Open AccessEVALUATION OF BREAD MAKING QUALITY OF FLOUR MADE FROM THE TWO LOCAL VARIATIES OF CASSAVA CULTIVATED IN KAZAURE LOCAL GOVERNMENT AREA
Author(s) -
Inusa Sani,
Birniwa A.H,
Y. Abdulmumin
Publication year - 2020
Publication title -
international journal of engineering applied science and technology
Language(s) - English
Resource type - Journals
ISSN - 2455-2143
DOI - 10.33564/ijeast.2020.v04i10.061
Subject(s) - quality (philosophy) , local government , microbiology and biotechnology , food science , biology , geography , archaeology , philosophy , epistemology
Several factors such as processing methods, growing conditions and genotypic differences may influence the composition and physicochemical properties of cassava. This study is aimed to evaluate the proximate and pasting property of the two varieties of cassava TMS326 and TME419 cultivated in Kazaure Local Government area, Jigawa state, Nigeria. The proximate composition of flour from TMS 326 and TME 419 cassava roots were found no significant different. However, TMS 326 flour had higher carbohydrate (84.15%) compared to TME419 (82.64%). While The moisture, crude protein, fat content, fibre, ash, cyanide and amylose of TMS 326 and TME 419 has a mean percentage of 7.84and 8.79, 1.36 and 1.21%, 2.10 and 1.91%, 1.85 and 2.95%, 2.70 and 2.50, 6.98 and 3.99% and 27.11 and 24.22% respectively There were significantly (p<0.05) different in pasting property of starches and flours between the two cassava varieties (Table 2). Peak viscosity which is identified the swelling peak was found to be higher for the starch samples when compared with the flour. The peak viscosity of the starch samples showed that TMS 326 starch had higher peak viscosity (460.5 RVU) than the TME 419 sample (421.10 RVU). T h e Starch extracted from TME 419 was significantly higher cold paste viscosity (489.27 RVU) than starch from TMS 326 (329.9 RVU). The breakdown viscosity of the TMS 326 flours is lower when compared to that of TME419.While the TMS326 starch has higher breakdown viscosity than TME419 (Table 2). The starch pasting temperature of TMS 326 was 80.1oC and that of TME 419 was 74.3oC. The study concludes that differences in cassava varieties has effects on the physicochemical and pasting properties of flours prepared for both two varieties of cassava evaluated. TME 419 was observed to contain more crude fibre than TMS326 despite the similar source and can be regarded as a good source of fibre. TME 419 is found to have low protein content but highest in carbohydrates. Hence the flour blends obtained from the two varieties can be regarded as good material for bread baking and other baked products.