naa a22 4500 51072552X CHVBK 20180411082933.0 cr unu---uuuuu 180411e20130301xx s 000 0 eng 10.1007/s11947-011-0706-4 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0706-4 Processing, Physicochemical, Nutritional, and Organoleptical Properties of Dackere, an African Cereal/Tuber Food Semolina [Elektronische Daten] [Cyrille Meli, Nicolas Njintang, Guy Noumi, Clemence Bernard, Perla Relkin, Melanie Armand, Carl Mbofung] Dackere is a granulated food made from tubers or cereals flours by women in rural areas of Northern Cameroon. The processing of the semolina faces some constraints that affect the quality and hence the potential to improve the incomes of producers. The objectives of this work were to identify and characterize the processing steps involved in the production of dackere and evaluate the physicochemical and hedonic characteristics of this food. Four groups of farmers consisting of organized and specialized women in dackere processing were used for this purpose and then followed up in their production site. The results obtained revealed that dackere was manufactured from either tubers or cereals based on the available food materials: sweet potato, cassava, corn, millet, fonio, and mixture of sweet potato/corn. Generally, the processes involved included hydrating the flour with water, granulating manually, steam cooking, and eventually drying. All these processes were done in a non-replicable manner using traditional equipment. The physicochemical characterization revealed that dackeres were in general rich in starch (60.63 to 94.99g/100g) and poor in proteins (0.77 to 4.42g/100g). Digestible starch varied from 34.9g/100g for corn dackere to 66.6g/100g for cassava and sweet potatoes dackeres, and the index of whiteness varied from 58.8 for sweet potatoes dackere to 75.8 for cassava and corn dackeres. Significant variations were observed among producers. Consumers more appreciated the sweet potato/corn dackere mixture which was associated by principal component analysis to high swallowing ability, taste, and adherence in mouth. However, they were irregular in size and brown in color, characteristics negatively correlated to acceptability. Springer Science+Business Media, LLC, 2011 Flour nationallicence Granulation nationallicence Steam cooking nationallicence Dackere nationallicence Physicochemical and organoleptical properties nationallicence Meli Cyrille Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon aut Njintang Nicolas Faculty of Sciences, Department of Biological Sciences, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon aut Noumi Guy Faculty of Sciences, Department of Chemistry, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon aut Bernard Clemence Ecole de Biologie Industrielle, Laboratoire EBInnov, 32 boulevard du port, 95094, Cergy Pontoise Cedex, France aut Relkin Perla AgroParisTech, UMR 1145—Ingénierie-Procédés-Aliments, 1 avenue des olympiades, 91300, Massy, France aut Armand Melanie AgroParisTech, UMR 1145—Ingénierie-Procédés-Aliments, 1 avenue des olympiades, 91300, Massy, France aut Mbofung Carl Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon aut Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 699-709 1935-5130 6:3<699 2013 6 11947 https://doi.org/10.1007/s11947-011-0706-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0706-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Meli Cyrille Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon aut NATIONALLICENCE 700 1- Njintang Nicolas Faculty of Sciences, Department of Biological Sciences, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon aut NATIONALLICENCE 700 1- Noumi Guy Faculty of Sciences, Department of Chemistry, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon aut NATIONALLICENCE 700 1- Bernard Clemence Ecole de Biologie Industrielle, Laboratoire EBInnov, 32 boulevard du port, 95094, Cergy Pontoise Cedex, France aut NATIONALLICENCE 700 1- Relkin Perla AgroParisTech, UMR 1145—Ingénierie-Procédés-Aliments, 1 avenue des olympiades, 91300, Massy, France aut NATIONALLICENCE 700 1- Armand Melanie AgroParisTech, UMR 1145—Ingénierie-Procédés-Aliments, 1 avenue des olympiades, 91300, Massy, France aut NATIONALLICENCE 700 1- Mbofung Carl Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 699-709 1935-5130 6:3<699 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer