Effect of Drying Temperature on Cyanogenic Glucoside Content and Physicochemical Properties of Hanatee Cassava Flour Compared with Commercial Cassava Flour
Keywords:
cassava, Cassava flour, Total cyanide content, Pasting propertiesAbstract
The impact of drying temperature on the cyanogenic glucoside content and physicochemical properties of Hanatee (HNT) cassava (Manihot esculenta Crantz) flour was compared with that of commercially available cassava flour (CCF). This investigation focused on flour derived from the HNT variety subjected to drying temperatures of 50, 60 and 70°C. A comprehensive analysis of both HNT and CCF flours were conducted to assess their proximate compositions, cyanide concentrations, colorimetric properties, water absorption index, swelling power, solubility, pasting characteristics and thermal properties. Moisture, carbohydrate, protein, lipid, ash, crude fiber and amylose contents of HNT cassava flour ranged at 4.63-10.54, 95.08-98.68, 1.14-1.54, 0.03-0.28, 0.11-3.22, 2.55-4.34 and 13.86-15.96%, respectively. While cassava cyanide contents ranged from 59.41-63.01 and 0.72-1.93 mg HCN/kg for roots and flours, respectively. Drying reduced hydrogen cyanide (HCN) concentration from 96.67% to 98.17%. Fresh cassava roots of the Hanatee variety processed into flour and dried at 50, 60 and 70oC showed reduced cyanide content within the international standard of 10 mg HCN/kg. The whiteness index of commercial cassava flour (39.72–41.98) was higher than HNT flour dried at different temperatures (32.40-39.72). Degrees of lightness (L*) ranged between 88.36 and 90.60, yellowness (b*) 7.92-11.84 and redness (a*) 0.74-1.46. The water absorption index, swelling power and solubility of HNT flour samples increased at higher drying temperatures. By contrast, the CCF samples demonstrated the highest values across these parameters. Flour pasting behavior was examined using a Rapid Visco Analyzer (RVA). Peak viscosity values of different cassava flours ranged from 144.06 to 271.41 RVU, with the CCF2 sample registering the highest value and the HNT50 sample giving the lowest. All cassava flour samples displayed higher paste viscosities than their respective pasting temperatures, which ranged from 70.68 to 77.14°C. Variations in thermal properties were influenced by protein retention. The HNT70 flours exhibited the highest peak viscosity, final viscosity and pasting temperature, while also demonstrating a lower tendency for retrogradatio n compared with HNT50 flours. Results showed that good quality HNT flour was produced after drying at 60°C. The information gained from this study can be used to increase the industrial potentials of flour from cassava roots.
References
AACC International. (1997). General pasting method for wheat or rye flour of starch using the Rapid Visco Analyzer. (11th ed). St. Paul, MN: American Association of Cereal Chemists International.
Agbemafle, R. (2019). Proximate, starch, sugar compositions and functional properties of cassava flour. Food Security, 7(2), 40-46.
Aidoo, R., Oduro, I.N., Agbenorhevi, J.K., Ellis, W.O. & Pepra-Ameyaw, N.B. (2022). Physicochemical and pasting properties of flour and starch from two new cassava accessions. International Journal of Food Properties, 25(1), 561-569.
Ajala A.S., Ogunsola, A.D. & Odudele F.B. (2014). Evaluation of drying temperature on proximate, thermal and physical properties of cocoyam flour. Global Journal of Engineering, Design & Technology, 3(4), 13-18.
Akande, S.A., Onyegbula, A.F. Salawu, R.A., Oladipo, A.K. & Adetunji, C.O. (2017). Effects of post-harvest handling on hydrogen cyanide content of cassava products obtainned from Ilorin-West urban markets, Nigeria. African Journal of Food Science, 11(11), 362–368.
Alamu, E.O., Maziya-Dixon, B. & Dixon, A.G. (2017). Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (Manihot esculenta Crantz) of β-carotene-enriched roots. LWT-Food Science and Technology, 86, 501-506.
