Flour and Cassava (Manihot spp) Cultivars in Nigeria: Understanding their Chemical Functionalities and Acceptability in Food Systems

Rimamcwe ¹ , emun Nzuta² , Jasper O.G. Elechi³ , Israel Sule Isa⁴ , Henry Jeremiah Kittika⁵ , Charity Tsinima Thomas⁶

Section:Research Paper, Product Type: Journal-Paper
Vol.9 , Issue.2 , pp.20-29, Apr-2022

Online published on Apr 30, 2022

Copyright © Rimamcwe ,emun Nzuta, Jasper O.G. Elechi, Israel Sule Isa, Henry Jeremiah Kittika, Charity Tsinima Thomas . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

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Abstract :
High post-harvest food losses, owing to insufficient food preservation capabilities, are a key constraint to food and nutrition security in West African developing nations, where seasonal food shortages and nutritional deficiency disorders remain a big concern. Due to post-harvest physiological degradation, cassava roots have a shelf life of just 1-2 days after harvest. The end-use qualities of cassava flour, such as composition, physico-chemical, and functional properties, dictate its usage in product development and food formulations. The purpose of this study was to learn more about the chemical functioning of cassava flour from three Nigerian varieties. The functional qualities of cassava flour were determined, and significant differences were found between the various criteria assessed and were judged as having acceptable organoleptic properties. The flours developed showed acceptable quality characteristics in terms of swelling and water absorption capacity, resulting in increased production volume of items such as bread, cakes, doughnuts, meat pies, and biscuits with shorter processing times. In terms of appearance, flavor, and texture, cassava flour grade was satisfactory, with sample C being more acceptable than the other samples.

Key-Words / Index Term :
Nigeria, Cassava Flours, Chemical Functionality, Cultivars, Post-harvest

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