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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9672

Title: Factor Analysis and Age at Harvest Effect on the Quality of Flour from Four Cassava Varieties
Authors: Safo-Kantanka, O.
Ellis, William Otoo
Oduro, I.
Apea-Bah, F.B.
Keywords: Pasting
Physicochemical
Age at harvest
Cassava flour
Issue Date: 2011
Publisher: World Journal of Dairy & Food Sciences
Citation: World Journal of Dairy & Food Sciences 6 (1): 43-54, 2011 ISSN 1817-308X © IDOSI Publications, 2011
Abstract: Four varieties of cassava (Afisiafi, Tekbankye, Abasafitaa and Gblemoduade) were harvested each month from 9 months to 15 months after planting and processed into flour. Yield and selected physicochemical and functional properties of the flour were studied to determine the effect of age at harvest and varietal difference on these properties. The parameters studied were moisture, ash, pH, crude protein, crude fibre, swelling power, solubility, starch yield, amylose content and pasting properties. Afisiafi and Tekbankye had their peak flour yields (23 % and 22.4 %) at 13 months after planting while Abasafitaa and Gblemoduade had their peak flour yields (23.4 % and 20.0 %) at 12 months after planting. Afisiafi and Tekbankye had their flour yields increasing from 11 to 13 months after planting after which they fell while Abasafitaa and Gblemoduade had their flour yields increasing from 9 through 12 months after planting after which they fell. Moisture content ranged between 6.3 % and 14.6 % while ash content was between 0.7 % and 2.2 %. pH ranged between 5.1 and 6.7 indicating unfermented flour of high quality. All the cassava varieties had minimum crude protein of 0.2 %.; Afisiafi and Tekbankye had maximum values of 1.5 % and 1.7 % respectively at 9 months after planting while Abasafitaa and Gblemoduade had maximum values of 1.7 % and 1.5 % respectively at 15 months after planting. Starch yield ranged between 53.6 % and 76.0 % while solubility ranged between 7.8 % and 18.8 %. Age at harvest significantly affected (p<0.05) flour yield, crude protein, ash and moisture, while solubility and the pasting characteristics were all significantly affected (p<0.05) by varietal difference. pH, crude fibre, amylose and swelling power were neither affected significantly (p<0.05) by age at harvest nor by varietal difference. Starch content, fibre content and extent of dryness of the flour accounted for 65.3 % of the variability in the physicochemical and functional properties studied.
Description: This Article was published by World Journal of Dairy & Food Sciences 6 (1): 43-54, 2011 ISSN 1817-308X © IDOSI Publications, 2011
URI: http://hdl.handle.net/123456789/9672
Appears in Collections:College of Science

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