New retting method of cassava roots improve sensory attributes of Bobolo and Chikwangue in Central Africa: an approach through just about right (JAR) test
Aim: the aim of this study was to determine sensory profile, through the use of just-about-right (JAR) scales and penalty analysis, of Bobolo and Chikwangue from the cassava roots fermented with previously cassava-fermented chips powder (PCFCP). Furthermore, retting time, cyanide content and pasting...
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| Veröffentlicht in: | Emirates journal of food and agriculture 2021-06, Vol.33 (6), p.475-482 |
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| container_title | Emirates journal of food and agriculture |
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| creator | ZE, Nardis NKOUDOU ENGAMA, Marie-Joseph MEDZEME NGANG, Jean Justin ESSIA |
| description | Aim: the aim of this study was to determine sensory profile, through the use of just-about-right (JAR) scales and penalty analysis, of Bobolo and Chikwangue from the cassava roots fermented with previously cassava-fermented chips powder (PCFCP). Furthermore, retting time, cyanide content and pasting properties of retted roots were evaluated. Methods: for that, two samples of Bobolo and Chikwangue obtained from two cassava retting methods were studied: a control made from the retting without PCFCP and a product made from retting with PCFCP. Results: retting time was carried out in 48 hours less with PCFCP and 60% of cyanide reduction more than control. No major modifications occurs in pasting properties of paste fermented with PCFCP. The sensory analysis indicated high levels of acceptability for products made from retting with PCFCP. The penalty analysis showed that attributes “too sour” and “too much fermented odor” affected the acceptability of the Bobolo from retting without PCFCP significantly. Conclusion: fermentation of cassava through the use of PCFCP is suitable to improvement of sensory characteristics of fermented cassava by-products. |
| doi_str_mv | 10.9755/ejfa.2021.v33.i6.2716 |
| format | Article |
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Furthermore, retting time, cyanide content and pasting properties of retted roots were evaluated. Methods: for that, two samples of Bobolo and Chikwangue obtained from two cassava retting methods were studied: a control made from the retting without PCFCP and a product made from retting with PCFCP. Results: retting time was carried out in 48 hours less with PCFCP and 60% of cyanide reduction more than control. No major modifications occurs in pasting properties of paste fermented with PCFCP. The sensory analysis indicated high levels of acceptability for products made from retting with PCFCP. The penalty analysis showed that attributes “too sour” and “too much fermented odor” affected the acceptability of the Bobolo from retting without PCFCP significantly. Conclusion: fermentation of cassava through the use of PCFCP is suitable to improvement of sensory characteristics of fermented cassava by-products.</description><identifier>ISSN: 2079-052X</identifier><identifier>EISSN: 2079-0538</identifier><identifier>DOI: 10.9755/ejfa.2021.v33.i6.2716</identifier><language>eng</language><publisher>Sofia: Pensoft Publishers</publisher><subject>Acceptability ; Cassava ; Consumers ; Cooperatives ; Cyanides ; Fermentation ; Microorganisms ; Odors ; Product development ; Retting ; Roots ; Sensory evaluation ; Sensory properties ; Sour taste</subject><ispartof>Emirates journal of food and agriculture, 2021-06, Vol.33 (6), p.475-482</ispartof><rights>2021. This work is published under https://creativecommons.org/licenses/by/4.0/ (the “License”). 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Furthermore, retting time, cyanide content and pasting properties of retted roots were evaluated. Methods: for that, two samples of Bobolo and Chikwangue obtained from two cassava retting methods were studied: a control made from the retting without PCFCP and a product made from retting with PCFCP. Results: retting time was carried out in 48 hours less with PCFCP and 60% of cyanide reduction more than control. No major modifications occurs in pasting properties of paste fermented with PCFCP. The sensory analysis indicated high levels of acceptability for products made from retting with PCFCP. The penalty analysis showed that attributes “too sour” and “too much fermented odor” affected the acceptability of the Bobolo from retting without PCFCP significantly. 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| ispartof | Emirates journal of food and agriculture, 2021-06, Vol.33 (6), p.475-482 |
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| source | DOAJ Directory of Open Access Journals; EZB-FREE-00999 freely available EZB journals |
| subjects | Acceptability Cassava Consumers Cooperatives Cyanides Fermentation Microorganisms Odors Product development Retting Roots Sensory evaluation Sensory properties Sour taste |
| title | New retting method of cassava roots improve sensory attributes of Bobolo and Chikwangue in Central Africa: an approach through just about right (JAR) test |
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