Effect of bleaching and variety on the physico-chemical, functional and rheological properties of three new Irish potatoes (Cipira, Pamela and Dosa) flours grown in the locality of Dschang (West region of Cameroon)

Enzymatic browning, which usually occurs during irish potato tuber processing, causes deterioration in the nutritional, functional, physical and acceptability quality of the products derived from this matrix. To fight against this phenomenon, several treatment methods have been developed, such as bleaching. This led us to investigate the effect of bleaching on the physico-chemical, functional and rheological properties of three irish potato varieties. To achieve our objective, blanched and unbleached irish potatoes flours of three varieties (Cipira, Dosa and Pamela) were produced. The physico-chemical, functional and rheological aspects of the flours were then studied according to standard and developped methods. It appears from this study that treatment and variety significantly influenced (P < 0.05) the nutritional composition of irish potatoes flours. The physical properties with the exception of titratable acidity were affected (P < 0.05) by the treatment and the varieties. Analysis of the functional properties revealed that unbleached flours had a higher swelling rate and water retention capacity than bleached flours. Rheological properties, such as final viscosity, are influenced by the treatment and variety. The main component analysis showed that bleaching affects the properties of the varieties Pamela and Cipira. In view of all this, we can therefore highlight the applicability of each of the flours in a specific industrial field.