OA20808A - Dehydrated cassava tuber porridge, sweetened and enriched with milk and cocoa powder and process for its manufacture - Google Patents

Abstract

The invention is a food composition in the form of cassava tuber flour (Manihot Esculenta Crantz), sweetened, enriched with milk and cocoa powder (Theobroma cacao). Its preparation is carried out according to the following technological operations: peeling, washing and cutting of the sweet cassava tubers, followed by grinding, fermentation and pressing of the dough. The pressed dough undergoes sieving to give a semolina which is cooked dry, before being ground, sweetened and enriched with milk and cocoa powder to give the instant coarse cassava flour cooked, sweetened and enriched with milk and cocoa powder. Hydration of the flour at a rate of 100g per 200ml of water gives, after homogenization, a very nutritious porridge for infants, children and adults

Description

DESCRIPTION OF THE INVENTION

Dehydrated cassava tuber porridge, sweetened and enriched with milk and cocoa powder and process for its manufacture

The invention relates to a food composition in the form of flour, made from cassava tuber (Manihot esculenta Crantz), seasoned with sugar and enriched with milk and cocoa powder (Theobroma cacao) and giving a porridge by hydration.

The invention also relates to the process for obtaining or manufacturing this food composition.

The food composition in accordance with the invention is obtained following a series of unit operations which are as follows: peeling, washing, grinding, sieving, dry cooking, seasoning and enrichment.

A semi-solid food, porridge is a very simple dish made from hulled cereals, often crushed into lumps or transformed into semolina or flour, which are prepared by boiling them most often in water, but sometimes also milk or water with added milk. The best-known recipe in the temperate zone is prepared with oats: crushed oats, or sometimes oat flakes, but depending on the culture, all other cereals are also used, in particular wheat semolina, rice, barley or cornmeal, as well as sometimes legumes such as peas. There are other porridges made from potato starch, starch cooked in water or fruit juice or even green plantain bananas.

Historically, porridges are one of the oldest forms of consumption of cereals and other edible seeds in all of humanity, long before bread appeared some 4,000 years ago. Originally, the seeds used to prepare porridges were very diversified and included in particular several forms of millet as well as the "dressed" wheats: spelled and grain. Millet porridge was widespread in Germany in the Middle Ages and again in the 19th century in Russia. Porridge is reputed to be a very energetic, nutritious food, particularly recommended for children and the elderly or in convalescence. Tropical tubers such as cassava can also be made into porridge.

[2]

Cassava is a perennial shrub of the Euphorbiaceae family, native to Central and South America, more particularly to the southwest of the Amazon basin. Cassava is grown and harvested today as in tropical and subtropical regions. Its roots, which are very rich in carbohydrates and gluten-free, are generally eaten, but also its leaves in Africa, Asia and northern Brazil.

There are a multitude of cassava varieties that differ from each other by several parameters. The distinguishing characteristics most used in vivo are the coloring and the shape of the organs. Since cassava is a root crop, the term “tuberous root” is scientifically more appropriate than the term “tuber”. Two main varieties are grown: bitter cassava which is very rich in cyanogenic glycosides and unsuitable for direct consumption without detoxification or prior processing, and sweet cassava which can be consumed directly although containing low doses of cyanogenic glycosides.

Generally, in Côte d'Ivoire and surrounding regions, the cassava tuber is technologically transformed into cooked or raw semolina. These are mainly:

i.'attiéké: originating from the Ivory Coast, it is a cassava semolina with an agglomerated appearance, obtained from peeled, crushed, washed, crushed, fermented, drained, granulated, sieved, pre-dried cassava roots. -dried, winnowed and steamed. It is a dish that is part of the food of great consumption in Côte d'Ivoire, in the West African sub-region and even elsewhere. Attieke is eaten with fish, meat and sauces (Krabi et al., 2015; Djéni et al., 2014). It is an excellent source of energy, given its high carbohydrate content. However, it contains low amounts of proteins, lipids, minerals and vitamins (Stupak et al., 2006; Guira, 2013).

