Cassava Flour Research Articles

Investigation of Heating Time Effects on Viscosity Profiles of Cassava Flour and Wheat Flour Blends

Investigation of Heating Time Effects on Viscosity Profiles of Cassava Flour and Wheat Flour Blends

Corn and cassava flours can replace wheat flour in gluten-free fish fingers

The aim of this work was to develop and to characterize fish fingers prepared with mechanically separated meat of hybrid surubim, with and without gluten. Four treatments were evaluated by varying the three steps of pre-dusting, battering, and breading. They have included wheat flour (T1), fishmeal (T2), corn flour (T3) or a blend of corn flour and cassava flour (T4). Characterization was carried out in terms of chemical, physical, microbiological, and sensory analyzes. Moisture content of the samples varied from 59.73% (T3) to 61.14% (T1), protein from 10.60% (T3) to 14.25% (T2), crude fiber from 11.00 to 11.42%, lipid from 4.42 (T1) to 10.91% (T2), and ash from 1.96% (T3) to 2.60% (T2). The highest breading yield (27.15%) coincided with the lowest shear strength (5.75 N) for T1. A darker color was observed for T2, which was prepared with fish meal. The average scores of the sensory attributes ranged from 6.12 to 7.50. All treatments presented acceptance indexes above 70%, except for the color attribute of T2. The purchase intentions for “certainly would purchase” and “possibly would purchase” were 82, 64, 72, and 72% for T1, T2, T3, and T4, respectively, with a rejection index ranging from 6 to 14%. It was concluded that treatments with corn flour (T3) and the mixture 1:1 of corn flour and cassava flour (T4) are good alternatives to replace wheat flour (T1), favoring celiac consumers.

Recent Trends in the Pre-Drying, Drying, and Post-Drying Processes for Cassava Tuber: A Review.

Cassava tuber is an essential staple crop in tropical regions with versatile applications in the food, feed, and industrial sectors. However, its high moisture content and perishable nature necessitate efficient preservation methods to extend its shelf life and enhance its value. Pre-drying, drying, and post-drying processes play pivotal roles in maintaining the quality and usability of cassava products. This review comprehensively examines the current status and future directions in the pre-drying, drying, and post-drying processes of cassava tuber. Various pre-drying or pretreatment methods and drying techniques are evaluated for their impacts on drying kinetics and product quality. Additionally, challenges and limitations in achieving high-quality processing of cassava flour are identified. Future directions in cassava drying methods emphasize the integration of combined pre-drying and drying techniques to optimize resource utilization and processing efficiency. Furthermore, the adoption of advanced online measurement and control technologies in drying equipment is highlighted for real-time monitoring and optimization of drying parameters. The importance of optimizing existing processes to establish a comprehensive cassava industrial chain and foster the development of the cassava deep-processing industry is emphasized. This review provides valuable insights into the current trends and future prospects in cassava drying technologies, aiming to facilitate sustainable and efficient utilization of cassava resources for various applications.

Different Concentrations Of Cassava Flour (Manihot utilisima) And Wheat Flour On The Physicochemistry And Organoleptic Quality Of High-Fiber Steamed Brownies

At present, the level of public consumption of wheat flour is increasing but the production of wheat in Indonesia is very minimal so Indonesia still expects imports from several countries. Meanwhile, the use of low-fiber wheat flour can increase peoples consumption in excess, so it can increase excess calorie levels in the body which can trigger obesity. Therefore, it necessary to substitute local-based flour such as cassava flour to reduce wheat flour consumption and increase fiber content in the resulting product. This study aims to determine the effect of different concentrations of wheat flour and cassava flour and determine the right concentration on the chemical and organoleptic quality of steamed brownies as high fiber food. The research method used a a research design using a 1-factor Completely Randomized Design (CRD) with 4 treatments and 3 replications. Chemical quality analysis on steamed brownies, namely water content, crude fiber content, and calories. The organoleptic test is color, aroma, taste, and tenderness. The results showed that between different proportions of wheat flour and cassava flour had a significant effect on crude fiber content and very significant effect on calorie content. Based on the determination of all research parameters, it shows that formulation 3 with 60 grams wheat flour and 40 grams cassava flour is the best treatment with a result value (NH) 0.692 with parameter criteria in the form crude fiber content 22.9%, calorie content 6.74 cal, moisture content 19.04%, tenderness 3.68 (like), color 3.96 (like), taste 3.78 (like), and aroma 3.89 (like).

