The physicochemical properties of flour samples from the roots of 31 varieties of cassava

Viscoelastic Properties and Physico-Functional Characterization of Six High Yielding Cassava Mosaic Disease-Resistant Cassava (Manihot Esculenta Crantz) Genotypes

“…Currently, different cassava cultivars are processed into various intermediate and finished food products including high quality cassava flour (HQCF), cassava dough (agbelima), starch, gari, cassava chips and instant fufu flours on the large scale. Other products such as ethanol, glucose, high fructose syrups and many beverages are being introduced based on the starch and amylose contents of the varieties [6][7][8][9][10].…”

“…These properties include bulk density, swelling power, swelling volume, solubility, water binding capacity and gelation properties. Previous reports have shown that many factors influence the degree and kind of physico-functional properties and these include the starch composition and concentration, ratio of amylose to amylopectin, characteristics of each fraction in terms of molecular weight/distribution, degree/length of branching and conformation of starch [8,[11][12][13][14][15]. Swelling power and solubility of cassava flour is dependent on the variety, environmental factors and the age of the crop.…”

“…Aryee et al [8] reported that cassava varieties with high gelatinization temperatures cannot be used directly as brewery adjunct since their gelatinization temperatures do not fall within the range for barley malt. They will have to be either pre-gelatinized or processed further into glucose syrup before they can be used as adjuncts.…”

“…A low setback value indicates that flour gives a non-cohesive paste [26]. This means that such starches cannot be used for products in which starch stability is required at low temperatures products that require refrigeration [8]. Cassava flours with very high amylose contents could be used for industrial alcohol, and glucose and high fructose syrups [27].…”

“…Genotypic variations in cassava have been reported to play important roles in the production of diversified food products due to their inherent differences in biochemical, physico-functional and physiological characteristics [4,8,28]. In recent times, many new and improved cultivars (high yielding and resistant to cassava mosaic diseases) have been developed with distinct physiological, morphological and structural characteristics by the Crop Research Institute of the Council for Scientific and Industrial Research (CSIR) in Ghana through collaboration with the International Institute for Tropical Agriculture (IITA) in Nigeria.…”