Effect of varietal differences on chemical and pasting properties of composite wheat-cassava flours produced from low postharvest physiologically deteriorated cassava roots (Manihot esculenta Crantz)

Abstract

This study investigated the effect of varietal differences on the chemical and pasting properties of composite wheat-cassava flours produced with blend of wheat and high-quality cassava flour from low postharvest physiologically deteriorated (PPD) cassava roots. Wholesome four varieties of yellow-fleshed low PPD cassava roots and one variety of high PPD cassava root were, peeled, washed, grated, pressed, pulverized, flash dried at 120 °C for 8 minutes, milled with cyclone hammer mill fitted with a screen of 250 µm aperture size, cooled and packed into high density polyethylene bag. The high-quality cassava flours (HQCF) were composited with wheat flour and analyzed for chemical and pasting properties. Data obtained were subjected to analysis of variance (ANOVA) using Statistical Package for Social Sciences (SPSS version 25.0) and significant means were separated applying Duncan multiple range test and Pearson’s correlation was also determined. The results depict that moisture, protein, fat, ash, sugar, starch, dry matter and energy value ranged from 12.45 - 13.10 %, 10.30 - 11.65 %, 0.40 - 3.71 %, 0.58 - 0.62 %, 1.75± - 2.08 %, 70.94 - 74.40 %, 86.90 - 87.55 % and 1464.29 - 1531.66 KJ/kg, respectively. Peak, trough, breakdown, final, setback, peak time and pasting temperature ranged from 180.63 - 247.21 RVU, 95.84 - 129.00 RVU, 83.42 - 118.21 RVU, 139.29 - 253.71 RVU, 83.79 - 124.71 RVU, 5.90 - 6.17 min and 69.00 - 73.48 °C, respectively. Considering the relatively high dry matter content, energy value, peak viscosity, low breakdown viscosity and pasting time, flour blends C-C1368-W and C-C0593-W prepared with HQCFs from IITA-TMS-IBA-011368 and IITA-TMS-IBA-070593 cassava varieties could find application in baking and confectionery industry.