Antioxidant, total phenolic content and physicochemical properties of modified cassava flour

Abstract

This study aimed to evaluate the antioxidant activity, phenolic content, and nutritional properties of the yellow cassava variety called Adira. Sample was freeze dried cassava (cassava); oven dried cassava (cassava flour) and modified cassava flour (mocaf). Antioxidant properties of the extracts were evaluated using a DPPH (2,2-diphenyl-1-picryl-hydrazyl) assay and phenolic content using the Folin-Ciocalteu method. Nutritional properties such as water, ash, protein, lipid, and carbohydrate were analyzed. Antioxidant activity was 25.03%, 30,37%, and 31.23% for cassava, cassava flour, and mocaf respectively and in line with phenolic content mocaf had the highest total phenolic content of 3.46 mg/g GAE. Carbohydrate was the major content in Adira mocaf of > 85%, while the other content was protein of 1.44 % - 2.41 %, ash of 2.21 % - 2.85 %, and lipid of 0.04 % - 0.10 %. Analysis by the FTIR (Fourier Transform Infrared Spectroscopy) analysis presented the OH group which may have been generated from phenolic and flavonoids compounds in the mocaf.