Nutrient Composition, Functional and Pasting Properties of High Quality Cassava Flour from two Varieties Pro-Vitamin a Cassava
DOI:
https://doi.org/10.55677/ijlsar/V02I10Y2023-07Keywords:
.Abstract
The study evaluated high quality cassava flour from two varieties of pro-vitamin A (pro-vitamin A white and pro-vitamin A yellow). The flours were analyzed for proximate composition, functional properties, pasting properties, Beta-carotene and cyanide. The data obtained was subjected to statistical analysis. The values of protein ranged from (8.667% and 9.563%), fat (4.819% and 5.387%), ash (1.269% and 1.426%), fibre (4.819% and 5.387%), moisture content (6.946% and 7.185%), carbohydrate (74.105% and 74.421%), Beta-carotene (24.300% and 24.700%) and hydrocyanide content (1.225ppm and 1.775ppm). There were little significance differences between the functional properties such water absorption capacity (108.200% to 125.840%), oil absorption capacity (173.420% to 184.720%), Bulk density(0.813% to 0.825%), swelling capacity (30.000% to 40.000%), solubility (0.743% to 1.372%), Dispersibility (0.884% to 1.098%). The result of the pasting properties ranged from 83.000 to 137.000RVU, 125.500 to 134.000RVU, 58.000 to 63.000RVU, 34.000 to 82.000RVU, 9.000 to 18.000RVU, 3.530 to 6.000mins, and 73.000 to 83.100oc for peak, trough, breakdown, final viscosity, setback, peak time and pasting temperature, respectively. The results of this study revealed that there was no significant difference in the chemical composition of the two samples, but there were differences in the functional and pasting properties.
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