Title: Changes in functional and pasting properties and mineral contents of the flour of two cassava cultivars 'TME 419' and 'UMUCASS 36' under different storage conditions

Authors: Amarachi D. Uchechukwu-Agua; Oluwafemi James Caleb; Umezuruike Linus Opara

Addresses: Postharvest Technology Research Laboratory, Faculty of AgriSciences, Department of Food Science, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa ' Postharvest Technology Research Laboratory, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch, 7602, South Africa; Post-harvest and Agro-processing Technologies, Agricultural Research Council, Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa ' Postharvest Technology Research Laboratory, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa

Abstract: This study investigated the effects of packaging and storage conditions [23°C and 38°C, 60% relative humidity (RH)] on the functional and pasting properties, and mineral content of cassava flour from two different cultivars (TME 419 and UMUCASS 36) stored for 12 weeks. Flour swelling power (12.1 ± 0.13%) and solubility (9.51 ± 1.59%) was significantly higher in 'TME 419' cassava. Viscosities of flour samples were influenced by the storage conditions, packaging and cultivar differences. A strong positive and significant correlation (r = 0.94) was observed between peak viscosity and breakdown viscosity. The shortest pasting time (3.9 ± 0.06 min) and lowest pasting temperature (84.9 ± 0.36°C) after storage was observed in the flour packaged in paper bag and stored at 38°C for both cultivars. The differences in the functional and pasting properties shows that cassava flour can be used for various industrial purposes such as baking, weaning food and thickeners.

Keywords: cassava flour; pasting properties; swelling power; WBC; water binding capacity.

DOI: 10.1504/IJPTI.2017.092451

International Journal of Postharvest Technology and Innovation, 2017 Vol.5 No.4, pp.251 - 273

Accepted: 01 May 2017
Published online: 11 Jun 2018 *

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