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Wakem GA, Tonfack LB, Youmbi E, Fotso-Kuate A, Masso C, Fiaboe KKM, Ndango R, Tizé I, Grabulos J, Dufour D, Ndjouenkeu R, Mbéguié-A-Mbéguié D. Histological and biophysical changes of cassava roots during retting, a key step of fufu processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4689-4699. [PMID: 37969044 DOI: 10.1002/jsfa.13130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 09/27/2023] [Accepted: 11/16/2023] [Indexed: 11/17/2023]
Abstract
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. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Germaine-Alice Wakem
- Plant Physiology and Improvement Unit, Laboratory of Biotechnology and Environment, Department of Plant Biology, Faculty of Science, University of Yaoundé I, Yaoundé, Cameroon
- CIRAD, UMR Qualisud, Montpellier, France
| | - Libert Brice Tonfack
- Plant Physiology and Improvement Unit, Laboratory of Biotechnology and Environment, Department of Plant Biology, Faculty of Science, University of Yaoundé I, Yaoundé, Cameroon
| | - Emmanuel Youmbi
- Plant Physiology and Improvement Unit, Laboratory of Biotechnology and Environment, Department of Plant Biology, Faculty of Science, University of Yaoundé I, Yaoundé, Cameroon
| | | | - Cargele Masso
- International Institute of Tropical Agriculture, Yaoundé, Cameroon
| | - Komi K M Fiaboe
- International Institute of Tropical Agriculture, Yaoundé, Cameroon
| | - Rose Ndango
- International Institute of Tropical Agriculture, Yaoundé, Cameroon
| | - Isaac Tizé
- International Institute of Tropical Agriculture, Yaoundé, Cameroon
| | - Joel Grabulos
- CIRAD, UMR Qualisud, Montpellier, France
- Qualisud, Univ Montpellier, CIRAD, Univ d'Avignon, Institut Agro, IRD, Univ de La Réunion, Montpellier, France
| | | | - Robert Ndjouenkeu
- Ecole Nationale Supérieure des Sciences Agro-Industrielles (ENSAI), Université de Ngoundéré (Cameroun), Ngaoundéré, Cameroon
| | - Didier Mbéguié-A-Mbéguié
- CIRAD, UMR Qualisud, Montpellier, France
- Qualisud, Univ Montpellier, CIRAD, Univ d'Avignon, Institut Agro, IRD, Univ de La Réunion, Montpellier, France
- Université Nangui Abrogoua, Abidjan, Côte d'Ivoire
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Nisha R, Nickhil C, Pandiarajan T, Pandiselvam R, Jithender B, Kothakota A. Chemical, functional, rheological and structural properties of broken rice–barnyard millet–green gram grits blend for the production of extrudates. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
Affiliation(s)
- R. Nisha
- Department of Agricultural Engineering Nehru Institute of Technology Coimbatore Tamil Nadu India
| | - C. Nickhil
- Department of Food Engineering and Technology Tezpur University (A Central University) Tezpur Assam India
| | - T. Pandiarajan
- Department of Food Process Engineering Tamil Nadu Agricultural University Coimbatore Tamil Nadu India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post‐Harvest Technology Division ICAR‐Central Plantation Crops Research Institute (CPCRI) Kasaragod Kerala India
| | - Bhukya Jithender
- School of Agriculture and Bio‐Engineering, Centurion University Technology and Management Paralakhemundi Odisha India
| | - Anjineyulu Kothakota
- Agro‐Processing & Technology Division CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST) Thiruvananthapuram Kerala India
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Lin D, Ma Y, Qin W, Loy DA, Chen H, Zhang Q. The structure, properties and potential probiotic properties of starch-pectin blend: A review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107644] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Amankwah NYA, Agbenorhevi JK, Rockson MA. Physicochemical and functional properties of wheat-rain tree ( Samanea saman) pod composite flours. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2077367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Nana Yaw Adu Amankwah
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Jacob K. Agbenorhevi
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Mizpah A.D. Rockson
- Department of Chemical Engineering, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
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Aidoo R, Oduro IN, Agbenorhevi JK, Ellis WO, Pepra-Ameyaw NB. Physicochemical and pasting properties of flour and starch from two new cassava accessions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2052087] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Raphael Aidoo
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Ibok N. Oduro
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Jacob K. Agbenorhevi
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - William O. Ellis
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Nana B. Pepra-Ameyaw
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
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