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Ungo-Kore, H. Y., Ibrahim, Y. K. E. and Tytler, B. A. “Anti-dermatophytic activity of hexane extracts of Azadirachta indica A”, African Journal of Microbiology Research, 13(26), 421-429. 2019.

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Article

Shelf-Life Extension of Fresh Cassava (Manihot Esculenta Crantz) Roots by Starch Gel Coating and Edible Materials

1Laboratoire de Biochimie Alimentaire et de Technologies des Produits Tropicaux-STA, Université NANGUI ABROGOUA, Abidjan, Côte d’Ivoire

2Centre Suisse de Recherche Scientifique en Côte d’Ivoire, CSRS-CI

3Centre Suisse de Recherche Scientifique en Côte d’Ivoire, CSRS-CI;Unité Pédagogique de Recherche en Biochimie et Science des Aliments, Université Felix Houphouët Boigny, Abidjan Cocody, Côte d’Ivoire


Journal of Food and Nutrition Research. 2023, Vol. 11 No. 10, 621-629
DOI: 10.12691/jfnr-11-10-3
Copyright © 2023 Science and Education Publishing

Cite this paper:
Adjouman Yao Désiré, Konan Amoin Georgette, Adou Marc, Doh Amenan Aline, Tetchi Fabrice Achille, Amani N’Guessan Georges. Shelf-Life Extension of Fresh Cassava (Manihot Esculenta Crantz) Roots by Starch Gel Coating and Edible Materials. Journal of Food and Nutrition Research. 2023; 11(10):621-629. doi: 10.12691/jfnr-11-10-3.

Correspondence to: Adjouman  Yao Désiré, Laboratoire de Biochimie Alimentaire et de Technologies des Produits Tropicaux-STA, Université NANGUI ABROGOUA, Abidjan, Côte d’Ivoire. Email: desyadjouman@gmail.com /desire.adjouman@csrs.ci

Abstract

The use and marketing of cassava is affected by its short shelf life. This study aims to extend the shelf life of cassava roots through the application of edible coatings. Three batches of cassava roots were preserved: one batch of uncoated and unbleached roots and two batches of bleached and coated roots with cassava starch, Garcinia kola oil (20%) and Cocos nucifera microfibres (5%) and cassava starch and Garcinia kola oil (40%) formulations respectively. The results showed significant changes in colour, firmness, weight loss and dry matter content of the coated cassava roots due to coating. Our study therefore suggests that coating with cassava starch, Garcinia kola oil (20%) and Cocos nucifera microfibres (5%) better prolongs the shelf life of cassava and would thus be an effective alternative for the fresh preservation of cassava roots.

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