Nutritional Approach to Ameliorate Demyelinating Changes Expressed in Spinal Olig2 Immunoreactivity in a Konzo Disease Rat Model

A nutritional approach to ameliorate demyelinating changes expressed in spinal Olig2 immunoreactivity in a Konzo disease rat model was investigated. 30 adult female Wistar rats weighing 200-250g were assigned to 4 groups. Group 1 (Control, n=5) was fed on animal pellets, whereas Group 2 (Protein control, n=5) was provided protein food. Bitter cassava flour was provided to Group 3 (Konzo induced, n=15). Protein and bitter cassava flour were supplied to Group 4 (protein treatment group, n=5). Body weight was taken weekly. The C3-C5 spinal regions were harvested through transcardiac perfusion for histological and immunohistochemical staining. Image J was used to quantify the cells in the spinal cord. Body weight showed a significant reduction in body weight in, Cassava at p<0.01, and Cassava + Protein group at p<0.05 when compared to the control and protein control groups. Examination of the neurons with cresyl violet showed a significant increase in the percentage of unhealthy neuron population in the Konzo-induced group [p<0.001] compared to the control and protein control groups. The rats induced with Konzo showed a significant decrease in Olig2 immunoreactive cells compared to control, protein control, and Cassava + protein groups, at p<0.05. Similarly, Olig2 immunoreactive was substantially increased in the Cassava + Protein group compared to the Cassava group [p<0.05]. This shows that an adequate diet, along with a protein supplement, can counteract the demyelinating and neurodegenerative effects of cyanogenic cassava consumption implicated in Konzo disease.

The Effect of Drying Method on The Quality of MOCAF (Modified Cassava Flour) from Raw Material Beta-Carotene-Rich Bokor Genotype Cassava

The high dependence on flour imports is a significant challenge to overcome by processing local food ingredients through diversification. To address this challenge, the use of MOCAF (Modified Cassava Flour) as a substitute for wheat flour has been carried out in the manufacture of wet and dry noodles, along with analog rice, and bread. The optimization of MOCAF production from beta-carotene-rich cassava depends on the selection of appropriate equipment technology and drying process. Therefore, this study aimed to analyze the effect of drying method on MOCAF characteristics of beta-carotene-rich cassava genotype. The analysis was carried out using two methods, namely sun drying for 3-4 days and oven drying at 60 o C for 24 hours. Parameters analyzed included viscosity, solubility, syneresis, Near Infra-Red analysis, proximate analysis, and Scanning Electron Microscope (SEM). The results showed that drying affected the physicochemical properties of MOCAF, including viscosity, solubility, and syneresis. NIR (Near-infrared) and proximate analysis showed that drying process affected the decrease in moisture, ash, protein, and fat content, along with an increase in crude fiber, and dry fiber matter content. Furthermore, SEM microstructural analysis resulted in the reformation of starch granules, characterized by changes in morphology and structure, such as the separation of irregular spherical shapes, and hollowness.

