Abstract:
Cassava flour has a high potential to contribute as a raw material in the food industry. This study was aimed at characterizing
flours from Sri Lankan cassava varieties with a view to explore the potential in food applications. Flours prepared from five
cassava varieties, namely, Kirikawadi, MU51, Swarna, Shani, and Suranimala, were analyzed for proximate composition and
physicochemical, functional, and antioxidant properties using standard methods. Flours from tested cassava varieties contained
<1% crude fat and <2% crude protein. Flour from MU51 contained the highest amount of HCN (48.05 mg/kg) while flour
from Suranimala contained the lowest (4.85 mg/kg). Total starch and amylose contents of flours were significantly lower
(p < 0:05) than those of commercial wheat flour. Flour from Suranimala contained approximately similar amylopectin content
as commercial wheat flour. Water absorption capacity, oil absorption capacity, water solubility index, swelling power, emulsion
activity, and emulsion stability of flours from five cassava varieties were significantly higher (p < 0:05) than those of
commercial wheat flour. Swarna was identified as the richest source of phenolic compounds (4.44 mmol GAE/100 g dry
weight) among the five varieties. Results showed the promising application potential of flours from these five cassava varieties
in different food applications such as weaning foods, bakery foods, and edible films.
