Functional and pasting properties of products of white and yellow cassava

Abstract

This study evaluated the pasting properties of selected products; fufu, garri and tapioca made from yellow cassava (Manihot utilisima Crantz) and white cassava (Manihot dulcis Crantz) products. The cassava products were obtained from the National Root Crops Research Institute, Umudike, Abia State and was processed in food science and technology and nutrition and dietetics laborstory, Imo state university. The functional and pasting result showed that among the studied finished cassava products, the fermented cassava flour had the highest water absorption capacity (WAC) 4.4g/g as compared to values of 3.75g/g for garri and 2.85g/g for tapioca.The water absorption capacities of the white cassava products were in the range of 2.79±0.01to 4.34±0.14g/g with white cassava tapioca having the least value (2.79±0.0g/g) and the white cassava flour having the highest value (4.34±0.14). Some significant differences (p<0.05) existed between the water absorption capacities value of the match pairs (similar products) of white and yellow cassava varieties, with the exception of the garri samples. The oil absorption capacities (OAC) of the yellow cassava products were in the range of 1.94±0.03 to 2.91±0.01g/g with yellow cassava tapioca having the least value (1.94±0.03g/g) e and the yellow cassava flour having the highest value (2.91±0.01g/g). The oil absorption capacities of the white cassava products were in the range of 1.95±0.01 to 2.94±0.10g/g with white cassava tapioca having the least value (1.95±0.01) and white cassava flour having the highest value (2.94±0.10g/g). All the match pairs (similar products) of the yellow and white cassava showed significant differences (p<0.05) in the oil absorption capacity of the cassava product with exception of the tapioca samples. The bulk density (BD) value of the yellow cassava products and white cassava products were in the range of 0.48±0.05 to 0.54±0.0g/ml and 0.47±.0.04 to 0.55±0.02g/ml respectively. There was no significant difference (p>0.05) between all the pair similar products from the yellow and white cassava varieties with regards to the BD. Garri samples had the highest water absorption capacity (4.36g/g, 4.34g/g) and (7.5%) solubility. Also, the result revealed that yellow cassava fufu (flour) had the highest (5084 RVU) values in peak viscosity, trough viscosity (2590 RVU), breakdown viscosity (2494 RVU) and final viscosity (3500 RVU) but not in setback viscosity, peak time (min) and pasting temperature (0C)

Keywords: Tapioca, Bulk Density, Garri, Pasting