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The effect of varieties on the functional and pasting properties of biofortified cassava root starches (BfCRS) was investigated. Dried starches were produced from three biofortified cassava roots (TMS01/1371, TMS01/1368 and TMS06/1630), and their functional and pasting properties were evaluated. The result revealed that significant (P B 0.001) variations exist in all the starch properties. The water absorption capacity (WAC) ranged from 75.86 to 86.50 %, dispersibility 80.00-86.00 %, swelling power (SWP) 6.27-9.59 %, solubility index (SI) 1.30-1.90 %, bulk density (BD) 69.52-70.32 % and least gelation concentration (LGC) 4.01-4.06 %. TMS01/1371 BfCRS had the highest BD and WAC; TMS01/1368 BfCRS had the highest SWP, SI and LGC while TMS06/ 1630 BfCRS had the highest dispersibility and amylose contents. The starch from TMS01/1371 had the highest peak, trough and final viscosities, and peak time; TMS01/ 1368 had the highest breakdown viscosity and TMS06/ 1630 was high in setback viscosity and pasting temperature. Therefore, any of the BfCRS could be used for food formulations depending on the quality desired in the final product.

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Utilization of cheap and readily available staple food products such as high quality cassava flour (HQCF) in substituting more expensive wheat flour is increasing. Mushroom addition can be use to enhance the nutritional value of such food products. Wheat, mushroom, and HQCFs were blended together in 11 different proportions with 100% wheat flour as control. The nutritional and functional qualities of the composite flour samples were determined. Data obtained were subjected to analysis of variance and means separated using Duncan multiple range test. There were significant (p < 0.05) differences in the functional properties, chemical and mineral composition of the composite flour samples. Significant (p < 0.05) differences were also observed in the pasting profile of the composite flours. Peak, breakdown and trough viscosities increased with increasing HQCF inclusion while the amino acid profile of the flour blends showed significant (p < 0.05) difference. Lysine content increased with increasing mushroom inclusion and the dominant fatty acid found was linoleic acid. Practical applications Use of HQCF for baking application is an emerging nontraditional use of cassava in Nigeria. It is intended to be used as raw material in the food and beverage industry for the manufacture of various ready to eat snack foods and bread. To improve the nutritional properties of the composite flour (wheat with HQCF), an underutilized but readily available protein‐rich food commodity (mushroom) was added. The effects of mushroom addition on the nutritional composition, pasting and functional properties of the composite flour were determined.

Effects of frying treatments on texture (hardness) and colour parameters (L,a,b,ΔE) during deep fat frying of yellow fleshed cassava root slices (TMS 01/1371) were investigated. Slices (dimension of 40 mm × 25 mm × 3 mm) were divided into three portions and subjected to vacuum frying (fresh slices) and atmospheric frying (fresh and predried slices) and equivalent thermal driving forces (ETDF) of 60°C, 70°C, and 80°C were maintained during frying. The quality attributes investigated were best preserved in vacuum fried chips. The overall colour change in chips fried under vacuum conditions at 118°C and 8 min was the least (21.20) compared to fresh and atmospherically predried ones (16.69 and 14.81, resp.). A sharp reduction in the breaking force was obtained for all frying treatments after 8 min and this effect was the least in vacuum fried chips. First-order kinetics modeled the changes in quality attributes for all the temperatures investigated. Rate constants k (min−1) obtained for vacuum frying were almost equal to that of atmospheric frying while activation energies for hardness and colour change were 53.30 and 467.11 KJ/mol, respectively. Quality attributes studied were best preserved during vacuum frying.

The chemical properties of the high quality cassava-tigernut composite flour, as well as the physical and quantitative descriptive sensory properties of the extruded snack therefrom, were investigated. Extruded snacks were procesed from different blends of high quality cassava flour (HQCF) and tigernut composite flour at the ratio of 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70 and 20:80, 100% HQCF and 100% tigernut flour. The extrudates were produced using a single screw laboratory extruder at constant feed moisture (27%), screw speed (60 rpm) and barrel temperature (80 • C). Addition of tigernut flour improved some chemical and physical qualities of the extrudates and the study concluded that an acceptable extruded snacks can be produced from high quality cassava-tigernut flour blends.