Cassava Flour Research Articles

Analysis of the Added Value of Processing Cassava into Mocaf Flour KWT Sedap Malam Bandar Lampung

The high volume of wheat imports will trigger high wheat flour production costs. Therefore, efforts must increase national wheat production and create other products to replace wheat flour. Modifying cassava flour can be an alternative substitute for wheat flour so that wheat imports can be reduced and foreign exchanges can be saved. The abundant availability of cassava as the primary raw material for mocaf flour has resulted in the development of the mocaf flour business. Processing cassava into mocaf flour aims to increase the durability of cassava, in addition to providing added value to cassava products so that the selling value of the product is higher on the market. This research analyzed the added value of processing cassava into mocaf flour at KWT Sedap Malam. The research was conducted in May - July 2023 at KWT Sedap Malam, Bandar Lampung City. This research method uses the case study method. Method Data analysis used to answer objectives related to added value uses Hayami added value calculations. This research shows that the value-added ratio processing cassava into mocaf flour at KWT Sedap Malam amounted to IDR 3,606.67 or 20.04%. The ratio of added value produced in this research is included in the ratio of medium added value.

Ideal concentration of turmeric to be added to artisanal cassava flour according to consumer preference

In the artisanal manufacture of yellow cassava flour, in the North region of Brazil, it is common to add turmeric. However, there are no recommendations on this process considering the preference of consumers. The present study proposes to determine this ideal concentration of turmeric that should be added to cassava flour based on consumers’ preference. Samples were produced with 0, 0.05, 0.10, 0.15, and 0.20% concentrations of turmeric in the flour. The flours were evaluated for moisture, ash, ether extract, fiber, protein, acidity, pH, aw, and instrumental color. Sensory evaluation was analyzed in the cities of Rio Branco and Cruzeiro do Sul, state of Acre, Brazil. The addition of turmeric promoted an increase in acidity and a reduction in moisture and water activity of the flours. The intensity of the yellow color increased as higher concentrations of turmeric were added. Sensory tests using the hedonic, ideal, and purchase intention scales and internal preference mapping revealed differences between the two municipalities in terms of preference of consumers. In Rio Branco, there was a preference for flours with intermediate concentrations of turmeric, from 0.05 to 0.15%, while Cruzeiro do Sul recommended a concentration of 0.05% of turmeric.

Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops

ABSTRACT This study investigated the use of local root and tuber crops to partially replace corn as the sole carbohydrate source in the production of a ready-to-eat (RTE) breakfast food. Extreme vertices mixture design was used to formulate composites from Cassava, Orange-fleshed Sweetpotato (OFSP) and Bambara groundnut flours to replace 55% of maize. The nine formulations obtained were processed into RTE by drum drying. Protein, fat and ash content increased with the increase in Bambara groundnut content, while carbohydrate and fiber content increased with increasing cassava and Orange-fleshed Sweetpotato flour content. Beta-carotene content increased with increasing OFSP substitution. Protein and starch digestibility was affected by drum drying. Low values (40.49 to 47.39) for the glycemic index were observed for various formulations. Sensory evaluation of the products showed significant differences (p < .05) in terms of color, sweetness and overall acceptability of the breakfast product. The products were highly acceptable to consumers.

Production of High Protein MOCAF (Modified Cassava Flour) Using Papain and Lactic Acid Bacteria

