 http://aims.fao.org/aos/agrovoc/c_3030 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_5278 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_8186 http://aims.fao.org/aos/agrovoc/c_1767 Ciarfella, A.T. Perez, Elevina Tovar, J. Sanchez, Teresa Dufour, Dominique Efecto de la adición de harina de quinchoncho (Cajanus cajan) sobre la calidad química, nutricional y sensorial del ("casabe") |
description |
Cassava bread ("casabe") is a product elaborated with grated and fermented pulp of bitter cassava, very popular in some Caribbean countries, rich in carbohydrates, low protein content and an acceptable level of cyanide. The goal of this research was to study the effect of the addition of pigeon pea flour (Cajanus cajan), as protein source, on the chemical, nutritional and sensory quality of cassava bread as compared to those shown by the "catebía" (cassava flour used to produce cassava bread) or a cassava bread sample elaborated without pigeon pea flour (control). Cassava breads elaborated with the addition of 25 and 35% of pigeon pea flour (C-75/25 y C-65/35) presented higher content of protein, fat, fiber, ash and resistant starch, and lower contents of carbohydrates, cyanide, in vitro alpha- amylolysis rate and calories than those shown by their counterpart without pigeon pea flour. The acceptability of cassava breads containing pigeon pea flour was similar to the control, but with lower values for color and odor, and higher with regard to texture and flavor. The increased levels of protein and resistant starch in cassava bread with pigeon pea flour, combined with lower caloric intake, may benefit people requiring a low carbohydrate diet and diabetic and obese patients; moreover, would encourage the cultivation and use of pigeon pea as high protein legume. |
format |
article |
topic_facet |
Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires pain produit fermenté farine non céréalière manioc pois pigeon amidon digestibilité technologie alimentaire propriété organoleptique valeur nutritive composition chimique http://aims.fao.org/aos/agrovoc/c_1071 http://aims.fao.org/aos/agrovoc/c_15734 http://aims.fao.org/aos/agrovoc/c_35229 http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_13356 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_2266 http://aims.fao.org/aos/agrovoc/c_3030 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_5278 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_8186 http://aims.fao.org/aos/agrovoc/c_1767 |
author |
Ciarfella, A.T. Perez, Elevina Tovar, J. Sanchez, Teresa Dufour, Dominique |
author_facet |
Ciarfella, A.T. Perez, Elevina Tovar, J. Sanchez, Teresa Dufour, Dominique |
author_sort |
Ciarfella, A.T. |
title |
Efecto de la adición de harina de quinchoncho (Cajanus cajan) sobre la calidad química, nutricional y sensorial del ("casabe") |
title_short |
Efecto de la adición de harina de quinchoncho (Cajanus cajan) sobre la calidad química, nutricional y sensorial del ("casabe") |
title_full |
Efecto de la adición de harina de quinchoncho (Cajanus cajan) sobre la calidad química, nutricional y sensorial del ("casabe") |
title_fullStr |
Efecto de la adición de harina de quinchoncho (Cajanus cajan) sobre la calidad química, nutricional y sensorial del ("casabe") |
title_full_unstemmed |
Efecto de la adición de harina de quinchoncho (Cajanus cajan) sobre la calidad química, nutricional y sensorial del ("casabe") |
title_sort |
efecto de la adición de harina de quinchoncho (cajanus cajan) sobre la calidad química, nutricional y sensorial del ("casabe") |
url |
http://agritrop.cirad.fr/569013/ http://agritrop.cirad.fr/569013/1/document_569013.pdf |
work_keys_str_mv |
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