Volatile compounds in Ikivunde and Inyange, two Burundian cassava products
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Date
2023-01
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African Journal of Agriculture and Food Security ISSN: 2375-1177 Vol. 11 (1), pp. 001-007,
Abstract
The formation of volatile compounds in cassava roots, in non-fermented flour, in Ikivunde and in Inyange was investigate. Aldehydes flavor compounds were numerous in dried Ikivunde than in other cassava products. Nonfermented cassava flour had numerous acids, followed by dried Inyange, and then dried Ikivunde. Undried Inyange had numerous esters than any other cassava products, however, many of these esters are not found in dried Inyange. 1,3-butanediol, 2-butanol, acetone, 2-butanone and acetic acid were relatively more abundant than other components in fresh cassava. 2-3 butanediol, benzeneethanol, nonanal, hexanal, acetoin and acetic acid wereabundant in non-fermented cassava flour. 2butanol, 1-hexanol, ethanol, hexanal, 2-butanone and acetic acid predominated in Ikivunde after fermentation.1-pentanol, 1-hexanol, ethanol, nonanal, hexanal, decanal, octanal, 2- octenal and acetic acid dominate in Ikivunde after drying. The major compounds in Inyange after fermentation were 3-methyl-1-butanol, L-linalool, benzeneethanol, isopropyl alcohol, 1-hexanol, acetoin, 2-methoxy ethyl acetate, methyl isovalerate, methyl-3- methyl-2-butanoate, p-menth-8-en-1-ol acetate, isopropyl tiglate, p-menth-1-en-8-olacetate and acetic acid. In dried Inyange, 2,3-butanediol, benzeneethanol, nonanal, hexanal, acetoin and acetic acid were the major volatile compounds. The results indicated that processing cassava roots by soaking, heap fermentation and drying gave cassava products with different flavor compounds. This was due to different microorganisms present in their processing.
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Article de recherche