Atlaw, T.K. (2018). Influence of drying methods on flour quality and cyanide content of cassava root tuber. International Journal of Nutrition and Food Sciences, 7(4), 142-147.
Association of Official Analytical Chemists (AOAC). (2005). Official methods of analysis AOAC International. (18thed). Washington. DC: AOAC International.
Ayetigbo, O., Latif, S., Abass, A. & Müller, J. (2018). Comparing characteristics of root, flour and starch of biofortified yellow-flesh and white-flesh cassava variants, and sustainability considerations: A Review. Sustainability, 10, 3089.
Bakare, H.A., Adegunwa, M.O., Osundahunsi, O.F. & Olusanya, J.O. (2012). Composition and pasting properties of breadfruit (Artocarpus communis Forst) from South-West States of Nigeria. Nigerian Food Journal, 30, 11-17.
Bradbury, J.H. & Denton, I. C. (2010). Rapid wetting method to reduce cyanogen content of cassava flour. Food Chemistry, 12(2), 591–594.
Cardoso, A.P., Mirione, E., Ernesto, M., Massaza, F., Cliff, J., Haque, M.R. & Bradbury, J.H., (2005). Processing of cassava roots to remove cyanogens. Journal of food Composition and Analysis. 18, 451–460.
Charles, A.L., Sriroth.K. & Huang,T.C. (2005). Proximate composition, mineral contents, hydrogencyanide and phytic acid of 5 cassava genotypes. Food Chemistry, 92, 615-620.
Charoenkul, N., Uttapap, D., Pathipanawat, W. & Takeda, Y. (2011). Physicochemical characteristics of starches and flours from cassava varieties having different cooked root textures. LWT - Food Science and Technology, 44, 1774–1781.
Chimphepo, L., Alamu, E.O., Monjerezi, M., Ntawuruhunga, P. & Saka, J.D.K. (2021). Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications. LWT - Food Science and Technology, 147, 111592.
Chisenga, S.M., Workneh, T.S., Bultosa, G. & Alimi, B.A. (2019a). Progress in research and applications of cassava flour and starch: a review. Journal of Food Science and Technology, 56(6), 2799-2813.
Chisenga, S.M., Workneh, T.S., Bultosa, G. & Laing, M. (2019b). Proximate composition, cyanide contents, and particle size distribution of cassava flour from cassava varieties in Zambia. AIMS Agriculture and Food, 4, 869-891.
Chiwona-Karltun, L., Afoakwa, E.O., Nyirenda, D., Mwansa, C.N., Kongor, E.J. & Brimer, L. (2015). Varietal diversity and processing effects on the biochemical composition, cyanogenic glucoside potential (HCNp) and appearance of cassava flours from South-Eastern African region. International Food Research Journal, 22(3), 973–980.
Chotineeranat, S., Suwansichon, T., Chompreeda, P., Piyachomkwan, K., Vichukit, V., Sriroth, K. & Haruthaithanasan, V. (2006). Effect of root ages on the quality of low cyanide cassava flour from Kasetsart 50. Kasetsart Journal (Natural Science), 40, 694–701.
Codex Alimentarius Commission. (1989). Codex regional standard: Part C. Food and Agriculture Organization of the United Nations (FAO).
Cornejo, F. & Rosell, C.M. (2015). Influence of germination time of brown rice in relation to flour and gluten free bread quality. Journal of Food Science and Technology, 52(10), 6591– 6598.
Correia, P., Lopes, L.C. & Costa, L.B.D. (2012). Morphology and structure of chestnut starch isolated by alkali and enzymatic methods. Food Hydrocolloids, 28, 313-319.
Ekeledo, E., Latifa, S., Abassc, A. & Müller, J. (2023). Amylose, rheological and functional properties of yellow cassava flour as affected by pretreatment and drying methods. Food and Humanity, 1, 57-63.
