Co esponding au ho : DJINA Y es
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Physicochemical and phy ochemical pa ame e s and o enness a e o cassa a oo s
s o ed in box a e blanching
DJINA Y es 1, *, BROU Ko i Siméon 2, KANE Fako 1, JeanTia GONNETY 1 and Lucien Pa ice KOUAME 1
1 Bioca alysis and Biop ocesses Labo a o y, Facul y o Food Science and Technology, NANGUI ABROGOUA Uni e si y
Abidjan, Cô e d’I oi e.
2 Labo a o y o Food Biochemis y and T opical P oduc Technology, Facul y o Food Science and Technology, NANGUI
ABROGOUA Uni e si y Abidjan, Cô e d’I oi e.
GSC Biological and Pha maceu ical Sciences, 2025, 33(01), 089-097
Publica ion his o y: Recei ed on 02 Se embe 2025; e ised on 08 Oc obe 2025; accep ed on 11 Oc obe 2025
A icle DOI: h ps://doi.o g/10.30574/gscbps.2025.33.1.0390
Abs ac
Cassa a (Maniho esculen a CRANTZ) plays an impo an ole in he human die . The p ocessing and ma ke ing o his
oods u a e hampe ed by i s high pe ishabili y due o enzyma ic b owning o he oo s. The aim o his s udy is o
con ibu e o he educ ion o pos -ha es losses o cassa a. This s udy conce ned he cassa a a ie ies Bocou 2,
Bonoua 2, TMS4(2)1425 and Yacé. This s udy e alua ed he e ec o bleaching on he o ing a e and biochemical
pa ame e s o cassa a oo s du ing s o age in box con aining mois ened sawdus . Analysis o he esul s showed ha
blanching (65°C o 30 seconds) cassa a oo s o he di e en a ie ies s udied p io o bu ial in box inc eased he shel
li e o esh cassa a o six (6) weeks and educed he o a e o 26.67% and 0%. The L*(whi e o black) pa ame e
dec eased signi ican ly du ing s o age (89.96±0.80 and 86.3±0.91). On he o he hand, pa ame e s a* ( ed o g een) and
b* (yellow o blue) inc eased signi ican ly (p < 0.05) o e he six weeks o s o age in c a es o he ou cassa a a ie ies
s udied. Va ia ion in L*, a* and b* pa ame e s is mos p onounced in unbleached cassa a oo s exposed o he open ai .
D y ma e , ash, ibe , a , educing suga s, p o ein and s a ch con en inc eased signi ican ly wi h s o age ime in esh
cassa a oo s. On he o he hand, hyd ocyanic acid con en ell signi ican ly. The s o age o esh cassa a oo s in box
a e blanching ex ended hei shel li e o six (6) weeks and p ese ed hei nu i ional cha ac e is ics.
Key wo ds: Cassa a; Bleaching; Box; P ese a ion
1. In oduc ion
Cassa a (Maniho esculen a CRANTZ) is a pe ennial sh ub belonging o he Eupho biaceae amily and is na i e o La in
Ame ica [1]. In Cô e d'I oi e, his plan was in oduced in he 19 h cen u y by Akan immig an s (Abou é and Aladjan)
om sou he n Ghana [2]. In sub-Saha an A ica, his inexpensi e oo is mainly used o human consump ion [3]. Today,
cassa a is one o he mos impo an ood c ops and one o he main s a chy oo and ube c ops g own wo ldwide [4].
I is he second mos consumed oods u in he wes and cen e o he coun y [5]. In Cô e d'I oi e, he a ea unde
cul i a ion is 350,000 hec a es, wi h a p oduc ion o 2,450,000 ons [6]. I is p oduced h oughou he coun y, mainly
in he sou he n, wes e n, and cen al egions o Cô e d'I oi e [7]. People ha e de eloped a whole ange o ea men s o
s abilize cassa a and i s de i a i es, which a e highly pe ishable commodi ies [8]. These ea men s a e mainly aimed
a s abilizing he p oduc s and educing o comple ely elimina ing hei oxici y. The highly pe ishable na u e and
p esence o cyanogenic compounds in cassa a oo s equi e hem o be p ocessed immedia ely a e ha es [9]. Despi e
all his po en ial, he p ocessing, ma ke ing, and use o his oods u aces a eal p oblem in ha i s shel li e is only 2 o
3 days a e ha es . The e a e many me hods o p ese ing cassa a. Among hem, he me hod o s o ing cassa a oo s
in c a es a e blanching allows he shel li e o be ex ended o six (6) weeks. This p ese a ion me hod can ha e
GSC Biological and Pha maceu ical Sciences, 2025, 33(01), 089-097
90
consequences on he biochemical cha ac e is ics o cassa a oo s. The objec i e o his s udy is o con ibu e o educing
pos -ha es losses o cassa a by e alua ing he impac o he box s o age me hod a e blanching on he biochemical
cha ac e is ics o cassa a oo s.
