Influence de trois zones écologiques (Beni, Butembo et Rutshuru) sur certaines qualités de la farine et du foufou de sept nouveaux clones de manioc en RD Congo
Mots-clés :
Manioc, matière sèche, amidon, Cyanure, qualité de foufou. (pâte)., Cassava, dry matter, starch, cyanide, fufu qualityRésumé
Cette étude avait pour objectif d’évaluer les teneurs en matière sèche, en amidon et en acide cyanhydrique dans les racines fraiches de sept clones testés dans trois zones agro écologiques : Beni, Butembo et Rutshuru sur une période de 3 ans allant de 2017 à 2020.
Au cours de l’essai de la saison de 2018-2019 durant laquelle les analyses ont été réalisées, après un cycle cultural de 12 mois ; les teneurs en matière sèche, en amidon et en acide cyanhydrique ont varié entre les variétés d’un site à un autre. Le taux en MS des racines de manioc a varié dans l’intervalle de 38,88% et 49,35% ; 23,72% et 48,16% ; 24,37% et 47,33% respectivement dans les sites UCG, Kyatsaba et Rutshuru. S’agissant du taux de l’amidon, il a oscillé entre 45,04% et 71,15% ; 47,72% et 63,18% ; 50,56% et 59,44% respectivement dans les sites UCG, Kyatsaba et Rutshuru. Enfin, les variations du taux de l’acide cyanhydrique sont allées de 5 à 25ppm, 25 à 59 ppm et 14 à 36 ppm respectivement dans les sites UCG, Kyatsaba et Rutshuru. Globalement ces valeurs sont proches de celles de 30 à 50 ppm généralement rapportées pour les variétés cultivées dans le monde et classent nos variétés parmi celles dites douces. L’analyse sensorielle des foufous obtenus à partir des différentes farines montre des bonnes caractéristiques pour les clones Kas 8 et Mayombe puis les clones Kas1 et Kas3. Cependant l’ensemble des dégustateurs ont jugé de moindres qualités les foufous faits à base des clones Kas6, Kas2 et Kas7.
Abstract
This study aimed to assess dry matter, starch and hydrocyanic acid contents in fresh roots of seven clones tested in three agro-ecological zones: Beni, Butembo and Rutshuru over a 3-year period from 2017 to 2020.
During the 2018-2019 season trial during which the analyses were carried out, after a 12-month crop cycle; dry matter, starch and hydrocyanic acid contents varied between varieties from one site to another. The DM content of cassava roots varied in the range of38.88% and 49.35% ;23.72% and 48.16%; 24.37% and 47.33% respectively in the UCG, Kyatsaba and Rutshuru sites. As for the starch rate, it fluctuated between 45.04% and71.15%; 47.72% and 63.18%; 50.56% and 59.44% respectively in the UCG, Kyatsaba and Rutshuru sites. Finally, the variations in the hydrocyanic acid rate ranged from 5 to 25 ppm, 25 to 59 ppm and 14 to 36 ppm respectively in the UCG, Kyatsaba and Rutshuru sites. Overall, these values are close to those of 30 to 50 ppm generally reported for varieties grown in the world and classify our varieties among those called sweet. The sensory analysis of the fufus (cassava bread) obtained from the different flours shows good characteristics for the Kas 8 and Mayombe clones, then the Kas1 and Kas3 clones. However, all the tasters judged the fufus (cassava bread) made from the Kas6, Kas2 and Kas7 clones to be of lower quality.
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