Wheat is one of Indonesia's primary sources of carbohydrates. However, the need for wheat still depends on imports. So, developing local flour based on Indonesia's natural resources is necessary. One source of carbohydrates easily found in Indonesia is cassava (Manihot esculenta crantz). Although there are many in Indonesia, the diversification of cassava-based products is still limited. In this research, MOCAF flour was developed and produced by fermenting cassava tubers with lactic acid bacteria. The enzymatic activity during the MOCAF (Modified Cassava Flour) production process is believed to change the physicochemical properties of cassava so that MOCAF products have characteristics similar to wheat flour and are expected to meet the gap between the demand and availability of flour. Even though it can potentially substitute wheat, MOCAF flour only has about 1% protein content, influencing dough rheology. According to the problem, a process modification was done by adding the enzyme papain (PAP) as a support enzyme to improve the performance of lactic acid bacteria (LAB). In order to study the effect of the papain enzyme, variations were made on the ratio of lactic acid starter: papain enzyme (LAB: PAP) and fermentation time. The ratio of (LAB: PAP) was varied to 40:1, 40:3, 40:5, 40:7, and 40:9, while the fermentation period was varied to 24, 48, 72, 96, and 120 hours. The fermentation was conducted by using cassava varieties of Singkur aerobically. The primary starter contained Lactobacillus, sp, developed by PT. Rumah Mocaf Indonesia and the papain enzyme used have an activity of 100,000 U/g. Data analysis showed that the addition of papain enzyme doses with a ratio to the lactic acid starter of 40:7 was able to produce MOCAF with the best characteristics: protein content, starch content, and swelling power of 3.72%, 9.99%, 16.00%, respectively. The data trend of research also showed that the number of papain enzymes only significantly affects starch content and swelling power. On the other hand, fermentation time has a significant effect on these three characteristics (protein, starch, swelling power).&#x0D; &#x0D; Keywords: Cassava, fermentation, lactic acid bacteria, MOCAF (Modified Cassava Flour), papain enzyme

The in-vitro starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seed

ABSTRACT This study determines the influence of tigernut flour incorporation into fermented cassava flour on the starch digestibility, functional attributes, pasting behaviour, and antioxidant properties of composite flour. The composite flour formulations are cassava flour to tigernut flour ratios of 90:10, 80:20, 70:30, 60:40, and 50:50 together with 100% fermented cassava flour and 100% tigernut flour as control. The flour samples were evaluated for their functional properties, pasting behaviour, in vitro starch digestibility, total phenolic content, and radical scavenging activity. There was a significant reduction in water absorption capacity (2% to 16%) and swelling capacity (9% to 58%) of the composite flour. The inclusion of tigernut also resulted in reduction in the viscosity of the cassava-tigernut composite blends. However, the composite flours exhibited higher total phenolic content and enhanced radical scavenging activity. Compositing fermented cassava flour with tigernut flour may help improve the health of the consumer when processed.

Proximate, Minerals and Vitamins Analyses of Some Common Foods in Nigeria

Nutritional composition is a key factor that must be considered in our daily choice of diets. Hence, the need for nutritional analysis of these five (5) common Nigerian solid foods (poundo yam, semovita, corn flour, cassava flour, and wheat flour). The flour samples were chemically analysed for proximate and Mineral elements: magnesium, iron, sodium and calcium composition, using the methods described by Association of Analytical chemist. Vitamin A content was determined by spectrophotometric method while Vitamin C content was determined using the spectrometric method coupled with DNPH procedures. The result revealed that Poundo yam had the highest carbohydrate content (82.695%) and least in the following parameters; moisture (7.55%), calcium (30.075mg), iron (9.20mg), sodium (15.565mg), and magnesium (26.185mg) among other samples. Semovita has the highest protein content (16.3%), vitamin A (0.52mg) and vitamin C (3.61mg). Wheat flour was rated highest in ash (1.82%) and sodium (25.3mg) contents respectively. It was also observed that wheat flour had the least content of vitamin A (0.09mg). Corn flour was highest in crude fat (5.5%). Cassava flour had the highest crude fibre (1.9%), calcium (228.55mg), iron (17.85mg) and magnesium (88.55mg), and turned out to be least in protein (1.025%) and vitamin C (0.44mg) content.

