Sensory and Microstructural Properties of Cakes Made with Flour from Low Postharvest Physiologically Deteriorated Cassava

Abstract

The pertinent information generated from studying quality characteristics such as the structure and crumb properties of baked food products such as bread, cake etc. is very critical as it enhances product quality and inevitably help improve consumer acceptability. This research was carried out to assess the sensory qualities and investigate the microstructural properties of cakes made with high quality cassava flour (HQCF) from selected varieties of low postharvest physiologically deteriorated (PPD) cassava. Wholesome four varieties of yellow-fleshed Low PPD cassava and one variety of high PPD cassava were processed into high quality cassava flour flowing unit operations such peeling, washing, grating, pressing, pulverization and eventual drying using flash dryer operated at 120 °C for 10 minutes followed by milling with cyclone hammer mill fitted with a screen of 250 µm aperture size; the HQCF was allowed to cool, sieved and then packed into high density polyethylene bag. The cakes were analyzed for sensory and microstructural properties. Analysis of variance was performed on the data generated while significant means were separated applying Duncan Multiple Range Test using Statistical Package for Social Sciences (SPSS version 25.0). Generally, there was no significant difference (p≥0.05) in the sensory qualities (Color, texture, aroma, taste, flavor and overall acceptability) of the cakes made. The cake samples had sensory scores with ranges: (2.20 – 3.40), texture (2.60 – 4.10), aroma (2.90 – 4.20), taste (3.10 – 3.80) favor (2.90 – 3.80) and overall acceptability (2.90 – 3.70). The most preferred cake sample was C-070593 (cake sample baked with HQCF from IITA-TMS-IBA070593 cassava. Microstructural properties of cake baked with wheat flour was significantly different from cakes baked with HQCF from low PPD cassava owing to water absorption capacity, starch gelatinization characteristics and dough composition such as gluten quality. Cakes of acceptable sensorial and microstructural characteristics similar to that made with 100% wheat flour were produced with HQCF from selected varieties of low PPD cassava.

Quality Attributes of Chinchin Produced with Blends of Flour from Cassava (Manihot esculenta) and Bambara Groundnut (Vigna subterranea)

“…important to note that there is no pharmaceutical treatment or cure for celiac disease but the remedial management measure is simply 100% gluten-free diets. There is an increasing interest in the use of HQCF (gluten-free) for food and industrial purpose especially in the baking industry in Nigeria [2,3]. HQCF can be derived from low postharvest physiologically deteriorated cassava known to have carotenoid content that can improve the immune response of human health [4].…”

“…There is an increasing interest in the use of HQCF (gluten-free) for food and industrial purpose especially in the baking industry in Nigeria [2,3]. HQCF can be derived from low postharvest physiologically deteriorated cassava known to have carotenoid content that can improve the immune response of human health [4].…”

“…Wholesome cassava roots used for this study were provided by IITA. The roots were processed into HQCF following the protocol described by Iwe et al [13] and Alimi et al [4]. The weight of cassava roots processed was 143.20 g, the weight after pulverization was 34.70 g, weight after flash-drying was 22.22 g, the weight after sieving was 21.92 g while the weight of the spent grain was 0.3 g.…”

“…The recipe and formulation used for the production of the chinchin is presented in Table 2. The method described by Alimi et al [4] was adapted. One-quarter measure of the composite flour was pre-gelatinized.…”