Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food

References

• AACC. 1983. Approved methods of the American Association of Cereal Chemists. 8th ed. AACC Press, St Paul, MN, USA.
   Google Scholar
• Afoakwa EO, Aidoo PR. 2006. Effect of solid state fermentation on the physico-chemical, functional and textural properties of nixtamalized maize. Int J Food Eng 2:1, Article 1. Available online at: http://www.bepress.com/ijfe/vol2/iss1/art1 ; accessed August 2, 2008.
   Google Scholar
• Afoakwa EO, Sefa-Dedeh S. 2002. Viscoelastic properties and changes in pasting characteristics of trifoliate yam Dioscorea dumetorum starch after harvest. Food Chem 77:203–208.
   Web of Science ®Google Scholar
• Afoakwa EO, Sefa-Dedeh S, Sakyi-Dawson. 2004. Effects of cowpea fortification, dehydration method and storage time on some quality characteristics of maize-based traditional weaning foods. Afr J Food Agric Nutr Dev 4(1):1–17.
   Google Scholar
• Amoa-Awua WK. 1982. Protein enrichment of cassava. M.App.Sci. thesis, University of New York, South Wales, Australia.
   Google Scholar
• Amoa-Awua WK, Jakosen M. 1996. The role of microorganisms in the fermentation of Agbelima (Cassava Dough). J Appl Bacter 79:250–256.
   Google Scholar
• Ampadu EW. 1994. Soybean flour processing and incorporation into traditional food products: Case study - Maasa. M.Phil. thesis, Department of Nutrition and Food Science, University of Ghana, Legon-Accra, Ghana.
   Google Scholar
• Anonymous. 1992. Nigeria tops the world in cassava production. In Tropical root and tuber crops. Bulletin 6:8. Ibadan: IITA.
   Google Scholar
• AOAC. 1990. Official methods of analysis. 15th ed. Association of Official Analytical Chemists. AOAC Press, Washington, D.C., USA.
   Google Scholar
• Banks W, Greenwood CT. 1975. Starch and its components. Edinburgh University Press. p 52.
   Google Scholar
• Beeching JR, Dodge KG, Modre KG, Philips HM, Wenham JE. 1994. Physiological deterioration in cassava: Pssibilities for control. Trop Sci 34:335–343.
   Google Scholar
• Beleia A, Butarelo SS, Silva RSF. 2006. Modeling of starch gelatinization during cooking of cassava (Manihot esculenta Crantz). Lebensmittelwissenschaft und Technologie – Food Science and Technology 39:399–404.
   Web of Science ®Google Scholar
• Bressani R, Benavides V, Acevedo E, Ortiz MA. 1990. Changes in selected nutrient content and in protein quality of common and quality protein maize during tortilla preparation. Cereal Chem 67(6):515–518.
   Web of Science ®Google Scholar
• Colonna P, Leloup V, Buleon A. 1992. Limiting factors of starch hydrolysis. Eur J Clin Nutr 46:517–532.
   PubMed Web of Science ®Google Scholar
• Dadson RB, Noureldin NA. 2001. Soybeans in Egypt: Research, production, economics, nutrition and health. Bethesda: University Press of Maryland. pp 143–169.
   Google Scholar
• Diop A. 1998. Storage and processing of roots and tubers in the tropics. FAO Corporate Document Repository No. 45. December, FAO Press, Rome, Italy.
   Google Scholar
• Edem DO, Ayatse JOI, Itam EH. 2001. Effect of soy protein supplementation on the nutritive value of ‘gari’ (farina) from Manihot esculenta. Food Chem 75:57–62.
   Web of Science ®Google Scholar
• Eggleston G, Asiedu R. 1994. Effects of boiling on the texture of cassava clones: A comparison of compressive strength, intercellular adhesion and physicochemical composition of the tuberous roots. Trop Sci 34:259–273.
   Google Scholar
• Gunstone FD, Harwood JL, Padley FB. 1986. The lipid handbook. London: Chapman and Hall. pp 76–78.
   Google Scholar
• Henkel J. 2000. Soy: Health claims for soy protein, questions about other components. FDA Consumer. Available online at: www.cfsan.fda.gov ; accessed July 21, 2007.
   Google Scholar
• Iturriaga LB, Lopez de Mishima B, Anon MC. 2006. Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes. Food Res Int 39:660–666.
   Web of Science ®Google Scholar
• Jenkins DJA, Kendall CWC, Augustin LSA, Franceschi S, Hamidi M, Marchie A, 2003. Glycemic index: Overview of implications in health and disease. Am J Clin Nutr 76:266–273.
   Web of Science ®Google Scholar
• Khanna S, Tester RF. 2006. Influence of purified konjac glucomannan on the gelatinisation and retrogradation properties of maize and potato starches. Food Hydrocol 20:567–576.
   Web of Science ®Google Scholar
• Klucinec JD, Thompson DB. 1999. Amylose and amylopectin interact in retrogradation of dispersed high-amylose starches. Cereal Chem 76(2):282–291.
   Web of Science ®Google Scholar
• Kordylas JM. 1990. Processing and preservation of tropical and subtropical foods. London: Macmillan.
   Google Scholar
• Kumar V, Rani A, Solanki S, Hussain SM. 2006. Influence of growing environment on the biochemical composition and physical characteristics of soybean seed. J Food Comp Anal 19:188–195.
   Web of Science ®Google Scholar
• Lancaster PA, Igran JS, Lim MY, Coursey DG. 1982. Traditional cassava based foods. Survey of processing techniques. Econ Bot 36:12–45.