Utilization of Chia Seeds Powder in Wet Noodle Substituted with Modified Cassava Flour

The Indonesian food industry needs to utilize local food commodities as an alternative to wheat, supporting local farmers as part of sustainable agriculture. Modified cassava flour (MOCAF) has similar characteristics to wheat flour yet it lacks gluten and has low protein content. Chia seeds have the potential to improve the textural characteristics of gluten-free products due to their gel-forming ability and are a good source of plant-based protein. This study aims to utilize chia seed powder in the formulation of wet noodles substituted with MOCAF to possibly obtain wet noodles with equal textural characteristics and protein content to 100% wheat flour noodles. In this study, different ratios of wheat flour to MOCAF (100:0, 90:10, 80:20, 70:30, 60:40) and different amounts of chia seed powder (0%, 5%, 10%, 15%) are studied in terms of cooking quality (cooking loss and water absorption), textural properties (hardness, cohesiveness, and chewiness), color (brightness and hue angle). Higher MOCAF substitution resulted in higher water absorption and cooking loss, as well as undesirable (harder) textural properties. Incorporation of chia seeds powder successfully lowers the cooking loss and higher water absorption of the MOCAF-substituted noodles and noodles with 100% wheat flour without chia seeds powder. Chia seed powder can reduce the hardness while maintaining and increasing the chewiness of the MOCAF-substituted noodles. In the MOCAF-substituted noodles, comparable protein content to that of 100% wheat flour noodles can be achieved with the use of 10 to 15% chia seeds powder at a maximum 80:20 substitution ratio.

Processing technology of sticks prepared from chayote (Sechium edule) paste and modified cassava flour (Mocaf)

Sticks are a type of snack food that is commonly made from wheat flour. However, there are ongoing efforts to reduce the reliance on wheat flour in such products. In this context, the use of mocaf as a substitute for wheat flour and the addition of chayote to the processing of sticks can significantly impact the properties of the final product. The objective of this study was to examine the effects of chayote and mocaf on the physical, chemical, and sensory attributes of sticks. The research used a factorial randomized block design with treatment; C:chayote (5%, 10%, 15% and 20%) and F:wheat flour: mocaf ratio (1:1; 1:2; 1:3) for three replicates. The results showed that the addition of chayote and mocaf affected the characteristics of the sticks produced. The most preferred treatment by the panelists was C3F1 with values for water content, ash, fat, protein, carbohydrate, a-value, b-value, L-value, and yield of 5.31; 1.85; 29.75; 7.33; 55.76; 3.67; 60.00; 79.67 and 98.94, respectively. Increasing the amount of chayote makes the stick dough more difficult to shape. The more the addition of mocaf makes the texture of the stick more crumbly and easily crushable; the more the aroma and distinctive taste of mocaf become stronger; so the stick was less preferred.

Cassava (Manihot esculenta Crantz)—A potential source of phytochemicals, food, and nutrition—An updated review

AbstractCassava (Manihot esculenta Crantz) is believed to be an important staple food crop providing potential valuable food source as well as variety of phytoconstituents. Its starchy tubers provide a significant source of energy for around 500 million individuals. Among staple crops, it is regarded to be one of the top suppliers of carbohydrates. Its physicochemical qualities, as well as its availability, have made it a captivating food component. Cassava starch is a valuable raw material used to make a variety of both native and modified starch for cooking purposes. They have also been used for a variety of industrial uses. Cassava starch and flour have the potential to be valuable alternatives to rice, maize, and wheat crops. The advantages included being a staple diet for humans, a component of animal feeds, a raw ingredient for food processing, edible coatings, locally produced alcoholic beverages, and ethanol manufacturing. The roots consist of cyanogenic glycosides, which can lead to lethal cyanide poisoning if tubers arse not properly detoxified using different processing methods include washing, fermentation, boiling, peeling and chemical processing to escape toxin content. The current review summarizes cassava's bioactive components which could be a potential source of various pharmaceutical drugs as well as a source of traditional and modern food applications.