2. Ma e ials and me hods
The biological ma e ial used in his s udy consis ed o cassa a oo s (Maniho esculen a CRANTZ) o he a ie ies Bocou
2, Bonoua 2, TMS4(2)1425, and Yacé (Pho o 1). The cassa a oo s we e ha es ed a physiological ma u i y om he
Bonoua expe imen al plo in he locali y o Soumalèk o (a illage loca ed in he sou heas o Cô e d'I oi e, 60 kilome e s
om he ci y o Abidjan, la i ude No h: 05°14'36.0'‘, longi ude wes : 03°28'32.9’'). They we e hen anspo ed in
coole s o he expe imen al si e o s o age es s and hen o he labo a o y o analysis.
Figu e 1 Cassa a oo s Maniho esculen a CRANTZ; A: Bonoua 2 a ie y; B: Bocou 2 a ie y; C: TMS4(2)1425 a ie y;
D: Yacé a ie y
2.1. Me hod o s o age cassa a oo s in a esh s a e a e blanching
The ha es ed cassa a oo s (Bocou 2, Bonoua 2, TMS4(2)1425, and Yacé a ie ies) we e so ed, and hose ha we e
undamaged we e selec ed and placed in a pe o a ed baske . They we e hen imme sed in ho wa e a 65°C o 30
seconds (blanching) and le o cool o oom empe a u e (28°C) be o e being placed in box (20 cassa a oo s). The
oo s we e co e ed wi h wood sawdus mois ened o 45%. Samples we e aken a e 3 days, 2 weeks, 4 weeks, and 6
weeks, and he oo o a e was calcula ed using he o mula shown opposi e:
• Tp: Cassa a oo o a e (%)
• Nme: Numbe o cassa a oo s bu ied
• Nnb: Numbe o cassa a oo s no b owned
D
C
A
B
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The samples collec ed we e used o a ious analyses o colo and physicochemical pa ame e s.
2.2. Analysis o colo and physicochemical pa ame e s
The luminance (L*), ed-g een balance (a*) and yellow-blue balance (b*)) o he cassa a pulp du ing s o age was
measu ed using a Colo Reade CR-10 ch omame e [10] (Figu e 1).
The ibe , p o ein, a , s a ch, and hyd ocyanic acid con en s, as well as he d y ma e and ash le els, we e de e mined
du ing s o age in box a e blanching. Using STATISTICA 7.1 and MATLAB R2014a so wa e, compa isons be ween
dependen a iables we e de e mined using analysis o a iance (ANOVA), Duncan's es , and he Chi-squa e es o
e alua e he a e o cassa a oo o du ing s o age.
Sou ce : CIE (1976)
Figu e 2 Ch oma ic space
2.3. De e mina ion o o al polyphenols
The o al polyphenol con en was de e mined acco ding o he me hod o [11] using he Folin-Ciocal eu eagen . One
(1) g o cassa a lou was homogenized in 10 ml o me hanol (70%, / ) by manual s i ing o 10 min a oom
empe a u e (28°C). One (1) ml o his me hanolic ex ac was placed in a es ube. One (1) ml o Folin-Ciocal eu eagen
was added o he con en s o he ube. The ube was shaken manually o 2 min a oom empe a u e (28 °C) and le o
s and o 3 min, hen one (1) ml o sodium ca bona e solu ion (20%, w/ ) was added. The con en s o he ube we e
made up o 10 ml wi h dis illed wa e . The ube was placed in he da k o 30 minu es and he op ical densi y was ead
a 745 nm agains a blank con aining no phenolic compounds. A s anda d cu e es ablished om a s ock solu ion o
gallic acid (1 mg/mL) unde he same condi ions as he assay was used o de e mine he amoun o phenols in he
sample.
2.4. De e mina ion o ibe con en
The ibe con en was de e mined using he [12]. me hod Two (2) g o lou we e placed in a lask o which 50 ml o
sul u ic acid (0.25 N) was added. The mix u e ob ained was homogenized and boiled o 30 min unde e lux. A e 30
min, i y (50) ml o soda (0.31 N) we e added o he con en s and he mix u e was boiled again unde e lux o 30 min.
