Global Advanced Research Journal of Food Science and Technology (GARJFST) ISSN: 2315-5098 April 2012 Vol. 1(1), pp 001-007

Copyright © 2012 Global Advanced Research Journals   

 

Original Research Articles

Volatile compounds in Ikivunde and Inyange, two Burundian cassava products 

Nzigamasabo Aloys 

Université du Burundi, Institut Supérieur d’Agriculture, Département de Technologie des Industries Agro-Alimentaires,  BP 35 Gitega, Burundi. 

Email:  nzigama@yahoo.com  :Tel: +257 79 478 534 

Accepted 12 April 2012.

 

Abstract 

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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