Журнал пищевой промышленности и технологий

Абстрактный

INFLUENCE OF TUBER SECTIONS AND CHEMICAL ADDITIVES ON PHYSICOCHEMICAL PROPERTIES OF PREGELATINIZED CASSAVA (Manihot esculenta Crantz) FLOUR

Iheagwara Marcquin Chibuzo*

Effect of tuber sections and some processing conditions on the physicochemical properties of pre gelatinized bitter cassava tuber (Manihot esculenta Crantz) flour was investigated. Flour samples were generated as fresh, boiled and steamed from the head, middle, tail and the whole tuber. All the samples were subjected to some physicochemical analyses such as pH, Water Absorption Capacity (WAC), Oil Absorption Capacity (OAC), Swelling Index (SI), Total Soluble Solids (TSS), Gelling Point Temperature (GPT) and Boiling Point Temperature (BPT) in order to assess the effect due to pre-milling heat treatment and post milling rehydration properties of flour in different steeping solution of varying concentrations. The result showed that proximate composition and physicochemical properties of flour from the sections and whole did not differ significantly (p<0.05). Other influencing factors such as Tuber Processing Methods (TPM) effected significant differences (p<0.05) on the physicochemical properties except for BPT. Effect of Tuber Processing Duration (TPD) were statistically (p=0.05) in all the test parameters except for pH. Steeping Solution Type (SST) showed no statistical difference for BPT and SI while Steeping Solution Concentration (SSC) affected significant difference (p<0.05) for SI, TSS and pH. Parameter Analytical Temperature (PAT) 30°C gave the least value for OAC, SI, TSS and WAC and was significantly different (p<0.05) from 50°C and 80°C temperature profiles.