Functional Properties of Cassava Tapioca Grits

Abstract

This study investigated the functional properties of tapioca grits produced from wet starches from 39 different cassava varieties (36 cassava mosaic disease resistant varieties CMD clones and 3 checks TMS 30572, 4(2) 1425 and 82/00058). There were significant differences (p < 0.05) for functional properties of tapioca grits from different cassava varieties. Dispersibility of tapioca ranged from 6-29%, water absorption capacity (WAC) ranged from 415.13-595.26%, swelling power ranged from 20.76-26.92%, solubility index ranged from 4.04-20.42%, color intensity ranged from 87.79-92.09%. Granule size of pre-gelatinized tapioca ranged from 12.50-22.50 mm. Significant differences (p < 0.05) were obtained on the effect of cassava varieties, viscometer speeds and temperature of tapioca meal. The viscosity of the tapioca meal decreased (37.90-0.72 Pa.s) with increasing shear rates at both 30 and 40 o C, but higher for lower temperature respectively. Tapioca meal produced from cassava variety M98/0028 had the highest viscosity 37.90 Pa.s at 13.66 (s -1 ).

Elite cassava clones (Manihot esculenta) grown in Zambia: effects of drying techniques on their chemical, functional, and pasting properties

“…Among the sun-dried samples clone, PHN2K18 had amylose of 33.70% (lowest), and clone 99/3575 had 39.61% (highest), while for freeze-dried samples, clone PHN2K18 had 32.52% (lowest) and clone 01/1551 had 40.79 % (highest). The samples' moisture, ash, and starch contents fell within the acceptable limit of 12%, a maximum of 3%, and a minimum of 70%, respectively, as reported by Sanni et al (2016) and Eke et al (2010). The freeze-dried sample from 01/1552 had the lowest ash content and the highest starch value.…”

Sweet potato starch-based tapioca grits: influence of moringa seed flour inclusion on the functional, rheological, and sensory qualities of the gruel

“…However, there is currently little knowledge of the usage of sweet potato starch in the production of tapioca, specifically in Kwara State, Nigeria. According to Eke et al (2010), tapioca is a partially-gelatinized form of roasted cassava starch that looks like grits or irregularly shaped granules. The resulting tapioca grits are often blended with milk and chopped coconut and softened with hot water before consumption, acting as a channel for various crucial nutrients for improved eating quality and protein supplements (Akintayo et al, 2019).…”