Abah, C. R. and Ishiwu, C. N. and Obiegbuna, J. E. and Okpalanma, E. F. and Anarado, C. S. (2021) Effect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products. Asian Food Science Journal, 20 (6). pp. 10-24. ISSN 2581-7752
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Abstract
Quality cassava(Manihotesculentus, Crantz) flour is often influenced by process variables such as slice weight and soaking time which may affect its nutritional quality. In this study, the effect of process variables (slice weight and soaking time) on quality of cassava flour was carried out. Cassava root was peeled, washed and cut into varied sizes (25.86 - 54.14 g) and soaked at varied time (7.03 - 40.97 h). The proximate composition, physical and chemical properties of the flour were carried out using standard methods. The result in our findings showed that slice weight and soaking time had significant increase (p<0.05) on the proximate and physico-chemical properties of the flour.The amylose and amylopectin content of the flour increased with increasing soaking time while the hydrogen cyanide content decreased with increase in soaking time. Overall, the quality cassava flour displayed desirable properties for its incorporation into baked goods.
Item Type: | Article |
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Subjects: | Open Library Press > Agricultural and Food Science |
Depositing User: | Unnamed user with email support@openlibrarypress.com |
Date Deposited: | 02 Feb 2023 11:52 |
Last Modified: | 21 May 2024 12:13 |
URI: | http://info.euro-archives.com/id/eprint/89 |