Nutritional Composition, Antinutritive Compounds, and Starch Properties of Flour from Cassava Varieties Grown in Nakuru County, Kenya

Abstract

This study aimed to assess the nutritional composition and properties of cassava flour obtained from ten selected cassava varieties grown in Nakuru County, Kenya. The proximate composition, cyanide and phytate content, mineral composition, and nutritional properties of different types of starch were evaluated. The results revealed significant variations (p < 0.05) in nutritional composition and properties. The moisture content of the cassava flour was low (5%), compared to the recommended level of 14% for microbial stability. The main component of cassava flour was carbohydrates (starch) at 86.44%, with low levels of crude fat (0.57%) and protein (3%). Variety MM96/0072 exhibited the highest carbohydrate content, indicating the highest flour yield. Most cassava varieties had cyanide levels within the recommended range of less than 10 mg/kg, except for KME-1, which exceeded this limit. The cassava flour showed low calcium, iron, and zinc content, with their bioavailability being affected by the high phytate levels. The starch analysis indicated high levels of Slowly Digestible Starch (SDS) ranging from 36.52–53.01% and low levels of Rapidly Digestible Starch (RDS) ranging from 23.22–35.97%. This suggests that cassava flour contributes to moderate insulin response and promotes satiety. Additionally, cassava flour exhibited significant levels of Resistant Starch (RS), ranging from 4.56–7.23%, which supports its beneficial impact on gastrointestinal health. However, the low protein, fat, and mineral content of cassava flour highlight the need for supplementation to enhance its nutritional quality when used in the formulation of food products.