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Title: | Optimizing agbelima production: varietal and fermentation e ect on product quality |
Authors: | Dziedzoave, N.T. Ellis, William Otto Oldman, J.H. Oduro, Ibok |
Keywords: | Quality characteristics Cassava variety Agbelima Cassava fermentation |
Issue Date: | 2000 |
Publisher: | Food Research International |
Citation: | Food Research International 33 (2000) 867±873 |
Abstract: | The variety of cassava used for processing has been shown to in¯uence the physico-chemical, functional and other quality char-
acteristics of some cassava products. Thus, the e ects of varietal di erences and fermentation time on some quality indices of
agbelima, a fermented cassava product, was investigated with the objective of optimizing production. Three improved cassava
varieties, TMS 4(2)1425, TMS 50395, TMS 30572 and two local varieties, Bosomensia and Biafra were investigated at fermentation
times of 0, 24, 48 and 72 h. Quality parameters assessed included total titratable acidity, pH, textural properties and colour char-
acteristics. All the parameters were signi®cantly (P 4 0.01) a ected by both varietal di erences and fermentation time. The inter-
action between varietal di erence and fermentation time were also highly signi®cant (P 4 0.01) for all the parameters assessed. The
results of this study show that the selection of cassava varieties for processing and the duration for fermentation are critical to the
quality of the ®nal agbelima product. # 2000 Elsevier Science Ltd. All rights reserved. |
Description: | This Article was published by Food Research International 33 (2000) 867±873 |
URI: | http://hdl.handle.net/123456789/9770 |
Appears in Collections: | College of Science
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