Brabet Catherine, Bricas Nicolas, Hounhouigan Joseph D., Nago Mathurin Coffi, Wack Anne-Lucie.
1998. Use of african cassava varieties for the production in Benin of sour starch, a traditional latin-American baking product.
In : Triennal Symposium of the International Society for Tropical Root Crops - African Branch (ISTRC-AB). 7
Autre titre : Utilisation des variétés africaines de manioc pour la production d'amidon aigre au Bénin, un produit panifié traditionnel d'Amérique latine
Résumé : Cassava sour starch is a traditional latin-american product, which is obtained by a natural lactic acid fermentation of wet cassava starch, followed by sun drying. This gluten-free product has a unique baking property : good expansion can be achieved during cooking, without the addition of yeast and other additives, and preliminary dough fermentation. This has great potential in africa for enhancing quality of cassava based bakery products, as well as developing new products. Cassava sour starch production trials were conducted in Benin. Starches from four African and one colombian cassava variety were fermented under different temperatures. The effect of different inocula was also evaluated. It has been shown that sour starch with good bread making quality can be produced under natural fermentation and sun drying conditions in Benin, using african cassava varieties.
Mots-clés Agrovoc : manioc, amidon, aliment fermenté, variété, panification, technologie alimentaire
Mots-clés géographiques Agrovoc : Bénin
Mots-clés complémentaires : Amidon aigre
Classification Agris : Q02 - Traitement et conservation des produits alimentaires
Q04 - Composition des produits alimentaires
F30 - Génétique et amélioration des plantes
Auteurs et affiliations
- Brabet Catherine
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Bricas Nicolas, CIRAD-AMIS-AGROALIMENTAIRE (FRA)
ORCID: 0000-0002-7627-3852
- Hounhouigan Joseph D.
- Nago Mathurin Coffi
- Wack Anne-Lucie, CIRAD-AMIS-AGROALIMENTAIRE (FRA)
Autres liens de la publication
Source : Cirad - Agritrop (https://agritrop.cirad.fr/390797/)
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