Effect of fermentation time and varietal difference on the pasting properties and bread-making ability of cassava starch (Manihot esculenta)
dc.contributor.author | Ndjang, Marie Madeleine Nanga | |
dc.contributor.author | Klang, Mathilde Julie | |
dc.contributor.author | Fadimatou, Bebbe | |
dc.contributor.author | Njapndounke, Bilkissou | |
dc.contributor.author | Foko, Marius Edith Kouam | |
dc.contributor.author | Kamdem, Michael Hermann Kengne | |
dc.contributor.author | Tonga, Jordan Lembe | |
dc.contributor.author | Mmutlane, Edwin Mpho | |
dc.contributor.author | Ndinteh, Derek Tantoh | |
dc.contributor.author | Kayitesi, Eugenie | |
dc.contributor.author | Zambou, Francois Ngoufack | |
dc.date.accessioned | 2025-07-04T13:09:56Z | |
dc.date.available | 2025-07-04T13:09:56Z | |
dc.date.issued | 2024-09 | |
dc.description | DATA AVAILABILITY STATEMENT : The data that support the findings of this study are available from the corresponding author upon reasonable request. | |
dc.description.abstract | This research is to investigate the breadmaking ability of three cassava starch varieties (96/1414, TME15, and YARA) grown in Cameroon. To achieve this, starch samples from each variety are collected before and during fermentation to determine chemical, rheological, and bread-making properties. They are analyzed for pH, titratable acidity (TTA), lactic acid (LA), specific volume (SPV), and pasting properties using known method; These parameters are used to perform a principal component analysis (PCA). The morphological characteristics are studied by scanning electron microscope (SEM). Result shows that, there is a decrease in pH (6.21–3.8) with an increase in TTA (0.34–7.05) and LA (0.15–6.46) with fermentation time. In parallel, a decrease of pasting properties and an increase in SPV (1.15–2.82 cm3 g−1) are observed. The PCA surrounds 96/1414 day 30, YARA day 30, and TME15 day 25 α 30 as the best samples, and the SEM shows a superficial degradation of the granules after fermentation. Thus, this study suggests that the optimal sour cassava starch for bread-making can be obtained from 96/1414 day 30, TME15 day 25 α 30, and YARA day 30. The variety 96/1414 appears to have the best bread-making ability while TME15 appears to be most suitable for short fermentation time. | |
dc.description.department | Consumer and Food Sciences | |
dc.description.librarian | hj2025 | |
dc.description.sdg | SDG-02: Zero Hunger | |
dc.description.uri | https://onlinelibrary.wiley.com/journal/1521379x | |
dc.identifier.citation | Ndjang, M.M.N., Klang, M.J., Fadimatou, B. et al. 2024, 'Effect of fermentation time and varietal difference on the pasting properties and bread-making ability of cassava starch (Manihot esculenta)', Starch/Staerke, vol. 76, nos. 9-10, art. 2200271, pp. 1-11, doi : 10.1002/star.202200271. | |
dc.identifier.issn | 0038-9056 (print) | |
dc.identifier.issn | 1521-379X (online) | |
dc.identifier.other | 10.1002/star.202200271 | |
dc.identifier.uri | http://hdl.handle.net/2263/103190 | |
dc.language.iso | en | |
dc.publisher | Wiley | |
dc.rights | © 2024 Wiley-VCH GmbH. This is the pre-peer reviewed version of the following article : 'Effect of fermentation time and varietal difference on the pasting properties and bread-making ability of cassava starch (Manihot esculenta)', Starch/Staerke, vol. 76, nos. 9-10, art. 2200271, pp. 1-11, 2024, doi : 10.1002/star.202200271. The definite version is available at : https://onlinelibrary.wiley.com/journal/1521379x. | |
dc.subject | Breadmaking | |
dc.subject | Cassava starch (Manihot esculenta) | |
dc.subject | Cameroon | |
dc.subject | Scanning electron microscope (SEM) | |
dc.subject | Titratable acidity (TTA) | |
dc.subject | Lactic acid (LA) | |
dc.subject | Specific volume (SPV) | |
dc.subject | Pasting properties | |
dc.title | Effect of fermentation time and varietal difference on the pasting properties and bread-making ability of cassava starch (Manihot esculenta) | |
dc.type | Postprint Article |