Abstract
Compositional and pasting characteristics of cassava flour samples prepared from plain-dried and parboiled chips of the M-4 variety were examined. Parboiling reduced the levels of amylose, fat, reducing sugars and mineral matter. The profiles of the major fatty acids, palmitic, oleic and linoleic, remained generally similar in both plain-dried and parboiled samples. Modifications in the pasting properties of cassava flour attained as a result of parboiling were reflected in the relatively low peak/maximum paste viscosity, higher paste stability, considerably lower breakdown value (P-H) and higher breakdown ratio (H/P) of the aqueous slurry prepared from the parboiled samples.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