Biocultural Elements and Multifunctionality of Cassava Flour Production in Agrarian Reform Settlements in the Extreme South of Bahia, Brazil

Biocultural Elements and Multifunctionality of Cassava Flour Production in Agrarian Reform Settlements in the Extreme South of Bahia, Brazil

Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies

Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies

Textural attributes and consumer acceptability of chapatti made from different composite flours

This study assessed the effect of partial or complete replacement of wheat flour (W) with native (NCF) and modified cassava (MCF) and cowpea (CP) flours on the textural attributes and consumer acceptability of chapatti. Wheat-cassava and cowpea-cassava composite flours of varying proportions were used. Cassava and cowpea flours were used in their native and modified forms. Textural attributes and consumer acceptability were determined using standard methods. Increasing the proportion of native cassava flour in the wheat-native cassava composite chapatti decreased the resistance to extension, and area under the curve but had no effect on the extensibility and yield stress of the chapatti. Increasing the proportion of modified cassava flour in wheat to wheat-modified cassava composite chapatti decreased resistance to extension of chapatti but increased extensibility of the chapatti with no effect on yield stress. Increasing the proportion of modified cassava flour for chapatti made from modified cowpea-cassava composite chapatti decreased resistance to extension and area under the curve but increased the extensibility of the chapatti with no effect on yield stress. Chapattis made from 80%W:20%MCF and 80%W:20%NCF were not distinguishable from those made from 100% wheat flour by the sensory panel. The consumer acceptability scores for chapattis made from 80%W:20%MCF and 80%W:20%NCF ranged from liked slightly (6) to liked very much (8), while those for the chapattis made from 20%CP:80%MCF ranged from disliked slightly (4) to liked slightly (6). This work demonstrates that cassava whether modified or in its native state can replace wheat flour up to 20% to make chapatti with good textural properties. However, cassava flour modification further improves the textural and consumer acceptability of the chapatti.

Physicochemical characteristics of tannia cocoyam (Xanthosoma sagittifolium) corm flour compared to flours and starches of other grains and tubers

Tannia cocoyam corm is a less popular pantropical carbohydrate source, whereas it has the potential to support food and nutrition security, especially in dry areas. Processing tannia cocoyam corm into flour can increase its use in various food products. This study aimed to determine the yield, nutrition, color, tap bulk density, water absorption capacity (WAC), oil absorption capacity (OAC), swelling capacity, and emulsion activity and stability of tannia cocoyam corm flour compared to sago starch, cassava flour and starch, mung bean starch, corn starch, wheat flour, rice and glutinous rice flours, and potato flour. The significant characteristics of tannia cocoyam corm flour were rather low in calories (dry basis), relatively high in WAC and swelling capacity, low in OAC, and showed emulsion activity and stability. Based on these data, it is suitable for use in mixed and processed food products that require juicy, elastic, and volume expansion characteristics; recommended for food products that are lower in calories and oil content; and can also help to maintain viscosity and form emulsions.

Development of Analog Rice Made from Cassava and Banana with the Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating Women.

The development of analog rice, apart from being an effort to diversify food, also has the potential to be developed as a functional food to fulfill the nutrients needed by a community. Katuk leaf is known for its ability to accelerate the breast milk production of lactating women, which is inseparable from sterol in terms of bioactive content. This study aimed to determine the best formulation of analog rice made from cassava flour, banana flour, Katuk leaf powder, and soy lecithin that was sensorily acceptable, in a shape resembling rice, and able to fulfill the nutritional needs of lactating women. Analog rice was produced using an extruder machine before the physical and sensory properties analyses were carried out, followed by the chemical properties analysis. Formulation C (80% cassava flour, 20% banana flour, 3% Katuk leaf powder, and 0.5% soy lecithin) was obtained as the best or most preferred formulation based on sensory analysis. The resulting grain was oval-round in shape and had a green-brownish color, fluffy texture, and distinct aroma and taste derived from the raw material used. Therefore, this research is expected to support the development of analog rice for providing the main staple food to fulfill lactating women's nutrition.

