Physicochemical and functional properties of tapioca (Manihont esculenta) flour

Abstract

The study was carried out to assess the physicochemical and functional qualities of tapioca flour. The results of physical characteristics of tapioca tuber namely length, width and weight were recorded as 26.24cm, 2.74cm at the proximal end, 3.21cm at the middle, 3.29cm at the distal end, and 273.40 kg. The tubers were sliced, blanched, dried and then milled into flour. The proximate composition of tapioca flour including moisture, protein, fat, ash, crude fiber, carbohydrate and energy were estimated as 10.77±0.