EVALUATION OF THE INDUSTRIAL POTENTIAL OF CASSAVA BASED ON PASTING PROPERTIES OF CASSAVA FLOUR FROM UGANDAN ELITE VARIETIES

Abstract

The importance of cassava (Manihot esculenta Crantz) as a source of bio-polymers and as an industrial crop is based on its adaptability for various end-uses and high productivity potential. Cassava’s transformation from its traditional uses, therefore, calls for application of targeted varieties with industrial specifications. Even cassava-based products require understanding of the variety based attributes. However, lack of information about cassava variety traits has limited targeting of different varieties or products for specific industrial uses. The objective of this study was to profile the released Ugandan cassava varieties for biochemical composition and critical industrial attributes. Dry matter content ranged from 30 to 38%, but was not a significantly different (P>0.05) variable among the cassava varieties. Starch yield to dry matter ratio ranged from 0.617 to 0.831, representing 61.7-83.1% starch recovery from different varieties. Flour pasting properties showed significant differences (P<0.05), especially in the time to attain peak viscosity and the time at which the initial rise in viscosity due to pasting was achieved. Pasting temperatures of the flour also ranged from 69-74°C and were within the recommended range for cassava based industrial products. Flour showed significant differences when the paste was cooled, especially for the setback (245-1410 cP) and final viscosities (3522-6730 cP). Pasting properties showed that Ugandan cassava varieties can be categorised into three distinct groups, and hence differ in suitability for various cassava flour-based applications. The observations from this study are important in developing a realistic variety use strategy, especially for niche industries. The observed variabilities can be used in two different ways; (i) selections in the current germplasm for a variety(ies) for specific industrial applications, and (ii) hybridisations within this existing germplasm and subsequent selection of new varieties with industry specific characteristics.