Water absorption as an evaluation method of cooking quality for yam (Dioscorea alata) and cassava (Manihot esculenta crantz)

• Published in: Procedia food science Vol. 1; pp. 153 - 159
• Main Authors: Kouadio, Olivier Kouadio, Nindjin, Charlemagne, Bonfoh, Bassirou, N’dri, Denis, Amani, Georges N’guessan
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 2011
• Subjects: cassava; hard cooking; mealy cooking; water absorption; yam; mealy cooking; yam; hard cooking; water absorption; cassava
• ISSN: 2211-601X; 2211-601X
• DOI: 10.1016/j.profoo.2011.09.024

Water absorption as a new method of cooking quality (hard cooking or mealy cooking) of yam and cassava cultivars determination was studied by cooking eight (08) cultivars. 30g of each were boiled in 500ml of water during 20minutes and dried at 70°C for 15hours and 103°C for 3hours in a vacuum oven. Results showed that cassava and yam have different cooking quality. Dry matter content does not influence the cooking quality of yam and cassava. Mealy cooking quality of yam absorbs less water (6.6%) during cooking but looses more soluble dry matter (9.5%) during the same process. Hard cooking quality of yam absorbs much water (23.5%), but looses less soluble dry matter (3.9%). The soluble dry matter is the main parameter to determine the quality of D. alata. It stands at 9.5% ± 2.9 for mealy cooking quality and 3.9 ± 0.73 for hard cooking quality cultivars of D. alata. Water absorbed by mealy cooking cassava (27.6%) is significantly (p < 0.05) higher compared to water absorbed of hard cooking cassava (12.4%). Water absorbed during cooking is the main parameter in determining the quality of cassava cultivars. Water absorbed stands at 27.6% ± 8.8 for mealy cooked quality and 12.4% ± 1.9, for hard cooked quality of cassava cultivars. A close relation between water absorption and cooking quality was revealed to contribute to a better selection procedure for cultivars in the frame of food security.