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7337159 
Journal Article 
Application of amylase rich flours of corn and sweet potato to the reduction of consistency of cassava and corn gruels 
Tene, ST; Klang, JM; Houketchang, SCN; Foffe, HAK; Womeni, HM 
2019 
Yes 
Journal of Food Processing and Preservation
ISSN: 0145-8892
EISSN: 1745-4549 
43 
9 
WOS:000483837900043 
The aim of this work is to improve the flow velocities and energy density of the gruels. To lead this study, flours of cassava, sweet potato, and corns have been using. The method consist in characterization of different flours and evaluate the effect of incorporation of amylase rich flours on the gruels consistency, concentration in dry matter and energy density. Of these different analyses, it comes out again that nutritional composition, functional, and physical properties depend on the nature and the treatment applied on the flours. These parameters also affect the amylases activities. The results show that after incorporation of different amylases rich flours, we have observed a strong increase in the flow velocity close to 450 mm/30 s, an increase in the concentrations in dry matter of the gruels to more than 20 g of DM and an increase in the energy density by factors understood between 1.2 and 5.48. Practical applications In developing countries, weaning foods are essentially rich in starch, which swells during the cooking and gives a viscous character, indigested, and difficult to swallow by the child. This terrible observation leads mothers to dilute these gruels. This dilution solves the viscosity problem but affects the nutritional and energy value of these gruels already devoid of proteins and lipids. The Cameroonian flora is full of a multitude of plants such as new varieties of corn, cassava, and sweet potato that could help solve this problem. This led us to evaluate the effect of the incorporation of sweet potato and germinated corn flour as a source of amylase on the energy density, consistency, and nutritional value of corn and cassava gruels.