- Garî: it is the finished product resulting from an artisanal or industrial processing of cassava tubers (Manihot esculenta Crantz). This treatment consists of peeling, washing and grating the tubers, then subjecting them to fermentation, pressing, fragmentation-granulation, possible drying, sieving and appropriate heat treatment. Gari comes in the form of flour of variable grain size (Codex Standard 151 1989) and has the specific characteristic of swelling when cold. In general, ordinary gari comes in the form of irregular grains of which on average 70% has a diameter of less than 1 mm and 21% to 30%, a diameter between 1 mm and 2 mm. Gari is consumed after adding water, sugar and

[3] /or milk according to preference or with sauce in the form of couscous in some countries.

Indeed, gari is obtained by processing cassava (Manihot esculenta Crantz}, according to a process inspired by the manufacturing technology of the Brazilian "farinha de mandioca" introduced in Benin in the 1800s thanks to the return of freed slaves from Brazil. Gari is also prepared and consumed in other countries of the West African sub-region such as Nigeria, Togo, Ghana. In recent years, its consumption area has extended to many other countries in Africa through the migration of populations and technological and commercial exchanges.

“Attiéké” and “gari” as described have a high carbohydrate composition and are practically devoid of major nutrients such as proteins, lipids, minerals and vitamins (Stupak et al., 2006; Guira, 2013 ). Thus, despite their massive consumption, they alone cannot be effective instruments in the fight against hunger and malnutrition capable of ensuring food security.

In order to overcome this deficiency, cassava tuber semolina enriched with various other food products supposedly rich in nutrients have been produced. The enrichment or supplementation or even the fortification of food is now seen as an asset in the fight against dietary deficiencies. Indeed, one of the strategies recommended by the WHO/FAO to prevent dietary deficiencies and malnutrition is to enrich or fortify widely consumed foods with essential nutrients according to the target population (WHO/FAO, 2011 ).

This is how application 1201900163 filed on March 29, 2019 with ΓΟΑΡΙ by GBOGOURI Grodji Albarin, entitled "Dehydrated cassava semolina enriched with soybeans and its production process", describes the preparation of a dehydrated cassava semolina enriched with soybeans, by incorporating soy flour via a process which consists of homogeneously mixing soy flour with fermented cassava paste, fermenting the mixture obtained, lumping it, sieving, granulating, drying, winnowing, steaming and dehydrating in an oven at 45°C for nearly 60 hours. The dehydrated and fortified cassava semolina obtained according to the invention can easily be stored in an ambient environment for more than eighteen months. This food contains enough nutrients: carbohydrates, proteins, lipids, mineral salts, vitamins A, B1, B2, B12, C, E, dietary fibers and phyto-nutrients.

(4]

Application 120210002 filed with ΙΌΑΡΙ by KRE Yao Maxime on December 15, 2020 entitled "Foods made from cassava and sweet potato tubers naturally enriched with nutrients", relates to a range of very nutritious foods, made from cassava tubers cassava and potato, enriched with various nutrients from soy, cashew and cowpea flours, as well as peanut and pistachio pastes. These ingredients provide these foods with a wide variety of nutrients such as proteins, lipids, carbohydrates, dietary fiber, vitamins, minerals and trace elements, amino acids and essential fatty acids. Cassava and sweet potato flours are obtained by peeling, cutting, washing, fine grinding, fermentation or not, spinning, crumbling, sieving, defibration and drying. The subsequent manufacture of the mixture of these two flours enriched with nutrients from a wide variety of origins makes it possible to obtain cooked semolina or extruded semolina or soufflé or even nutrient-enriched cassava and sweet potato pasta.

All of these cassava tuber foods are strong. And to date there is no semi-solid food composition, made from cassava tuber, cooked, enriched and containing both sugar, milk and cocoa extracts. In addition, cassava flour fortification should be diversified to provide consumers with a wide choice.

The present invention aims to provide consumers with a cassava flour cooked by parboiling and enriched with vitamins and minerals for a balanced diet.

In accordance with the invention, this object is achieved with cooked cassava flour containing sugar, milk and extracts of cocoa or Theobroma cacao, the hydration of which makes it possible to produce a very edible porridge.

