Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow‐fleshed cassava roots (Manihot esculenta)

Summary

Understanding the interactions between chemical and pasting properties and conventional cooking methods will help utilize yellow‐fleshed cassava roots. Thus, the study examined how conventional processing affected Nigerian yellow‐fleshed cassava's chemical and pasting properties. Three improved, yellow‐fleshed varieties were harvested 12 months after planting: 01/1371 (high carotenoids, 7.3 μg/g on Fresh weight basis (FW)), 01/1235 (medium, 4.8 μg/g FW), and 94/0006 (low, 2.6 μg/g FW). The peeled and washed roots were processed into various products, and chemical and pasting properties were tested. Processing techniques affect all chemical and pasting properties except pasting temperature. High‐carotenoid cassava produced boiled roots with high ash and protein, while low‐carotenoids produced amylose and starch. High‐carotenoid cassava roots yielded flour with high ash, amylose, and starch. The gari product from high carotenoid cassava roots had higher ash, amylose, sugar, and starch concentrations. Cooked fufu from low‐carotenoid cassava had high protein and starch, while high‐carotenoid fufu had high ash and amylose. High‐carotene cassava roots produce the best flour and raw fufu, while low‐carotene roots produce chips, and medium‐carotene roots produce gari with suitable pasting parameters.