Physico-chemical characteristics of some cassava traditional meals (foutou, placali and kokonde) [of Ivory Coast] | Etude des caracteristiques physico-chimiques de certains plats traditionnels derives du manioc
1999
Zoumenou, V. | Gnakri, D. | Kamenan, A. (Universite d'Abobo-Adjame, Abidjan (Cote d'Ivoire)) | Aboua, F.
Foutou, placali and kokonde are cassava foods widely consumed in Ivory Coast. During foods processing many technological treatements (grinding, drying and cooking) affect the cyanogenetic glucosides content and the chemical composition of cassava tubers. These treatements reduce cyanogenetic material from 9 mg per 100 g to 3 or 0.4 mg per 100 g. The fermentation process increases the protein value. Cassava tubers are rich in starch and after processing it varied from 90/ to 65/. They contain various minerals calcium, phosphorus and potassium and organic compounds. The three foods (foutou, placali and kokonde) have not the same viscosity according to the cassava variety used in this processing. The viscosity determination allowed the choose of cassava variety for each preparation.
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Эту запись предоставил University of Liège