Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia
Different cassava varieties are available in Liberia, but there is little knowledge of their product suitability. Hence, the need to assess the potentials of these varieties to produce gari and fufu flour. The two products from ten improved and two local cassava varieties were characterized based on their yield and chemical, pasting and functional properties using standard methods. The results showed that TMS 96/0097 (gari 27.54%) and Butter cassava (fufu flour 27.35%) have the highest percentage yields. The starch content was higher in gari produced from TMS98/0505 (92.00%) and lower from TMS95/0289 (82.62%); the fufu flour starch content was higher in TMS98/0505 (90.59%) and lower in Bassa girl (84.75%). Gari and fufu flour produced from TMS96/0097 (507.38 RUV) and TMS00/0357 (506.04 RVU) had the highest final viscosity, and the products from TMS95/0289 (338.46 RVU and 336.80 RVU) had the least. The highest swelling power was found in gari (12.74%) and fufu flour (13.55%) produced from TMS92/0057 and the lowest in TMS91/0416 gari (8.23%) and TMS01/1235 fufu flour (8.31%). All the samples may form a paste below the boiling point of water (100°C) at < 7 min. However, cassava varieties and the interactions between varieties and locations had a significant (P < 0.05) effect on the properties of the products: Chemical (except ash content), pasting (except pasting temperature) and functional. Therefore, all the varieties may be suitable for gari and fufu flour production based on the quality preferred by the consumers.
Main Authors: | , , , , , , , |
---|---|
Format: | Journal Article biblioteca |
Language: | English |
Published: |
Sciencedomain International
2020
|
Subjects: | cassava, varieties, garri, chemicophysical properties, |
Online Access: | https://hdl.handle.net/10568/107398 https://doi.org/10.9734/afsj/2020/v14i230128 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-cgspace-10568-107398 |
---|---|
record_format |
koha |
spelling |
dig-cgspace-10568-1073982023-08-08T07:20:59Z Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia Awoyale, W. Asiedu, R. Kawalawu, W.K. Abass, A. Maziya-Dixon, Busie Kromah, A. Edet, M. Mulbah, S. cassava varieties garri chemicophysical properties Different cassava varieties are available in Liberia, but there is little knowledge of their product suitability. Hence, the need to assess the potentials of these varieties to produce gari and fufu flour. The two products from ten improved and two local cassava varieties were characterized based on their yield and chemical, pasting and functional properties using standard methods. The results showed that TMS 96/0097 (gari 27.54%) and Butter cassava (fufu flour 27.35%) have the highest percentage yields. The starch content was higher in gari produced from TMS98/0505 (92.00%) and lower from TMS95/0289 (82.62%); the fufu flour starch content was higher in TMS98/0505 (90.59%) and lower in Bassa girl (84.75%). Gari and fufu flour produced from TMS96/0097 (507.38 RUV) and TMS00/0357 (506.04 RVU) had the highest final viscosity, and the products from TMS95/0289 (338.46 RVU and 336.80 RVU) had the least. The highest swelling power was found in gari (12.74%) and fufu flour (13.55%) produced from TMS92/0057 and the lowest in TMS91/0416 gari (8.23%) and TMS01/1235 fufu flour (8.31%). All the samples may form a paste below the boiling point of water (100°C) at < 7 min. However, cassava varieties and the interactions between varieties and locations had a significant (P < 0.05) effect on the properties of the products: Chemical (except ash content), pasting (except pasting temperature) and functional. Therefore, all the varieties may be suitable for gari and fufu flour production based on the quality preferred by the consumers. 2020 2020-03-06T08:25:22Z 2020-03-06T08:25:22Z Journal Article Awoyale, W., Asiedu, R., Kawalawu, W.K., Abass, A., Maziya-Dixon, B., Kromah, A., ... & Mulbah, S. (2020). Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia. Asian Food Science Journal, 36-52. 2581-7752 https://hdl.handle.net/10568/107398 https://doi.org/10.9734/afsj/2020/v14i230128 BIOTECH & PLANT BREEDING SOCIAL SCIENCE & AGRICUSINESS en CC-BY-4.0 Open Access 36-52 application/pdf Sciencedomain International Asian Food Science Journal |