The ex ac ob ained was il e ed h ough Wha man No. 4 il e pape and he esidue was washed h ee imes wi h ho
wa e un il he alkalis we e comple ely emo ed. The esidue was d ied in an o en a 105°C o 8 hou s. A e cooling
in a desicca o o 10 minu es, he esidue was weighed and hen incine a ed in a mu le u nace (MEMMERT) a 550°C
o 3 hou s. A e cooling o oom empe a u e (28°C), he ashes ob ained we e weighed. The c ude ibe con en was
calcula ed using he ollowing equa ion:
Whi e
Yellow (+b)
Black
L=0
Red (+a)
G een (-a)
Blue (-b)
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2.5. De e mina ion o s a ch con en
The s a ch con en o he lou s was de e mined using he [13] me hod wi h an h one. S a ch ex ac ion was pe o med
by adding 3 ml o pe chlo ic acid (66%, w/ ) o 0.2 g o cassa a oo lou . A e homogeniza ion by manual s i ing o
2 min a oom empe a u e (28°C), he mix u e was le o s and on he bench o 20 min a oom empe a u e (28°C),
hen dilu ed in 100 ml o dis illed wa e . Nex , wo (2) ml o his solu ion we e dilu ed in 5 ml o an h one eagen . They
we e hen placed in a boiling wa e ba h o 12 min. These ubes we e le a oom empe a u e (28°C) o cool o 10
min. The op ical densi y was ead a 630 nm agains a s a ch- ee con ol in a spec opho ome e (MS-V5100 isible
spec opho ome e ).
2.6. De e mina ion o hyd ocyanic acid con en
The hyd ocyanic acid con en was de e mined using he sil e ni a e i a ion me hod desc ibed by [14] and imp o ed
by [15]. Ten (10) g o cassa a lou we e mixed wi h 100 ml o dis illed wa e in a lask. The mix u e was s i ed egula ly
and le o mace a e o 3 hou s a oom empe a u e (28°C). The mix u e was hen dis illed unde e ige a ion. The
dis illa e was collec ed in a second lask con aining 10 ml o soda (0.1 N). When he con en s o he second lask eached
50 ml, dis illa ion was s opped and, a e cooling o oom empe a u e (28°C) o 5 min, 4 ml o po assium iodide was
added o he dis illa e. A solu ion o sil e ni a e (0.02 N) con ained in a bu e e was added d op by d op o he dis illa e
un il an opalescen colo (whi ish o yellowish cloudiness) appea ed due o he o ma ion o sil e iodide (AgI). The
hyd ocyanic acid con en was de e mined using he ollowing ma hema ical ela ionship:
3. Resul s
The a es o cassa a oo (Bonoua 2, Bocou 2, TMS (2)1425 and Yacé) when esh and s o ed in box a e blanching
indica e ha o a es a y signi ican ly a he 5% h eshold du ing s o age in c a es o esh cassa a oo s a e
blanching a 65°C o 30 seconds. The o a es ob ained ange om 0% o 26.67% o cassa a oo s ha ha e been
blanched and s o ed in box o 6 weeks. The Bocou 2 and Yacé a ie ies eco ded a o a e o 0% a e 6 weeks o
s o age in c a es ollowing blanching a 65°C.
1 ml AgNO3 (0,02 N) 1,02 mg de HCN
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Figu e 3 Changes in o a es du ing s o age in c a es a e blanching esh cassa a ube s. A: Open ai ; BA: Blanched
and exposed o open ai ; BB: Blanched and hen bu ied
Wi h ega d o colo changes, he L* pa ame e (whi e o black), which e lec s he whi eness o he pulp, gene ally dec eases du ing s o age. The
alues ange om 89.96±0.80 o 86.13±0.15 o s o age in c a es a e blanching a 65°C. The pa ame e s a* ( ed o g een) and b* (yellow o blue)
inc ease sha ply du ing he six weeks o s o age in box.
