International E-publication: Publish Projects, Dissertation, Theses, Books, Souvenir, Conference Proceeding with ISBN.  International E-Bulletin: Information/News regarding: Academics and Research

Physical, proximate and pasting properties of flours from selected clones of low postharvest physiological deterioration cassava

    , , , , ,

Author Affiliations

  • 1Nigerian Stored Products Research Institute, P.M.B. 5044, Onireke, Oyo State, Nigeria
  • 2Akperan Orshi Polytechnic, Yandev, P.M.B. 181, Gboko, Benue State, Nigeria
  • 3Food Science and Technology Department, P.M.B. 01129, University of Nigeria, Nsukka, Nigeria
  • 4International Institute of Tropical Agriculture, P.M.B. 5320. Ibadan, Oyo State, Nigeria
  • 5Microbiology Department, P.M.B. 1, University of Ibadan, Oyo State, Nigeria

Res.J.chem.sci., Volume 11, Issue (3), Pages 24-32, October,18 (2021)

Abstract

Pasting properties of food depicts various uses of starch based food ingredients in food production processes. The physical, proximate and pasting properties of high quality cassava flours produced from low postharvest physiological deterioration (PPD) cassava was examined by this study. Wholesome four varieties of yellow-fleshed Low PPD cassava and one variety of high PPD cassava were, washed, grated, pressed, pulverized, flash dried at 120°C for 8 minutes, milled with cyclone hammer mill to which a screen having aperture size of 250 was affixed, subsequently cooled and packaged into high density polyethylene bag. The flours were subjected to analysis such asphysical, proximate and pasting. SPSS 25.0 was used to analyze pertinent data generated, means that were significant was separated applying Duncan multiple range test. Lightness of the flour (L*), redness to greenness (a*), blueness to yellowness (b*), hue and chroma had values ranging from 97.96-99.01, -0.07-1.05, 6.42-15.28 and 90.62-95.93 and 6.43-15.32. Moisture, protein, ash, fat, carbohydrate, dry matter and energy value ranged from 6.84-8.73%, 0.17-0.34%, 0.23-0.63%, 0.23-0.63%, 90.08-92.14%, 91.27-93.16% and 1521.68-1558.96KJ/kg. Pasting parameter such as peak, trough, breakdown, final, setback viscosity, peak time and pasting temperature had values ranging from 552.25-716.79RVU, 68.29-234.67RVU, 361.13-517.38RVU, 291.09-380.09RVU, 85.67-265.21RVU, 3.53-4.13min and 71.93-73.55°C respectively. The high gel strength, starch granule stability to heating and low peak time revealed that low PPD cassava flours are suitable for use in the baking and confectionery industry.

