Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava (Manihot esculenta) Varieties

Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava (Manihot esculenta) Varieties

This study is aimed at evaluating the proximate composition and functional and sensory characteristics of gari obtained from five cassava varieties (EN, AD, TMS92/0326, TMS96/1414, and IRAD4115). These cassavas were harvested during the dry season 12 months after planting (12MAP) and in the rainy se...

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Veröffentlicht in:International Journal of Food Science 2018, Vol.2018 (2018), p.1-15
Hauptverfasser: Nchiwan Nukenine, Elias, Kouninki, Habiba, Koubala, Benoît Bargui, Laya, Alphonse
Format: Artikel
Sprache:eng
Schlagworte:
Amino acids
Analysis
Bulk density
Carbohydrates
Cassava
Cyanides
Dry season
Fermentation
Food
Harvest
Manihot esculenta
Phenolic compounds
Phenols
Proteins
Quality
Rainy season
Science
Sensory properties
Starch
Sugar
Vegetable oils
Water absorption
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Zusammenfassung:This study is aimed at evaluating the proximate composition and functional and sensory characteristics of gari obtained from five cassava varieties (EN, AD, TMS92/0326, TMS96/1414, and IRAD4115). These cassavas were harvested during the dry season 12 months after planting (12MAP) and in the rainy season (15MAP). Results showed that the characteristics of gari varied significantly (p
ISSN:2356-7015
2314-5765
2314-5765
DOI:10.1155/2018/6241035