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Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties

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dc.contributor.author Nilusha, R.A.T.
dc.contributor.author Jayasinghe, J.M.J.K.
dc.contributor.author Perera, O.D.A.N.
dc.contributor.author Perera, P.I.P.
dc.contributor.author Jayasinghe, C.V.L.
dc.date.accessioned 2023-03-28T04:21:15Z
dc.date.available 2023-03-28T04:21:15Z
dc.date.issued 2022
dc.identifier.citation Nilusha, R.A.T. , et al. (2022). Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties. Hindawi International Journal of Food Science Volume 2021, Article ID 6064545. en_US
dc.identifier.uri http://dr.lib.sjp.ac.lk/handle/123456789/12610
dc.description.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. en_US
dc.language.iso en en_US
dc.publisher Hindawi en_US
dc.subject Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties en_US
dc.title Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties en_US
dc.type Article en_US


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