Oisaemi, Elohor, Onipe, Oluwatoyin, Anyasi, Tonna Ashim and Jideani, Afam I.O. (2026) Preprint: Optimisation of pretreatment and drying temperature influenced the techno-functional and thermal behaviour of cassava flour from two landraces. [Working Paper] (doi:10.2139/ssrn.7249938)

Preview

PDF (Preprint) 54033 ANYASI_Optimisation_Of_Pretreament_And_Drying_Temperature_(Preprint)_2026.pdf - Published Version Available under License Creative Commons Attribution. Download (2MB) | Preview

Abstract

Cassava flour (CF), upon absorption of water and in the presence of heat, can be constituted into dough form for use in different food formulations. This work investigated the effect of calcium chloride and citric acid pre-treatments and their interaction with optimised drying temperatures on the functional, hydration and thermal properties of CF from red and white 2 cassava landraces. Response surface methodology was employed in determining the linear, interactive and quadratic effect of varying concentrations of pre-treatment (0.6-3.4% w/v) and drying temperature (45-74 ⁰C) on CF. Differential scanning calorimetry showed an onset gelatinisation temperature of between 60.32 and 120.30 ⁰C, peak temperature of 71.85-126.84 ⁰C, conclusion temperature of 93.31-140.98 ⁰C and enthalpy of gelatinisation of 0.14-54.95 J/g in all CF samples. Citric acid pre-treatment exhibited a significantly decreasing effect on the water holding capacity when compared to calcium chloride. Drying temperatures significantly influenced the bulk densities of CF, while the loose bulk density increased with drying temperature. An increase in enthalpy of gelatinisation in CF due to pretreatment indicates that more energy is required for gelatinisation to occur. Therefore, the processing conditions confer more stability on CF in the presence of heat and water.

Item Type:	Working Paper
Uncontrolled Keywords:	Cassava landraces, flour, pretreatment, drying temperatures, thermal behaviour, response surface methodology
Subjects:	S Agriculture > S Agriculture (General) S Agriculture > SB Plant culture
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Centre for Food Systems Research Faculty of Engineering & Science > Natural Resources Institute > Centre for Food Systems Research > Food Processing & Innovation
Last Modified:	18 Aug 2026 11:23
URI:	https://gala.gre.ac.uk/id/eprint/54033

Actions (login required)

View Item

Downloads