Development of standard operating protocol for measurement of cassava root mealiness

Autor:	O. A. Osunbade, E. O. Alamu, W. Awoyale, M. Adesokan, B. A. Akinwande, J. A. Adejuyitan, B. Maziya-Dixon
Jazyk:	angličtina
Rok vydání:	2024
Předmět:	Softness Chewiness Extrusion Hardness Cooking time Medicine Science
Zdroj:	Scientific Reports, Vol 14, Iss 1, Pp 1-6 (2024)
Druh dokumentu:	article
ISSN:	2045-2322
DOI:	10.1038/s41598-024-68441-4
Popis:	Abstract One of the major attributes of boiled cassava roots is its ability to soften within a short period, otherwise known as mealiness. This study aimed to establish and validate standard operating procedures for assessing the mealiness of boiled cassava roots. Twenty cassava genotypes, including landrace and improved varieties, were selected for the protocol development, with an additional ten genotypes used for validation. Following cooking, the cassava roots were evaluated for hardness and work done in extrusion using a texturometer equipped with a five-blade Ottawa cell probe. The same samples were assessed for sensory texture analysis using trained panelists for parameters such as softness and chewiness. Pearson's correlation analysis revealed significant positive correlations (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/a8a5c61f222a4d7e8c09696c0d92fc2d Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF Plný text ve formátu HTML
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