Issue 13 (3) 2014 pp. 249-256
Ogbonnaya Chinedum Eleazu1, Kate Chinedum Eleazu2, Segun Kolawole3
2Michael Okpara University of Agriculture, Umudike, Umuahia, Abia State, Nigeria
3Department of Microbiology/Pathology, National Root Crops Research Institute, Umudike, Nigeria
Use of indigenous technology for the production of High Quality Cassava Flour with similar food qualities as wheat flour
Background. The aim of the paper was to compare the food qualities of 2 varieties (SME 1 and 2) of high quality cassava flour (HQCF) produced from indigenous technology and that of some commercially sold wheat/HQCF samples.
Material and methods. The pH, proximate, phytochemical, antioxidant, functional properties and starch yield of the flours were carried out using standard techniques.
Results. The wheat flours had higher bulk densities and lipids than the HQCF samples while the oil absorption capacity of the HQCF (SME 2) was higher than other fl our samples investigated. The antioxidant assays of the flours showed that they contained considerable levels of antioxidants with the HQCF sample from DAT having higher antioxidants than other flour samples studied. The HQCF (SME 1) had signifi cantly higher (P < 0.05) starch content among the flour samples. The bacteria counts of the HQCF samples ranged from 0 to 1.4 × 104 cfu/ml while the fungal count ranged from 0 to 2 × 10-3 with the unbranded wheat fl our having the highest microbial load compared with other flour samples studied.
Conclusion. The use of this indigenous technology produces HQCF with lower lipids, microbial contamination but higher flavour retaining ability, flavonoids and starch contents than wheat flour. The signifi cant positive correlation (R2 = 0.872) between reducing power of the samples and their DPPH antioxidant activity indicate that either could be used to assay for the total antioxidant activity of cassava and wheat flour. The study underscores the need to buy flour from branded companies to reduce the risks of microbial contamination.
Keywords: high quality cassava flour, indigenous technology, wheat flour
|MLA||Eleazu, Ogbonnaya Chinedum, et al. "Use of indigenous technology for the production of High Quality Cassava Flour with similar food qualities as wheat flour." Acta Sci.Pol. Technol. Aliment. 13.3 (2014): 249-256. http://dx.doi.org/10.17306/J.AFS.2014.3.3|
|APA||Eleazu O.C., Eleazu K.C., Kolawole S. (2014). Use of indigenous technology for the production of High Quality Cassava Flour with similar food qualities as wheat flour. Acta Sci.Pol. Technol. Aliment. 13 (3), 249-256 http://dx.doi.org/10.17306/J.AFS.2014.3.3|
|ISO 690||ELEAZU, Ogbonnaya Chinedum, ELEAZU, Kate Chinedum, KOLAWOLE, Segun. Use of indigenous technology for the production of High Quality Cassava Flour with similar food qualities as wheat flour. Acta Sci.Pol. Technol. Aliment., 2014, 13.3: 249-256. http://dx.doi.org/10.17306/J.AFS.2014.3.3|