SOP for characterization of water absorption, cooking time and closing angle of boiled cassava. Biophysical characterization of quality traits, WP2

Escobar Salamanca Andrés Felipe, Tran Thierry, Arufe Vilas Santiago. 2022. SOP for characterization of water absorption, cooking time and closing angle of boiled cassava. Biophysical characterization of quality traits, WP2. Cali : RTBfoods Project-CIRAD, 17 p.

https://doi.org/10.18167/agritrop/00683

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Résumé : Cassava is the most widely grown tropical root and tuber crop and it is consumed in most of the tropical regions. Particularly, boiling cassava roots is one of the simplest modes of consumption. This Standard Operating Procedure (SOP) establish the main conditions of the boiling procedure of cassava root in order to obtain boiled cassava to be characterised by means of water absorption (WAB), optimum cooking time (CT) and closing angle of the half-cylinder of cassava root after boiling using the CT previously established. Apparatus (gas cooker, large cooking pots, temperature probe, heat-resistant trays, fork, balance and chronometer) and different steps of the procedure (sampling and preparation of cassava roots, preparation of root pieces for boiling and the experimental protocol for WAB, CT and closing angle determination) are clearly defined. Moreover, critical points of the procedure are pointed out and an example of template for reporting data is provided.

Mots-clés libres : Water absorption, Closing angle, Cassava root, Cooking time, Texture, Sampling, Fork

Agences de financement hors UE : Bill and Melinda Gates Foundation, Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Centro Internacional de Agricultura Tropical, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, James Hutton Institute

Projets sur financement : (FRA) Breeding RTB Products for End User Preferences

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