Physicochemical and Pasting Properties High Quality Cassava Flour (HQCF) and Wheat Flour Blends

Mo, Iwe; Michael, N; Ne, Madu; Ne, Obasi; Gi, Onwuka; Tu, Nwabueze; Onuh, JO

doi:10.4172/2168-9881.1000167

Cited by 19 publications

(22 citation statements)

References 10 publications

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“…It is, therefore, likely that similar modification took place in cassava starch in this study, since cassava starches have been reported to exhibit even lower onset gelatinization temperature than corn starches (Elgadir et al, 2009). The packed bulk density (0.62 g/mL) obtained for native HQCF in this study is within the range (0.55 to 0.77 g/mL) previously reported by Iwe et al (2017) for HQCFs produced from five different cassava varieties. Bulk density of flour has been noted to influence the development of dough when reconstituted with water (Udoro, Kehinde, Olasunkanmi, & Charles, 2014).…”

Section: Integrated Food Sciencesupporting

confidence: 84%

“…Higher starch contents were found in flours from three cassava varieties studied than wheat flours by Eriksson, Koch, Tortoe, Akonor, and Baidoo (2014). Similarly, Iwe et al (2017) recently attributed higher carbohydrate and lower protein contents for the higher WAC of HQCF than that of wheat flour. Higher amylopectin contents in cassava than in wheat has also been reported to be responsible for their higher WAC (Eriksson et al, 2014).…”

Section: Resultsmentioning

confidence: 79%

“…Breads produced from flours with different OAC might also exhibit different flavor characteristics. This is plausible since OAC is known to be associated with flavor retention in food (Iwe et al, 2017). Besides, fat is one of the major ingredients responsible for the flavor and mouthfeel of bakery products, including bread, therefore, the ability of a flour sample to absorb oil is critical (Tharise, Julianti, & Nurminah, 2014).…”

Section: Resultsmentioning

confidence: 99%

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Quality attributes of breads from high‐quality cassava flour improved with wet gluten

Akintayo

Oyeyinka

Aziz

et al. 2020

Journal of Food Science

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This study investigated the physical, chemical, and sensory attributes of breads produced from preheated high‐quality cassava flour (PCF) and its composite with wheat flour (CWF). Wet gluten was added to the PCF and CWF for production of bread, while bread from wheat served as the control. Flour functionality was determined prior to bread production. The moisture contents of the flour samples were in the range of 12.80 to 14.21%, and PCF exhibited water absorption capacity (1.12 mL/g) comparable to that of wheat flour (WF) (1.10 mL/g). There were significant (P < 0.05) differences in color characteristics, except in L* values and breads produced from WF and CWF were similar in specific volume (3.85 to 4.21 mL/g) and firmness (2.04 to 2.64 N). Breads from WF and CWF exhibited similar crumb microstructure, though gas bubbles in the sample from PCF appeared less developed. Wheat bread had significantly (P < 0.05) higher calorie, crude protein and crude fat, but lower crude fiber, ash, and carbohydrate compared to other bread samples. Sensory evaluation showed that bread from PCF was not significantly different from 100% wheat bread in crust color, texture, and overall acceptability but was impaired in flavor. The study revealed the feasibility of bread baking from preheated cassava flour with added gluten extract. The bread produced had some quality attributes comparable to that of wheat bread. Practical Application Bread from wheat‐cassava composite flour with added gluten was similar to wheat bread in specific volume and firmness while sample from cassava flour with added gluten compared favorably well with wheat bread in crust color, texture, and overall acceptability. Findings from the study present wheat gluten extract as a viable component to be used in nonwheat flours for bread making. This could be a basis to further add value to the gluten churned out as a by‐product in the wheat starch industry.

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Section: Integrated Food Sciencesupporting

confidence: 84%

Section: Resultsmentioning

confidence: 79%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Quality attributes of breads from high‐quality cassava flour improved with wet gluten

Akintayo

Oyeyinka

Aziz

et al. 2020

Journal of Food Science

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“…For composite flours to be applied in the production of food systems, a foreknowledge of their performance is required [15] as Improper knowledge of these functionalities have resulted in products with varying consumer acceptability [15]. Functional properties are fundamental physicochemical properties which reflect how food ingredients behave during preparation and cooking.…”

Section: Introductionmentioning

confidence: 99%

Functional and Pasting Properties of Composite Flours from Triticum durum, Digitaria exilis, Vigna unguiculata and Moringa oleifera Powder