The Effect of Fermentation Time on The Quality of Mocaf (Modified Cassava Flour) with Raw Material Bokor Genotype Cassava

Cassava genotype Bokor has a fairly high content of beta carotene, which is beneficial for health and can also support the development of the functional food industry. MOCAF (Modified Cassava Flour) is a product made from cassava flour which is processed by modifying cassava cells through fermentation. This study aims to analyze the effect of long fermentation time on the characteristics of MOCAF from beta-carotene-rich cassava genotype Bokor. In this study, three variations of fermentation time were used, namely 15 hours, 24 hours and 40 hours. The research results showed that the time of fermentation affected the physicochemical properties of MOCAF. NIR analysis showed that the fermentation time affected the chemical composition of MOCAF. At 40 hours (last time of fermentation), there was a decrease in fat content with a value of 1.59% and an increase in water, protein and fibre content with a value of 13.71%, 3.94% and 2.28%, respectively. Proximate analysis showed that there was an effect of the length of fermentation time on the MOCAF content, namely at 40 hours, there was an increase in water content with a value of 10.10%, a decrease in dry matter, ash, protein, fat, fibre with a value of 89.90%, 0.60%, 0.78% respectively, 0.45%, and 1.29%. Scanning Electron Microscope (SEM) analysis shows the effect of fermentation time on the morphological properties of MOCAF starch granules. The longer the fermentation time, the more perforated or damaged the surface of the starch granules. Keywords: Fermentation time, MOCAF flour, NIR (Near Infrared), Proximate, SEM (Scanning Electron Microscope)

Linear Programming Approach for Optimal Profit Mix of Cassava Grates and Flour

The research aimed to identify the optimal combination of cassava grates and flour to maximize the profit of a project initiated by the Philippine Root Crops Research and Training Center at Visayas State University. The findings revealed that the most profitable combination consisted of 125 kg of cassava grates and 25 kg of flour, resulting in an optimum profit of Php 4,250.00 for the entire production. The study highlighted that the project was constrained by limited inputs, preventing it from exceeding the optimal quantities of the two products. To enhance the profitability of both products, adjustments in the resources utilized during production were necessary. While the current production of cassava grates falls below the optimum quantity, indicating room for increased production with the existing inputs, the production of cassava flour had already reached its optimal level. To achieve optimal quantity and profit, the project must implement strategies to prevent resource wastage.

Evaluate the volatile retention performance of structurally modified cassava flour through pulsed electric fields

This study is the first attempt to evaluate the volatile retention performance of structurally modified cassava flour through Pulsed Electric Fields (PEF). The effect of structural modification on the headspace volatile profile and retention capacity during storage was assessed through a chemometrics approach. Higher abundance of headspace volatiles (20–32%) was found in all PEF–treated (2–4 kV/cm at 500 kJ/kg) cassava flour suspensions, compared to native flour. This related to lower volatile retention in the suspension matrix. The structural alteration caused a higher headspace abundance of terpenes, but showed progressive retention during storage. Retention percentage of discriminant volatiles, α-terpinolene and perillene, increased by 7 and 14 times more after 48 h of storage than native flour, respectively. When compared to a thermally gelatinised flour, a different headspace volatile profile was observed. Overall, retention performance was shown to be affected by nature of flour or of its inherent starch. Industrial relevanceThe study provided essential benchmark information that could be considered in the industrial production of modified cassava flour based food products. Nonetheless, it also opens opportunities to maximize the use of the modified flours in binding compounds not limited to volatiles.

