Functional properties and cyanide content of starch and flour of selected cassava (Manihot esculenta crantz) mosaic disease (CMD) resistant varieties

Abstract

Flours and starches (<250μm) were produced from forty-four(44) Cassava Mosaic Disease (CMD) resistant varieties recently developed by the International Institute of Tropical Agriculture (IITA). Water and oil absorption capacity of the flour samples ranged from 1.050 to 1.350ml/g and1.350 to1.950ml/g, respectively. The loose and packed bulk densities of the flours were 0.3687-0.4961g/ml and 0.5357-0.7837g/ml, respectively. The swelling index of the flours was 1.247 - 1.460ml/g while the wettability was 17.00 - 40.00 seconds. Emulsion characteristic of the flours was 45.97 to 52.07%. Hydrogen cyanide (HCN) of the flours ranged from 2.10 to 7.87ppm. Flour pH ranged from 4.87 to 7.77. Water and oil absorption capacities of the starch samples ranged from 0.650 to 0.950ml/g and 1.100 to 1.450ml/g, respectively. Loose and packed bulk densities were 0.4842 0.5493g/ml and 0.6511 - 0.7465g/ml, respectively. Starch swelling index was 1.303 1.430ml/g while the wettability was 21.00 -39.00 seconds. Emulsion characteristic of starch ranged from 41.03 to 49.00%. Hydrogen cyanide (HCN) content of the starch ranged from 1.40 to 3.20ppm while the pH ranged between 6.01 and 8.39. The results of the functional properties and cyanide content of both flours and starches showed that there were significant differences among the cultivars. However, the cyanide content of the flours and starches from the CMD resistant cassava varieties are within the safe limit (<10ppm) and therefore safe for human consumption.