Quality of cassava flour as affected by age at harvest, cropping system and variety

Adeola, Abiodun Aderoju; Idowu, Mopelola Abidemi; Oyatogun, Rebecca ModupeOluwa; Adebowale, A.A.; Afolabi, W.A.O.; Adigbo, Sunday Ojo

doi:10.2478/ats-2020-0019

Cited by 6 publications

(4 citation statements)

References 27 publications

(35 reference statements)

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“…Significant effect observed here shows the prospects of selecting cassava varieties with desired pasting temperature for industrial application in baking bread. These results agree with other researchers that pasting temperature of starch or HQCF depends on both cassava variety (Shittu et al, 2007;Adeniji et al, 2010;Iwe et al, 2017), and harvest time (Adeola et al, 2020). Differences in pasting temperature could be due to differences in amylose content and starch granular size of the cassava varieties (Mtunguja et al, 2016).…”

Section: Pasting Temperaturesupporting

confidence: 92%

“…Determination of pasting temperature and setback of each variety should be considered before the variety is selected for production of HQCF for baking. Furthermore, the quality of cassava flour has been reported to be affected by harvesting time (Adeola et al, 2020;Iwe and Agiriga, 2015). Thus, there is a need to use same source of materials (that is, same variety) at an appropriate harvesting time in the production of HQCF on an industrial scale for baking.…”

Section: Introductionmentioning

confidence: 99%

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Pasting properties of high-quality cassava flour of some selected improved cassava varieties in Tanzania for baking

Mikidadi¹,

Wasswa²,

Esther³

et al. 2023

Afr. J. Agric. Res.

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Partial substituting wheat with high-quality cassava flour (HQCF) in bread making would be economically beneficial in Tanzania. However, cassava varieties with the best pasting quality for this use are unknown. In addition, the appropriate time of harvesting the varieties to attain the best pasting quality is also unknown. This study, therefore, aimed at identifying the most appropriate cassava varieties and their appropriate harvesting time that could be used for production of HQCF for baking bread. Nine improved cassava varieties namely Kiroba, Mkuranga1, Pwani, Chereko, Mkumba, Hombolo, Orela, Kizimbani and Kipusa and two local varieties, Albert and Kibandameno were planted in 2020/2021 and 2021/2022 seasons at TARI-Ukiriguru using a split plot design. Harvesting was done at 10 and 12 months after planting (MAP). Pasting characteristics of the HQCF samples were determined at the International Centre of Tropical Agriculture, Dar es salaam, Tanzania using Perten Rapid Visco Analyzer (RVA) Tecmaster equipment, Model: N103802. The results indicated that KIPUSA had the lowest significant setback, while Hombolo had the highest significant setback both at 10 and 12 MAP suggesting that HQCF produced from KIPUSA should be considered for partial substitution of wheat in baking bread that is attractive to consumers.

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Section: Pasting Temperaturesupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Pasting properties of high-quality cassava flour of some selected improved cassava varieties in Tanzania for baking

Mikidadi¹,

Wasswa²,

Esther³

et al. 2023

Afr. J. Agric. Res.

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“…Likewise, the lowest content was the Reina variety with a value of 13.11 mg.kg -1 . This study was verified to those exposed byAdeola et al (2020), for the Fe contents, they lower results in cassava flour with values of 11.40 mg.kg -1 , similar results were obtained by…”

supporting

confidence: 91%

Chemical characterization of four varieties of cassava (Manihot esculenta Crantz), grown in Ciénaga de Oro, Córdoba

Combatt,

Caraballo Laza,

Doria Cantero

et al. 2025

J. Sci. Technol. Appl.

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Industrial cassava cultivation in Colombia has experienced positive momentum in recent years due to its wide use in agribusiness. The objective of this work was to evaluate the characteristics of nutritional elements and bromatological analysis of the flours of four varieties Reina, M-Tai, Clone 1433-4, and Belloti of industrial cassava collected in Ciénaga de Oro -Córdoba, which was subjected to a chemical analysis of the soil. The parameters carried out in the flours were: N, P, S, Ca, Mg, K, Na, Mn, Fe, Zn, and B, according to chemical methodologies proposed by the Agustín Codazzi Geographic Institute (IGAC) and moisture, ash, protein, fat, and starch following the methodology of the Association of Analytical Communities (AOAC). The data obtained were subjected to analysis of variance and means comparison tests (Tukey). The results obtained for the soil showed a slightly acidic reaction (pH=5.9) and low content of organic matter (1.0 %), low contents of Ca, Mg, and P, while the contents of K and Zn are high. For the bromatological analysis, clone 1433-4 had the best response for starch, fat, and protein contents. On the other hand, for the nutritional elements of the flours, they presented high contents of N and S for the Reina, M-Tai, and Belloti varieties, while the P content was higher for the Belloti varieties and clone 1433-4. Likewise, for minor elements, the Reina and Clone 1433-4 varieties showed higher contents of these elements.

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“…This increased water absorption capacity for cassava flour samples obtained from oven-drying may also be due to ionizable esterified phosphate groups, resulting in mutual electrical repulsion, which weakens the association between starch molecules, increasing the waterbinding capacity (EAC, 2012). Adeola et al (2020) referred to dispersibility as a measure to which extent flour reconstitutes in water. Flour reconstitution in water is directly proportional to the dispersibility value.…”

Section: E Ect Of the Drying Methods On Functional Properties Of Cass...mentioning

confidence: 99%

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

Alamu

Manda²,

Ntawuruhunga³

et al. 2023

Front. Sustain. Food Syst.

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IntroductionCassava (Manihot esculanta) is becoming an important crop in most developing countries, especially Zambia. However, cassava roots deteriorate quickly after harvest, producing flour or chips of sub-optimal quality. Hence the evaluation of processing procedures to extend the product's shelf-life cannot be overemphasized. This study investigated the effects of different drying methods on the chemical, functional and pasting properties of selected advanced cassava clones grown in Zambia.MethodsFresh Roots of the seven cassava clones (harvested 12 months after planting) were sampled, peeled, washed and dried using the three drying methods (sun-drying, oven-drying and freeze-drying). The flour samples from these drying methods were analyzed using standard laboratory methods for primary chemical, functional and pasting properties. The data generated were statistically analyzed for descriptive, analysis of variance (ANOVA), and the means were separated at p < 0.05.Results and discussionThe clone and drying method had significant effects (p < 0.001) on most chemical, functional and pasting properties. Clone 00/0093 had consistently lower ΔE* values for each drying method than other clones. The overall mean of total color difference (ΔE*) across the genotypes revealed the ranking ΔE* for drying techniques in the order of oven > sun > freeze drying. Generally, the highest sugar content was recorded for the freeze-dried samples. Similarly, the total starch content was higher in the sun-dried samples of six out of the seven samples than in the oven-dried samples. The functional properties ranged from 31.29–61.04%, 2.31–5.41%, 119.68–206.78% and 54–70 for solubility, swelling power, water absorption capacity and dispersibility, respectively.ConclusionIn conclusion, the clonal effect of the cassava and drying method significantly affected the cassava flours' color, chemical, functional, and pasting properties.

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Quality of cassava flour as affected by age at harvest, cropping system and variety

Cited by 6 publications

References 27 publications

Pasting properties of high-quality cassava flour of some selected improved cassava varieties in Tanzania for baking

Pasting properties of high-quality cassava flour of some selected improved cassava varieties in Tanzania for baking

Chemical characterization of four varieties of cassava (Manihot esculenta Crantz), grown in Ciénaga de Oro, Córdoba

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

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