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Rheological and textural properties of lafun,a stiff dough,from improved cassava varieties |
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| Authors: | Alexandre Bouniol Laurent Adinsi Sègla Wilfrid Padonou Francis Hotegni Désiré Gnanvossou Thierry Tran Dominique Dufour Djidjoho Joseph Hounhouigan Noël Akissoé |
| Affiliation: | 1. Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, Jéricho, 03 BP 2819 Benin CIRAD, UMR QUALISUD, Cotonou, 01 BP 52 Benin Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d’Avignon, Univ de La Réunion, 73 avenue JF Breton, Montpellier Cedex 5, Montpellier, 34398 France Contribution: Conceptualization (lead), Data curation (lead), Formal analysis (lead), Investigation (equal), Methodology (lead), Software (lead), Writing - original draft (lead);2. Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, Jéricho, 03 BP 2819 Benin;3. Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, Jéricho, 03 BP 2819 Benin ESTCTPA, Université Nationale d’Agriculture, Porto-Novo, 01 BP 55 Bénin Contribution: Conceptualization (equal), Data curation (equal), Methodology (lead), Supervision (lead), Writing - original draft (lead);4. Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, Jéricho, 03 BP 2819 Benin Contribution: Data curation (equal), Formal analysis (equal), Investigation (equal);5. International Institute of Tropical Agriculture (IITA), 08 BP 0932 Tri Postal, Cotonou, Bénin Contribution: Conceptualization (supporting), Resources (supporting), Writing - review & editing (lead);6. Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d’Avignon, Univ de La Réunion, 73 avenue JF Breton, Montpellier Cedex 5, Montpellier, 34398 France The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), CGIAR Research Program on Roots Tubers and Bananas (RTB), Apartado Aéreo 6713, Cali, Colombia Contribution: Conceptualization (equal), Data curation (supporting), Formal analysis (supporting), Investigation (equal), Methodology (lead), Writing - review & editing (lead);7. CIRAD, UMR QUALISUD, Montpellier, F-34398 France Contribution: Conceptualization (equal), Funding acquisition (lead), Methodology (equal), Resources (lead), Supervision (lead), Writing - review & editing (equal);8. Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, Jéricho, 03 BP 2819 Benin Contribution: Supervision (lead), Validation (lead), Visualization (lead), Writing - review & editing (lead) |
| Abstract: | We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45 °C for 5 and 24 h, in order to determine after-cooking storability. Lafun flours were produced from three types of cassava varieties: seven improved white-fleshed varieties, seven improved provitamin A carotenoids (pVAC) varieties and two local white-fleshed varieties; and processed into lafun doughs. Pasting properties of the flours were assessed. Flours from local varieties had pasting profiles with highest viscosities, while pVAC flours had the lowest. The three types of cassava varieties varied significantly in most of their pasting properties. Four promising improved varieties were identified, based on high peak viscosity (55.8–61.5 P) and stiffer texture than local varieties during storage. Undesirable varieties were also found, which softened during storage instead of hardening. Optimum texture of lafun dough was obtained after 5 h of storage. |
| Keywords: | Cassava roots hardness pasting properties provitamin A carotenoids stickiness viscoelastic |