alexa VALORIZATION OF SIX NEW YELLOW COLORED CASSAVA (MANIHOT ESCULENTA CRANTZ) FLOURS FROM CÔTE D’IVOIRE: A WIDE POTENTIAL OF UTILIZATION THROUGH THEIR PHYSICOCHEMICAL AND BIOCHEMICAL CHARACTERISTICS


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Research Article

VALORIZATION OF SIX NEW YELLOW COLORED CASSAVA (MANIHOT ESCULENTA CRANTZ) FLOURS FROM CÔTE D’IVOIRE: A WIDE POTENTIAL OF UTILIZATION THROUGH THEIR PHYSICOCHEMICAL AND BIOCHEMICAL CHARACTERISTICS

Rose-Monde Mégnanou1, Kra Aboutou Sévérin Kouassi1, Gisèle Ahou-Yah Koua1*; Bony N’zué2, Diagoné Roger Tian-Bi1, Erick Essoh Akpa1 and Sébastien Lamine Niamké1
  1. Laboratoire de Biotechnologies, UFR Biosciences, Université de Cocody, Abidjan, 22 BP 582 Abidjan 22, Côte d’Ivoire.
  2. Centre National de Recherche Agronomique, Station d’Adiopodoumé (Dabou), Côte d’Ivoire.
Corresponding Author: Gisèle Ahou-yah Koua, E-mail: [email protected],
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Abstract

Cassava roots are generally transformed into less perishable products, to avoid their spoilage. Cassava flour, one of these products is so widely exploited that many standards took place to regularize its utilization. Thus, different flours extracted from six yellow colored varieties of cassava were analyzed in order to valorize those with best characteristics. The whole varieties registered high calories (387.17±0.05–404.31±1.29 kcal/100 g), carbohydrates (84.30±0.42–88.93±0.53 g/100 g), starch (72.50±0.04–76.85±0.45 g/100 g) and acid (50.19±0.03–97.30±0.05 meq/100 g) amounts, but very slight moisture content (4.36±0.06–5.52±0.02 g/100 g). The PCA, HAC and ANOVA were purchased and revealed dissimilarities between the flours. Three groups G1, G2 and G3 with different components were identified. The first group G1 with only one variety (V62) registered most important amount of fat (6.93±0.03 g/100 g), ash (1.60±0.30 g/100 g) and vitamin C (1.98±0.01 mg/100 g). The group G2 (varieties V4, V23, V65 and V66) recorded the highest cyanide (1.48±0.46 mg/100 g) and reducing sugar content (2.13±0.32 g/100 g). Group G3 (V63 and V64) topped the highest moisture (5.49±0.05 g/100 g) and acidity (77.98±1.17 meq/100 g). As for the pH, it went up from 5.78±0.10 to 7.06±0.10, respectively from varieties V23 to V63.

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