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标题：Chemical Characterization and Acceptability of Eight Cassava Varieties Introduced in Rwanda
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作者：Marguerite Niyibituronsa ; Jean Shingiro ; Madjaliwa Nzamwita 等
期刊名称：Journal of Food Research
印刷版ISSN：1927-0887
电子版ISSN：1927-0895
出版年度：2021
卷号：10
期号：3
页码：1
DOI：10.5539/jfr.v10n3p1
出版社：Canadian Center of Science and Education
摘要：Cassava is a staple food and an important and cheap source of carbohydrate in Rwanda. However, the nature and chemical composition of cassava roots limit its proper use as food due to its toxicity and short shelf life. The cyanogenic glucosides found in the cassava roots are responsible for the toxicity. The aim of the study was to characterize the chemical profile and consumer acceptability of paste from eight cassava varieties processed into flour using four processing methods. The cassava samples were harvested from trials conducted at Rubona Station of Rwanda Agriculture and Animal Resources Development Board. Four processing methods were used, namely, Cassava grated fermented, Cassava roots fermented, Cassava grated no fermented and Cassava roots no fermented. Pressing was done before drying the products to obtain the flour. At each stage of processing, the samples were prepared for laboratory analysis of dry mater, titratable acidity, cyanhydric acid and crude fiber by Rwanda Standards Board laboratory. Cassava flour was made into paste and sensory evaluation was conducted to evaluate the acceptability of the eight cassava varieties. The sensory attributes for the Ugali tested was significantly different (P<0.05). The method of grating before fermentation gave the most tasty Ugali than cassava root fermented. The more prefered varieties were GAHENE/2 and SEMAK 150/452 followed by BULK 13, MH95/0091 and NASE 14. The chemical analysis done for the 8 cassava varieties flour from the 4 processing methods exhibited the acceptable acidity and the NASE 14, Gahene/2 and Bulk 13 had the lowest cyanide hydrogen.
关键词：Cassava; Cyanide; dry mater; sensory attributes; titratable acidity