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

dc.contributor.authorEkeledo, E.
dc.contributor.authorLatif, S.
dc.contributor.authorAbass, A.
dc.contributor.authorMuller, J.
dc.date.accessioned2023-05-11T08:35:39Z
dc.date.available2023-05-11T08:35:39Z
dc.date.issued2023-12
dc.identifier.citationEkeledo, 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.identifier.issn2949-8244
dc.identifier.urihttps://hdl.handle.net/20.500.12478/8167
dc.description.abstractThis 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.description.sponsorshipGerman Federal Ministry of Education and Research
dc.description.sponsorshipFederal Ministry for Economic Cooperation and Development, Germany
dc.format.extent57-63
dc.language.isoen
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
cg.contributor.affiliationUniversitat Hohenheim
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.coverage.hubEastern Africa Hub
cg.researchthemeSocial Science and Agribusiness
cg.identifier.bibtexciteidEKELEDO:2023
cg.authorship.typesCGIAR and advanced research institute
cg.iitasubjectAgribusiness
cg.iitasubjectCassava
cg.iitasubjectFood Security
cg.iitasubjectPost-Harvesting Technology
cg.iitasubjectSocioeconomy
cg.iitasubjectValue Chains
cg.journalFood and Humanity
cg.notesPublished online: 19 Apr 2023
cg.accessibilitystatusLimited Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCopyrighted; all rights reserved
cg.targetaudienceScientists
cg.identifier.doihttps://doi.org/10.1016/j.foohum.2023.03.004
cg.iitaauthor.identifierAdebayo Abass: 0000-0003-1376-3608
cg.futureupdate.requiredNo
cg.identifier.volume1


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