Orisa

Udofia

2020

AFSJ

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The objective of this study was to determine the functional and pasting properties of composite flours from Triticum durum (wheat), Digitaria exilis (acha), Vigna unguiculata (cowpea) flours and Moringa oleifera leaf powder. The flour samples were mixed in a four by four factorial, in complete randomized design (CRD) to formulate the composite blends at four different levels (25, 50, 75 and 100) which gave 16 samples. The statistical analysis of data collected was used to select five (5) generally accepted composite flour samples (wheat, acha, cowpea and moringa oleifera leaf powder flours) with ratio of 100:0:0:0, 75:25:0:0, 0:50:50:0, 50:23:25:2 and 75:25:0:0, respectively. The flour samples were analyzed for functional and pasting properties using standard methods. Results of the functional properties showed that water absorption capacity of the composite flour blend ranged from 0.87-1.11g/g, bulk density 0.39-0.42 g/ml, least gelation concentration 2.00-4.00%, solubility 19.46-25.35%, wettability 2.57-4.02min, oil absorption 1.61-1.79g/g and least gelation temperature 62.00-68.50oC. The functionality of the composite flours such as water and oil absorption capacities, least gelation concentration and bulk density were improved when cowpea was incoporated into the blends than for moringa oleifera leaf powder and acha flour. On the other hand, wettability and solubility of the flour blends were improved when acha was incorporated into the blend. Results of pasting properties showed that peak viscosity ranged from 73.04-385.79RVU, trough viscosity 57.96-341.42RVU, break down viscosity 15.08-44.38RVU, final viscosity 109.54-581.58RVU, set back viscosity 51.58-240.17RVU, pasting time 5.70-6.40min and pasting temperature 50.08oC-50.35oC. These properties were shown to be higher when cowpea was incorporated into the flour blends than for moringa oleifera leaf powder and acha flour. However, pasting properties of the composite flour blends were higher than 100% wheat flour. This result therefore showed that composite flour from wheat, acha, cowpea and Moringa oleifera leaf powder has improved functionality and high pasting properties than the individual wheat flour and will serve as a useful ingredient in food formulations such as in dough, soups and baked products.

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“…In this study, accession UG120156 had the lowest breakdown viscosity while accession UG120198 was the highest, implying that accession UG120198 had the most stable paste. Accessions with high breakdown viscosity have critical usability and process-ability characteristics as has been obeserved in cassava [9] and other flour sources [15][16] [17] making them important for use where stable pastes are required. In this study, final viscosity ranged from 3000cP to 3500cP with clear differences between most of the accessions.…”

Section: Pasting Properties Of Cassava Flourmentioning

confidence: 99%

Flour Pasting Properties Define Consumer Selection Decisions for Boiled and Flour-Based Cassava Food Products in Uganda

Nuwamanya¹,

Kanaabi²,

Wembabazi³

et al. 2021

Preprint

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Enhanced adoption of new cassava varieties is dependent on the ability to breed for acceptability attributes that define boiled roots and flour-based meals. This study assessed the role of pasting properties in defining farmers’ acceptability. Cassava accessions in a Triadic Comparison of Technologies (TRICOT) approach were assessed for acceptability in addition to moisture content root softness (boiled roots)and pasting properties (flour). Results showed location based differences in moisture content (13-17%) and boiled root softness (0.5-6.0 N/cm). Pasting properties such as peak viscosity (4300-5500 cP), breakdown (2204-3234 cP) and final viscosity (2953-3493) also varied significantly among accessions. Linear relationships were observed between consumer acceptance parameters and pasting properties {(final viscosity and root mealiness (r=0.7), ease of mingling (r=0.6), product stickiness (r=0.5) and overall performance of the flour based meal (r=0.6)}.Therefore pasting property analysis can differentiate cassava accessions and is an important tool in selection of consumer acceptable varieties.

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Physicochemical and Pasting Properties High Quality Cassava Flour (HQCF) and Wheat Flour Blends

Cited by 19 publications

References 10 publications

Quality attributes of breads from high‐quality cassava flour improved with wet gluten

Quality attributes of breads from high‐quality cassava flour improved with wet gluten

Functional and Pasting Properties of Composite Flours from Triticum durum, Digitaria exilis, Vigna unguiculata and Moringa oleifera Powder

Flour Pasting Properties Define Consumer Selection Decisions for Boiled and Flour-Based Cassava Food Products in Uganda

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