TY - JOUR AU - Afoakwa, E. O. AU - Sampson, G. O. AU - Nyirenda, D. AU - Mwansa, C. N. AU - Brimer, L. AU - Chiwona-Karltun, L. PY - 2021/04/29 Y2 - 2024/03/29 TI - Physico-Functional and Starch Pasting Properties of Cassava (Manihot Esculenta Cruntz) Flours as Influenced by Processing Technique and Varietal Variations JF - Asian Journal of Agriculture and Food Sciences JA - AJAFS VL - 9 IS - 2 SE - Articles DO - 10.24203/ajafs.v9i2.6556 UR - https://ajouronline.com/index.php/AJAFS/article/view/6556 SP - AB - <p>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 (27<sup>o</sup>C and 70<sup>o</sup>C), colour and starch pasting characteristics of the cassava flours using standard methods. Grating and soaking of the cassava tubers significantly (p&lt;0.05) reduced the pH of all the varieties with concomitant increases in non-volatile acidity. Grating and soaking significantly (p&lt;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 95<sup>o</sup>C (683 BU) and viscosity at 95<sup>o</sup>C-hold (359 BU), suggesting that the flours from the different cassava varieties could be targeted for different food and industrial products.</p> ER -