Progress in research and applications of cassava flour and starch: a review.
Book review
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Publication Details
Author list: Chisenga SM, Workneh TS, Bultosa G, Alimi BA
Publisher: Springer
Publication year: 2019
Journal: Journal of Food Science and Technology (0022-1155)
Journal acronym: J Food Sci Technol
Volume number: 56
Issue number: 6
Start page: 2799
End page: 2813
Number of pages: 15
ISSN: 0022-1155
eISSN: 0975-8402
Languages: English-Great Britain (EN-GB)
Abstract
The cassava flours and starches have elicited great use in the food and non-food industry. The diversity in cassava genotypes accounts for differences in end-product properties, and would require characterization of cassava varieties for suitability of culinary and processing. This review showed that screening criteria of cassava cultivars end-user properties include proximate contents, amylose content, structural, swelling, gelatinization and pasting characteristics, including freeze-thaw stability properties of cassava-derived flours and starches. Literature shows that the physiochemical properties vary with genetic factors (i.e. genotype). In this review, the amylose content was found to be the main genetic trait for discriminating the cassava varieties for gelatinization and pasting processes including resistant starches. Moreover, cassava derived raw materials (flours and starches) were found to have various application in baking, edible film, syrup, glucose, alcohol, and soups production.
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