Cyanogenic glycoside levels and physicochemical characteristics of flour from various Manihot escule - PowerPoint PPT Presentation

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Cyanogenic glycoside levels and physicochemical characteristics of flour from various Manihot escule

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CLONAL VARIATIONS IN PASTING PROFILES AND GRANULAR CHARACTERISTICS OF CASSAVA STARCH ... Surface coated with gold palladium alloy (vacuum evaporator) ... – PowerPoint PPT presentation

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Title: Cyanogenic glycoside levels and physicochemical characteristics of flour from various Manihot escule


1
CLONAL VARIATIONS IN PASTING PROFILES AND
GRANULAR CHARACTERISTICS OF CASSAVA STARCH
Lorraine L. Niba1, Ph.D., Mpoko M. Bokanga2 ,
Ph.D. and Fatimah L. Jackson3,, Ph.D 1Virginia
Polytechnic Institute State University
Blacksburg, VA 24061 2International Institute of
Tropical Agriculture, Ibadan, Nigeria 3University
of Maryland, College Park, MD 20742
2
Overview
  • Introduction / background
  • Rationale
  • Sample selection
  • Methods of analysis
  • Results
  • Conclusions and significance

3
Introduction - Cassava (M. esculenta) botany and
ecology
  • Tropical root crop, domesticated in the Amazon
  • Family Euphorbiaceae
  • Tuberous roots 3 - 36in plant 8ft high
  • Ecological - sweet bitter
  • Starchy parenchyma consumed

    (Jackson et al., 1992 Onwueme Charles,
    1994 FAO, 1998 Olsen Schaal, 1999)

4
Rationale Determinants of Food Quality
  • Plant Genotype
  • ?Wild types
  • Modified varieties
  • Environment
  • Growth conditions
  • Handling and storage

X
  • Primary Processing
  • Traditional techniques
  • Industrial processing
  • Raw Material Quality
  • Characteristics
  • Functionality

X
  • Secondary Processing
  • Formulation
  • Food ingredients
  • Optimization
  • Product sensory attributes
  • Nutritional quality

X
End Product Quality
5
Sample selection
  • 12 month old plants
  • Field plots on research farm (IITA crop
    management program)
  • Agronomic fitness
  • Eleven genotypes (Achinewhu et al., 1998
    IITA Ann. Rep. 1998)

TMS 4(2)1425
TMS 82/00058
TME 1
TMS 50395
6
Determination of cyanogenic potential (CNP)
7
Production of cassava starch
8
Determination of heating profiles by Rotary
Visco-analyzer (RVA)
  • AACC method 61 - 02 (AACC, 1995 ICC, 1997)
  • Sample slurry total weight 28 0.1g
  • standard profile speed 960 - 160rpm
  • temperature range 50 - 95oC
  • Test period 13 minutes

9
Assessment of starch granular structure by
Scanning electron microscopy
Starch particles (250?m) Adhesive backing tape
on stainless steel mount Starch on specimen
mount surface Surface coated with gold palladium
alloy (vacuum evaporator) Microscopic
examination (AMRAY-1820D ) Acceleration
potential 5.0KV tilt, 24o, working
distance35-50cm
10
Cyanogenic potential of cassava root
11
Representative Pasting Profiles of Cassava Starch
TME 1
TMS 91/02319
12
Peak and Final Viscosities of Cassava Starch
13
Setback Viscosity and Pasting Temperature
14
Granular structure of cassava starch
representative micrographs
TMS 92/0326
TME 1
15
Granular characteristics of cassava starch
16
Granule size and characteristics of flour from
various M. esculenta genotypes
Starch granule size and peak viscosity
17
Conclusions and Significance
  • Differences are observed in starch granular
    characteristics
  • Clonal differences observed in starch pasting
    profiles
  • Implications in starch-based product development
    and food processing
  • Relevance of assessment and analysis.

18
Future Directions
  • Characterization of cassava starch
  • Food processing applications and parameters
  • Impact on nutritional quality
  • Recommendations for research directions.

19
Special Thanks To
  • Mentors / Advisors
  • Committee on Africa and the Americas (UMD)
  • IITA, Ibadan
  • IITA Ibadan Biochemistry Unit technical staff
  • Virginia Tech and CBN-V
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