Abstract
Cassava flour (CF) is a suitable representative and one of the easiest shelf-stable food products of the edible portion of the highly perishable cassava root (Manihot esculenta Crantz). The quality and type of CF are dependent on processing variables. Broadly categorized into fermented and unfermented CF, unfermented CF is white, odorless, and bland, while fermented CF has a sour flavor accompanied by its characteristic odor. The use of fermented CF as a composite is limited because of their off-odors. Modifications in CF processing have given rise to prefixes such as: modified, unmodified, gelatinized, fortified, native, roasted, malted, wet, and dry. Consumed alone, mostly in reconstituted dough form with soups, CF may also serve as a composite in the processing of various flour-based food products. Fermenting with microorganisms such as Rhizopus oryzae and Saccharomyces cerevisiae results in a significant increase in the protein content and a decrease in the cyanide content of CF. However, there are concerns regarding its safety for consumption. Pre-gelatinized CF has potential for the textural and structural improvement of bakery products. The average particle size of the CF also influences its functional properties and, subsequently, the quality of its products. Cassava flour is best stored at ambient temperature. Standardizing the processing of CF is a challenge because it is mostly processed in artisanal units. Furthermore, each variety of the root best suits a particular application. Therefore, understanding the influence of processing variables on the characteristics of CF may improve the utilization of CF locally and globally.
Highlights
Agro-Processing and Postharvest Technologies Division, Agricultural Research Council—Tropical and Subtropical Crops, Private Bag X11208, Nelspruit 1200, South Africa
Comparison of Cassava Flour and Starch: Physicochemical and Cassava flour and starch are two similar but different products obtained from the root
Rodriguez-Sandoval et al [65,93] studied the effects of the cooking method on the retrogradation of starch in flour, and it was reported that Cassava flour (CF) pre-gelatinized by steaming showed an increase in starch retrogradation, which may be as a result of higher amylose content
Summary
Cassava is primarily a source of carbohydrate, which accounts for about 80–90% of its proximate dry matter composition. The parenchyma, which is the edible portion of the root, comprises approximately 85% of the total root weight, consisting of xylem vessels radially distributed in a matrix of starch-containing cells [18]. Cassava contains antinutrients, such as phytate, nitrate, polyphenols, and oxalate, which can reduce nutrient bioavailability. Some of these compounds can act as anticarcinogens and antioxidants depending on the amount ingested [24]. Cassava roots contain vitamins A, C, and E and several minerals, such as calcium, magnesium, sodium, potassium, iron, phosphorus, and chloride [25,26] These bioactive ingredients present in cassava are an indication that the tuberous root may possess some medicinal properties [25]. Cassava flour is a shelf-stable product of cassava with simple process technology, which can subsequently be used for both industrial and domestic purposes [36,37]
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