Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow‐fleshed cassava roots (Manihot esculenta)

• Published in: International journal of food science & technology 2023-11, Vol.58 (11), p.5904-5913
• Main Authors: Alamu, Emmanuel Oladeji, Maziya‐Dixon, Busie, Dixon, Alfred Gilbert
• Format: Article
• Language: English
• Subjects: Amylose; Ashes; Carotenoids; Cassava; Cassava products; cassava roots; chemical components; Flour; Genotypes; Manihot esculenta; processing methods; Proteins; Roots; Starch; yellow‐fleshed
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.16693

Summary Understanding the interactions between chemical and pasting properties and conventional cooking methods will help utilise yellow‐fleshed cassava roots. Thus, the study examined how conventional processing affected Nigerian yellow‐fleshed cassava's chemical and pasting properties. Three improved, yellow‐fleshed genotypes were harvested 12 months after planting: 01/1371 (high carotenoids, 7.3 μg/g on Fresh weight basis (FW)), 01/1235 (medium, 4.8 μg/g FW), and 94/0006 (low, 2.6 μg/g FW). The peeled and washed roots were processed into various products, and chemical and pasting properties were tested. Processing techniques affect all chemical and pasting properties except pasting temperature. High‐carotenoid cassava produced boiled roots with high ash and protein, while low‐carotenoids produced amylose and starch. High‐carotenoid cassava roots yielded flour with high ash, amylose, and starch. The gari product from high‐carotenoid cassava roots had higher ash, amylose, sugar, and starch concentrations. Cooked fufu from low‐carotenoid cassava had high protein and starch, while high‐carotenoid fufu had high ash and amylose. High‐carotenoid cassava roots produce the best flour and raw fufu, while low‐carotenoid roots produce chips, and medium‐carotenoid roots produce gari with suitable pasting parameters. Variation of chemical components of yellow‐fleshed cassava‐based products.