Proof of concept about biophysical bases of processing and cooking ability of boiled cassava. Biophysical characterization of quality traits, WP2

Mestres Christian, Ricci Julien, Ollier Léa, Tran Thierry, Moreno John Larry, Belalcazar John. 2021. Proof of concept about biophysical bases of processing and cooking ability of boiled cassava. Biophysical characterization of quality traits, WP2. Montpellier : RTBfoods Project-CIRAD, 10 p.

https://doi.org/10.18167/agritrop/00712

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Résumé : It is hypothesized that the level and/or structure (particularly the methylation level) of pectins play a major role on the cooking behaviour of RTBs. Hence the need for a medium throughput procedure to assess pectin level and/or structure. Different extraction procedures (water, addition of Ca++, from 30 to 70°C, from 15 to 120 min, pH 10, EDTA) of pectins have been tested, and released galacturonic acid assessed by colorimetric reaction with meta-hydroxydiphenyl (MHDP) on 6 cassava samples selected for their large range of cooking behaviour. Based on the results, non-methoxylated pectins had a great impact on cooking behaviour of the 6 cassava samples. A relatively rapid procedure of extraction and assessment of methoxylated (pH 10) and non-methoxylated (EDTA 0.05 M) pectins can be used to predict cooking behaviour. A procedure using a continuous flow analyser has been developed for rapid analysis of extracted galacturonic acid. The next step is to analyse a large number of cassava samples and to test the procedures on other RTBs of the project (yam, sweet potato, and banana).

Mots-clés libres : Cassava, Cooking time, Water absorption, Rheology, Pectins, EDTA, Colorimetry

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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