Falade, K.O. & Akinpelu S. Christopher, A.S. (2015). Physical, functional, pasting and thermal properties of flours and starches of six Nigerian rice cultivars. Food Hydrocolloids, 44, 478-490.
Food and Agriculture Organization/World Health Organization (FAO/WHO). (1991). Joint FAO/WHO food standards programme. Codex Alimentarius Commission XII (Supplement 4). FAO.
Gibson, T.S., Solah, V.A. & McClearyt, B.V. (1997). A procedure to measure amylose in cereal starches and flours with Concanavalin A. Journal of Cereal Science, 25, 111–119.
Ginting, E. & Widodo, Y. (2013). Cyanide reduction in cassava root products through processing and selection of cultivars in relation to food safety. Diterbitkan di Buletin Palawija, 25, 25–36.
Hasmadi, M., Harlina, L., Jau-Shya, L., Mansoor, A.H., Jahurul, M.H.A. & Zainol, M.K. (2020) Physicochemical and functional properties of cassava flour grown in different locations in Sabah, Malaysia. Food Research, 4, 991-999.
Hasmadi, M., Harlina, L., Jau, S. L., Mansoor, A.H., Jahurul, M.H A. & Zainol, M.K. (2021). Extraction and characterisation of cassava starch cultivated in different locations in Sabah, Malaysia. Food Research, 5, 44-52.
Hugo, L.F., Rooney, L.W. & Taylor, J.R.N. (2000). Malted Sorghum as a functional ingredient in composite bread. Cereal Chemistry, 77, 428-432.
Jensen, S., Skibsted, L.H., Kidmose U. & Thybo, A.K. (2015). Addition of cassava flours in bread-making: Sensory and textural evaluation. LWT - Food Science and Technology, 60, 292–299.
Kayode, B.I., Kayode, R.M.O., Salami, K.O., Obilana, A.O., George, T.T., Dudu, O.E., … Oyeyinka, S.A. (2021). Morphology and physicochemical properties of starch isolated from frozen cassava root. LWT-Food Science and Technology, 147, 111546.
Kusumayanti, H., Hadayani, N.A. & Santosa, H. (2015). Swelling power and water solubility of cassava and sweet potatoes flour. Procedia Environmental Science, 23, 164–167.
Li, L., Zhang, M. & Bhandari, B. (2019). Influence of drying methods on some physicochemical, functional and pasting properties of Chinese yam flour. LWT - Food Science and Technology, 111, 182-189.
Lu, H., Guo, L., Zhang, L., Xie, C., Li, W., Gu, B. & Li, K. (2019). Study on quality characteristics of cassava flour and cassava flour short biscuits. Food Science & Nutrition, 8, 521–533.
Montagnac, J.A., Davis, C.R. & Tanumihardjo, S.A. (2009). Nutritional value of cassava for use as a staple food and recent advances for improvement. Comprehensive Reviews in Food Science and Food Safety, 8(3), 181–194.
Ndam, Y. N., Mounjouenpou, P., Kansci, G., Kenfack, M.J., Meguia, M.P.F., Eyenga, N.S.N.N., ...Nyegue, A. (2019). Influence of cultivars and processing methods on the cyanide contents of cassava (Manihot esculenta Crantz) and its traditional food products. Science Africa, 5, e00119.
O’Brien, G.M., Taylor, A.J. & Poulter, H.N. (1991). Improved enzymatic assay for cyanogens in fresh and processed cassava. Journal of the Science of Food and Agriculture, 56(3), 277–289.
Ogbonnaya, C. & Hamza, A. (2015). Effects of moisture content and storage period on proximate composition, microbial counts and total carotenoids of cassava flour. International Journal of Engineering and Technology Innovation, 2(11), 63–73.
Ogiehor, I. & Ikenebomeh, M. (2006). The effect of different packaging materials on the shelf stability of gari. African Journal of Biotechnology, 5, 741–745.
