FUNCTIONAL AND RHEOLOGICAL PROPERTIES OF CASSAVA FLOUR PROCESSED BY ADAPTATION OF TRADITIONAL 'ABACHA' PROCESSING TECHNOLOGY

Abstract

Cassava flour was processed from dried 'abacha' slices made from fresh cassava root and dried cassava chips of four cassava varieties, 98/2101 NR87184, 97/4779 and 91/02324. The effect of the processing method and variety on the functional properties, pasting properties and sensory attributes of the 'abacha' flour were evaluated. The functional properties of 'abacha' flour showed bulk density range of 0.505-0.571 g/ml,water absorption capacity of 3.35-5.80 ml /g, the pasting properties of the flour showed peak viscosity range from 157.35 to 399.58RVU, trough 90.08-206.50 RVU, breakdown viscosity 67.23-193.09 RVU, final viscosity 123.58 -300.41 RVU, setback 33.40 93.93 RVU, peak time 4.03-4.80 mins and pasting temperature of 51.60-79.20 °C. The sensory properties of the fufu prepared from the cassava flour showed that processing method and variety significantly (p<0.05) affected some of the sensory attributes.