Table 1 Colo change in Maniho esculen a CRANTZ cassa a pulp s o ed in box in a esh s a e a e blanching a 65°C
Lieux e emps de conse a ion
a ié és
de
manioc
Pa amè es
L*a*b*
Re e ence
(0 jou )
Ai lib e
(3 jou s)
Blanchie e
exposée ai lib e
(2S)
Blanchie e
en ouie
(2S)
Blanchie e
en ouie
(4S)
Blanchie e
en ouie
(6S)
L
86,4±0,2d
76,3±1,3a
85,88 ± 1,0c
85,3 ± 1,0bc
84,6 ± 0,45b
84,17 ± 0,5b
Bocou 2
a
4,4±0,2a
6,1± 0,55d
4,85 ± 0,7b
4,66 ± 0,7b
5,11 ± 0,1c
5,2 ± 0,55c
b
28,6±1,1b
21,0±1,09a
29,07± 0,85b
29,9 ± 1,3b
29,6 ± 1,4b
30,8 ± 1,02b
Bonoua2
L
89,40±0,98 b
78,93±0,51
d
89,23±0,40ab
89,16±0,58ab
88,04±0,82ac
87,86±0,44c
a
2,23±0,45 ab
4,13±0,47 c
2,36±0,15 a
2,3±0,40 ab
2,73±0,37 ab
2,88±0,18 b
b
15,66±1,10 a
21,03±0,68 c
15,83±0,83a
16,13±0,80a
16,83±0,05a
18,80±0,37b
TMS4
(2)1245
L
89,96±0,80 d
74,33±0,83 c
87,66±0,70b
87,06±0,11ab
87,03±0,15ab
86,13±0,15 a
a
2,2±0,10 b
3,73±0,40d
2,3±0,5bc
2,8±0,17 a
3,06±0,15 a
3,13±0,25 a
b
18,56±0,80 a
22,23±0,95 c
18,53±0,55 a
19,71±0,30ab
20,83±0,92 b
23,13±0,49 b
Yacé
L
89,73±0,47 b
80,4±0,45 c
89,53±0,58 b
88,33±0,64 d
87,1±0,52 a
86,53±0,49 a
a
1,33±0,11a
2,1±0,10 cd
1,53±0,15 ab
2±0,40bc
2,56±0,32 de
2,86±0,41e
b
16,73±1,53 a
21,86±0,90d
17,23±0,40ab
18,6±0,51bc
19,46±0,77 c
21,23±0,98 c
Mean ± s anda d de ia ion; lines wi h he same le e do no di e signi ican ly om each o he (p ˃ 0.05) acco ding o Duncan's es . 2W : Two
weeks, 4W : Fou weeks, 6 W : Six weeks
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Table 2 Changes in he physicochemical and phy ochemical cha ac e is ics o Maniho esculen a CRANTZ cassa a oo s s o ed in boxes in a esh s a e, blanched a
65 °C
Cassa a
a ie ies
S o age
ime
Physicochemical and phy ochemical cha ac e is ics
Fibe s
(%)
P o eins
(%)
Fa (%)
Red suga s
(%)
Ash
(%)
DM
(%)
Polyphenols
To al
(mg/100g)
S a ch (%)
Hyd ocyanic
acid
(mg/100g)
0 day
1,39±0,01g
1,76±0,01
0,72±0,02c
0,38±0,00a
1,27±0,06bc
47,80±0,20g
31,78±0,03b
60,27±0,75h
7,61±0,51mn
A 3days
1,41±0,09h
1,81±0,02g
0,83±0,00e
0,43±0,01b
1,45±0,01de
47,96±0,59gh
23,45±0,02a
60,61±1,02hi
7,52±0,53mn
Bocou 2
BA 2W
1,58±0,01j
2,55±0,01k
1,02±0,02
0,69±0,01
1,63±0,03
49,53±1,17hij
41,59±0,09d
63,52±0,43n
7,06±0,47l
BB 2W
1,68±0,01l
2,77±0,02m
0,83±0,01e
0,67±0,01e
1,71±0,01g
48,41±0,08h
56,68±0,13g
62,07±0,68jk
7,17±0,13l
BB 4W
1,80±0,01m
2,86±0,01n
1,27±0,05i
0,74±0,00g
1,85±0,02i
49,82±0,67ij
59,78±0,33i
66,63±0,48m
6,58±0,68hijkl
BB 6W
2,19±0,04n
3,09±0,03o
1,40±0,01l
1,16±0,02i
2,31±0,00k
52,17±0,45k
64,91±0,43l
67,51±0,73n
6,27±0.19h
Bonoua2
0 day
0,81±0,02a
1,22±0,01a
0,65±0,02b
0,49±0,04d
1,57±0,10e
36,94± 0,37a
78,22±0,09
51,88± 0,11
6,74±0,01k
A 3days
0,98±0,02b
1,26±0,01b
0,66±0,00b
0,47±0,01cd
1,42±0,11cd
37,75±0,74ab
66,4± 0,01m
51,97±0,03
6,54±0,00j
BA 2W
1,27±0,08de
1,77±0,13 g
1,09±0,05g
0,89±0,04h
1,69±0,21e i
42,06±1,08bc
81,17±0,09
57,17±0,09g
