Effect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products
C. R. Abah *
Department of Food Science and Technology, NnamdiAzikiwe University, Awka,Anambra State, Nigeria.
C. N. Ishiwu
Department of Food Science and Technology, NnamdiAzikiwe University, Awka,Anambra State, Nigeria.
J. E. Obiegbuna
Department of Food Science and Technology, NnamdiAzikiwe University, Awka,Anambra State, Nigeria.
E. F. Okpalanma
Department of Food Science and Technology, Madonna University, Nigeria.
C. S. Anarado
Department of Food Science and Technology, NnamdiAzikiwe University, Awka,Anambra State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Quality cassava(Manihotesculentus, Crantz) flour is often influenced by process variables such as slice weight and soaking time which may affect its nutritional quality. In this study, the effect of process variables (slice weight and soaking time) on quality of cassava flour was carried out. Cassava root was peeled, washed and cut into varied sizes (25.86 - 54.14 g) and soaked at varied time (7.03 - 40.97 h). The proximate composition, physical and chemical properties of the flour were carried out using standard methods. The result in our findings showed that slice weight and soaking time had significant increase (p<0.05) on the proximate and physico-chemical properties of the flour.The amylose and amylopectin content of the flour increased with increasing soaking time while the hydrogen cyanide content decreased with increase in soaking time. Overall, the quality cassava flour displayed desirable properties for its incorporation into baked goods.
Keywords: Quality cassava flour, soaking time, slice weight, bakery products