Bøger af Antoni Randrianantenaina

O objetivo deste estudo foi determinar as características físicas, físico-químicas, nutricionais e o potencial cianogénico das farinhas de três das cultivares de mandioca mais cultivadas na Região da DIANA. Para atingir este objetivo, foram utilizados materiais e métodos. Os resultados obtidos mostraram que as farinhas destas três cultivares de mandioca têm teores de água de 10,69% (Menarevaka), 11,38% (Mena) e 11,53% (Fotsy). Estas farinhas têm valores de pH de 6,03 (Menarevaka), 5,74 (Mena) e 6,04 (Fotsy). O teor de cinzas brutas destas farinhas (com base na matéria seca) é de 1,75% (Menarevaka), 2,29% (Mena) e 2,57% (Fotsy). Os seus teores de proteínas e gorduras são muito baixos. O teor de amido (com base na matéria seca) é de 73,56% (Menarevaka), 81,75% (Mena) e 82,97% (Fotsy). O seu teor de amilose (com base na matéria seca) é de 11,30% (Menarevaka), 11,22% (Mena) e 12,41% (Fotsy). Os seus potenciais cianogénicos (em ppm HCN) são de 3,40 (Menarevaka), 4,51 (Mena) e 2,44 (Fotsy). Embora muito pobres em proteínas e gorduras, estas farinhas são ricas em hidratos de carbono e não são tóxicas.

Ziel dieser Studie war es, die physikalischen, physikalisch-chemischen und ernährungsphysiologischen Eigenschaften und das cyanogene Potenzial der Mehle von drei der in der Region DIANA am häufigsten angebauten Manioksorten zu bestimmen. Um dieses Ziel zu erreichen, wurden Materialien und Methoden eingesetzt. Die Ergebnisse zeigten, dass die Mehle dieser drei Manioksorten einen Wassergehalt von 10,69 % (Menarevaka), 11,38 % (Mena) und 11,53 % (Fotsy) aufweisen. Diese Mehle haben einen pH-Wert von: 6,03 (Menarevaka), 5,74 (Mena) und 6,04 (Fotsy). Der Rohaschegehalt dieser Mehle (auf Basis der Trockensubstanz) beträgt 1,75 % (Menarevaka), 2,29 % (Mena) und 2,57 % (Fotsy). Ihr Protein- und Fettgehalt ist sehr gering. Der Stärkegehalt (bezogen auf die Trockenmasse) beträgt 73,56 % (Menarevaka), 81,75 % (Mena) und 82,97 % (Fotsy). Ihr Amylosegehalt (bezogen auf die Trockenmasse) liegt bei 11,30 % (Menarevaka), 11,22 % (Mena) und 12,41 % (Fotsy). Ihr Cyanogenpotenzial (in ppm HCN) beträgt 3,40 (Menarevaka), 4,51 (Mena) und 2,44 (Fotsy). Selbst bei sehr geringem Protein- und Fettgehalt sind diese Mehle daher reich an Kohlenhydraten und nicht toxisch.

The aim of this study was to determine the physical, physico-chemical and nutritional characteristics and cyanogenic potential of the flours of three of the most widely grown cassava cultivars in the DIANA Region. Materials and methods were used to achieve this objective. The results obtained showed that the flours of these three cassava cultivars have water contents of 10.69% (Menarevaka), 11.38% (Mena) and 11.53% (Fotsy). These flours have pH values of 6.03 (Menarevaka), 5.74 (Mena) and 6.04 (Fotsy). The crude ash content of these flours (based on dry matter) is 1.75% (Menarevaka), 2.29% (Mena) and 2.57% (Fotsy). Their protein and fat contents are very low. The starch content (based on dry matter) is 73.56% (Menarevaka), 81.75% (Mena) and 82.97% (Fotsy). Their amylose content (dry matter basis) is 11.30% (Menarevaka), 11.22% (Mena) and 12.41% (Fotsy). Their cyanogenic potentials (in ppm HCN) are 3.40 (Menarevaka), 4.51 (Mena) and 2.44 (Fotsy). Although very low in protein and fat, these flours are rich in carbohydrates and non-toxic.

