Physicochemical Properties and Starch Granular Characteristics of Flour from Various <i>Manihot Esculenta</i> (Cassava) Genotypes

Niba, Lorraine L.; Bokanga, M.; Jackson, Fatimah; Schlimme, D.S.; Li, B.W.

doi:10.1111/j.1365-2621.2002.tb08709.x

Cited by 145 publications

(109 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The total starch contents of the dry flours were similar to those observed by Niba et al (2002). Pre-gelatinization also led to a significant decrease in the total starch content ( p < 0.05), which may have been caused by enzymatic digestion of gelatinized starch, as reported by Sagum and Arcot (2000) in their study on the effect of heat processing on the starch content of rice.…”

Section: Resultssupporting

confidence: 66%

“…For example, Niba et al (2002) and Charoenkul et al (2011) determined the physicochemical properties of flours and starches from different cassava varieties grown in Nigeria and Thailand, respectively, and reported that the use of different varieties resulted in changes in chemical composition, pasting properties and thermal properties. Furthermore, cassava flours may be prepared by different methods, including milling dried roots directly into flour, pre-gelatinization prior to drying and milling, fermentation and water soaking.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Pre-Gelatinization on the Physicochemical Properties of Dry Flours Produced from 5 Cassava Varieties of the Philippines

Murayama

Kasano

Santiago

et al. 2014

FSTR

View full text Add to dashboard Cite

The objectives of this study were to characterize the physicochemical properties of 5 different cassava varieties developed in the Philippines and to investigate the effect of pre-gelatinization on flour properties. The physicochemical properties were assessed by proximate, mineral and soluble sugar composition, starch, pasting and thermal properties, solubility, swelling power and particle size distribution. All dry flours showed significantly higher values for peak viscosity, hot paste viscosity and final viscosity, breakdown, pasting temperature and α-amylase activity than the corresponding pre-gelatinized flours ( p < 0.05). Complete amorphization of starch contained in pre-gelatinized flours was confirmed by DSC, and it was found that pre-gelatinization caused significant increases in the content of fructose, glucose, amylose, damaged starch and mean particle size, compared to the corresponding dry flours ( p < 0.05). Principal component analysis was carried out to assess the overall flour quality and the suitability of particular varieties for pre-gelatinization by steam treatment.Keywords: cassava, dry flour, pre-gelatinization, physicochemical properties, pasting properties, swelling power, solubility IntroductionCassava (Manihot esculenta Crantz) is widely cultivated and consumed in tropical regions such as Southeast Asia, Africa and South America. In 2012, total world cassava root production was 260 million tons, of which 2.2 million tons were produced in the Philippines. Cassava production in the Philippines is increasing, with production in 2012 approximately 1.5 times greater than in (FAO i)). Cassava contains the largest amount of carbohydrate of any food crop other than sugarcane (Okigbo, 1980). Hence, cassava is an important source of carbohydrates for people in the tropics.Cassava root, flour and starch are consumed in the Philippines in various kinds of food, while breeding of cassava varieties is targeted at improving particular properties, for example, to achieve higher yield, better disease resistance, higher starch content and lower cyanide content (Mariscal et al., 2002). However, fresh cassava root that is not kept under suitable storage conditions deteriorates rapidly due to physiological changes and microbial activity, and cassava root has a very short shelf-life, usually less than 2 days (Abera and Rakshit, 2003;Isamah, 2004). Therefore, cassava root must be processed into products such as flour and starch soon after harvesting.Cassava varieties that can be used for preparing flour have been bred in the Philippines. One of the newest varieties, developed for higher fresh root yield, is Cv-46 (Philippine Root Crop Research and Training Center ii) ). It has been reported that the Lakan 1 variety has better agronomic characteristics, such as water deficit resistance and high yield (Bergantin et al., 2004; Taguiam et al., D. MurayaMa et al. 1132 2010). In addition, it is recognized that the physicochemical properties of flour vary depending on the variety of cassava used. Materials ...

show abstract

Section: Resultssupporting

confidence: 66%

Section: Introductionmentioning

confidence: 99%

Effect of Pre-Gelatinization on the Physicochemical Properties of Dry Flours Produced from 5 Cassava Varieties of the Philippines

Murayama

Kasano

Santiago

et al. 2014

FSTR

View full text Add to dashboard Cite

show abstract

“…Sample A absorbs more water than other sample. Water absorption capacity is the ability of flour particles to entrap large amount of water such that exudation is prevented, this also has implication on viscosity Niba et al, (2001). Water absorption capacity is also important in bulking and on consistency.…”

Section: Resultsmentioning

confidence: 99%

Production and Evaluation of Biscuits from Lima Bean (Phaseolus Lunatus), Sorghum and Wheat Flour Blends.

