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Pasting properties of high-quality cassava flour of some selected improved cassava varieties in Tanzania for baking

dc.contributor.authorAbubakar, M.
dc.contributor.authorWasswa, P.
dc.contributor.authorMasumba, E.
dc.contributor.authorKulembeka, H.
dc.contributor.authorMkamilo, G.
dc.contributor.authorKanju, E.
dc.contributor.authorMrema, E.
dc.contributor.authorAbincha, W.
dc.contributor.authorEdema, R.
dc.contributor.authorTukamuhabwa, P.
dc.contributor.authorKayondo, S.I.
dc.contributor.authorOngom, P.
dc.date.accessioned2023-11-01T14:42:36Z
dc.date.available2023-11-01T14:42:36Z
dc.date.issued2023-01-31
dc.identifier.citationAbubakar, M., Wasswa, P., Masumba, E., Kulembeka, H., Mkamilo, G., Kanju, E., ... & Ongom, P. (2023). Pasting properties of high-quality cassava flour of some selected improved cassava varieties in Tanzania for baking. African Journal of Agricultural Research, 19(1): 4F2316E70156, 1-7.
dc.identifier.issn1991-637X
dc.identifier.urihttps://hdl.handle.net/20.500.12478/8327
dc.description.abstractPartial substituting wheat with high-quality cassava flour (HQCF) in bread making would be economically beneficial in Tanzania. However, cassava varieties with the best pasting quality for this use are unknown. In addition, the appropriate time of harvesting the varieties to attain the best pasting quality is also unknown. This study, therefore, aimed at identifying the most appropriate cassava varieties and their appropriate harvesting time that could be used for production of HQCF for baking bread. Nine improved cassava varieties namely Kiroba, Mkuranga1, Pwani, Chereko, Mkumba, Hombolo, Orela, Kizimbani and Kipusa and two local varieties, Albert and Kibandameno were planted in 2020/2021 and 2021/2022 seasons at TARI-Ukiriguru using a split plot design. Harvesting was done at 10 and 12 months after planting (MAP). Pasting characteristics of the HQCF samples were determined at the International Centre of Tropical Agriculture, Dar es salaam, Tanzania using Perten Rapid Visco Analyzer (RVA) Tecmaster equipment, Model: N103802. The results indicated that KIPUSA had the lowest significant setback, while Hombolo had the highest significant setback both at 10 and 12 MAP suggesting that HQCF produced from KIPUSA should be considered for partial substitution of wheat in baking bread that is attractive to consumers.
dc.description.sponsorshipCornell University
dc.format.extent1-7
dc.language.isoen
dc.subjectCassava
dc.subjectApplication
dc.subjectWheat
dc.subjectBread
dc.subjectTanzania
dc.subjectBaking
dc.titlePasting properties of high-quality cassava flour of some selected improved cassava varieties in Tanzania for baking
dc.typeJournal Article
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationMakerere University
cg.contributor.affiliationTanzania Agricultural Research Institute
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationKenya Agricultural and Livestock Research Organization
cg.coverage.regionAfrica
cg.coverage.regionEast Africa
cg.coverage.countryTanzania
cg.coverage.hubEastern Africa Hub
cg.researchthemeBiotech and Plant Breeding
cg.identifier.bibtexciteidABUBAKAR:2023
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAgronomy
cg.iitasubjectCassava
cg.iitasubjectFood Security
cg.iitasubjectPlant Production
cg.iitasubjectPost-Harvesting Technology
cg.iitasubjectValue Chains
cg.journalAfrican Journal of Agricultural Research
cg.notesOpen Access Article
cg.accessibilitystatusOpen Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCreative Commons Attribution 4.0 (CC BY 0.0)
cg.targetaudienceScientists
cg.identifier.doihttps://doi.org/10.5897/AJAR2022.16138
cg.iitaauthor.identifierEdward Kanju: 0000-0002-0413-1302
cg.iitaauthor.identifierKayondo Siraj Ismail: 0000-0002-3212-5727
cg.iitaauthor.identifierPatrick Ongom: 0000-0002-5303-3602
cg.futureupdate.requiredNo
cg.identifier.issue1: 4F2316E70156
cg.identifier.volume19


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