Lo scopo di questo studio è stato quello di determinare le caratteristiche fisiche, fisico-chimiche e nutrizionali e il potenziale cianogenico delle farine di tre delle cultivar di manioca più coltivate nella Regione DIANA. Per raggiungere questo obiettivo sono stati utilizzati materiali e metodi. I risultati ottenuti hanno mostrato che le farine di queste tre cultivar di cassava hanno un contenuto di acqua del 10,69% (Menarevaka), 11,38% (Mena) e 11,53% (Fotsy). I valori di pH di queste farine sono 6,03 (Menarevaka), 5,74 (Mena) e 6,04 (Fotsy). Il contenuto di ceneri grezze di queste farine (in base alla sostanza secca) è 1,75% (Menarevaka), 2,29% (Mena) e 2,57% (Fotsy). I loro contenuti di proteine e grassi sono molto bassi. Il contenuto di amido (basato sulla sostanza secca) è del 73,56% (Menarevaka), 81,75% (Mena) e 82,97% (Fotsy). Il loro contenuto di amilosio (sulla base della sostanza secca) è dell'11,30% (Menarevaka), 11,22% (Mena) e 12,41% (Fotsy). I loro potenziali cianogenici (in ppm di HCN) sono 3,40 (Menarevaka), 4,51 (Mena) e 2,44 (Fotsy). Sebbene siano molto povere di proteine e grassi, queste farine sono ricche di carboidrati e non sono tossiche.

The physical and sensory characteristics of breads containing flour from the Malagasy cassava cultivar Menarevaka were determined. Composite loaves of 0/100, 5/95, 10/90, 15/85, 20/80, 25/75, 30/70, 35/65, 40/60, 45/55 and 50/50% cassava-wheat flour were produced using bread-making processes. Appropriate methods were used to determine the physical and sensory characteristics of the breads produced. The results obtained showed that the mass losses of the breads varied between 9.38% and 12.79%. Loaf heights ranged from 4.5 cm to 7.5 cm. Their volumes ranged from 189.35 cm3 to 340.76 cm3. Their specific volumes range from 1.23 cm3/g to 2.42 cm3/g. Good-quality loaves similar to control loaves can be obtained up to a 25% incorporation rate of cassava flour. Above this level, bread quality deteriorates. However, the addition of Magimix, at a rate of 0.5 g per 100 g of flour, improves the quality of composite loaves. Flour from this cassava cultivar can be used in bread-making to reduce the amount of wheat flour imported by the Malagasy.

This study was carried out with the aim of determining the rheological properties of the flours of three Malagasy cassava cultivars most widely consumed by the population in the DIANA Region, Madagascar. Seven rheological parameters were determined. The results obtained showed that the gelatinisation start temperature (in °C), peak viscosity (in cP), minimum viscosity (in cP), maximum viscosity drop (in cP), final viscosity (in cP), retrogradation (in cP) and peak viscosity time (in min) were respectively: for Menarevaka cassava flour : 70.95 ± 0.05; 5227.00 ± 30.05; 2817.33 ± 13.28; 2409.67 ± 17.24; 3601.67 ± 42.19; 784.33 ± 28.94 and 4.51 ± 0.03 , for Mena cassava flour: 71.52 ± 0.53; 5882.33 ± 50.14; 2994.00 ± 23.64; 2888.33 ± 26.50; 3860.00 ± 41.58; 866 ± 19.08 and 4.51 ± 0.03, for Fotsy cassava flour: 70,97 ± 0,08 ; 5679,00 ± 141,49 ; 2955,67 ± 8,39 ; 2723,33 ± 143,44 ; 3870,33 ± 17,56 ; 914,67 ± 25,11 ; 4,40 ± 0,07. These results showed that the flours of three Malagasy cassava cultivars analysed have significant rheological properties.