S.F¹,

E.C²

2017

IOSR JESTFT

View full text Add to dashboard Cite

Abstract:Composite flour was produced from the sprouts of lima bean, sorghum and wheat. Their physicochemical properties were determined in the following proportions 50:15:35; 40:25:35; 30:35:35; 20:45:35; 10:55:35. The sensory attributes of the biscuits produces from the composite flour compared favorably with that of 100% wheat flour. The sensory analysis was assessed using a 9 point hedonic scale with 9 point for like extremely and 1 for dislike extremely with 20 untrained panelists. Analysis of significance difference in the result was performed using the analysis of variance and the means were separated using least significant test. The proximate composition of the composite flour were found to be higher than that of 100% wheat flour and were significantly different from each other (P<0.05). The water absorption capacity, Oil absorption capacity, bulk density, emulsion capacity and foaming capacity ranged from

show abstract

“…The higher WAC of the HQCFs compared to composite flours could also be an indication of higher polar amino acid residues of proteins having an affinity for water molecules. Water absorption capacity is important in bulking and consistency of products as well as in baking applications [32]. 100% TMS 1632 with mean oil absorption capacity (OAC) value of 2.85 g/ml had the highest value, and best in OAC than other cassava flours.…”

Section: Effects Of Cassava Varieties and Level Of Substitution On Thmentioning

confidence: 99%

Physicochemical and Pasting Properties High Quality Cassava Flour (HQCF) and Wheat Flour Blends

Mo¹,

Michael²,

Ne³

et al. 2017

Agrotechnol

View full text Add to dashboard Cite

High quality cassava flour (HQCF) processed from five different improved cassava varieties (TMS87164, NR8082, TME419, TMS0581 and TMS98/1632) were evaluated for their physicochemical, functional and pasting properties to determine their suitability for baked goods. The HQCFs were then blended with wheat flour (WF) at various ratios (0:100, 10:90, 20:80, 30:70, 40:60 and 50:50% HQCF:WF respectively) and analyzed for the various parameters. The results showed significantly (p<00.05) low contents of moisture, ash, fat, fibre and protein between the HQCF samples which increased significantly (p<0.05) with addition of wheat flour in the blends. However, the carbohydrates content of the HQCF did not vary significantly (p<0.05) between the cassava varieties ranging from 85.58-92.84% and decreasing significantly with increasing levels of WF in the blends. The cyanide content for HQCFs (2.04 to 48.13 ppm) was very low and within safe level for human consumption. The HQCFs exhibited low foaming and emulsion capacities but high bulk densities, water and oil absorption capacities as well as high degree of gelatinization, probably owing to the low protein and high carbohydrates. Gelatinization temperature of all the flour samples investigated (29.00 to 74.000C) fell within the recommended range. The HQCFs also exhibited high pasting properties which were observed to decrease with WF addition into the mix. Overall, HQCFs displayed desirable properties for its incorporation into baked goods as a replacement for wheat flour.

show abstract

Physicochemical Properties and Starch Granular Characteristics of Flour from Various Manihot Esculenta (Cassava) Genotypes

Cited by 145 publications

References 18 publications

Effect of Pre-Gelatinization on the Physicochemical Properties of Dry Flours Produced from 5 Cassava Varieties of the Philippines

Effect of Pre-Gelatinization on the Physicochemical Properties of Dry Flours Produced from 5 Cassava Varieties of the Philippines

Production and Evaluation of Biscuits from Lima Bean (Phaseolus Lunatus), Sorghum and Wheat Flour Blends.

Physicochemical and Pasting Properties High Quality Cassava Flour (HQCF) and Wheat Flour Blends

Contact Info

Product

Resources

About