institution |
CGIAR |
collection |
DSpace |
country |
Francia |
countrycode |
FR |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-cgspace |
tag |
biblioteca |
region |
Europa del Oeste |
libraryname |
Biblioteca del CGIAR |
language |
English |
topic |
cassava varieties garri chemicophysical properties cassava varieties garri chemicophysical properties |
spellingShingle |
cassava varieties garri chemicophysical properties cassava varieties garri chemicophysical properties Awoyale, W. Asiedu, R. Kawalawu, W.K. Abass, A. Maziya-Dixon, Busie Kromah, A. Edet, M. Mulbah, S. Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia |
description |
Different cassava varieties are available in Liberia, but there is little knowledge of their product suitability. Hence, the need to assess the potentials of these varieties to produce gari and fufu flour. The two products from ten improved and two local cassava varieties were characterized based on their yield and chemical, pasting and functional properties using standard methods. The results showed that TMS 96/0097 (gari 27.54%) and Butter cassava (fufu flour 27.35%) have the highest percentage yields. The starch content was higher in gari produced from TMS98/0505 (92.00%) and lower from TMS95/0289 (82.62%); the fufu flour starch content was higher in TMS98/0505 (90.59%) and lower in Bassa girl (84.75%). Gari and fufu flour produced from TMS96/0097 (507.38 RUV) and TMS00/0357 (506.04 RVU) had the highest final viscosity, and the products from TMS95/0289 (338.46 RVU and 336.80 RVU) had the least. The highest swelling power was found in gari (12.74%) and fufu flour (13.55%) produced from TMS92/0057 and the lowest in TMS91/0416 gari (8.23%) and TMS01/1235 fufu flour (8.31%). All the samples may form a paste below the boiling point of water (100°C) at < 7 min. However, cassava varieties and the interactions between varieties and locations had a significant (P < 0.05) effect on the properties of the products: Chemical (except ash content), pasting (except pasting temperature) and functional. Therefore, all the varieties may be suitable for gari and fufu flour production based on the quality preferred by the consumers. |
format |
Journal Article |
topic_facet |
cassava varieties garri chemicophysical properties |
author |
Awoyale, W. Asiedu, R. Kawalawu, W.K. Abass, A. Maziya-Dixon, Busie Kromah, A. Edet, M. Mulbah, S. |
author_facet |
Awoyale, W. Asiedu, R. Kawalawu, W.K. Abass, A. Maziya-Dixon, Busie Kromah, A. Edet, M. Mulbah, S. |
author_sort |
Awoyale, W. |
title |
Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia |
title_short |
Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia |
title_full |
Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia |
title_fullStr |
Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia |
title_full_unstemmed |
Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia |
title_sort |
assessment of the suitability of different cassava varieties for gari and fufu flour production in liberia |
publisher |
Sciencedomain International |
publishDate |
2020 |
url |
https://hdl.handle.net/10568/107398 https://doi.org/10.9734/afsj/2020/v14i230128 |
work_keys_str_mv |
AT awoyalew assessmentofthesuitabilityofdifferentcassavavarietiesforgariandfufuflourproductioninliberia AT asiedur assessmentofthesuitabilityofdifferentcassavavarietiesforgariandfufuflourproductioninliberia AT kawalawuwk assessmentofthesuitabilityofdifferentcassavavarietiesforgariandfufuflourproductioninliberia AT abassa assessmentofthesuitabilityofdifferentcassavavarietiesforgariandfufuflourproductioninliberia AT maziyadixonbusie assessmentofthesuitabilityofdifferentcassavavarietiesforgariandfufuflourproductioninliberia AT kromaha assessmentofthesuitabilityofdifferentcassavavarietiesforgariandfufuflourproductioninliberia AT edetm assessmentofthesuitabilityofdifferentcassavavarietiesforgariandfufuflourproductioninliberia AT mulbahs assessmentofthesuitabilityofdifferentcassavavarietiesforgariandfufuflourproductioninliberia |
_version_ |
1779052854244278272 |