Effect of processing procedures on the colorimetry and viscoelastic properties of cassava starch, flour and cassava-plantain fufu flour

Abstract

Cassava starch, cassava flour and cassava-plantain fufu flour colour were evaluated in terms of L,a, and b values and the total colour difference. The cassava-plantain fufu flours were formulated using two particle sizes with cassava starch and plantain flour and others with cassava starch, cassava flour and plantain flour. The local cassava variety, (Bosom nsia) starch gave the highest L-value, while 065 cassava starches yielded the lowest L value. The high yielding variety, (Yebeshie) flour recorded the highest L-value of 95.80. The 065 cassava starch recorded the largest colour differences (3.96) while Bosom nsia starch gave the least value (1.10). Bosom nsia starch was whiter. The least colour difference was obtained by the 061 flour and 094 flour recorded the highest value. The variables of colour for the cassava-plantain fufu flour increased with the increase in percentage of starch added. The differences in colour of the cassava starch and flour may be due to the different processing procedures. The viscoelastic properties for both starch and flour from Yebeshie cassava stood out greatly compared to the local variety (bosom nsia) and the experimental accessions. Yebeshie starch recorded a peak viscosity of 1057 BU and a viscosity at 50¡ÆC of 522 BU. The peak viscosity, viscosity at 95¨¬ for the <180 and 250 micron cassava-plantain fufu flour increased as the starch percentage increased for all the combinations of starch, plantain flour and cassava flour. The viscosity at 50¢ªC values increased as the starch added increased for <180 and 250-180 micron cassava- plantain fufu flour formulated using starch, plantain flour and Yebeshie cassava flours. Starches from the high percentage starch cassava- plantain fufu flour had larger granules which swelled at lower temperature. The fufu flours which were formulated with low percentage starch might have had smaller granules. The cassava- plantain fufu flour formulated with the BT7D54.1 Yebeshie cassava flour and 40% starch recorded the highest cold paste value of 245 ¡¾ 28BU. This increase may be attributed to the processing parameter used for the Yebeshie cassava flours compared to the drying temperature of 60¢ªC for the BT10D60 and BT15D60. The setback values for the <180 micron cassava plantain fufu flour were higher than those of the 250-180 micron fufu