Etude des caractéristiques physico-chimiques de certains plats traditionnels dérivés du manioc (foutou, plaçait et kokondé)

• Main Authors: Zoumenou, V., Aboua., F., Gnakri, D., Kamenan, A.
• Format: Article
• Language: English
• Published: Presses Agronomiques de Gembloux 1999-01-01
• Series: Tropicultura
• Subjects: Cassava (Manihot esculenta Crantz); Food preparation; Cyanhydric acid; Chemical composition; Viscosity
• Online Access: http://www.tropicultura.org/text/v16_17n3/120.pdf

Physical-Chemical Characteristics of some Cassava Traditional Meals (foutou, placali and kokonde). Foutou, placali and kokonde are cassava foods widely consumed in Ivory Coast. During foods processing many technological treatements (grinding, drying and cooking) affect the cyanogenetic glucosides content and the chemical composition of cassava tubers. These treatements reduced cyanogenetic material from 9 mg/100 g to 3 or 0, 4 mg/100g. The fermentation process increases the protein value. Cassava tubers are rich in starch and after processing it varied from 90 % to 65 %. They contain various minerals calcium, phosphorus and potassium and organic compounds. The three foods (Foutou, Placali and Kokonde) have not the same viscosity according to the cassava variety used in this processing. The viscosity determination therefore allowed to choose the cassava variety for each preparation.