Abstract
Effect of root maturity (12 and 23 months) and flour storage on physical, chemical, and sensory attributes of cassava biscuits was evaluated. Pulp and flour of 12 months were higher than the 23 months mature roots. Moisture, crude protein, crude fat, and cyanide contents of the cassava flour varied between 10.1% and 10.3%, 2.2% and 2.4%, 0.2% and 0.3%, and 12.1 and 13.4 mg HCN/100 g, respectively. Diastatic activity of the flour ranged from 115 to 243 mg maltose for fresh and roots stored for 3 days. Water-holding capacity of the roots and peak viscosity of flours decreased during storage. Sensory results showed that cassava biscuits were acceptable and compared favorably with the wheat biscuits.
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Akingbala, J.O., Falade, K.O. & Ogunjobi, M.A. The Effect of Root Maturity, Preprocess Holding and Flour Storage on the Quality of Cassava Biscuit. Food Bioprocess Technol 4, 451–457 (2011). https://doi.org/10.1007/s11947-009-0185-z
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DOI: https://doi.org/10.1007/s11947-009-0185-z