National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present research was carried out to study some functional properties of seven local flours (Agbablé3, Bonoua2, Bondoukou4, Boufouh3, Boufouh4, Soclopouopo3, Totoba2) cassava (Manihot esculenta Crantz) varieties. The functional properties (hydrated density, apparent density, porosity, water absorption capacity, oil absorption capacity, hydrophil-lipophil ratio, water solubility index, emulsion capacity, foam capacity, wettability, gelatinization temperature, blue value index) of were evaluated. The Boufouh3 variety flour had highest hydrated density (0.83±0.02 g/ml), emulsion capacity (1.86±0.81%), wettability (32.66±2.87s). Boufouh4 variety flour had the highest values in apparent density (0.62±0.01), foam capacity (21.42±1.5 %) and blue value index (63.3±0.01 % DO/mg). Agbablé3 variety flour had highest water absorption capacity (97.28±6.23%). Soclopouopo3 variety flour had the highest values in porosity (51.25±1.86%) and Hydrophil-lipophlil ratio (0.97±0.02). Totoba2 had highest water solubility index (27.56±0.35%). Bondoukou4 variety flour had the highest values in gelatinization temperature (72±0.82°C) and oil absorption capacity (108.15±2.25%). The functional properties of flours studied show many differences and few similarities. Flours varieties Boufouh3 and Boufouh4 have higher values in functional properties compared to others.
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