Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties
| cg.authorship.types | CGIAR and advanced research institute | en |
| cg.contributor.affiliation | University of Abomey-Calavi | en |
| cg.contributor.affiliation | International Institute of Tropical Agriculture | en |
| cg.contributor.affiliation | Bioversity International and the International Center for Tropical Agriculture | en |
| cg.contributor.affiliation | Centre de Coopération Internationale en Recherche Agronomique Pour le Développement | en |
| cg.contributor.crp | Roots, Tubers and Bananas | |
| cg.contributor.donor | Bill & Melinda Gates Foundation | en |
| cg.creator.identifier | Thierry Tran: 0000-0002-9557-3340 | en |
| cg.identifier.doi | https://doi.org/10.1111/ijfs.14902 | en |
| cg.isijournal | ISI Journal | en |
| cg.issn | 1082-0132 | en |
| cg.issue | 3 | en |
| cg.journal | International Journal of Food Science and Technology | en |
| cg.reviewStatus | Peer Review | en |
| cg.subject.alliancebiovciat | CASSAVA | en |
| cg.volume | 56 | en |
| dc.contributor.author | Bouniol, Alexandre | en |
| dc.contributor.author | Adinsi, Laurent | en |
| dc.contributor.author | Padonou, Sègla Wilfrid | en |
| dc.contributor.author | Hotegni, Francis | en |
| dc.contributor.author | Gnanvossou, Désiré | en |
| dc.contributor.author | Tran, Thierry | en |
| dc.contributor.author | Dufour, Dominique | en |
| dc.contributor.author | Joseph, Djidjoho | en |
| dc.contributor.author | Akissoé, Hounhouigan Noël | en |
| dc.date.accessioned | 2021-01-14T10:12:31Z | en |
| dc.date.available | 2021-01-14T10:12:31Z | en |
| dc.identifier.uri | https://hdl.handle.net/10568/110861 | |
| dc.title | Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties | en |
| dcterms.abstract | We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45 °C for 5 and 24 h, in order to determine after‐cooking storability. Lafun flours were produced from three types of cassava varieties: seven improved white‐fleshed varieties, seven improved provitamin A carotenoids (pVAC) varieties and two local white‐fleshed varieties; and processed into lafun doughs. Pasting properties of the flours were assessed. Flours from local varieties had pasting profiles with highest viscosities, while pVAC flours had the lowest. The three types of cassava varieties varied significantly in most of their pasting properties. Four promising improved varieties were identified, based on high peak viscosity (55.8–61.5 P) and stiffer texture than local varieties during storage. Undesirable varieties were also found, which softened during storage instead of hardening. Optimum texture of lafun dough was obtained after 5 h of storage. | en |
| dcterms.accessRights | Open Access | |
| dcterms.audience | Scientists | en |
| dcterms.available | 2020-11-28 | en |
| dcterms.bibliographicCitation | Bouniol, A.; Adinsi, L.; Padonou, S.W.; Hotegni, F.; Gnanvossou, D.; Tran, T.; Dufour, D.; Joseph, D.; Akissoé, H.N. (2020) Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties. International Journal of Food Science and Technology First published (13 November 2020) ISSN: 1082-0132 | en |
| dcterms.extent | pp. 1278-1288 | en |
| dcterms.issued | 2021-03 | en |
| dcterms.language | en | |
| dcterms.license | CC-BY-4.0 | |
| dcterms.publisher | Wiley | en |
| dcterms.subject | cassava | en |
| dcterms.subject | feed roots | en |
| dcterms.subject | properties | en |
| dcterms.subject | provitamins | en |
| dcterms.subject | carotenoids | en |
| dcterms.subject | mantioba | en |
| dcterms.subject | raíces forrajeras | en |
| dcterms.subject | propiedades | en |
| dcterms.type | Journal Article |