article · AIMS Agriculture and Food
Cassava flour derived from six varieties grown in Zambia, namely Bangweulu, Katobamputa, Mweru, Kariba, Kampolombo, and Chila, was evaluated to determine its physical, chemical, and quality traits for food processing. Measurements revealed moisture contents between 10.43% and 11.18%, protein between 1.21% and 1.87%, lipid between 0.15% and 0.63%, ash between 1.21% and 1.78%, and fibre between 0.03% and 0.60%. Significant differences among varieties were documented for particle size distribution, root dry matter, and starch yields, which ranged from 20.76% to 28.31%. Processing the roots into flour reduced cyanide levels by 60.76% to 93.86%, resulting in final flour cyanide contents of 8.62 to 15.48 mg HCN/kg. Whiteness index values ranged between 89.90 and 91.46, correlating negatively with fibre content. Overall quality differences were primarily driven by variations in particle size, fibre, and ash.
As the food industry increasingly uses cassava across Africa, understanding the characteristics of flour from specific varieties is vital. Documenting differences in starch yields, cyanide safety, and colour helps processors select the most appropriate raw materials. This data supports safer, more consistent flour processing and enables the wider commercial adoption of locally cultivated cassava crops.
This research provides comparative physical and chemical data for commercial food processors, millers, and crop breeders selecting varieties for industrial flour production. While processing is shown to reduce cyanide concentrations effectively, the study represents early-stage raw material profiling rather than an applied commercial technology. Further commercial use requires testing how these specific variety traits perform within commercial food manufacturing processes.
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The utilisation of cassava in the food industry is on the rise in Africa. However, information about the quality traits of raw material derived from new cassava varieties is limited. Cassava flours processed from six cassava varieties (<em>Bangweulu, Katobamputa, Mweru, Kariba, Kampolombo</em> and <em>Chila</em>) were assessed for particle size distribution, dry matter, starch yields; proximate contents, cyanides and whiteness index. The variety effect was analysed. The moisture, protein, lipid, ash, and fibre contents were in the range 10.43–11.18, 1.21–1.87, 0.15–0.63, 1.21–1.78, and 0.03–0.60%, respectively. The average particle size distribution at D90 (250.44–334.34 μm) and D10 (35.56–48.52 μm) varied (<em>p</em> < 0.05) among varieties. The bulk and packed density ranged 0.40–0.47 and 0.62–0.67 g/cm<sup>3</sup>, respectively. Bulk density correlated positively (<em>p</em> < 0.05) with moisture content. The cassava root dry matter contents varied in the range 40.04–47.25%, and correlated negatively with lipid (<em>p</em> < 0.01), ash content (<em>p</em> < 0.05) and positively with fibre (<em>p</em> < 0.01). Starch yield ranged between 20.76 and 28.31%. The cassava cyanide contents were in the range 23.60–238.12 and 8.62–15.48 mg HCN/kg for roots and flours, respectively. The cyanide reduction was in the range 60.76–93.86%. Degrees of lightness (L<sup>*</sup>) were in the range between 93.65 and 94.55, yellowness (b<sup>*</sup>) 6.52–8.15 with greenness in the range −0.03 to 0.44. The whiteness index of flours was in the range 89.90 to 91.46. Whiteness index negatively correlated with fibre content (<em>p</em> < 0.01). The quality traits varied among the cassava varieties, and source of variations were due to differences in flour particle size, fibre and ash contents.
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DOI: 10.3934/agrfood.2019.4.869
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