Effect of Fermentation, Blanching, and Drying Temperature on the Fuctional and Chemical Properties of Cassava Flour

Abstract

Cassava (Manihot esculenta crantz) was processed into flour by fermentation, blanching, and drying. Portions of the tuber were naturally fermented for 2, 3, and 4 days, and each was oven dried at temperatures of 60, 80, and 90°C and then milled to obtain naturally fermented cassava flours. Other portions were blanched for 3, 6, 9, and 12 min, and each similarly dried at 60, 70, 80, and 90°C and milled to produce blanched cassava flour. The last portion, which formed the control, was simply sun-dried. The bulk density, gelation capacity, water absorption, swelling index, and viscosity were investigated. Blanching was found to improve the functional properties of the flour. Residual cyanide was more commonly found in blanched samples than in both the fermented and control groups. Increasing the fermentation period was found to reduce both viscosity and residual cyanide, whereas increasing the drying temperature led to more residual cyanide in the fermentation and blanched samples. Fermented samples had lower pH (higher total titrable acidity) than both control and blanched samples. The blanched samples had lower moisture content than control and fermented samples.