EVALUATION OF FUNCTIONAL AND PASTING PROPERTIES OF FLOURS FROM UNFERMENTED CASSAVA, FERMENTED AND BOILED-FERMENTED CASSAVA

Abstract

This study was conducted to determine the appropriate application of cassava flours prepared from different processing methods. The cassava flours were produced through three processing methods by processing of peeled and grated unfermented cassava into high quality cassava flour (HQCF) through mechanical hydraulic pressing (dewatering), 72 h fermentation of peeled cassava mash in natural anaerobic condition into cassava flour (FCF) and fermentation of peeled-boiled cassava chips into flour (CCF). The analysis used to determine the appropriate applications of the cassava flours includes the functional properties such as bulk densities,water and oil absorption capacity, gelatinisation temperature and pasting properties such as pasting temperature, peak time, peak viscosity, breakdown and final viscosity. The cassava flours showed significant difference (P<0.05) in all the functional properties evaluated. The loose bulk densities ranged from 0.42-0.57 g/ml, pack bulk density 0.45-0.72 g/ml, water absorption capacity 2.58-4.80 g/g, oil absorption capacities 1.58-1.94 g/g, emulsion capacity 7-31.11 %. The pasting properties were significantly different (P<0.05). Peak viscosity ranged from 77-451 RVU, breakdown viscosities 23- 284 RVU, final viscosity 88-246 RVU and pasting temperature 50-86.80 0C. Based on the results obtained, the flour produced from peeled-boiled fermented cassava chips showed more acceptable functional properties which can be applied in place of modified starches. An improved pasting property were obtained from unfermented high-quality cassava flour due to the enhanced water intake and swelling of the starch granule following mechanical hydraulic pressing, a functionality required in bakery products.