Snack Bars as a Functional Snack Option for Individuals with Diabetes: A Review

Snack bars can be a great example of functional foods, which are foods that provide health benefits beyond basicnutrition. By adding other functional ingredients such as nuts, seeds, fruits, and spices, snack bars can offer evenmore health benefits. For example, nuts and seeds are rich in healthy fats and can help lower cholesterol levels,while fruits and berries are high in antioxidants and can help boost the immune system. Spices like cinnamon andginger have anti-inflammatory properties and can help improve digestion.Moreover, snack bars can be a convenient and portable way to get the nutrition and energy needed throughoutthe day. They can be a great option for busy individuals who need a quick and easy snack on the go or for athleteswho need sustained energy during exercise.The demand of functional food increasing day by day as the threat of non-communicable diseases increasing suchas diabetes, CVD and obesity. From the ancient time the use of medicinal food such as seeds of chia, millets andmultigrain has been seen to get different health benefits. Currently seeds are widely used for numerous healthbenefits. Seeds are well known for there high content of PUFA mainly omega-3 and omega-6 fatty acids and fiber.These seeds are also rich source of polyphenols which further helps in protecting the body from free radicals.Furthermore, seeds are rich source of the fiber which helps in reducing cholesterol level, regulate bowel movementand reduce inflammation in the body. Demand for practical and convenient food increasing day by day due tobusy lifestyle. Food items that are convenient and can improve health are needed in today’s time. The seedsincorporated snack bar can be a convenient and practical food product with complete nutritional components.There are Some ingredients which can be used as the raw material to prepare an anti-diabetic snack bar. On thebasis of existing research, seed and modified cassava flour (MOCAF) can reduce blood sugar levels and that canreduce the risk of diabetes too.

Front-face fluorescence spectroscopy combined with chemometrics for the discrimination of wheat flour and cassava flour

Fluorescence and chemometric methods were used in this study to discriminate wheat flour samples mixed with cassava flour at different percentages (from 0 to 60). The fluorescence emission spectra of the different flours were obtained at excitation wavelengths of 349 nm and 373 nm. Principal component analysis (PCA) and Cluster Analysis (CA) showed that pure wheat flour can be distinguished from mixed wheat flour. The overall predictive accuracy of the principal component analysis and discriminant analysis (PCA-DA) and partial least squares discriminant analysis (PLS-DA) of the two-class discriminant models (pure and mixed wheat) reached 100%, showing that the model was able to correctly differentiate a pure wheat sample from a mixed wheat sample. The predictions of the three-class models (pure wheat, 10%,20%−60%; pure wheat, 10%+20%, 30%−60% and pure wheat, 10%−30%, 40%−60%) showed an overall accuracy of over 90% for the PCA-DA and PLS-DA models, the latter being the best performing. Thus, the specificity, sensitivity and precision values (>0.8) for the 10%, 10% + 20% and 10%− 30% classes in each PLS-DA model showed the ability of these models to predict the classes of blended wheat flour samples according to their level of mixing by cassava.

Chemical and Physical Analysis of Wet Noodles from Mocaf (Modified Cassava Flour) With The Addition of Tapioca and Moringa Leaf Extract (Moringa Oleifera)

MOCAF is flour from cassava which is processed using the principle of modifying cassava cells by fermentation using Lactic Acid Bacteria (LAB). Mocaf flour can be used as an ingredient for wet noodles because it has the same swelling power as wheat flour but has a texture that is difficult to shape because it does not contain gluten. To overcome this, it needs to be formulated with tapioca flour to bind the dough and Moringa leaf extract as a natural coloring. This study used RAL 1 factor, namely the formulation using mocaf flour, tapioca flour, and Moringa leaf extract (F1=95%:5%, F2=85%:15%, F3=75%:25%, F4=65%:35 %, F5=55%:45%) for the Moringa leaf formulation of 20 ml from 100g of flour. The data obtained was analyzed statistically by One Way Anova followed by a significant difference test with Duncan with a significance level of 5%. Observation parameters include water content, ash content, elasticity, cooking time, rehydration power, and cooking loss. The formulation using mocaf flour, tapioca flour, and Moringa leaf extract did not have a significant effect on the water content and ash content of the wet noodles. The water content of wet noodles ranges from 37.53% to 38.34%. The ash content of wet noodles ranges from 1.53% to 2.07%. The formulation using mocaf flour, tapioca flour and Moringa leaf extract has a significant effect on elasticity, cooking time and rehydration capacity but has no significant effect on cooking loss.

