Journal of Applied Biosciences (J. Appl. Biosci.) [ISSN 1997 - 5902]
Volume 53: 3760 - 3772. Published May 29, 2012.
Biochemical characterization of new varieties of yellow colored pulp cassava flours from Côte d’Ivoire
Gisèle Yah Ahou KOUA1, Rose-Monde MEGNANOU1*, Kouassi A. Séverin KRA1, Bony N’ZUE2, Diangoné Roger TIAN BI1, Eric Essoh AKPA1 and Sébastien Lamine NIAMKÉ.
1Laboratoire de Biotechnologies, UFR Biosciences, Université de Cocody, Abidjan, 22 BP 582 Abidjan 22, Côte d’Ivoire.
2Centre National de Recherche Agronomique, Station d’Adiopodoumé (Dabou), Côte d’Ivoire.
ABSTRACT
Objective: The present study aimed to evaluate the new cassava flours varieties (V4, V23, V52, V53, V54, V55, V69, V71 and V73) for the best characteristics in order to promote them. Indeed, the use of cassava flour is on the increase throughout the world, but its utilization is under the control of many standard regulators.
Methodology and Results: Physicochemical and biochemical characteristic of nine new cassava varieties flours (8 yellow and 1 white colored pulp) were determined, and statistical analyses (PCA, HAC, DFA and ANOVA) were performed on the data. Three distinct clusters C1 (V4, V52, V55, V71 and V73), C2 (V23 and V53) and C3 (V54 and V69) were identified. All varieties showed very low moisture content (4.21±0.10 to 5.85±0.44g/100g), but high starch (74.65±0.90 to 78.27±0.63 g/100), carbohydrate (87.74±0.30 to 89.26±0.34 g/100g) and energy values (384.93±1.80 to 393.95±3.03 g/100g). Their proteins and fat amounts ranged respectively from 1.10±0.60 to 3.00±0.46 g/100g and 3.40±0.70 to 3.50±0.45 g/100g. The cyanide content of varieties V4 (2.13±0.76 mg/100g), V55 (1.78±0.76 mg/100g) and V23 (1.61±0.31 mg/100g) were very high compared to those of the others varieties V52 (1.06±0.03 mg/100g), V53 (1.06±0.03 mg/100g), V54 (0.54±0.03 mg/100g), V69 (0.54±0.03 mg/100g), V71 (0.53±0.03 mg/100g) and V73 (0.53±0.03 mg/100g) and the Codex-Alimentarius standard (1 mg/100g). Moreover, varieties V52, V53 and V73 recorded relatively neutral pH (6.67±0.1, 7.03±0.1 and 6.41±0.1, respectively) and high reducing and total sugars (1.43±0.01 and 2.02±0.03 g/100g, 3.38±0.01 and 9.07±0.03 g/100g, 2.76±0.01 and 5.67±0.03 g/100g, respectively). About acidity, varieties V54 (93.17±0.03 meq/100g), V71 (71.10±0.03 meq/100g) and V73 (75.34±0.03) registered important contents.
Conclusions and application of findings: Varieties V52, V53, V54, V69, V71 and V73, recorded the best characteristics (high caloric and starch amount, very weak moisture and cyanide contents). Hence, they could be used either in animal feeds and non-food purpose or be exploited for direct house feeding and food industries (composite flours, pastry, gelatinized products, and candies). Precisely, varieties V52, V53 and V73 could easily be used in pastry because of their relatively neutral pH and sugar amounts. Varieties V54, V71 and V73 could be introduced in composite flours for infant weaning because of their high acidity and their weak cyanide content. As for V4, V23 and V55, their cyanide amount was higher than Codex-Alimentarius standard for edible cassava flours, so they can be limited to animal feeding.
Key words: New Cassava flour, yellow colored pulps, characteristics, standard regulator
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