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\hypersetup{pdftitle={Optimisation of Cassava Foaming for Foam"=Mat Drying, and Use in Cream"=Based Foods},pdfauthor={Oluwatoyin Ayetigbo, Sajid Latif, Adebayo Abass, Joachim Müller},pdfsubject={Tropentag 2018: Abstract},pdfkeywords={Cassava foam, foam-mat, optimisation, response surface method, stabiliser},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 17-19, 2018, Ghent}}\\[1ex] \Large{``Global food security and food safety:\\The role of universities''\\[2ex]}}
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\Large{\textbf{Optimisation of Cassava Foaming for Foam"=Mat Drying, and Use in Cream"=Based Foods\footnote{\textbf{Contact Address:} Oluwatoyin Ayetigbo, University of Hohenheim, Inst. of Agric. Sci. in the Tropics (Hans-Ruthenberg-Institute), Garbenstr. 9, 70599~Stuttgart, Germany, \mbox{e-mail}: \email{ayetigbo_oluwatoyin@uni-hohenheim.de}}\\[0.8ex]}}
\normalsize{\textsc{Oluwatoyin Ayetigbo$^{1}$, Sajid Latif$^{1}$, Adebayo Abass$^{2}$, Joachim Müller$^{1}$}}
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\begin{itemize*}
\item[]{\small{\textit{$^{1}$University of Hohenheim, Inst. of Agric. Sci. in the Tropics (Hans-Ruthenberg-Institute), Germany}}}
\item[]{\small{\textit{$^{2}$International Institute of Tropical Agriculture (IITA), Tanzania}}}
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\index[author]{Ayetigbo, Oluwatoyin}
\index[author]{Latif, Sajid}
\index[author]{Abass, Adebayo}
\index[author]{Müller, Joachim}
\begin{center}
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\textbf{Abstract}
\begin{abstract}
\normalsize{
Cassava foam was produced from cassava pulp (ca. 1.5\textdegree{}Brix, 1.005\,{g}\,{mL\textsuperscript{-1}}) by whipping two varieties of cassava (white"=flesh from Costa Rica, \& yellow"=flesh, IITA-TMS-IBA 011368) with foaming agent (\mbox{20\,\%} w/w GMS colloid) and stabiliser (NaCMC). Cassava foam was optimised for three independent variables: concentration of foaming agent (\mbox{5\,\%}, \mbox{10\,\%}, \mbox{15\,\%}), concentration of stabiliser (\mbox{0.2\,\%}, \mbox{0.4\,\%} \mbox{0.6\,\%}), and whipping time (2 min, 4 min, 6 min). Using a Box-Behnken experimental design, two responses were measured: foam expansion (\%) and foam density (g\,mL\textsuperscript{-1}). Foam collapse (\%) was also determined. Based on optimisation criteria of maximum foam expansion and minimum foam density, white"=flesh cassava pulp required \mbox{14.97\,\%} GMS, \mbox{0.51\,\%} NaCMC, and 2.07 min to yield a foam of \mbox{52.63\,\%} expansion, and density of 0.75\,{g}\,{mL\textsuperscript{-1}}. Also, yellow"=flesh cassava pulp required \mbox{14.29\,\%} GMS, \mbox{0.6\,\%} NaCMC, and 2 min to yield a foam of \mbox{48.25\,\%} expansion, and density of 0.76\,{g}\,{mL\textsuperscript{-1}}. Responses were adequately predicted by quadratic regression equations of the response surface method as \mbox{54.9\,\%} foam expansion and 0.73\,{g}\,{mL\textsuperscript{-1}} foam density for white"=flesh cassava foam; and \mbox{49.86\,\%} foam expansion and \unitfrac[0.73]{g}{mL} foam density for yellow"=flesh cassava foam. White"=flesh and yellow"=flesh cassava foams were stable, and both had low foam collapse of \mbox{1.79\,\%} and \mbox{1.26\,\%}, respectively. Foam produced was used to completely substitute milk cream in making of ice"=cream; and as complement in salad mayonnaise. The cassava foam could also be dried into a foam powder for reconstitution. Preliminary results reveal foaming and drying white-flesh cassava foam powder at 55\textdegree{}C reduced total cyanogenic glucosides (assayed as total HCN equivalents) from 141.5 $\mu$g\,g\textsuperscript{-1} to 20.5 $\mu$\,g\textsuperscript{-1}. Cassava foam substitution/complementation may be a healthy option suitable for vegetarians and vegans, and reduce need for animal fat in cream-based foods. }

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\end{abstract}
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\noindent \textbf{Keywords:} Cassava foam, foam"=mat, optimisation, response surface method,\linebreak{}stabiliser
\index[key]{Cassava foam}
\index[key]{Response surface method}
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