Abstract
Pasting characteristics and sedimentation volume of cassava flour samples were affected by the presence of sodium chloride, sodium sulphate, and trisodium orthophosphate. Changes observed in sedimentation volume were very pronounced in the case of SHTT samples. While sodium phosphate considerably increased the sedimentation volume, the presence of sodium sulphate showed a suppression. The effect of sodium chloride was found to be marginal in all the flour samples. Paste stability and set back properties were improved in the presence of sodium sulphate and, to a lesser extent, in the presence of sodium chloride. Sodium phosphate, however, showed an opposite effect, consistent with its high pH.
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