6,07±0,08g
BB 2W
1,30±0,02e
2,17±0,00i
0,80±0,02e
0,75±0,01g
1,03±0,01a
39,89±0,53b
80,56±0,02s
60,63±0,35h
6,22±0,10h
BB 4W
1,69±0,02l
2,15±0,03hi
1,17±0,00h
1,08±0,02i
1,27±0,05bc
43,53±0,09c
83,07±0,01u
62,06±0,05j
6,13±0,02g
BB 6W
1,82±0,00n
2,38±0,01l
1,12±0,03g
1,10±0,01i
1,33±0,02c
45,07±1,07de
83,03±0,02u
62,75±0,17k
5,78±0,06
TMS4
(2)1425
0 day
1,30±0,00e
1,36±0,02dc
0,62±0,02b
0,38±0,00a
1,47±0,06d
45,80±0,04d
41,78±0,03e
60,63±0,75hi
5,61±0,51e g
A 3days
1,33±0,02
1,39±0,01d
0,73±0,01c
0,44±0,01b
1,65±0,04e
46,57±0,47e
40,27±0,02c
60,86±0,01i
5,24±0,07e
BA 2W
1,72±0,14e
1,51±0,03e
1,17±0,05h
1,21±0,12ijk
1,68±0,10e gh
47,27±1,08de g
45,25±0,03
63,55±0,03l
4,34±0,02b
BB 2W
1,65±0,01j
2,11±0,02h
1,07±0,01g
0,74±0,01d
1,77±0,01h
46,41±0,08e
56,68±0,13g
62,07±0,68hi
4,87±0,03d
BB 4W
1,78±0,07m
2,23±0,01j
1,31±0,02j
1,27±0,02j
1,89±0,02i
46,87±0,01e
56,77±0,01gh
62,22±0,02hi
4,53±0,02c
BB 6W
1,79±0,01m
2,27±0,04k
1,39±0,02k
1,35±0,07k
1,95±0,11gh
48,28±0,11h
61,37±0,02k
62,66±0,02i
4,08±0,07a
0 day
1,11±0,01c
1,33±0,02c
0,53±0,02a
0,40±0,01b
1,60±0,02e
46,63±0,04e
67,98±0,73n
42,53±1,65ab
8,75±0,05o
A 3days
1,27±0,08de
1,39±0,02d
0,55±0,05a
0,43±0,01b
1,62±0,02e
46,95±0,02
60,31±0,02j
42,76±0,09b
8,04±0,02n
Yacé
BA 2W
1,65±0,07k
2,06±0,27ghij
0,79±0,02d
1,15±0,10ij
1,87±0,21e gh
49,52±0,11i
69,08±0,03o
44,52±0,02c
7,67±0,02k
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BB 2W
1,50±0,01i
2,04±0,01g
0,66±0,04bc
0,71±0,02 g
2,07±0,12hi
47,71±0,03g
73,26±0,10p
47,23±1,10de
6,77±0,06k
BB 4W
1,63±0,01j
2,17±0,02i
1,02±0,15 gh
1,14±0,04i
2,17±0,10i
49,54±0,25i
74,12±0,03q
47,91±0,09d
6,53±0,02j
BB 6W
1,67±0,01k
2,22±0,01j
1,14±0,05h
1,24±0,03j
2,21±0,09i
49,64±0,02i
74,35±0,02q
48,88±0,11e
6,45±0,03i
Mean ± s anda d de ia ion; in he columns, means wi h he same le e a e no signi ican ly di e en om each o he (p ˃ 0.05) acco ding o Duncan's es . Open Ai (A); Blanched and exposed o open Ai
(BA), Blanched and bu ied (BB); S o age ime (S o age Time); Fa (Fa ); D y ma e (DM); Reducing suga s (Red Suga s); Weeks (W).
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Analysis o he physicochemical cha ac e is ics o he lou s o he ou cassa a a ie ies (Bocou 2, Bonoua 2,
TMS4(2)1425, and Yacé) s o ed in box a e blanching shows a signi ican a ia ion a he 5% h eshold o he
pa ame e s. The le els o ibe , p o ein, a , ash, d y ma e , o al polyphenols, and s a ch inc ease signi ican ly du ing
s o age in c a es o esh cassa a oo s a e blanching. On he o he hand, he hyd ocyanic acid con en o s o ed
cassa a oo lou dec eased signi ican ly du ing s o age in box, wi h hyd ocyanic acid le els anging om 7.61±0.51 o
6.33±0.11 mg/100g, om 6.74±0.01 o 5.78±0.06 mg/100g, om 5.61±0.51 o 4.08±0.07 mg/100g, and om 8.75±0.05
o 6.45±0.03 mg/100g, espec i ely, o he Bocou 2, Bonoua 2, TMS4(2)1425, and Yacé, espec i ely.
