Abstract
The functional, rheological and color (physical) properties of flours are quality attributes determining the usage, suitability and organoleptic characteristics of flours meant for industrial (baking and confectionery) application. This study investigated the functional, physical and rheological properties of composite cassava-wheat flour produced with low (PPD) cassava flours. Wholesome four varieties of yellow-fleshed Low PPD cassava and one variety of high PPD cassava were, washed, grated, pressed, pulverized, flash dried at 120 °C for 8 minutes, milled with cyclone hammer mill to which a screen having aperture size of 250 was affixed and subsequently cooled. The flours were subjected to analysis such as physical (color), functional and rheological. SPSS 25.0 was used to analyze pertinent data generated, significant means were separated applying Duncan multiple range test. The composite cassava-wheat (CCW) flours’ water absorption, swelling power, solubility index, oil absorption, bulk density, lightness (L*), redness (a*), and yellowness (b*) ranged from 13.53±0.05-13.73±0.05%, 7.00±0.01-8.87±0.03%, 8.27±0.01-9.55±0.06, 101.33±0.87-118.83±0.49%, 0.55±0.01-0.62±0.01 g/cm3, 93.95±0.28-96.01±0.34, 0.36±0.01-0.77±0.10 and 9.94±0.17-11.74±0.24, respectively. The water absorption, dough development time, dough stability, mixing tolerance index, dough consistency, farinograph quality number, breakdown time, water absorption for default moisture content and gluten content ranged from 60.70±0.00-63.70±0.14%, 1.28±0.00-1.32±0.00 min, 1.14±0.00-1.37±0.00 min, 75.00±0.00-104.00±0.00 BU, 424.00±0.00-518.00±0.00 mm, 23.00±0.00-26.00±0.00 mm, 2.10±0.00-2.38±0.00 min, 59.90±0.00-62.20±0.00% and 27.00±0.00-32.00±0.00, respectively. Comparable functional, rheological and physical properties to that of wheat flour was obtained from CCW flour prepared with blend of low PPD cassava flour and wheat which are suitable for application in the baking and confectionery industry.
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