Pornpraipech, P., Khusakul, M., Singklin, R. Sarabhorn, P. & Areeprasert, C. (2017). Effect of temperature and shape on drying performance of cassava chips. Agriculture and Natural Resources. 51, 402–409.
Peprah, B.B., Parkes, E.Y., Harrison, O.A., van Biljon, A., Steiner-Asiedu, M. & Labuschagne, M.T. (2020) Proximate composition, cyanide content, and carotenoid retention after boiling of provitamin A-rich cassava grown in Ghana. Foods, 9, 1800.
Qi, W., Ma, C.M., Xing, W.J., Fan, J., Yang, Y., Yang, C.H. & Zhang, N. (2023). Effects of extrusion on physical properties of glutinous rice and its application in the improvement of quality characteristics of glutinous rice products. Journals of Food Science, 88, 3494-3506.
Rasaq, S., Shittu, T., Fadimu, G., Abass, A. & Omoniyi, O. (2020). Effect of cassava variety, fertilizer type and dosage on the physicochemical, functional and pasting properties of High Quality Cassava Flour (HQCF). Quality assurance and safety of crops & foods, 12, 18–27.
Sanni, L.O., Kosoko, S.B., Adebowale, A.A. & Adeoye, R.J. (2004). The influence of palm oil and chemical modification on the pasting and sensory properties of fufu flour. International Journal of Food Science, 7(2), 229–237.
Santisopasri, V., Kurotjanawong, K., Chotineeranat S., Piyachomkwan, K., Sriroth, K. & Oates, C.G. (2001). Impact of water stresson yield and quality of cassava starch. Industrial Crops and Products, 13,115–29.
Statista. (2024). Cassava production volume Thailand 2016-2024. Retrieved March 26, 2024 from https://www.statista.com/statistics/1041126/thailand-cassava-production-volume/
Takeda, Y. & Hizukuri, S. (1987). Structures of rice amylopectins with low and high affinities for iodine. Carbohydrate Research, 168(1), 79-88.
Thaweewong, P. & Anuntagool, J. (2023). Change in free cyanide content of bitter cassava during incubation and drying and physical properties of dry-milled cassava flour. Food and Bioproducts Processing, 138, 139-149.
Thaweewong, P., Chotineeranat, S. & Anuntagool, J. (2023). Removal of free cyanide in dry-milled cassava flour using atmospheric nonthermal plasma treatment. LWT - Food Science and Technology, 181, 114761.
The Secretary-General of the OECD. (2016). Cassava (Manihot esculenta). Safety assessment of transgenic organisms in the environment (6 ed.). Paris, France: OECD Publishing.
Thumrongchote, D., Suzuki, T., Laohasongkram, K. & Chaiwanichsiri, S. (2012). Properties of non glutinous Thai rice flour: effect of rice variety. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 3, 150-164.
Tukomane, T., Leerapongnun, P., Shobsngob, S. & Varavinit, S. (2007). Preparation and characterization of annealed-enzymatically hydrolyzed tapioca starch and the utilization in tableting. Starch-Stärke. 59, 33–45.
Wang, L., Guo, J., Wang, R., Shen, C., Li, Y., Luo, X., … Chen, Z. (2016). Studies on quality of potato flour blends with rice flour for making extruded noodles. Cereal Chemistry, 93, 593-598.
Zhang, H., Zhang, W., Xu, C. & Zhou, X. (2014). Studies on the rheological and gelatinization characteristics of waxy wheat flour. International Journal of Biological Macromolecules, 64, 123–129.
Zhang, Y., Nie, L., Sun, J., Hong, Y., Yan, H., Li, M., ... Fang, F. (2020). Impacts of environmental factors on pasting properties of cassava flour mediated by Its macronutrients. Frontiers in Nutrition, 7, 598960.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Journal of Food Health and Bioenvironmental Science
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
