Histological and biophysical changes of cassava roots during retting, a key step of fufu processing

Wakem Germaine Alice, Tonfack Libert Brice, Youmbi Emmanuel, Fotso Kuate Apollin, Masso Cargele, Fiaboe Komi K. Mokpokpo, Ndango Rose, Tize Isaac, Grabulos Joël, Dufour Dominique, Ndjouenkeu Robert, Mbéguié-A-Mbéguié Didier. 2024. Histological and biophysical changes of cassava roots during retting, a key step of fufu processing. Journal of the Science of Food and Agriculture, 104 (8), n.spéc. Tropical roots, tubers and bananas: New breeding tools and methods to meet consumer preferences : 4689-4699.

Résumé : BACKGROUND: Retting is a key step of cassava processing into widely consumed foods (fufu, chikwangue, miondo and bobolo) in sub-Saharan Africa. For some populations, retting ability is a major quality criterion that drives the adoption of new cassava varieties. Despite this importance, the physiological basis associated with this process remains poorly understood, and should lead to improved screening tools for breeding. Eight cassava varieties contrasting in retting ability properties were used in the present study. Roots and soaking water were sampled during retting and characterized at both histological and biochemical levels. RESULTS: Histological data highlighted the degradation of root cell wall during retting. The average pH of soaking water decreased from 5.94 to 4.31 and the average simple sugars decreased from 0.18 to 0 g L−1, whereas the organic acids increased up to 5.61 g L−1. In roots tissue, simple sugars and organic acid contents decreased from 22.9 to 0 g kg−1 and from 80 to 0 g kg−1, respectively. The total pectin content of roots among varieties at harvest was similar, and decreased during the retting process. Overall, there was a negative correlation between total pectins content and root softening, although this did not reach statistical significance. CONCLUSION: Major histological and biochemical changes occurred during cassava root retting, with some of them associated with the process. Retting affected starch pasting properties more than starch content. Although this process is characterized by root softening and degradation of cell wall structure, the present study strongly suggested that pectin is not the only cell wall component involved in these changes.

Mots-clés Agrovoc : manioc, Manihot esculenta, rouissage, variété, amidon, trempage, génotype, propriété physicochimique, composition chimique, paroi cellulaire, teneur en glucides, acide organique

Mots-clés géographiques Agrovoc : Cameroun

Mots-clés libres : Manihot esculenta, Retting process, Root firmness, Starch pasting properties

Classification Agris : Q02 - Traitement et conservation des produits alimentaires
Q01 - Sciences et technologies alimentaires - Considérations générales

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Agences de financement hors UE : World Bank Group, Miinistry of Agriculture and Rural Devolpment, Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Bill and Melinda Gates Foundation

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

Auteurs et affiliations

• Wakem Germaine Alice, CIRAD-PERSYST-UMR Qualisud (FRA)
• Tonfack Libert Brice, Université de Yaoundé 1 (CMR)
• Youmbi Emmanuel, Université de Yaoundé 1 (CMR)
• Fotso Kuate Apollin, IITA (CMR)
• Masso Cargele, IITA (CMR)
• Fiaboe Komi K. Mokpokpo, IITA (CMR)
• Ndango Rose, IITA (CMR)
• Tize Isaac, IITA (CMR)
• Grabulos Joël, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0002-1342-0341
• Dufour Dominique, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0002-7794-8671
• Ndjouenkeu Robert, Université de Ngaoundéré (CMR)
• Mbéguié-A-Mbéguié Didier, CIRAD-PERSYST-UMR Qualisud (CIV) ORCID: 0000-0002-9256-3999 - auteur correspondant

Source : Cirad-Agritrop (https://agritrop.cirad.fr/607432/)

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