Histological and biophysical changes of cassava roots during retting, a key step of fufu processing

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 physiologi...

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Veröffentlicht in:	Journal of the science of food and agriculture 2024-06, Vol.104 (8), p.4689-4699
Hauptverfasser:	Wakem, Germaine‐Alice, Tonfack, Libert Brice, Youmbi, Emmanuel, Fotso‐Kuate, Apollin, Masso, Cargele, Fiaboe, Komi K. M., Ndango, Rose, Tizé, Isaac, Grabulos, Joel, Dufour, Dominique, Ndjouenkeu, Robert, Mbéguié‐A‐Mbéguié, Didier
Format:	Artikel
Sprache:	eng
Schlagworte:	Cassava Cell Wall Cell Wall - chemistry Cell Wall - metabolism Cell walls Degradation Food Handling Life Sciences Manihot Manihot - chemistry Manihot - metabolism Manihot esculenta Organic acids Pectin Pectins Pectins - analysis Pectins - metabolism Plant Roots Plant Roots - chemistry Plant Roots - metabolism Retting retting process root firmness Roots Softening Starch starch pasting properties Sugar
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