Premium
FUNCTIONAL AND CHEMICAL PROPERTIES OF IKIVUNDE AND INYANGE, TWO TRADITIONALLY PROCESSED BURUNDIAN CASSAVA FLOURS
Author(s) -
ALOYS NZIGAMASABO,
ZHOU HUI MING
Publication year - 2006
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2006.00073.x
Subject(s) - fermentation , food science , chemistry , water holding capacity , starch , viscosity , yield (engineering) , bulk density , cyanide , materials science , organic chemistry , composite material , biology , ecology , soil water
Ikivunde and Inyange are traditionally processed cassava flours that are widely consumed in Burundi. Functional and chemical properties were measured at fermentation periods of 0, 24, 48, 72, 96 and120 h. Yield, bulk density, dispersibility, crude fiber and pasting temperature (PT) increased as the fermentation time increased for both products. In addition, decreases in pH, starch, cyanide, peak viscosity (PV), hot paste viscosity, cold paste viscosity and water retention capacity were also observed as the fermentation time increased. At the end of the fermentation period, Ikivunde exhibited higher yield, dispersibility, bulk density and PT but showed lower water retention capacity and PV than Inyange. Color parameters showed that Ikivunde became whiter while Inyange turned yellowish in color as the fermentation time increased. Overall, the fermentation of cassava has a profound effect on the functional and chemical properties of both Ikivunde and Inyange.