CBN-V Video Archives - S2-04
Effect of Cultivar and the Sequence of Peeling and Retting on Cassava Root Processing

Avoumpo E., G. Gallon and S. Treche

BP 14574, Institut AGRICONGO, Brazzaville, Congo avouampo@yahoo.fr

        Eight cassava cultivars cultivated in Congo were compared for their processing qualities to make «chikwangue» and «foufou». The duration of time used in peeling the roots before and after retting and output during processing were determined and the organoleptic characteristics from roots peeled before or after retting were compared. The time used in peeling varied by up to three times according to the variety. For 3 varieties out of 8, were faster when it was done after peeling, but for 2 others it was found to be easier before retting. For most varieties, peeling before retting had a positive effect which was more accentuated for «foufou» than for «chikwangue» on organoleptic characteristics of the finish products. Time used in peeling, the processing yield and the quality of finish products therefore varied acoring to variety and order in which peeling and retting was done. Moreover, certain processing methods were more or less adapted to the type of variety according to the order in which peeling and retting was done. A strict collaboration between breeders who select and multiply varieties and food technologists able to defining their ability to undergo technological processes is therefore considered indispensable.

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