Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties

Abstract

Cassava flour has a high potential to contribute as a raw material in the food industry. This study was aimed at characterizing flours from Sri Lankan cassava varieties with a view to explore the potential in food applications. Flours prepared from five cassava varieties, namely, Kirikawadi, MU51, Swarna, Shani, and Suranimala, were analyzed for proximate composition and physicochemical, functional, and antioxidant properties using standard methods. Flours from tested cassava varieties contained <1% crude fat and <2% crude protein. Flour from MU51 contained the highest amount of HCN (48.05 mg/kg) while flour from Suranimala contained the lowest (4.85 mg/kg). Total starch and amylose contents of flours were significantly lower ( p < 0.05 ) than those of commercial wheat flour. Flour from Suranimala contained approximately similar amylopectin content as commercial wheat flour. Water absorption capacity, oil absorption capacity, water solubility index, swelling power, emulsion activity, and emulsion stability of flours from five cassava varieties were significantly higher ( p < 0.05 ) than those of commercial wheat flour. Swarna was identified as the richest source of phenolic compounds (4.44 mmol GAE/100 g dry weight) among the five varieties. Results showed the promising application potential of flours from these five cassava varieties in different food applications such as weaning foods, bakery foods, and edible films.

Evaluation of baking qualities, functional and physicochemical properties of wheat supplemented with cassava and mung bean flour blends for bread making

“…Sample D had the highest WAC 5.53 mL/g while sample A had the lowest WAC 4.39 mL/ g. The result showed that the WAC increased as the level of substitution increased, thus incorporating cassava and mung bean significantly improves the WAC of the flour blends. The observed increase may be linked with WAC of the composite flours for bread dough making, loosed molecular structure of cassava starch with poor network structure which allowed more water penetration, and increased substitution of mung bean flour as a result of polar amino residues with high attraction to water molecules (Chilungo, 2013;Khalil et al, 2000;Nilusha et al, 2021;Oladunmoye et al, 2010;Vatanasuchart et al, 2005). WAC is an indication of the amount of water absorbed by the flour blends under conditions where water is limiting and is an important parameter that has implications for viscosity (Harlina et al, 2020).…”

“…WAC is an indication of the amount of water absorbed by the flour blends under conditions where water is limiting and is an important parameter that has implications for viscosity (Harlina et al, 2020). This ability would be useful in food systems and processing such as dough handling as reported by Nilusha et al (2021). OAC represents the ability of the protein matrix to bind to fat by capillary action (Atuna et al, 2022).…”

Behind vegan label: What's really in some certified vegan products in Brazil

“…Chickpea flour can contribute to the technological process in baking, improving some physical and sensory characteristics such as bread volume, porosity and elasticity (Atudorei et al ., 2022). Cassava is a globally consumed and low‐cost food with high carbohydrate (mostly starch) content (Nilusha et al ., 2021). Its application in industry is diversified, and its main products are starch and flour.…”

Introduction to food, feed, and health wealth in African yam bean, a locked-in African indigenous tuberous legume

“…a,Ojuederie and Balogun (2019), n = 4; b, Ameh (2007); c,Konyeme et al (2020), n = 17; d, Ascheri et al (2014), n = 5; e,Buckman et al (2018); f,Nilusha et al (2021), n = 5; g,Fakir et al (2012), n = 7; h,Adeniji et al (2007), n = 5; i, Sanoussi et al (2016), n = 10; j,Aweke and Roba (2016), n = 10; k,Alam et al (2016), n = 9; l,Gikundi et al (2021), n = 3; m, Ezekiel et al (2020).…”