Effect of Drying Method on Quality of Tapioca from Different Varieties of Cassava (Manihot esculenta)

Abstract

Some physical, functional and pasting properties of tapioca produced from different varieties of cassava using sun and oven drying methods were studied. The effect of drying method, rather than variety, was found to be more significant on the functional properties considered. The water binding capacity, swelling power and solubility of ovendried cassava increased from 82.93 to 84.39 g water/g sample, 12.15 to 12.78 g/ml and 11.36 to 11.67 respectively. The values for the sun-dried cassava varieties varied from 82.79 to 84.30 g water/g sample, 12.10 to 12.64 g/ml and 11.09 to 11.45 respectively and were generally lower than that of oven-dried samples. For both drying methods, TMS 01/1235 had the highest pasting values while TME 1 had the lowest values. The peak viscosity, trough and breakdown viscosity increased from 230.09 to 434.14 RVU, 163.23 to 222.03 RVU, 41.06 to 221.78 RVU respectively with the lowest being oven-dried TME 1 and highest sun-dried TMS 01/1235. The final viscosity, peak time and
pasting temperature also increased from 243.05 to 297.63 RVU, 3.98 to 5.6 min and 72.59 to 76.8oC respectively with sun-dried TME 1 as the lowest and oven-dried TMS 01/1235 highest. The pasting values of the cassava varieties were however more significantly different (except colour) than those of the drying methods at p < 0.05 as well as on starch properties. Generally, oven-dried tapioca samples had better functional and pasting properties than sun-dried samples. This indicates that oven drying can be used to replace sun drying to obtain products of high quality during the production of tapioca. In addition, the results suggest that oven drying of tapioca will improve functionality in complementary food formulations, including puddings for weaning foods.