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The formation of volatile compounds in cassava
roots, in non-fermented flour, in Ikivunde and in
Inyange was investigate. Aldehydes flavor compounds
were numerous in dried Ikivunde than in other
cassava products. Non-fermented cassava flour had
numerous acids, followed by dried Inyange, and then
dried Ikivunde. Undried Inyange had numerous esters
than any other cassava products, however, many of
these esters are not found in dried Inyange.
1,3-butanediol, 2-butanol, acetone, 2-butanone and
acetic acid were relatively more abundant than other
components in fresh cassava. 2-3 butanediol,
benzeneethanol, nonanal, hexanal, acetoin and acetic
acid were abundant in non-fermented cassava flour.
2-butanol, 1-hexanol, ethanol, hexanal, 2-butanone
and acetic acid predominated in Ikivunde after
fermentation.1-pentanol, 1-hexanol, ethanol, nonanal,
hexanal, decanal, octanal, 2-octenal and acetic acid
dominate in Ikivunde after drying. The major
compounds in Inyange after fermentation were
3-methyl-1-butanol, L-linalool, benzeneethanol,
isopropyl alcohol, 1-hexanol, acetoin, 2-methoxy
ethyl acetate, methyl isovalerate, methyl-3-
methyl-2-butanoate, p-menth-8-en-1-ol acetate,
isopropyl tiglate, p-menth-1-en-8-ol-acetate and
acetic acid. In dried Inyange, 2,3-butanediol,
benzeneethanol, nonanal, hexanal, acetoin and acetic
acid were the major volatile compounds. The results
indicated that processing cassava roots by soaking,
heap fermentation and drying gave cassava products
with different flavor compounds. This was due to
different microorganisms present in their
processing.
Keywords:
Ikivunde, Inyange, cassava roots, non –fermented
flour, flavours compounds.
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