Physico-Functional and Starch Pasting Properties of Cassava (<em>Manihot Esculenta</em> Cruntz) Flours as Influenced by Processing Technique and Varietal Variations


  • E. O. Afoakwa Department of Nutrition & Food Science, University of Ghana, Legon-Accra, Ghana
  • G. O. Sampson Faculty of Vocational Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Kumasi, Ghana
  • D. Nyirenda Faculty of Vocational Education, University of Education Winneba, Ghana
  • C. N. Mwansa Department of Food Science and Technology, University of Zambia, Lusaka, Zambia
  • L. Brimer Department of Veterinary Disease Biology, Chemical Food Safety and Toxicology, University of Copenhagen, Copenhagen, Denmark
  • L. Chiwona-Karltun Department of Urban & Rural Development, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden





This study investigated effects of processing technique and varietal variations on the physico-functional, starch pasting and viscoelastic properties of cassava (Manihot Esculenta Crantz) flours using a 3x6 factorial experimental approach. Samples were evaluated for their non-volatile acidity, pH, swelling power, solubility water absorption capacity (27oC and 70oC), colour and starch pasting characteristics of the cassava flours using standard methods. Grating and soaking of the cassava tubers significantly (p<0.05) reduced the pH of all the varieties with concomitant increases in non-volatile acidity. Grating and soaking significantly (p<0.05) reduced the swelling power, solubility and water absorption capacity of the flours. Soaked Chila B flour recorded the highest pasting temperature of 66.9°C whiles soaked Mweulu flour recorded the highest peak viscosity (684 BU), viscosity at 95oC (683 BU) and viscosity at 95oC-hold (359 BU), suggesting that the flours from the different cassava varieties could be targeted for different food and industrial products.

Author Biography

G. O. Sampson, Faculty of Vocational Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Kumasi, Ghana

A lecturer in the Department of Agro Process in the Methodist University College of Ghana.


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How to Cite

Afoakwa, E. O., Sampson, G. O., Nyirenda, D., Mwansa, C. N., Brimer, L., & Chiwona-Karltun, L. (2021). Physico-Functional and Starch Pasting Properties of Cassava (<em>Manihot Esculenta</em> Cruntz) Flours as Influenced by Processing Technique and Varietal Variations . Asian Journal of Agriculture and Food Sciences, 9(2).