Cassava (Manihot esculenta) varietal screening for cooking quality - relationship between starch content, dry-matter content and mealiness
1988
Nyamekye, K.S.
Twelve introduced cassava varieties from IITA (Ibadan, Nigeria), and three local checks were evaluated for their cooking quality in terms of their suitability for making Ghana fufa and ampesi (two local dishes). Only varieties TMS 30001 DB, Isunikankiyan W, TMS 6068 DB, TMS 60142 W and TMS 30001 W, and the three local varieties ATRA, Akosua Tutum and Ankra are suitable for both dishes. Mouthfeel or mealiness and the suitability of the tubers for the dishes were related to the percentage starch and dry matter contents of the tubers. Only varieties with high starch and dry matter contents of 20% and 30% or more were mealy and suitable for the dishes, except lower value TMS 30474 DB and TMS 60142W. ATRA was rated superior with 26.39% and 38.29% starch and dry matter respectively, Akosua Tutum 25.24% and 35.99%, and Ankra 21.25% and 35.44% starch and dry matter respectively. TMS 30001 DB showed the same degree of mealiness as ATRA and Ankra with 24.24% starch and 31.37% dry matter
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