Standard Operating Protocol for sample preparation, determination of instrumental texture of steam-cooked cassava. Biophysical characterization of quality traits, WP2

Adinsi Laurent, Honfozo Fifamè Laurenda, Hotegni Francis, Djibril Moussa Imayath, Akissoé Noël, Mestres Christian, Ayetigbo Oluwatoyin. 2023. Standard Operating Protocol for sample preparation, determination of instrumental texture of steam-cooked cassava. Biophysical characterization of quality traits, WP2. Cotonou : RTBfoods Project-CIRAD, 20 p.

Url - jeu de données - Dataverse Cirad : https://doi.org/10.18167/DVN1/IIEZKS / Url - jeu de données - Dataverse Cirad : https://doi.org/10.18167/DVN1/NTSVAI

Résumé : Steam-cooked cassava preparation show variations related to the cassava piece size and the cooking mode; this presumably affect the sensory descriptors and texture of final product. In this context, a robust methodology for steam-cooked cassava preparation and texture analyses was established. After washing and cutting the roots in about 5 cm long, each piece is divided in the shape of half cylinder prior to peel, and then washed in tap water before cooking. Ideal cooking time (ICT) defined as fixed cooking duration (45 min) of cassava varieties was determined. The ICT is used to steam the samples which were tested at 45 °C by penetration test, simple compression and extrusion test using conical probe P/40C, compression plate (P/75) and Ottawa cell with 5-blade grid respectively. All methods (penetrometry, compression, extrusion) exhibited clear discrimination between cassava varieties regarding texture parameters.

Mots-clés libres : Steam-cooked cassava, Cooking time, Penetration test, Compression test, Extrusion test

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

Auteurs et affiliations

• Adinsi Laurent, UAC (BEN)
• Honfozo Fifamè Laurenda, CIRAD-PERSYST-UMR Qualisud (FRA)
• Hotegni Francis, UAC (BEN)
• Djibril Moussa Imayath, UAC (BEN)
• Akissoé Noël, UAC (BEN)

Contributeurs et affiliations

• Mestres Christian, CIRAD-PERSYST-UMR Qualisud (FRA) - collaborateur
• Ayetigbo Oluwatoyin, CIRAD-PERSYST-UMR Qualisud (FRA) - collaborateur

Source : Cirad-Agritrop (https://agritrop.cirad.fr/603450/)

Métriques

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