New retting method of cassava roots improve sensory attributes of Bobolo and Chikwangue in Central Africa: an approach through just about right (JAR) test
DOI:
https://doi.org/10.9755/ejfa.2021.v33.i6.2716Abstract
Aim: the aim of this study was to determine sensory profile, through the use of just-about-right (JAR) scales and penalty analysis, of Bobolo and Chikwangue from the cassava roots fermented with previously cassava-fermented chips powder (PCFCP). Furthermore, retting time, cyanide content and pasting properties of retted roots were evaluated. Methods: for that, two samples of Bobolo and Chikwangue obtained from two cassava retting methods were studied: a control made from the retting without PCFCP and a product made from retting with PCFCP. Results: retting time was carried out in 48 hours less with PCFCP and 60% of cyanide reduction more than control. No major modifications occurs in pasting properties of paste fermented with PCFCP. The sensory analysis indicated high levels of acceptability for products made from retting with PCFCP. The penalty analysis showed that attributes “too sour” and “too much fermented odor” affected the acceptability of the Bobolo from retting without PCFCP significantly. Conclusion: fermentation of cassava through the use of PCFCP is suitable to improvement of sensory characteristics of fermented cassava by-products.
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References
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Ares, Gastón, R. Deliza, C. Barreiro, A.Giménez and A. Gámbaro. 2010. Comparison of two sensory profiling techniques based on consumer perception. Food Qual. Prefer. 21:417‑426
Brauman, A., S. Keleke, M. Malonga, E. Miambi and F. Ampe. 1996. Microbiological and Biochemical Characterization of Cassava Retting, a Traditional Lactic Acid Fermentation for Foo-Foo (Cassava Flour) Production. Appl. Environ. Microbiol 62:2854‑2858
Demiate, I. M., G. Wosiacki, M. P. Cereda and C. Mestres. 2005. Viscographic characteristics of chemically modified cassava starches assessed by RVA. Publitio UEPG-Ciências Exatas e da Terra 11:7‑17
Ejoh, S. I. 2013. Extending the use of an underutilized tuber I: Physicochemical and pasting properties of cocoyam (Xanthosoma sagittifolium) flour and its suitability for making biscuits. Afr. J. Food Sci 7:264‑273
FAO-STAT .2018. Retrieved on December 10, 2020 from: http://www.fao.org/faostat/zh/#data.
Falade, K. O. and J. Akingbala. 2011. Utilization of Cassava for Food. Food Rev. Int 27: 51-83
Flibert, G. A. Tankoano and S. Aly. 2016. African Cassava Traditional Fermented Food: The Microorganism’s Contribution to Their Nutritional and Safety Values-A Review. Int J Curr Microbiol Appl Sci 5:664‑687
Harry T. L., and H. Heymann. 2010. Sensory Evaluation of Food. Library of Congress Cataloging-in-Publication Data. Springer Science+Business
Kimaryo, V. M., G. A. Massawe, Nurudeen Olasupo and W. Holzapfel. 2000. The use of starter culture in the fermentation of cassava for the production of “kivunde,” a traditional Tanzanian food product. Int. J. Food Microbiol 56:179‑190
Narayanan, P., B.Chinnasamy, L. Jin, and S. Clark. 2014. Use of just-about-right scales and penalty analysis to determine appropriate concentrations of stevia sweeteners for vanilla yogurt. J. Dairy Sci 97: 3262-3272
Njankouo, Y. N., P. Mounjouenpou, G. Kansci, M. J. Kenfack, M. P. Fotso, Meguia, N. S. N. N. Eyenga, M.M. Akhobakoh and A. Nyegue. 2019. Influence of Cultivars and Processing Methods on the Cyanide Contents of Cassava (Manihot Esculenta Crantz) and Its Traditional Food Products. Scientific African 5:1-5
Nkoudou Z. N., S. Kamdem, H. Agnia, F. Mengo and J. J Ngang. 2016. Assessment of Cassava (Manihot esculenta Crantz) Fermentation and Detoxification Using Previously Cassava-fermented Chips. Br J Appl Sci Technol 13:1‑10
Nkoudou, Z. N. and J. J. E. Ngang. 2017. Cyanides Reduction and Pasting Properties of Cassava (Manihot Esculenta Crantz) Flour as Affected by Fermentation Process. Food Sci. Nutr. 08:326‑333
Ortega-Heras, M. and I. Gómez. 2019. Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace. Foods 8:1‑15
Plaehn, D. and J. Horne. 2008. A Regression-Based Approach for Testing Significance of “Just-about-Right” Variable Penalties. Food Qual. Prefer. 19:21‑32
Popper, R., W. Rosenstock, M. Schraidt and B. Kroll. 2004. « The effect of attribute questions on overall liking ratings ». Food Qual. Prefer. 15:853‑858
Dos,Santos, T. P. R., M. Leonel, M. M. Mischan and C. Cabello. 2020. Study and Application of Photo-Modified Cassava Starch with Lactic Acid and UV-C Irradiation. LWT-Food Sci. Technol. 110504.
Sobowale, A. O., T. O. Olurin and O. B Oyewole. 2007. Effect of lactic acid bacteria starter culture fermentation of cassava on chemical and sensory characteristics of fufu flour. Afr. J. Biotechnol. 6: 1954-1958
Taleon, V., D. Sumbu, T. Muzhingi and S. Bidiaka. 2019. Carotenoids Retention in Biofortified Yellow Cassava Processed with Traditional African Methods. J. Sci. Food Agric 99:1434‑1441
Trèche S. and J.P. Massamba. 1996. Modalités de transformation et de consommation du manioc dans les différentes zones écologiques du Congo. In : Hladik C.M. (ed.), Hladik A. (ed.), Pagezy H. (ed.), Linares O.F. (ed.), Koppert G.J.A. (ed.), Froment Alain (ed.). L'alimentation en forêt tropicale : interactions bioculturelles et perspectives de développement : 2. Bases culturelles des choix alimentaires et stratégies de développement. Paris : UNESCO. 717-730
Wang W., B. Feng, J. Xiao et al., and M.Peng. 2014. Cassava genome from a wild ancestor to cultivated varieties. in Nature Communications. 1-7
Published
2021-08-18
How to Cite
ZE, N. N., M.-J. M. ENGAMA, and J. J. E. NGANG. “New Retting Method of Cassava Roots Improve Sensory Attributes of Bobolo and Chikwangue in Central Africa: An Approach through Just about Right (JAR) Test”. Emirates Journal of Food and Agriculture, vol. 33, no. 6, Aug. 2021, pp. 475-82, doi:10.9755/ejfa.2021.v33.i6.2716.
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Research Article
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