Cassava Pectin and Textural Attributes of Cooked gari (eba) and fufu Dough
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Date
2022-12
Journal Title
Journal ISSN
Volume Title
Publisher
IntechOpen
Abstract
The textural attributes of cooked gari (eba) and fufu dough may be affected by
the pectin content of the cassava roots; thus, exploring the interaction between pectin
and the texture attributes of processed products such as gari and fufu may assist the
processors and consumers of the product. The pectin and starch contents, and the
composition of the amylose/amylopectin ratio, influence most of the textural changes
in roots and tubers during processing, and subsequent preparation for consumption.
The textural characteristics of the cooked gari (eba) and fufu dough that may be
influenced by the pectin content of the cassava roots include hardness, adhesiveness,
gumminess, and moldability/cohesiveness. However, there is presently little or no
information on the direct relationship between the pectin content of different cassava
varieties and the textural attributes of the cooked gari and fufu dough; therefore,
there is a need to evaluate the effect of pectin in different cassava varieties on the
textural attributes of cooked gari and fufu dough. This will guide gari and fufu
producers on the right varieties to be used for gari and fufu to maintain the textural
characteristics of the cooked gari and fufu dough preferred by the consumers.