Prolonging cassava roots storage using starch gels as biofilm

Abstract

The Swiss Centre of Scientific Research in Côte d’Ivoire and HES-SO Valais (University of Applied Sciences Western Switzerland) are engaged in research of small scale of biofilms for food applications. The research groups are using similar technologies but different basic materials. The CSRS produces bio-films on the basis of starch, while the HES-SO Valais uses preferentially Hydroxyl-methylcellulose. CSRS and the University of Abobo-Adjamé (Prof. N’Guessan Georges AMANI) have intensively studied properties of starch types from indigenous plants. In the framework of this partnership, a project of collaboration will be performed at HES-SO Valais by Dr. Charlemagne NINDJIN. This study intitled « Prolonging cassava roots storage using starch gels as biofilm » aimed (i) to characterize the filmogenic properties of yam and cassava starches compared to those of paraffin coating (ii) to develop some formulations of starch-based films applied on cassava roots and to characterize barrier, mechanical and optical properties of these products (iii) to compare the economic output between paraffin and native starches used as coating agents.
Such investigations could supply some relevant formulations with native starches used as coating agents likely to reduce significantly the gaseous exchange and water vapor. This allows to limit the early rotting of cassava roots and thus to prolong their storage and their quality. The abundance of tropical roots and tubers, in particular cassava and yam, could contribute to make more available the native derived starches. The storage potentialities of cassava roots - especially after the harvest on farm, in the barn of the wholesaler, and during export sale- the food security and the incomes of the producers from this plant and derived native starch as coating agent, would be improved.

 

Contacts:

North:

Dr. Michael Beyrer
Prof. Food Process Engineering
University of Applied Sciences Western Switzerland
Route du Rawyl 47
CH-1950 Sion
E-Mail: michael.beyrer@hevs.ch

South:

Dr. Charlemagne NINDJIN
Senior lecturer, Biochemistry/Food Technology
University of Abobo-adjamé / Swiss Centre of Scientific Research (Côte d’Ivoire)
01 BP 801 Abidjan 01
E-Mail: charlemagne.nindjin@csrs.ci