Abstract
High quality cassava flour (HQCF) processed from five different improved cassava varieties (TMS87164, NR8082, TME419, TMS0581 and TMS98/1632) were evaluated for their physicochemical, functional and pasting properties to determine their suitability for baked goods. The HQCFs were then blended with wheat flour (WF) at various ratios (0:100, 10:90, 20:80, 30:70, 40:60 and 50:50% HQCF:WF respectively) and analyzed for the various parameters. The results showed significantly (p<00.05) low contents of moisture, ash, fat, fibre and protein between the HQCF samples which increased significantly (p<0.05) with addition of wheat flour in the blends. However, the carbohydrates content of the HQCF did not vary significantly (p<0.05) between the cassava varieties ranging from 85.58–92.84% and decreasing significantly with increasing levels of WF in the blends. The cyanide content for HQCFs (2.04 to 48.13 ppm) was very low and within safe level for human consumption. The HQCFs exhibited low foaming and emulsion capacities but high bulk densities, water and oil absorption capacities as well as high degree of gelatinization, probably owing to the low protein and high carbohydrates. Gelatinization temperature of all the flour samples investigated (29.00 to 74.000C) fell within the recommended range. The HQCFs also exhibited high pasting properties which were observed to decrease with WF addition into the mix. Overall, HQCFs displayed desirable properties for its incorporation into baked goods as a replacement for wheat flour.
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