References

  1. Uchechukwu-Agua, A.D., Caleb, O. J. and Opara, U.L. (2015)., Postharvest handling and storage of fresh cassava root and products: a review., Food and Bioprocess Technology, 8(4), 729-748.
  2. Food and Agriculture Organization Corporate Statistical Database (FAOSTAT) (2018)., Cassava production statistics., 2018, http://www.fao.org/faostat/en/
  3. Food and Agriculture Organization Corporate Statistical Database (FAOSTAT) (2020)., Cassava production statistics, 2020, http://www.fao.org/faostat/en/, data/QC/ visualize
  4. Zainuddin, I. M., Fathoni, A., Sudarmonowati, E., Beeching, J. R., Gruissem, W., & Vanderschuren, H. (2018)., Cassava post-harvest physiological deterioration: From triggers to symptoms., Postharvest Biology and Technology, 142, 115-123.
  5. Shittu, T.A., Dixon, A. Awonorin, S.O., Sanni, L.O. and Maxiya-Dixon, B. (2008)., Bread from composite cassava-wheat flour II: effect of cassava genotype and nitrogen fertilizer on bread quality., Food Res. Int., 41, 569-578
  6. Alimi, J.P., Shittu, T.A., Oyelakin, M.O., Olagbaju, A.R., Sanu, F.T., Alimi, J.O., Abel, O.O., Ogundele, B.A., Ibitoye, O., Ala, B.O. and Ishola, D.T. (2016)., Effect of cowpea flour inclusion on the storage characteristics of composite wheat-cowpea bread., Journal of Agricultural and Crop Research, 4(4), 49-59. Retrievable at http://sciencewebpublishing.net/jacr/archive/2016/June/pdf/Alimi%20et%20al.pdf
  7. Aryee, F.N.A., Oduro, I, Ellis, W.O. and Afuakwa, J.J. (2006)., Physicochemical flour samples from the roots of 31 varieties of cassava., Food Control, 2, 916-922.
  8. Defloor, I., Leijskens, R., Bokanga, M., & Delcour, J. A. (1994)., Impact of genotype and crop age on the breadmaking and physico‐chemical properties of flour produced from cassava (Manihot esculenta Crantz) planted in the dry season., Journal of the Science of Food and Agriculture, 66(2), 193-202.
  9. Idowu, M. A., Oni, A. and Amusa, B. M. (1996)., Bread and biscuit making potential of some Nigerian cocoyam cultivars., Nigerian Food Journal, 14, 1-12.
  10. Ruales. J., Valencia, S. and Nair. B. (1993)., Effect of processing on the physico-chemical characteristics of quinoa flour., Starch/Starke, 45, 13-19.
  11. Official methods of analysis, AOAC (2019)., Association of Official Analytical Chemists., Vol I, 21st Edition.
  12. Nwabueze, T. U., and Anoruoh, G. A. (2011)., Evaluation of flour and extruded noodles from eight cassava mosaic disease (CMD)-resistant varieties., Food and Bioprocess Technology, 4, 80-91. doi:10.1007/s11947-009-0200-4
  13. Akubor, P. I., Adamolekun, F. O., Oba, C. A., Obari, H., and Abudu, I. O. (2003)., Chemical composition and functional properties of cowpea and plantain flour blends for cookie production., Plant Foods for Human Nutrition, 58, 1-9. doi:10.1023/B:QUAL.0000041160.25384.f6
  14. Etudaiye, H. A., Nwabueze, T. U., & Sanni, L. O. (2009)., Quality of fufu processed from cassava mosaic disease (CMD) resistant varieties., African Journal of Food Science, 3(3), 61-67.
  15. Nassar, N., Vizzotto, C. S., da Silva, H. L., Schwartz, C. A., & Júnior, O. R. P. (2005)., Potentiality of cassava cultivars as a source of carotenoids., Journal of Food Agriculture and Environment, 3(3/4), 33.
  16. Moorthy, S. N. (2002)., Physicochemical and functional properties of tropical tuber starches: a review., Starch‐Stärke, 54(12), 559-592.
  17. Charles, A., Sriroth, K., and Huang, T. (2005)., Proximate composition, mineral contents, hydrogen cyanide and phytic acid of 5 cassava genotypes., Food Chemistry, 92, 615–620. doi:10.1016/j.
  18. Falade, K. O., Semon, M., Fadairo, O. S., Oladunjoye, A. O., & Orou, K. K. (2014)., Functional and physico-chemical properties of flours and starches of African rice cultivars., Food Hydrocolloids, 39: 41–50. doi:10.1016/j. foodhyd.2013.11.002
  19. Shobha, D., Kumar, H. V. D., Sreeramasetty, T. A., Gowda, K. T. P., and Shivakumar, G. B. (2012)., Storage influence on the functional, sensory and keeping quality of quality protein maize flour., Journal of Food Science and Technology. doi:10.1007/s13197-012-0788-7
  20. Sanni, O.L., Adebowale, A.A., Filani, T.A., Oyewole, O.B. and Westby, A. (2006)., Quality of flash and rotary dryer dried fufu flour., J. Food Agric. Environ., 4:74-78.
  21. Moorthy, S.N., Wenham, J.E. and Blanshard, J.M.V. (1996)., Effect of Solvent Extraction on the Gelatinization Properties of Starch and Flour of Five Cassava Varieties., J. Sci. Food Agric., 72, 329-336.
  22. Maziya-Dixon, B., Adebowale, A.A., Onabanjo, O.O. and Dixon, A.G.O. (2005)., Effect of Variety and Drying Methods on Physico-Chemical Properties of High Quality Cassava Flour from Yellow Cassava Roots., In African Crop Science Conference Proceedings, African Crop Science Society, Kampala, Uganda, pp. 635–641.
  23. Ukenye, E., Ukpabi, U.J., Chijoke, U., Egesi, C. and Njoku, S. (2013)., Physicochemical, Nutritional and Processing Properties of Promising Newly Bred White and Yellow Fleshed Cassava Genotypes in Nigeria., Pak. J. Nutr., 12(3), 302-305.
  24. Montagnac, J.A., Davis, C.R. and Tanumihardjo, S.A. (2009)., Nutritional Value of Cassava for Use as a Staple Food and Recent Advances for Improvement., Comp. Rev. Food Sci. Food Saf., 8(3), 181–194.
  25. Getu, B., Felix, R. S., Raj, D. C., Eliana, G., Narayanan, N., Jackson, G., Dimuth, S., Robyn, L.S., John, J. J., Joyce, V. E., Edward, L., Malia, G., Muhammad, I., Martin, F., Richard, T. S., Paul, A., Nigel, J. T. and Edgar, B. C. (2018)., Provitamin A biofortification of cassava enhances shelf life but reduces dry matter content of storage roots due to altered carbon partitioning into starch., Plant Biotechnology Journal, 16(6), 1186-1200.
  26. Watson, C. A. (1984)., An instrument for determining alpha - amylase activity., CFW, 29:507-509.
  27. Meera, K. (2010)., Falling number in wheat-how is it calculated and what does it mean to Producers? USA: USDA, ARS, Soft wheat Quality Lab., Alpha amylase mkweon-FN-012810 [1], pdf. (Accessed 19 May 2011).
  28. Schiller, G. W. (1984)., Bakery flour specifications., CFW 29, 647-651.
  29. Nuwamanya, E., Baguma, Y., Emmambux, N., Taylor, J. and Patrick, R. (2010)., Physicochemical and Functional Characteristics of Cassava starch in Ugandan Varieties and Their Progenies., J. Plant Breed Crop Sci., 2, 1-11.
  30. Hugo, L. F., Rooney, L. W. and Taylor, J. R. N. (2000)., Malted Sorghum as a functional ingredient in composite bread., Cereal Chem., 77, 428–432.
  31. Bakare, H. A., Adegunwa, M. O., Osundahunsi, O. F. and Olusanya. J. O. (2012)., Composition and Pasting properties of Breadfruit (Artocarpus communis Forst) from South West States of Nigeria., Negerian Food Journal, 30, 11–17.
  32. Awoyale,W., Sanni, L.O., Shittu, T.A. and Adegunwa, M.O. (2015).Effect of Varieties on the Functional and Pasting Properties of Biofortified Cassava Root Starches. Food Meas. 9: 225-232., undefined, undefined
  33. Numfor, F.A., Walter, W.M. and Schwartz, S.J. (1996)., Effect of Emulsifiers on the Physical Properties of Native and Fermented Cassava Starches., J. Agric. Food. Chem., 44, 2595-2599.