Abstract
Fresh cassava roots are transformed into shelf stable raw materials (flours and extracted starches). Chemical composition (moisture, protein, lipid, fibre and amylose content, cyanide contents), dry matter, starch extraction yields, particle size distribution and whiteness index are some of the quality characteristic requirements for selection of varieties in breeding programs, and raw materials for industrial processes. Starch yields ranges 20–35%, and vary with genotype. The crude protein (1–2%) and crude fat (∼1%) are considered minor components of cassava and are indicative of the poor nutritional quality. The cumulative of particles passing finer than sieve (D90) is commonly selected for industrial applications because it yields a large proportion of flour in the range 90–96% finer particle than sieve size. The amylose is the main genetic trait for categorising starches into waxy, semi-waxy, normal/regular and high amylose types when amylose content is 0–2, 3–15, 16–35, and > 35% of the total starch, respectively. Additionally, amylose is basic criteria for blending flours of different botanical sources. Cassava varieties are classified as sweet and bitter varieties when cyanide values are in the range 15–50 and 50–400 ppm, respectively. The a* (redness-greenness) and b* (yellowish) are considered as impurities in white fleshed cassava.
Highlights
Cassava (Manihot esculenta Crantz) is a staple food for over 800 million people in the tropics, and second highest dietary source of calories in sub-Saharan Africa where the crop is mainly produced for human consumption [1]
Proximate contents, colour, dry matter, starch yield, amylose contents, flour particle size and cyanide contents are some of the primary quality indicators for selection of cassava root raw materials in the industry
The fresh cassava roots can be processed into chips, and the dried chips can be milled into flour or starch at the later stage in the value chain
Summary
Cassava (Manihot esculenta Crantz) is a staple food for over 800 million people in the tropics, and second highest dietary source of calories in sub-Saharan Africa where the crop is mainly produced for human consumption [1]. Cassava root is typically a carbohydrate material predominantly comprising of starch. Among the starches, including main cereal crops, Cassava - Biology, Production, and Use cassava is the highest producer of carbohydrates per hectare and is very tolerant to drought, heat stress and can thrives well on marginal soils. Cassava flour and starch find application in bakery, brewing and pharmaceuticals industries. These industries have a number of specific quality requirements in raw materials. Proximate contents (moisture, crude protein, crude lipids, crude fibre and ash), colour, dry matter, starch yield, amylose contents, flour particle size and cyanide contents are some of the primary quality indicators for selection of cassava root raw materials in the industry. This chapter focused on production of cassava raw materials and criteria parameters for primary selection
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