4. Discussion
The a es o cassa a oo o we e assessed du ing pos -ha es s o age a e blanching. The esul s indica e ha he
a es o o in oo s ha we e blanched and hen s o ed in box we e signi ican ly lowe han hose in oo s ha we e
no blanched and exposed o he open ai . The dec ease in he a e o decay o esh cassa a oo s appea s o be he
esul o hea ea men (blanching) applied o he oo s be o e hey a e s o ed in c a es. Acco ding o [16], blanching
cassa a oo s a 54-56°C o 10-15 minu es educes pos -ha es physiological de e io a ion (enzyma ic b owning) by
22% in cassa a oo s s o ed a ambien condi ions. Simila ly, [17] showed ha s o ing blanched cassa a oo s in a
modi ied a mosphe e educed enzyma ic b owning by 78 %. Hea ea men a 50°C o 90 seconds educes enzyma ic
b owning in esh-cu le uce and cele y [18]. Fu he mo e, he s udy o he he modynamic pa ame e s o
polyphenoloxidase and pe oxidase ac i i ies in he cassa a a ie ies s udied showed ha he enzymes esponsible o
hese ac i i ies a e sensi i e o inc eases in ambien empe a u e [19]. In addi ion, hea ea men can also educe
espi a o y in ensi y. Respi a ion is gene ally s imula ed by exposu e o empe a u es be ween 35 and 40°C o 1 o 2
days. Howe e , i is educed ollowing exposu e o high empe a u es o sho e pe iods [20]. Colo pa ame e s
(L*a*b*) a y du ing he six weeks o s o age in c a es o cassa a oo s (Bocou 2, Bonoua 2, TMS4(2)1425, and Yacé)
a e blanching. The dec ease in luminance is hough o be due o he oxida ion o phenolic compounds and he au o-
oxida ion o an hocyanin and β-ca o ene [21]. The a ia ion in L*a*b* pa ame e s obse ed du ing he s o age o esh
cassa a oo s in box is iden ical o ha epo ed by [22] in hei wo k on he s o age o cassa a lou .
The a , ibe , p o ein, and s a ch con en s inc ease signi ican ly du ing s o age in box o blanched cassa a oo s. [23]
obse ed an inc ease in he a , ibe , educing suga , p o ein, and s a ch con en o Diosco ea o unda a and Diosco ea
ala a yam ube s du ing eigh (8) weeks o s o age. Acco ding o hese au ho s, he inc ease in biochemical pa ame e s
du ing s o age is linked o wa e loss om he oo s. Me abolic ac i i ies such as anspi a ion and espi a ion
con ibu e o educing he wa e con en in he oo s du ing s o age and, as a esul , o an inc ease in biochemical
pa ame e s.
Howe e , he hyd ocyanic acid con en o cassa a oo s dec eases signi ican ly when s o ed in box a e blanching. This
dec ease in hyd ocyanic acid con en could be linked o he ea men (blanching) applied o he oo s. Acco ding o
[24], blanching cassa a oo s o 5 o 10 minu es in boiling wa e educes he cyanide con en o he oo s by 50%.
5. Conclusion
The echnique o s o ing cassa a oo s in box a e blanching has ex ended he shel li e o cassa a oo s ( a ie ies Bocou
2, Bonoua 2, TMS4(2)1425, and Yacé) o six (6) weeks. This s o age me hod also esul ed in o a es o be ween 0%
and 26.67%. The s udy o colo pa ame e s (L*a*b*) showed a ia ions o e he s o age pe iod. The d y ma e , ash,
a , ibe , p o ein, and s a ch con en inc eased o e he six weeks o s o age. Howe e , he hyd ocyanic acid con en o
cassa a oo s dec eased du ing s o age. I would be use ul o ex end his s udy o o he cassa a a ie ies and damaged
oo s in o de o e alua e he pe o mance o he s o age me hod de eloped.
Compliance wi h e hical s anda ds
Disclosu e o con lic o in e es
The e a e no con lic s o in e es o disclose.
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