   Web of Science ®Google Scholar
• Lee SJ, Yan W, Ahn JK, Chung IM. 2003. Effects of year, site, genotype and their interactions on various soybean isoflavones. Field Crops Res 81:181–192.
   Web of Science ®Google Scholar
• Lii CY, Shao YY, Tseng KH. 1995. Gelation mechanism and rheological properties of rice starch. Cereal Chem 71(4):393–400.
   Google Scholar
• Mahungwu NM, Yamaguchi Y, Almazan AM, Hatin SK. 1987. Reduction of cyanide during processing of cyanide of cassava into some traditional African foods. J Food Agric 1:11–15.
   Google Scholar
• Mbugua SK. 1988. The nutritional and fermentation characteristics of uji produced dry milled flour (unyabaridi) and whole wet milled maize. Chem Mikrobiol Technol Lebensm 10:154–161.
   Google Scholar
• Miles MJ, Morris VJ, Orford PD, Ring SG. 1985. The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbo Res 135:271–279.
   Web of Science ®Google Scholar
• Moorthy SN, Mathew G. 1998. Cassava fermentation and associated changes in physicochemical and functional properties. Crit Rev Food Sci Nutr 38(2):73–121.
   PubMed Web of Science ®Google Scholar
• Morris VJ. 1990. Starch gelation and retrogradation─A review. Trends Food Sci Tech 7:2–6.
   Google Scholar
• Nagata E, Takatsuka N, Kurisu Y, Shimizu H. 1998. Decreased serum total cholesterol concentration is associated with high intake of soy products in Japanese men and women. J Nutr 128(2):209–213.
   PubMed Web of Science ®Google Scholar
• Obilie EM, Mantey E, Tano-Debrah K, Amoa-Awua WK. 2004. Souring and breakdown of cyanogenic glucosides during the processing of cassava into akyeke. Int J Food Micro 93:115–121.
   PubMed Web of Science ®Google Scholar
• Oboh G, Akindahunsi AA. 2003. Biochemical changes in cassava products (flour & gari) subjected to Saccharomyces cereviseae solid media fermentation. Food Chem 82:599–602.
   Web of Science ®Google Scholar
• Oduro I, Ellis WO, Dziedzoave NT, Nimako-Yeboah K. 2000. Quality of gari from selected processing zones in Ghana. Food Control 11:297–303.
   Web of Science ®Google Scholar
• O'Hair SK. 1995. Cassava. Tropical Research and Education Center, University of Florida. Gainesville, FL, USA. pp 1–10.
   Google Scholar
• Okigbo B. 1980. Nutritional implications of projects giving high priority to production of staples of low nutritive quality: The case for cassava (Manihot esculenta Cranta) in the humid tropics of West Africa. Food Nutr Bull 2(4):1–12.
   Google Scholar
• Ong M, Blanshard M. 1995. Texture determinants in cooked, parboiled rice. I: Rice starch amylose and the fine structure of amylopectin. J Cereal Sci 21:251–260.
   Web of Science ®Google Scholar
• Owusu-Ofosu S. 1999. Quality characteristics of cowpea-fortified cassava dough (Agbelima). M.Phil. thesis, Department of Nutrition and Food Science, University of Ghana, Legon-Accra, Ghana.
   Google Scholar
• Rasper V. 1980. Theoretical aspests of amylographology. In: Shuey WC, Tipples EE, editors. The amylograph handbook, St Paul, MN: America Association of Cereal Chemists.
   Google Scholar
• Redondo-Cuenca A, Villanueva-Suarez MJ, RodrIguez-Sevilla MD, Mateos-Aparicio I. 2006. Chemical composition and dietary fibre of yellow and green commercial soybeans (Glycine max). Food Chem 101:1216–1222.
   Web of Science ®Google Scholar
• Ren H, Liu H, Endo H, Takagi Y, Hayashi T. 2006. Antimutagenic and anti-oxidative activities found in Chinese traditional soybean fermented products furu. Food Chem 95:71–76.
   Web of Science ®Google Scholar
• Ring SG. 1985. Some studies on starch gelation. Starch 37:80–83.
   Web of Science ®Google Scholar
• Rostagno MA, Palma M, Barroso CG. 2005. Short-term stability of soy isoflavones extracts: Sample conservation aspects. Food Chem 93:557–564.
   Web of Science ®Google Scholar
• Sefa-Dedeh S, Cornelius B, Afoakwa EO. 2003. Effect of fermentation on the quality characteristics of nixtamalized corn. Food Res Int 36:57–64.
   Web of Science ®Google Scholar
• Sefa-Dedeh S, Cornelius B, Amoa-Awua W, Sakyi-Dawson EO, Afoakwa EO. 2004. The microflora of fermented nixtamalized corn. Int J Food Micro 96(1):97–102.
   PubMed Web of Science ®Google Scholar
• Steinkraus KH. 1983. Handbook of indigenous fermented foods. New York: Marcel Dekker. pp 208–220, 325–433.
   Google Scholar
• Tester RF, Morrison WR. 1990. Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids. Cereal Chem 67:551–557.
   Web of Science ®Google Scholar
• Vasconcelos AI, Twiddy DR, Westby A, Reilly RJA. 1990. Detoxification of cassava during gari preparation. Int J Food Sci Technol 25:198–203.
   Web of Science ®Google Scholar
• Wang CY, Wixon R. 1999. Phytochemicals in soybeans: Their potential health benefits. Inform 10:315–321.
   Google Scholar