Conservation et qualité sensorielle des "miondo", "bobolo "et "mintoumba "fabriqués avec de la farine de manioc et de soja

Résumé

Miondo, bobolo, and mintumba are noodle-like products (Photo 1) made traditionally with 3-day steeped cassava roots, an arduous work-intensive process with very low protein products. Reconstitution of these products was studied using sun-artificially-dried cassava flours combined with three levels of soybean flour (0, 5 and 10%). Total acidity of cassava flour, organoleptic quality, and preservation of reconstituted products were determined. The shelflife of products made with sun-dried cassava flour was less than 24 h. Products made with artificially-dried cassava flour had the highest shelflife (Table 2): miondo and bobolo were preserved for 24 and 48 h, respectively, while the corresponding controls remained unchanged for 4 days. Mintumba and its control remained unchanged for more than 5 days. Products made with artificially-dried cassava flour had better odour than those made with sun-dried flour, which gave products with lower shelflife due to low total acidity (1.5 mEq/100 g DM) compared to those of artificially-dried cassava flour (4.15 mEq/100 g DM) and those of traditional paste (12.28 mEq/100 g DM). With a soybean flour supplement, products became yellowish, less sticky, softer (Table 1) and deteriorated within 24 h (Table 2). It can be concluded that artificially dried cassava flour without a soybean flour supplement is quite suitable for making reconstituted miondo, bobolo and mintumba.