The study investigated the effect of fermentation of cassava roots on the quality characteristics of flour and pasta. Cassava roots were fermented under natural condition for a period of 12, 36 and 60 h. Physicochemical properties, microbial analysis, pasting properties, in vitro digestibility, X‐ray diffraction analysis of cassava flour, cooking properties, texture profile analysis (TPA) and sensory properties of the pasta were examined. The moisture content, carbohydrate, water absorption capacity, swelling and solubility index of fermented flour increased with an increase in fermentation period. Also, as fermentation progressed, increase in pasting viscosities of cassava flour was observed. The resistant starch (RS) content of cassava flour decreased with increasing period of fermentation. The duration of fermentation process significantly affected textural properties and cooking loss of cassava pasta. Sensory assessment showed that cassava roots fermented for 36 h gave pasta with the most acceptable qualities.
Evaluation of the quality characteristics of flour and pasta from fermented cassava roots
Published 2019 in International Journal of Food Science & Technology
ABSTRACT
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- Publication year
2019
- Venue
International Journal of Food Science & Technology
- Publication date
2019-10-06
- Fields of study
Agricultural and Food Sciences, Chemistry
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Semantic Scholar
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