Physicochemical, microbial, and aflatoxin analysesof selected high-quality cassava flour (HQCF) fromthe major markets of Zambia

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dc.contributor.authorEmmanuel Oladeji Alamu, Therese Gondwe, Olalekan Ayinde, GbengaAkinwale, Pheneas Ntawuruhunga, Wasiu Awoyale, Adebayo Abass & BusieMaziya-dixon
dc.date.accessioned2023-07-19T13:33:21Z
dc.date.available2023-07-19T13:33:21Z
dc.date.issued2021-05-13
dc.description.abstractVarious 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
dc.description.sponsorshipCGIAR Research Program on Roots, Tubers, and Bananas (RTB)
dc.identifier.citationQ2
dc.identifier.urihttps://doi.org/10.1080/23311932.2021.1914906
dc.identifier.urihttps://kwasuspace.kwasu.edu.ng/handle/123456789/570
dc.language.isoen
dc.publisherTaylor & Francis Group
dc.relation.ispartofseries7
dc.titlePhysicochemical, microbial, and aflatoxin analysesof selected high-quality cassava flour (HQCF) fromthe major markets of Zambia
dc.typeArticle
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