Changes in functional and pasting properties and mineral contents of the flour of two cassava cultivars 'TME 419' and 'UMUCASS 36' under different storage conditions

Abstract

This study investigated the effects of packaging and storage conditions [23°C and 38°C, 60% relative humidity (RH)] on the functional and pasting properties, and mineral content of cassava flour from two different cultivars (TME 419 and UMUCASS 36) stored for 12 weeks. Flour swelling power (12.1 ± 0.13%) and solubility (9.51 ± 1.59%) was significantly higher in 'TME 419' cassava. Viscosities of flour samples were influenced by the storage conditions, packaging and cultivar differences. A strong positive and significant correlation (r = 0.94) was observed between peak viscosity and breakdown viscosity. The shortest pasting time (3.9 ± 0.06 min) and lowest pasting temperature (84.9 ± 0.36°C) after storage was observed in the flour packaged in paper bag and stored at 38°C for both cultivars. The differences in the functional and pasting properties shows that cassava flour can be used for various industrial purposes such as baking, weaning food and thickeners.