Food Sales Activities Associated to Family Survival Strategies During Covid-19 Lockdown in Brazzaville, Congo

The COVID-19 pandemic has a negative impact on people's living conditions, particularly in sub-Saharan Africa in vulnerable and low-income families. The aim of this work is to analyze the socio-demographic profile of people who engaged in food sales activities during the COVID-19 lockdown in Brazzaville, as well as their coping and survival strategies. The study, which used a mixed (qualitative and quantitative) approach, included 716 people (241 men and 475 women) aged 18 to 72 years residing in four communes in the southern zone of Brazzaville, Republic of Congo. The main study inclusion criterion was the practice of selling food during COVID-19 lockdown. However, we did not include people whose profession had been selling these products prior to the health crisis. The qualitative data collected during the interviews concerned information on vendors, sales locations, coping strategies used to find the products sold, and sales prices. As for the qualitative data assessed using a food questionnaire, they were summarized in terms of the quality and quantity of food consumed, which made it possible to assess daily energy intake and therefore the level of food security. The results showed that the sellers, with an average age of 42.7, had a relatively low level of education and lived in a medium-sized family (8). Of these, 21.8% were food insecure. Foodstuffs sold were dominated by miscellaneous products (48.2%), street foods (26.7%), ready-made meals (22.3%), cassava flour (17.4%) and fruit and vegetables (7.5%). Salted fish, smoked fish and frozen (imported) meat products were also sold. As far as prepared dishes were concerned, grilled meats of various kinds were the most popular. Sales outlets included state markets, neighborhood markets, storefronts and street markets for auctions. The use of rickshaws and wheelbarrows by a few money-seeking youngsters enabled the products purchased to be transported from the places of purchase to the various markets or sales sites. In short, given the absence of an effective distribution and marketing policy in the food system in times of crisis in the Congo, our results call into question the resilience of vulnerable populations in the face of the country's sociosanitary crises.

A model-based study of the dehydration kinetics of pretreated cassava flour

The investigation of the dehydration kinetics of cassava tubers is crucial for understanding their role as raw materials and semi-finished products in the food industry. This knowledge is particularly important for achieving the desired attributes of cassava flour as a dry food product. The primary aims of this investigation were to examine the impact of different pretreatment methods applied to cassava pulp and identify the most suitable mathematical model for characterizing the drying kinetics of cassava flour. The cassava pulp was subjected to some pretreatments that included soaking and blanching. The application of a pretreatment soaking method using distilled water has shown the capability to decrease the duration of the drying process. The Wang and Singh model produced the highest coefficient of determination values ranging from 0.9535 to 0.9937 and the lowest sum square error values ranging from 0.0171 to 0.0213 across all processed cassava flour. In the cassava drying industry, knowing about the influence of soaking and blanching on the dehydration kinetics of the cassava flour can help set the proper process parameters.

Antioxidant activity and dietary fiber of colorful meses made from modified cassava flour, moringa leaves flour, yellow pumpkin flour and carrot flour

Meses is a chocolate granule that is widely used as a garnish in cake, ice cream, and bread. Meses have many colors. The aim of this study was to determine the effect of Moringa leaves flour, yellow pumpkin flour, carrot flour, and mocaf flour formulation with the 20%: 80%,30%:70%,40:60%,50%:50%,60%: 40%, and 80%: 20% ratio on the antioxidant activity and dietary fiber of the colorful meses. Based on the data analysis conducted, it was found that the concentration of Moringa leaves flour, yellow pumpkin flour, and carrot flour of Mocaf had a significantly different effect (p<0,05) on the antioxidant activity and dietary fiber of colorful meses. The lower concentration of mocaf flour, the antioxidant activity of the meses increased. In addition, the lower the concentration of mocaf flour, the dietary fiber from colorful meses is also getting higher. The greatest antioxidant activity and dietary fiber were 80% (Moringa leaves flour, yellow pumpkin flour, and carrot flour) and 20% mocaf flour with 59,30 % antioxidant activity and 3,06 % dietary fiber.