The food composition in accordance with the invention is obtained following a series of unit operations which are as follows: peeling, washing, grinding, sieving, dry cooking, seasoning and enrichment. The invention is seasoned with sugar and enriched with milk, and cocoa powder (Theobroma cacao). Its richness in vitamins: A, 81, B2, 83, B5, C and E and mineral salts: iron, calcium, zinc, potassium, magnesium, useful to the body contributes to the

[5] bone development, and reduce stress on blood vessels and arteries. Its minimum shelf life is one year.

The food composition in accordance with the invention is obtained following the following technological operations:

- Processing cassava tubers: after peeling, fresh sweet cassava tubers are selected, washed and cut into small pieces;

- Grinding and fermentation and draining: the pieces of tubers are ground to give a moist paste which undergoes fermentation for 2 to 3 days. Fermentation takes place at room temperature, but the temperature at the heart of the dough reaches a value varying between 35 and 45°C. During fermentation, the cassava paste lets its milky juice drain out in order to obtain the sour taste of the raw product. ;

- Pressing the dough: the fermented dough is in turn pressed to give clumps of wet raw cassava semolina with a moisture content between 14 and 18%;

- Sieving: after crumbling, the dehydrated semolina is sieved to remove the fibers and regulate the size of the semolina grains;

- Cooking: the sieved and still moist semolina is dry-cooked or roasted at a temperature of around 120°C for a period of 20 to 45 minutes to give raw cooked semolina with a humidity level varying between 8 and 10%. ;

- Grinding: the cooked raw cassava semolina is ground to give a coarse cassava flour;

- Seasoning and enrichment: to the coarse cassava flour obtained, sugar, dehydrated milk and cocoa powder are added in the following respective ratios: 50g, 25g and 13g, for 100g of fine cassava powder. The whole is homogenized to give instant cassava flour cooked, sweetened and enriched with milk and cocoa powder;

- Packaging: in a preferred embodiment, the flour in accordance with the food composition is bagged in sealed packets of 50 g which can be kept for at least one year.

To be consumed, the food composition according to the invention is reconstituted by hydration at the rate of 100 g of flour for 200 ml of water at room temperature, the whole is well mixed for about 3 min to give a very nutritious porridge for infants. , children and adults.

[6]

The food composition in accordance with the invention has the following advantages: it can be consumed by all types of individuals, easy to preserve and to reconstitute for consumption and easily accessible. It contributes to ensuring food security and increases the possibilities of exploiting the cassava tuber and cocoa bean.

The invention is described below in relation to Figure 1 of the single board. This figure is an illustration of a non-limiting preparation example of the invention.

The invention is a food composition in the form of flour, made from cassava tuber (Manihot esculenta Crantz) and is intended to give a porridge by hydration. It is obtained following a series of several unit operations. Its richness in vitamins: A, B1, B2, B3, B5, C and E and mineral salts: iron, calcium, zinc, potassium, magnesium, useful to the body contributes to the development of bones, and reduces the stress of the vessels blood and arteries.

The preparation of the food composition in accordance with the invention is done with the following technological operations:

- Processing of cassava tubers: after peeling, and removal of the central part which has a woody texture, healthy freshly harvested sweet cassava tubers are washed with clean water and cut into small pieces using wooden knives. stainless steel.

- Grinding and fermentation and draining: the pieces of tubers are ground to give a moist paste which undergoes fermentation for 2 to 3 days at room temperature giving a temperature which varies between 35 and 45°C at the heart of the paste.

In a preferred embodiment, the grinding is done using a motorized grinder with a stainless steel drum. The dough obtained must be perfectly smooth and without lumps. The smoothness of the dough determines the quality, yield and market value of the resulting semolina.

In a preferred embodiment, the fermentation takes place in bags for food use, clean and closed and arranged on shelves, without incorporation of ferment. It is an alcoholic fermentation ensured by the germs naturally present in the cassava paste.

During fermentation, the milky juice from the cassava paste is drained to obtain the sour taste of the raw product.

