Process-Induced Modifications on Quality Attributes of Cassava (<i>Manihot esculenta</i> Crantz) Flour

Cassava flour (CF) is a suitable representative and one of the easiest shelf-stable food products of the edible portion of the highly perishable cassava root (<i>Manihot esculenta</i> Crantz). The quality and type of CF are dependent on processing variables. Broadly categorized into ferm...

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Autores principales:	Elohor Oghenechavwuko Udoro, Tonna Ashim Anyasi, Afam Israel Obiefuna Jideani
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	cassava processing variables cassava utilization flour starch tuber crops Chemical technology TP1-1185 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/d55222bd773446a9ab2533178bb72ee2
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spelling	oai:doaj.org-article:d55222bd773446a9ab2533178bb72ee22021-11-25T18:50:07ZProcess-Induced Modifications on Quality Attributes of Cassava (<i>Manihot esculenta</i> Crantz) Flour10.3390/pr91118912227-9717https://doaj.org/article/d55222bd773446a9ab2533178bb72ee22021-10-01T00:00:00Zhttps://www.mdpi.com/2227-9717/9/11/1891https://doaj.org/toc/2227-9717Cassava flour (CF) is a suitable representative and one of the easiest shelf-stable food products of the edible portion of the highly perishable cassava root (<i>Manihot esculenta</i> Crantz). The quality and type of CF are dependent on processing variables. Broadly categorized into fermented and unfermented CF, unfermented CF is white, odorless, and bland, while fermented CF has a sour flavor accompanied by its characteristic odor. The use of fermented CF as a composite is limited because of their off-odors. Modifications in CF processing have given rise to prefixes such as: modified, unmodified, gelatinized, fortified, native, roasted, malted, wet, and dry. Consumed alone, mostly in reconstituted dough form with soups, CF may also serve as a composite in the processing of various flour-based food products. Fermenting with microorganisms such as <i>Rhizopus oryzae</i> and <i>Saccharomyces cerevisiae</i> results in a significant increase in the protein content and a decrease in the cyanide content of CF. However, there are concerns regarding its safety for consumption. Pre-gelatinized CF has potential for the textural and structural improvement of bakery products. The average particle size of the CF also influences its functional properties and, subsequently, the quality of its products. Cassava flour is best stored at ambient temperature. Standardizing the processing of CF is a challenge because it is mostly processed in artisanal units. Furthermore, each variety of the root best suits a particular application. Therefore, understanding the influence of processing variables on the characteristics of CF may improve the utilization of CF locally and globally.Elohor Oghenechavwuko UdoroTonna Ashim AnyasiAfam Israel Obiefuna JideaniMDPI AGarticlecassavaprocessing variablescassava utilizationflourstarchtuber cropsChemical technologyTP1-1185ChemistryQD1-999ENProcesses, Vol 9, Iss 1891, p 1891 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	cassava processing variables cassava utilization flour starch tuber crops Chemical technology TP1-1185 Chemistry QD1-999
spellingShingle	cassava processing variables cassava utilization flour starch tuber crops Chemical technology TP1-1185 Chemistry QD1-999 Elohor Oghenechavwuko Udoro Tonna Ashim Anyasi Afam Israel Obiefuna Jideani Process-Induced Modifications on Quality Attributes of Cassava (<i>Manihot esculenta</i> Crantz) Flour
description	Cassava flour (CF) is a suitable representative and one of the easiest shelf-stable food products of the edible portion of the highly perishable cassava root (<i>Manihot esculenta</i> Crantz). The quality and type of CF are dependent on processing variables. Broadly categorized into fermented and unfermented CF, unfermented CF is white, odorless, and bland, while fermented CF has a sour flavor accompanied by its characteristic odor. The use of fermented CF as a composite is limited because of their off-odors. Modifications in CF processing have given rise to prefixes such as: modified, unmodified, gelatinized, fortified, native, roasted, malted, wet, and dry. Consumed alone, mostly in reconstituted dough form with soups, CF may also serve as a composite in the processing of various flour-based food products. Fermenting with microorganisms such as <i>Rhizopus oryzae</i> and <i>Saccharomyces cerevisiae</i> results in a significant increase in the protein content and a decrease in the cyanide content of CF. However, there are concerns regarding its safety for consumption. Pre-gelatinized CF has potential for the textural and structural improvement of bakery products. The average particle size of the CF also influences its functional properties and, subsequently, the quality of its products. Cassava flour is best stored at ambient temperature. Standardizing the processing of CF is a challenge because it is mostly processed in artisanal units. Furthermore, each variety of the root best suits a particular application. Therefore, understanding the influence of processing variables on the characteristics of CF may improve the utilization of CF locally and globally.
format	article
author	Elohor Oghenechavwuko Udoro Tonna Ashim Anyasi Afam Israel Obiefuna Jideani
author_facet	Elohor Oghenechavwuko Udoro Tonna Ashim Anyasi Afam Israel Obiefuna Jideani
author_sort	Elohor Oghenechavwuko Udoro
title	Process-Induced Modifications on Quality Attributes of Cassava (<i>Manihot esculenta</i> Crantz) Flour
title_short	Process-Induced Modifications on Quality Attributes of Cassava (<i>Manihot esculenta</i> Crantz) Flour
title_full	Process-Induced Modifications on Quality Attributes of Cassava (<i>Manihot esculenta</i> Crantz) Flour
title_fullStr	Process-Induced Modifications on Quality Attributes of Cassava (<i>Manihot esculenta</i> Crantz) Flour
title_full_unstemmed	Process-Induced Modifications on Quality Attributes of Cassava (<i>Manihot esculenta</i> Crantz) Flour
title_sort	process-induced modifications on quality attributes of cassava (<i>manihot esculenta</i> crantz) flour
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/d55222bd773446a9ab2533178bb72ee2
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Process-Induced Modifications on Quality Attributes of Cassava (<i>Manihot esculenta</i> Crantz) Flour

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