Optimization of Color and Thermal Properties of Sweet Cassava (Manihot esculenta Crantz Var. UVLNR 0005) Flour Using Response Surface Methodology

Omolola, Adewale Olusegun; Kapila, Patrick Francis; Anyasi, Tonna A.; Jideani, Afam I. O.; Mchau, Godwin Ainamensa

doi:10.3923/ajar.2017.57.65

Cited by 8 publications

(14 citation statements)

References 24 publications

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“…There is no report from previous researchers on the onset temperature of gari but series of researchers have reported the thermal properties of different cassava products. The value obtained in this study is similar to the value of 93.68–114.21°C reported by Adewale et al (2017) for sweet cassava varieties. But high compared to 56.33°C to 63°C, 70.11°C reported by Chisenga et al (2019), and Bento et al (2020) for different varieties of starch samples and batata‐deteiú starch, respectively.…”

Section: Resultssupporting

confidence: 92%

Physicochemical, thermal, and functional properties of gari (fermented‐cassava product) enriched with cowpea hull at different stages of production

Olapade

Karim

Olawuyi

2023

Food Bioengineering

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Gari was produced using the traditional method and enriched with freshly produced cowpea hull in wet form to improve the nutritional composition. The objective of this study was to examine the effect of stages of inclusion of cowpea hull on some quality attributes of gari. Factorial design of two stages of inclusion (before and after fermentation) with four levels (0%, 3%, 5% and 7%) of cowpea hull treatments and standard methods were used to analyze the gari. Stages of inclusion of cowpea hull had a significant (p < 0.05) effects on lightness (L*) which reduced as percentage of cowpea hull increased while redness (a*), yellowness (b*) and change in colour increased as cowpea hull increased. Fourier transform infrared spectroscopy shows a diverse functional group with more than five peaks in the graph. Thermal properties reduced as percentage of cowpea hull increased in the fermented cowpea hulls samples and increased in unfermented which was evident in the pasting properties (1275–2143 RVU, 93–271 RVU, 5.92–6.97 min and 51.70–95.06°C for peak viscosity, breakdown, peak time and temperature), respectively. Enrichment of gari using 5% cowpea hull fermented with the cassava mash is therefore recommended.

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Section: Resultssupporting

confidence: 92%

Physicochemical, thermal, and functional properties of gari (fermented‐cassava product) enriched with cowpea hull at different stages of production

Olapade

Karim

Olawuyi

2023

Food Bioengineering

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“…The control in all experimental groups had the least WI. The values of L ∗ (87.67–93.57), a ∗ (-0.27–1.1), b ∗ (8.4–11.83), chroma (8.4–11.87), and WI (82.88–89.42) reported in the work of Omolola et al [ 17 ] for cassava flour are similar to those in this study. The findings of Falade and Ayetigbo [ 31 ] on the effect of citric acid modification on colour properties of yam starch agree with the trend in this study.…”

Section: Resultssupporting

confidence: 90%

“…The two maximised colour parameters correspond to consumers' preference for cassava flour. Omolola et al [ 17 ] stated that whiteness is the characteristic and acceptable colour property associated with cassava flour by consumers. The RSM overlay plots generated from the Design Expert software ( Figure 7 ) show the processing conditions for obtaining cassava flour with these desired properties for all four experimental groups.…”

Section: Resultsmentioning

confidence: 99%

“…Pornpraipech et al [ 16 ] used RSM to determine the drying behaviour of cassava chips using two cutting shapes (rectangular and circular) evaluated under different temperatures (60, 80, 100, and 120°C). The effect of drying temperature and time on the thermal and physical properties of cassava flour was investigated by Omolola et al [ 17 ]. Nemaungani et al [ 18 ] in their preliminary findings showed the improved colour quality of solar-dried cassava flour as a result of calcium chloride and citric acid pretreatment.…”

Section: Introductionmentioning

confidence: 99%

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Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology

Udoro

Anyasi

Jideani

2020

International Journal of Food Science

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Calcium chloride and citric acid (0.6–3.4%w/v) were separately applied in the pretreatment of two South African cassava landraces (white and red) processed into flour at drying temperatures of 45–74°C. Optimisation using the response surface methodology showed ash (0.79–4.42%) and crude fibre (2.77–5.12%) increased as the drying temperature (DT) and concentration of pretreatment (COP) increased. Starch content (78.06–84.71%) was not influenced by the processing variables. Both pretreatments improved the lightness and whiteness index of cassava flour. Optimal processing conditions of 70°C DT and 3%w/v COP were the same for the proximate composition of cassava flour from all experimental groups.

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“…[24,77] Other factors that may influence the color of cassava flour are extraction rate, particle size, flour treatment, temperature and drying duration. [78] The characteristic and acceptable color associated with cassava flour is white [79] and the relatively high whiteness index and L* values, recorded in this study, imply that the flours are white color. This is an advantageous consumer property especially for substitution of wheat flour.…”

Section: X-ray Diffraction Pattern Of M Esculenta Flourmentioning

confidence: 58%

Characterization of the root and flour of South African Manihot esculenta Crantz landraces and their potential end-use properties

Udoro

Anyasi

Jideani

2020

International Journal of Food Properties

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The root and flour of South African Manihot esculenta Crantz landraces (red and white) were characterized for their morphological, physicochemical, metabolic, structural and elemental properties. The results of the colourimetric analysis of the root parenchyma revealed that the L* a* b*, whiteness and brownness index of the white landrace were significantly different (p < .05) from that of the red landrace. Cassava flour showed significant variance in the a*, b* and brownness index but the lightness and whiteness index were not significantly different (p > .05). Cyanide content of the root samples (red -3.62 mg/kg; white -3.51 mg/kg) were not significantly different, but the flour samples (red -2.92 mg/kg; white -1.83 mg/kg) were significantly different. Granular morphology of flour samples showed spherical and truncated starch granules, clustered and dispersed in no regular pattern. The X-ray diffractometry pattern and main peaks (2θ = 43⁰, 23⁰, 17⁰ and 15⁰) of the flours showed the A-type pattern for both flour samples. Results of all phenolic acids (benzoic and cinnamic acids groups) identified in root samples were not significantly higher in the white landrace. However, a reverse trend was observed with identified fatty acid methyl esters in the landraces. The elemental composition of flour samples showed the presence of essential macro and trace elements in flours. The A-type starch crystallinity of flour exhibited in the red and white landraces positions the flours as a suitable wheat replacement in food applications.

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Optimization of Color and Thermal Properties of Sweet Cassava (Manihot esculenta Crantz Var. UVLNR 0005) Flour Using Response Surface Methodology

Cited by 8 publications

References 24 publications

Physicochemical, thermal, and functional properties of gari (fermented‐cassava product) enriched with cowpea hull at different stages of production

Physicochemical, thermal, and functional properties of gari (fermented‐cassava product) enriched with cowpea hull at different stages of production

Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology

Characterization of the root and flour of South African Manihot esculenta Crantz landraces and their potential end-use properties

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