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Effect of the addition of pigeon pea (Cajanus cajan) flour on the chemical, nutritional and sensory quality of cassava bread ("casabe")

Ciarfella, A. T.; Perez S, E.; Tovar, Juscelino LU ; Sanchez, T. and Dufour, D. (2013) In Revista de la Facultad de Agronomía 30(1). p.131-148
Abstract
Cassava bread ("casabe") is a product elaborated with grated and fermented pulp of bitter cassava, very popular in some Caribbean countries, rich in carbohydrates, low protein content and an acceptable level of cyanide. The goal of this research was to study the effect of the addition of pigeon pea flour (Cajanus cajan), as protein source, on the chemical, nutritional and sensory quality of cassava bread as compared to those shown by the "catebia" (cassava flour used to produce cassava bread) or a cassava bread sample elaborated without pigeon pea flour (control). Cassava breads elaborated with the addition of 25 and 35% of pigeon pea flour (C-75/25 y C-65/35) presented higher content of protein, fat, fiber, ash and resistant starch, and... (More)
Cassava bread ("casabe") is a product elaborated with grated and fermented pulp of bitter cassava, very popular in some Caribbean countries, rich in carbohydrates, low protein content and an acceptable level of cyanide. The goal of this research was to study the effect of the addition of pigeon pea flour (Cajanus cajan), as protein source, on the chemical, nutritional and sensory quality of cassava bread as compared to those shown by the "catebia" (cassava flour used to produce cassava bread) or a cassava bread sample elaborated without pigeon pea flour (control). Cassava breads elaborated with the addition of 25 and 35% of pigeon pea flour (C-75/25 y C-65/35) presented higher content of protein, fat, fiber, ash and resistant starch, and lower contents of carbohydrates, cyanide, in vitro alpha- amylolysis rate and calories than those shown by their counterpart without pigeon pea flour. The acceptability of cassava breads containing pigeon pea flour was similar to the control, but with lower values for color and odor, and higher with regard to texture and flavor. The increased levels of protein and resistant starch in cassava bread with pigeon pea flour, combined with lower caloric intake, may benefit people requiring a low carbohydrate diet and diabetic and obese patients; moreover, would encourage the cultivation and use of pigeon pea as high protein legume. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
"casabe", cassava, pigeon pea, proximate composition, resistant starch, special diets
in
Revista de la Facultad de Agronomía
volume
30
issue
1
pages
131 - 148
publisher
Facultad de Agronomía. Universidad del Zulia
external identifiers
  • WOS:000318206200008
  • Scopus:84876171768
ISSN
1690-9763
language
English
LU publication?
yes
id
e5b15f2b-7177-4d18-af0d-4c4ce28e9161 (old id 3821371)
date added to LUP
2013-06-25 15:18:43
date last changed
2017-01-01 03:03:27
@article{e5b15f2b-7177-4d18-af0d-4c4ce28e9161,
  abstract     = {Cassava bread ("casabe") is a product elaborated with grated and fermented pulp of bitter cassava, very popular in some Caribbean countries, rich in carbohydrates, low protein content and an acceptable level of cyanide. The goal of this research was to study the effect of the addition of pigeon pea flour (Cajanus cajan), as protein source, on the chemical, nutritional and sensory quality of cassava bread as compared to those shown by the "catebia" (cassava flour used to produce cassava bread) or a cassava bread sample elaborated without pigeon pea flour (control). Cassava breads elaborated with the addition of 25 and 35% of pigeon pea flour (C-75/25 y C-65/35) presented higher content of protein, fat, fiber, ash and resistant starch, and lower contents of carbohydrates, cyanide, in vitro alpha- amylolysis rate and calories than those shown by their counterpart without pigeon pea flour. The acceptability of cassava breads containing pigeon pea flour was similar to the control, but with lower values for color and odor, and higher with regard to texture and flavor. The increased levels of protein and resistant starch in cassava bread with pigeon pea flour, combined with lower caloric intake, may benefit people requiring a low carbohydrate diet and diabetic and obese patients; moreover, would encourage the cultivation and use of pigeon pea as high protein legume.},
  author       = {Ciarfella, A. T. and Perez S, E. and Tovar, Juscelino and Sanchez, T. and Dufour, D.},
  issn         = {1690-9763},
  keyword      = {"casabe",cassava,pigeon pea,proximate composition,resistant starch,special diets},
  language     = {eng},
  number       = {1},
  pages        = {131--148},
  publisher    = {Facultad de Agronomía. Universidad del Zulia},
  series       = {Revista de la Facultad de Agronomía},
  title        = {Effect of the addition of pigeon pea (Cajanus cajan) flour on the chemical, nutritional and sensory quality of cassava bread ("casabe")},
  volume       = {30},
  year         = {2013},
}