Radionuclide intake due to food drying surfaces: implications for individual ingestion effective dose in Ogbomoso, Southwestern Nigeria

Measurement of low-level radionuclide transfer from food drying surfaces is of radiological importance in environmental protection, especially in West Africa where farmers commonly preserve their foodstuffs by a low cost method of sun-drying on surfaces such as rock, asphalt, concrete, wood, metals, or roofing sheets which are reported sources of natural radionuclides. The transfer coefficient of natural radionuclides from drying surfaces into food samples is therefore a concern for dietary intake for the consumers. The radioactivity measurements of commonly used food drying surfaces in Ogbomoso, as well as cassava flour sun-dried on these surfaces were performed via gamma-ray spectrometry. Cassava flour was sun-dried on fabric raised 1 meter above the ground to serve as control sample (CF control ). Activity concentrations of 40 K, 238 U, 232 Th in rock, asphalt, concrete and cassava flour dried on these surfaces were determined using a lead-shielded NaI(Ti) detector crystal. Food consumption data and the measured activity concentrations in dried cassava flour were used to estimate ingestion effective dose of radionuclide intake from cassava flour due to these drying surfaces. Annual ingestion effective doses (mSvy−1) in cassava flour dried on concrete, rock, asphalt and fabric were estimated to be 0.72, 0.59, 0.42 and 0.26, respectively. Radionuclide addition was observed in cassava flour dried on concrete, rock and asphalt with transfer variation maximum in rock surface and minimum in asphalt surface. Result of this study is useful for radiometric data analysis in the study area especially on food safety regulations.

Manajemen Pemasaran Ekonomi Kreatif Untuk Meningkatkan Pendapatan Produk UMKM Singkong Jelaku

The concept of creative economy, introduced by John Howkins, highlights the importance of creative ideas in transforming environmental materials into additional economic value, thereby enhancing welfare through job creation. Effective management, especially in SMEs, is crucial in ensuring business success with innovative marketing strategies. This research explores the potential of modified cassava flour (mocaf) as a healthy and economical alternative, emphasizing the need for creative production techniques and marketing management to increase SME revenue. The aim of this study is to understand product management and creative ideas in enhancing economic value by creating job opportunities. The research employs a qualitative descriptive approach and semi-structured interviews to analyze the case study of Punggelan Ribug village, which produces mocaf as its flagship product. Effective product and marketing management strategies, such as ensuring the quality of raw materials and implementing digital marketing, are essential to enhance visibility and sales. Mocaf has the potential as an environmentally friendly and gluten-free alternative to wheat flour, with fermentation process also reducing production costs. With emphasis on creative management and marketing, this research underscores the importance of innovation in increasing SME revenue and reaching a broader market.

KARAKTERISTIK KIMIA DAN SENSORI KUKIS BERBAHAN BAKU TEPUNG MOCAF DENGAN TAMBAHAN PUREE JAGUNG KUNING

Mocaf (Modified Cassava Flour) is flour from modified cassava. Mocaf flour has a high carbohydrate content so it is necessary to add other nutritional sources to enrich the product produced. Corn puree is an alternative for producing cookies with high nutritional value. The aim of this research was to determine the best concentration of mocaf cookies with the addition of sweet corn puree. The parameters tested are proximate and sensory tests. The design used was a Completely Randomized Design (CRD) with 1 factor, namely the concentration of corn puree. The analysis results obtained were that the treatment of adding sweet corn puree (20%) was the best addition of sweet corn puree. The chemical test results were water content 1.96%, ash content 2.24%, fat content 17.95%, and protein content 4.34%. In contrast to the carbohydrate content, the best treatment for sweet corn puree (0%) is the carbohydrate content of 77.22%. The results of the sensory test showed that the panelists showed a tendency to like the research cookies.

