QUALITY VARIABILITY OF DOUGHMEAL FROM TRADITIONAL CASSAVA STARCH AS INFLUENCED BY DIFFERENT DRYING METHODS

M K Bolade

Abstract



The study aimed at investigating the influence of drying methods on the physicochemical properties of dried cassava starches and quality attributes of doughmeals prepared from such starches. The results revealed that there were variations in the pH (6.18-6.5), total titratable acidity (0.28-0.84 %), water absorption capacity (1.7-1.73 g/g) and bulk density (0.65-0.82 g/cm3) of the freeze dried, oven dried, sundried and freshly-prepared starches. The colour characteristics revealed that the lightness index (L*-value) decreased due to drying operations on the starches. All the pasting factors were affected by the drying methods with variations in the pasting temperature (70.95-72.14 oC), peak viscosity (3748-4476 RVU), breakdown viscosity (2225-2711 RVU) and final viscosity (2063-2514 RVU). The drying operations caused a decrease in residual cyanide content in all the samples ranging from 26.72 mg/Kg in fresh cassava roots to 3.06 mg/Kg in doughmeal from sundried starch. There was a variation in the softness index of the doughmeals (21.24-27.43 mm) while the sensory quality rating of the doughmeal showed that the product from freshly prepared cassava starch was rated the highest in terms of aroma, colour and overall acceptability while the one from freeze dried starch was rated the highest in terms of taste and mouldability. The study has revealed that doughmeal from freshly prepared cassava starch was the most acceptable while the one prepared from freeze dried starch was rated second best.

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