Amylose, rheological and functional properties of yellow cassava flour as affected by pretreatment and drying methods

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dc.creatorEkeledo, E.
dc.creatorLatif, S.
dc.creatorAbass, A.
dc.creatorMuller, J.
dc.date2023-12
dc.date2023-05-11T08:32:38Z
dc.date2023-05-11T08:32:38Z
dc.date.accessioned2026-06-27T15:54:00Z
dc.descriptionThis study reconnoitered the effects of preservative treatments (0.3% Sodium Metabisulphite solution (SMS); and 0.3% Citric Acid solution (CAS)) and drying methods (flash- and cabinet-drying) on the rheological profile, amylose and functional properties of flour from yellow-fleshed cassava varieties. Four preservative-treated flour samples (Sodium Metabisulphite cabinet-dried (SMC); Sodium Metabisulphite flash-dried (SMF); Citric Acid cabinet-dried (CAC); and Citric Acid flash-dried (CAF) were evaluated. The rheological profile (peak, breakdown, setback and final viscosity) of flash-dried samples treated with sodium metabisulphite exhibited the highest values (891 RVU, 586 RVU, 208 RVU and 513 RVU) respectively. The cabinet-dried samples treated with citric acid had the least peak, trough and final viscosity of 497 RVU, 211 RVU and 326 RVU respectively. The flash-dried flour samples had the highest values for water absorption capacity while cabinet-dried (CAC) flour samples had the highest dispersibility. Therefore, flash-dried flour samples are more likely suited for food formulations requiring good pasting quality and moderately high gel strength.
dc.identifierhttps://hdl.handle.net/10568/130324
dc.identifier.urihttp://hdl.handle.net/123456789/116819
dc.languageen
dc.publisherElsevier
dc.rightsLimited Access
dc.sourceEkeledo, E., Latif, S., Abass, A. & Müller, J. (2023). Amylose, rheological and functional properties of yellow cassava flour as affected by pretreatment and drying methods. Food and Humanity, 1, 57-63.
dc.subjectpreservatives
dc.subjectseed treatment
dc.subjectdrying
dc.subjectcassava
dc.subjectviscosity
dc.subjectamylose
dc.titleAmylose, rheological and functional properties of yellow cassava flour as affected by pretreatment and drying methods
dc.typeJournal Article

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Instituto Internacional de Agricultura Tropical (IITA)