Physicochemical, microbial, and aflatoxin analysesof selected high-quality cassava flour (HQCF) fromthe major markets of Zambia
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Date
2021-05-13
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Taylor & Francis Group
Abstract
Various quality grades of high-quality cassava flour (HQCF) are found in
markets due to the rapid increase in its utilization for product development.
Therefore, this study assessed the chemical, functional and pasting properties and
the microbial and aflatoxin content of HQCF being sold in Lusaka markets. Nine
samples of HQCF (coded CM 01 to 09) were collected from supermarkets, one major
open market, and one cassava processing centre. The samples were analyzed for
chemical, functional and pasting properties and the microbial and aflatoxin content
using standard laboratory methods. Samples CM 01, CM 08, and CM 09 had starch
content above 60%, while CM 02 to CM 07 had starch slightly above 40%. The mean
value of bulk density (BD) was 0.51 ± 25.49 g ml−1, dispersibility 68 ± 2.63%, swelling
power (SP) 7.84 ± 0.76%, solubility index 135.80 ± 18.8%, and water absorption
capacity (WAC) 6.28 ± 32.49%. The mean value for the peak viscosity was
437.46 ± 94.12 RVU, trough viscosity 217.55 ± 27.41 RVU, breakdown viscosity
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