A ferrocene-based chemo-dosimeter for colorimetric and electrochemical detection of cyanide and its estimation in cassava flour.

A simple chemo-dosimeter VDP2 bearing a ferrocene moiety was designed, synthesized, and characterized, and exhibited both chromogenic and electrochemical responses selectively for CN- in H2O-DMSO (9 : 1, v/v) medium. The probe VDP2 showed an instantaneous color change from colorless to yellow with CN- that can readily be observed visually. The deprotonation of the benzimidazole -NH, followed by nucleophilic addition of CN- to the olefinic C-atom, as evidenced by 1H and 13C NMR titration experiments, caused the colorimetric and electrochemical responses. The mass spectral study, CV, FTIR and Mulliken charges computed well supported the proposed mechanism. The electrochemical limit of detection was calculated to be 72 nM. The results of DFT and TD-DFT calculations suggested that the colorless nature of the probe VDP2 is due to weak intramolecular charge transfer (ICT) transition and the yellow color of the VDP2+CN adduct is due to through-space ICT transition. Above all, the probe could be an ideal candidate for monitoring cyanide in water samples and cassava flour with practical significance. A simple and convenient colorimetric method was developed to determine cyanide content in cassava flour.

Development and acceptability of cassava (manihotesculenta) flour in making binallay with a flavored sauce

This study aimed to develop cassava (Manihot esculenta) flour as an alternative ingredient for binallay, a traditional Filipino delicacy, and to evaluate its acceptability when paired with corn and cucumber-flavored latik sauces. The research involved a detailed process of flour and sauce preparation, followed by sensory evaluation by 120 respondents across various age groups. Results revealed that cassava flour binallay with flavored sauces was highly acceptable in terms of appearance, aroma, taste, and texture, though some variations in texture ratings were noted. The product stored in banana leaves exhibited a longer shelf-life compared to those in sealed containers. The findings highlight the potential of cassava as a viable alternative ingredient in local delicacies, encouraging further exploration and commercialization.

Influence of high hydrostatic pressure treatment on cassava flour's volatile retention performance

The granular alterations and microstructural disruption associated with high hydrostatic pressure-induced gelatinisation of starches in cassava flour reduced its ability to bind volatiles but it remained stable during storage.

Development of a Combined Milling and Sifting Machine for use in Pupuru (Cassava flour) Processing Plant

The concern of the entire nation over the need to ensure food security is continually becoming more apparent every day. Hence, this has led researchers, industrialists, investors and government agencies to begin aggressively develop series of devices to reduce the level of drudgery associated with processing, and formulation of varieties of food items to enhance food productivity and quality. Pupuru, a derivative of cassava, is one of the foodstuffs whose global demand is on the increase but its production is at low pace as a result of the crude techniques and implement utilize in its post-processing. Post-processing of cassava into pupuru involves series of stages, ranging from peeling to packaging. Combination of two or more of these processing stages is one of the potential measures of enhancing the productivity of the product, and financial benefits of the stakeholders. This study focused on the development and performance evaluation of a combined milling-sifting machine for use in 5.0 kg/batch Pupuru processing plant. the machine comprises a gear reduction motor, milling chamber, vibrating tray and sets of extension spring connected in parallel for magnifying the vibration produced during operation. The results of the performance revealed that the throughput capacity and sifting efficiency of the machine range between 69.30 – 82.92 kg/h and 86.30 – 95.30 % when used to process feedstock with moisture content in the range of 5 – 6 %. It was observed that the performance of the machine improves with reduction in the feedstock moisture content. It was concluded that the incorporation of the machine into pupuru processing line would enhance the yield and quality to meet the ever-increasing global demand for cassava flour

Characteristics Estimation of Gluten-Free Cookies Using Quinoa, Millet and Cassava Flours as Functional Food

Characteristics Estimation of Gluten-Free Cookies Using Quinoa, Millet and Cassava Flours as Functional Food