Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties

• Published in: International journal of food science & technology Vol. 56; no. 3; pp. 1278 - 1288
• Main Authors: Bouniol, Alexandre, Adinsi, Laurent, Padonou, Sègla Wilfrid, Hotegni, Francis, Gnanvossou, Désiré, Tran, Thierry, Dufour, Dominique, Hounhouigan, Djidjoho Joseph, Akissoé, Noël
• Format: Journal Article
• Language: English
• Published: England Wiley Subscription Services, Inc 01.03.2021; John Wiley and Sons Inc
• Subjects: Carotenoids; Cassava; Cassava roots; Cooking; Dough; Fermented food; hardness; Original; pasting properties; Properties (attributes); provitamin A carotenoids; Rheological properties; Rheology; stickiness; Storage; Texture; viscoelastic; Viscoelasticity; Cassava roots; hardness; viscoelastic; stickiness; pasting properties; provitamin A carotenoids
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.14902

Fermented cassava dough (lafun) showed three textural behaviours during storage: stiffening, softening and no modification. Promising improved varieties had hardness behaviour close to local varieties and optimum texture of this dough is around 5 h. Summay We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45 °C for 5 and 24 h, in order to determine after‐cooking storability. Lafun flours were produced from three types of cassava varieties: seven improved white‐fleshed varieties, seven improved provitamin A carotenoids (pVAC) varieties and two local white‐fleshed varieties; and processed into lafun doughs. Pasting properties of the flours were assessed. Flours from local varieties had pasting profiles with highest viscosities, while pVAC flours had the lowest. The three types of cassava varieties varied significantly in most of their pasting properties. Four promising improved varieties were identified, based on high peak viscosity (55.8–61.5 P) and stiffer texture than local varieties during storage. Undesirable varieties were also found, which softened during storage instead of hardening. Optimum texture of lafun dough was obtained after 5 h of storage.