17]

- Pressing the dough: the fermented dough undergoes in turn a pressing to give clods of wet raw cassava semolina. The purpose of pressing is to stop fermentation by dehydrating the wet cassava paste. And must be done until a moisture content of between 14 and 18% to prevent poor cooking or poor texture of the semolina.

In a preferred embodiment, the pressing is done using a manual screw press comprising a stationary lower plate and a mobile upper plate, driven by the screw.

- Sieving: after crumbling, the dehydrated semolina is sieved to remove the fibers and regulate the size of the semolina grains. In a preferred embodiment, the sieving is done using a manual sieve in the form of a metal grid with mesh sizes between 0.5 and 1 mm.

- Cooking: the moist semolina obtained after sieving is cooked dry or roasted with stirring at a temperature of around 120°C for a period of 20 to 45 min to give raw cooked semolina with a humidity level varying between 8 and 10%.

In a preferred embodiment, cooking is done in a thin layer in flat-bottomed stainless steel vessels with constant stirring. The cooking is observed with a color of the semolina changing from white to cream with crunchy grains to the touch.

- Grinding: the cooked raw cassava semolina is ground to give coarse cassava flour or granulated flour.

- Seasoning and enrichment: to the coarse cassava flour obtained, sugar, dehydrated milk and cocoa powder are added in the respective ratios of 50g, 25g and 13g per 100g of flour. The whole is homogenized to give instant cassava flour cooked, sweetened and enriched with milk and cocoa powder.

In a preferred embodiment, the mixing is carried out with a mixer fitted with a high-speed rotary agitation blade.

- Packaging: in a preferred embodiment, the coarse or granulated flour conforming to the food composition is bagged in airtight 50g packets which can be stored for at least one year.

Before consumption, the food composition according to the invention is reconstituted by hydration at the rate of 100 g of coarse flour for 200 ml of water at room temperature. The mixture obtained is well mixed for about 3 minutes to give a very nutritious porridge for infants, children and adults.

Claims (7)

1- Food composition characterized in that it is in the form of coarse and cooked flour giving a porridge after hydration and is made from sweet cassava tuber (Manihot esculenta Crantz), double ground, then seasoned with sugar and enriched with milk and cocoa powder (Theobroma cacao). 2- Preparation of dehydrated cassava porridge enriched with cocoa powder, according to claim 1, characterized in that the method contains the following steps: treatment of cassava tubers; grinding, fermentation and draining; pressing the fermented dough to give lumps of semolina; crumbling and sieving semolina; cooking and grinding semolina; seasoning and enrichment and finally packaging. 3- Preparation of dehydrated cassava porridge enriched with cocoa powder, according to claims 1 and 2, characterized in that the treatment of the cassava tubers consists in selecting, peeling, defibering, washing, and cutting the sweet cassava tubers into small pieces. 4- Preparation of dehydrated cassava porridge enriched with cocoa powder, according to claims 1 and 2, characterized in that the grinding, fermentation and draining consist in grinding the pieces to give a moist paste which undergoes fermentation during 2 to 3 days at a temperature varying between 35 and 45°C in the center of the dough and letting the milky juice of the dough drain off. 5- Preparation of dehydrated cassava porridge enriched with cocoa powder, according to claims 1 and 2, characterized in that the pressing of the fermented dough, the crumbling and the sieving of the semolina consist of pressing the dough up to 14 at 18% humidity, to give lumps of semolina which will be crumbled and sieved in order to obtain raw semolina. 6- Preparation of dehydrated cassava porridge enriched with cocoa powder, according to claims 1 and 2, characterized in that the cooking, grinding, seasoning, enrichment and conditioning consist in cooking the semolina dry at approximately 120°C for 20 to 45 min to give a cooked semolina with a moisture content varying between 8 and 10%, which is ground, seasoned with sugar and enriched with milk and cocoa powder in [9] variable proportions, to give coarse enriched cassava flour which will be packaged in airtight packaging. 7- Dehydrated cassava porridge enriched with cocoa powder obtained from all the preceding claims, characterized in that the hydration of the coarse cassava flour at the rate of 100g of flour for 200ml of water, gives after mixes a very nutritious cassava porridge for infants, children and adults.