Chemical, pasting and sensory properties of tapioca grits from cassava mosaic diseaseresistant cassava varieties

cg.authorship.typesCGIAR and developing country instituteen
cg.contributor.affiliationRivers State University of Science and Technologyen
cg.contributor.affiliationUniversity of Agriculture, Abeokutaen
cg.contributor.affiliationInternational Institute of Tropical Agricultureen
cg.contributor.donorGovernment of Nigeriaen
cg.contributor.donorUnited States Agency for International Developmenten
cg.contributor.donorShell Petroleum Development Companyen
cg.coverage.countryNigeria
cg.coverage.iso3166-alpha2NG
cg.coverage.regionAfrica
cg.coverage.regionWestern Africa
cg.howPublishedFormally Publisheden
cg.identifier.doihttps://doi.org/10.1111/j.1745-4549.2009.00378.xen
cg.isijournalISI Journalen
cg.issn0145-8892en
cg.journalJournal of Food Processing and Preservationen
cg.reviewStatusPeer Reviewen
cg.subject.iitaCASSAVAen
cg.subject.iitaPLANT DISEASESen
cg.subject.iitaPLANT GENETIC RESOURCESen
dc.contributor.authorEke, J.en
dc.contributor.authorAchinewhu, S.C.en
dc.contributor.authorSanni, Lateef O.en
dc.date.accessioned2017-11-14T08:07:44Zen
dc.date.available2017-11-14T08:07:44Zen
dc.identifier.urihttps://hdl.handle.net/10568/89349
dc.titleChemical, pasting and sensory properties of tapioca grits from cassava mosaic diseaseresistant cassava varietiesen
dcterms.abstractThe study investigated the chemical, pasting and sensory properties of tapioca grits produced from wet starches from 39 different cassava varieties (36 varieties resistant to cassava mosaic disease [CMD] and three checks TMS 30572, 4(2) 1425 and 82/00058) planted in June 2004/2005 at the experimental farm of the International Institute of Tropical Agriculture, highrainfall Onne (Lat 4.4°N, Long 7.1°E, mean annual rainfall of 2,600 mm.), Rivers State, Nigeria. There were significant differences (P < 0.05) for chemical and functional properties of tapioca grits from different cassava varieties. Amylose content ranged from 18.30 to 22.95%, amylopectin content ranged from 77.05 to 81.70%, protein content ranged from 0.16 to 0.42%, sugar content ranged from 0.10 to 1.20%, starch damage ranged from 1.22 to 1.49%, pH values ranged from 4.25 to 6.15, moisture content ranged from 5.75% to 10.12%, ash content ranged from 0.19 to 0.67%, starch content ranged from 67.34 to 81.86%. There were significant differences (P < 0.05) in all the pasting properties of the tapioca grits from different CMD starches. The peak viscosity of pregelatinized tapioca ranged from 110.79 to 545.17 RVU, final viscosities for tapioca ranged from 87.00 to 281.38 RVU. Setback values anden
dcterms.accessRightsLimited Access
dcterms.audienceScientistsen
dcterms.available2010-07-08
dcterms.bibliographicCitationEke, J., Achinewhu, S. & Sanni, L. (2010). Chemical, pasting and sensory properties of tapioca grits from cassava mosaic disease‐resistant cassava varieties. Journal of Food Processing and Preservation, 34(4), 632-648.en
dcterms.extentp. no-noen
dcterms.issued2010
dcterms.languageen
dcterms.licenseCopyrighted; all rights reserved
dcterms.publisherHindawi Limiteden
dcterms.subjectchemical propertiesen
dcterms.subjectpasting propertiesen
dcterms.subjectsensory propertiesen
dcterms.subjecttapioca gritsen
dcterms.subjectafrican cassava mosaic virusen
dcterms.subjectcassava varietiesen
dcterms.subjectgenotypesen
dcterms.typeJournal Article

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