Chemical Composition and Fermentation Characteristics of Different Proportions of Fermented Poultry Manure and Sheep Feces as Unconventional Feed

The aim of this recent study was to investigate the effects of different ratios of poultry manure and sheep feces on the fermentation quality of fermented poultry and sheep manure (FPSM). This study used poultry manure, dry sheep feces, cassava flour, molasses, and the addition of multiple microbes (Saus Burger Pakan, SBP®). Dried and ground sheep feces, as adsorbents, were mixed with fresh poultry manure at different ratios, including 40% sheep feces and 60% poultry manure (T40), 50% sheep feces and 50% poultry manure (T50), and 60% sheep feces and 40% poultry manure (T60). Each treatment was replicated in triplicate, and 30 kg of each silo was fermented for 14 d. After fermentation, the samples from each treatment were analysed to determine their physical characteristics, chemical compositions, fermentation characteristics, and microbial contamination. The data were analysed using analysis of variance (ANOVA) followed by Duncan’s test if any significant difference was detected. The FPSM results showed that T60 presented (P&lt;0.05) higher amounts of dry matter, crude fibre, pH, and lactic acid bacteria colonies. This study recommended the addition of as much as 60% SBP® inoculum and absorbent poultry manure to produce optimum and effective fermentation quality in poultry manure processing.

Effect of mannitol and sago starch on the qualities of frozen dough pizza from rice-pregelatinized cassava flour

Globally, the baking industry is creating gluten-free pizza, due to celiac disease which restricts the use of wheat flour. Cassava flour, rice flour, and sago starch are potentially substituted for wheat in the pizza dough. Gelatinization may alter the characteristics of native sago. Frozen pizza dough accelerates service. Mannitol preserves yeast by maintaining moisture during freezing storage, hence enhancing the quality and shelf life of dough. The purpose of this research was to determine the ideal formula by analyzing the physical properties of dough (development volume), pizza products (development volume, hardness, springiness and chewiness), and organoleptic products (appearance, smell, taste, texture, crumb uniformity and overall acceptance). This study utilized sago starch (native and extruded) and mannitol (0, 1 and 2%) for the dough, and stored it at -4℃ for 6 days. Physical characterization and organoleptic evaluations suggested that formula 3 (adding native sago starch +2% mannitol), and formula 5 (adding extruded sago starch +1% mannitol) were the optimal pizza base compositions. Formula 3 was 85.11 gf in hardness, 2.15 mm in springiness, and 1.35 mJ in chewiness. Formula 5 exhibited a hardness of 85.94 gf, a springiness of 2.16 mm, and a chewiness of 1.40 mJ. On the basis of organoleptic evaluations of flavor, texture, and crumb consistency, panelists appreciated Formula 5. Due to the absence of gluten, the non-wheat pizza crust exhibits a more fractal and elliptical crumb microstructure.

Scenarios for a Scaling-up System for Organic Cassava Production in the Mekong River Basin: A Foresight Approach

Organic cassava flour and products are in high demand. However, the expansion of organic cassava (OCS) production is rather slow. To increase OCS production, extension workers, cassava flour mills, farmers, and researchers have been collaborating to support the farmers, but the planted areas have remained limited. This research aimed at understanding the current issues in scaling up the organic cassava production. The findings were subsequently used to formulate scenarios and recommendations for the collaborative scale-up of organic cassava production in the Mekong River Basin (MRB). We carried out a six-step foresight process with leaders of organic cassava farmers, the staff of organic cassava flour mills and factories, extension workers, the staff of research agencies, and local policy makers in Thailand. The results revealed two key factors or drivers of changes, namely, the degree of collaboration among stakeholders using multiple-view scenarios or a single-view situation and the degree of learning and communication about OCS that future stakeholders are likely to experience. Four possible scenarios for a scaling-up system of OCS production in the MRB were developed. The foresight process allowed for recognizing multiple views and opinions about the OCS production scaling-up process, considered as a whole system. The system was found to consist of various interdependent components. The process highlighted the need to increase the capacity and opportunities for productive collaboration in research and development. We concluded that the MRB members should issue a policy formulating a joint task force to coordinate the existing institutions’ plans and resources towards an actionable OCS production scaling-up system for the MRB in 2030.