Comparison of Dietary Fiber Characteristics Prepared from Cassava Pulp Using Acid-Heat Treatment and Extrusion Process

Abstract

Cassava pulp is used to develop dietary fiber from prospective local resources to boost its added value and applications. Extrusion and an acid-heat treatment were used to alter cassava pulp into nutritional fiber. The goal of this study was to characterize the chemical compositions, physical-chemical functional features, and yield of dietary fiber products produced by the extrusion and acid-heat processes. Total dietary fiber (TDF) content was 89.24%, starch content was 9.7%, water holding capacity (WHC) was 12.07 g/g, oil holding capacity (OHC) was 3.99 g/g, swelling capacity (SC) was 17.8 ml/g, bulk density (BD) was 0.2 g/ml, and yield was 50% for the dietary fiber produced by the acid-heat treatment. While the extrusion process produced dietary fiber with TDF content of 50.86%, starch content of 47.28%, WHC of 9.96 g/g, OHC of 0.81 g/g, SC of 12.99 ml/g, BD of 0.6 g/ml, and a yield of 90%. Acid-heat treatment was successful in eliminating starch constituents, raising TDF, and raising WHC and OHC values. The extrusion procedure did not raise TDF or OHC and could not eliminate components of starch, however, it might increase WHC by swelling the starch granules.