INFLUENCE OF SUNDRIED CASSAVA VARIETIES ON FUNCTIONAL PROPERTIES OF CASSAVA FLOUR

Abstract

The aim of this study was to compared Influence of cassava varieties on functional properties of cassava flour. Freshly harvested white cassava tuber and yellow cassava tuber of High-yielding, low-cyanide cassava roots of improved cultivar TME 419, TMS 01/1368, TMS 98/0505 (yellow) and TMS 30572 were obtained from the International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria. Cassava roots (2 kg) were peeled manually with stainless steel knife, washed and cut into small pieces and then sun dried for 5 days. Dried samples were milled, sieved and packaged in air tight container prior to analyses. Functional properties were evaluated using a standard procedure. TME 419 (0.68g/cm3) was higher in bulk density when compared with other samples. TMS 30572 was higher in pH (6.23) with least pH in TMS 01/1368 variety (6.13). Emulsion activities were significantly higher in TMS 98/0505 (yellow) (10.16%) with least emulsion activities in TMS 01/1368 (5.71%). Water retention was lesser in  TMS 01/1368 with higher water retention in both TME 419 and 30572 varieties. Water absorption capacity was significantly higher in TME 01/1368 with least water absorption. Oil retention was significantly higher in cassava TMS 30572 with least value in TME 419 cassava. Oil absorption capacity was higher TME 30572 cassava flour which is significantly lower in TMS 01/1368. The study revealed that the significant varietal differences in the properties of various flours use, shows a potential for a wide end use.