Transcript CASSAVA-G-MARKETS WORKPACKAGE 5.2

PROGRESS REPORT
CASSAVA-G-MARKETS PROJECT
FUNCTIONAL PROPERTIES OF HIGH
QUALITY CASSAVA FLOUR(HQCF)
By Elvis Alfred Baidoo
Background and Justification
• HQCF is a versatile raw material. Previous research has
established its use as a replacement for wheat flours in
bread, confectionary products, as an extender in the glues
for the plywood and paperboard industries etc.
• The challenge now is to understand the extent to which
HQCF can be used for other food, commercial and
industrial applications and so expand the market.
Background cont’d
• Potential new applications could include:
as a replacement for starch in industrial applications,
manufacture of beverages, expanded use in food
processing and also within certain industrial processes.
• This requires a more systematic investigation. The results
of this study will be compared to functional properties of
potential replaceable products to identify which ones
could be substituted for.
Experimental Design
• 6x2x2 factorial
• 6 varieties of cassava: Agbelifia, Bankye hemaa,
Doku duade, Ampong, Essam bankye, Sika bankye
• 2 processing methods:Grating,Chipping
• 2 drying methods: Solar drying, Mechanical drying
Laboratory Tests
Moisture, Colour, Swelling Power, Swelling Volume,
Bulk Density, Foam Capacity, Water and Oil
Absorption Capacity, Emulsion Capacity, pH, Pasting
and Gelation Capacity.
*WORK IN PROGRESS
RESULTS
m.c.% swelling swelling
power volume
Mean
7.04
10.36
9.96
water
bulk
absorption density
capacity
(%)
3.30
0.71
oil
foaming
absorption capacity
capacity
(%)
3.13
0.44
Standard
Error
0.10
0.15
0.12
0.078
0.003
0.063
0.06
Standard
Deviation
0.86
1.31
1.04
0.66
0.03
0.54
0.52
Variance
0.74
1.72
1.08
0.44
0.0008
0.288
0.26
Range
3.69
5.20
4.5
2.5
0.11
2.5
1.6
Minimum 5
8.36
7.5
2
0.658
2
0
Maximum 8.69
13.56
12
4.5
0.769
4.5
1.6
RESULTS cont’d
Colour L
Mean
Standard Error
Standard Deviation
Variance
Range
Minimum
Maximum
Colour a
Colour b
92.96
-1.60
6.09
0.28
0.12
0.216766
2.43
1.00
1.852048
5.89
1.01
3.430082
10.44
4.39
7.2
85.51
-2.31
3.35
95.95
2.08
10.55
Way forward
• ANALYSIS OF STARCH SAMPLES FOR FUNCTIONAL
PROPERIES
• DATA ANALYSIS
• REPORT
THANK YOU