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Efecto de la adición de harina de quinchoncho (Cajanus cajan) sobre la calidad química, nutricional y sensorial del ("casabe")

Ciarfella A.T., Perez E., Tovar J., Sanchez T., Dufour D.. 2013. Revista de la Facultad de Agronomía - LUZ, 30 (1) : p. 131-148.

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 "catebía" (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. (Résumé d'auteur)

Mots-clés : composition chimique; valeur nutritive; propriété organoleptique; technologie alimentaire; digestibilité; amidon; pois pigeon; manioc; farine non céréalière; produit fermenté; pain; colombie; venezuela (république bolivarienne du)

Thématique : Composition des produits alimentaires; Traitement et conservation des produits alimentaires

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