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Donnes Physico-Chimiques De La Farine De Manioc Fabriquee En Guadeloupe

Author

Listed:
  • Celanie, E.
  • Bourgeois, P.

Abstract

Le manioc (Manihot Esculenta ), sous forme de farine ou de ses dérivés (cassave, farine coco) est un aliment traditionnel Guadeloupéen. La farine est fabriquée encore de nos jours de manière artisanale, vendue sur les marchés et depuis peu dans quelques grandes surfaces. A notre connaissance, il n'existe pas de données analytiques même très générales sur ce produit. Nous avons entrepris un travail de recherche en vue de préciser sa composition. Dans un premier temps nous avons déterminé les teneurs en glucides, en pre :;des, en sels minéraux et en fibres. Deux produits sont analysés, l'un fabriqué à Capesterre Belle-Eau, l'autre acheté au marché de Pointe-à-Pitre, lieu de vente des produits de l'île de Marie-Galante. Les premiers résultats indiquent que la farine de la Guadeloupe est riche en amidon (80%), en fibre (5%) et en protide (1,5%). ----- Cassava (Manihot Esculenta}, processed as Cassava flour and derivatives (bamise, mixed cassava and coconutflour) is a traditional food in Guadeloupe. Nowadays, Cassava flour is still a small-scale production and sold in the market and since recently in the supermarkets. As far as we know, no analytical and general data are available about that food. So work was undertaken to determine its chemical composition. In a first study, carbohydrate, protein, mineral and dietary fiber contents were assessed. Two products originated from Capesterre Belle-Eau, and from Marie-Galante (bougth in the tocai rna-kst of Pointe-à-Pitre) were analyzed. The results showed that Cassava flour was rich in starch (80%), in dietary fiber (5%) and in proteins.

Suggested Citation

  • Celanie, E. & Bourgeois, P., 1989. "Donnes Physico-Chimiques De La Farine De Manioc Fabriquee En Guadeloupe," 25th Annual Meeting, July 1-6, 1989, Gosier, Guadeloupe 260005, Caribbean Food Crops Society.
    • Handle: RePEc:ags:cfcs89:260005
    DOI: 10.22004/ag.econ.260005
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