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portada Cassava
Type
Physical Book
Author
Publisher
Language
English
Pages
52
Format
Paperback
Dimensions
22.9x15.2x0.3 cm
Weight
0.09 kg.
ISBN13
9786206039181
Categories

Cassava

Antoni Randrianantenaina (Author) · -. Razafimahefa (Author) · Our Knowledge Publishing · Paperback

Cassava - Randrianantenaina, Antoni ; Razafimahefa, -. ; Rajaonarison, Jean Francois

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Synopsis "Cassava"

This study was carried out with the aim of determining the rheological properties of the flours of three Malagasy cassava cultivars most widely consumed by the population in the DIANA Region, Madagascar. Seven rheological parameters were determined. The results obtained showed that the gelatinisation start temperature (in C), peak viscosity (in cP), minimum viscosity (in cP), maximum viscosity drop (in cP), final viscosity (in cP), retrogradation (in cP) and peak viscosity time (in min) were respectively: for Menarevaka cassava flour: 70.95 0.05; 5227.00 30.05; 2817.33 13.28; 2409.67 17.24; 3601.67 42.19; 784.33 28.94 and 4.51 0.03, for Mena cassava flour: 71.52 0.53; 5882.33 50.14; 2994.00 23.64; 2888.33 26.50; 3860.00 41.58; 866 19.08 and 4.51 0.03, for Fotsy cassava flour: 70,97 0,08; 5679,00 141,49; 2955,67 8,39; 2723,33 143,44; 3870,33 17,56; 914,67 25,11; 4,40 0,07. These results showed that the flours of three Malagasy cassava cultivars analysed have significant rheological properties.

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