Home⇛Annals of Tropical Research⇛vol. 47 no. 2 (2025)

Functional, physico-chemical, and proximate properties of flours from selected NSIC-registered cassava (Manihot esculenta) varieties

Ivy C. Emnace | Eileen B. Cayetano | Arvin Villafuerte | Khyle O. Sta. Iglesia | Roberta D. Lauzon

 

Abstract:

Cassava flour is known for its functional properties that influence the consistency, texture, and stability of various food products. A singlefactor experiment arranged in a Completely Randomized Design was used to evaluate and compare the functional properties of flour from the three selected National Seed Industry Council (NSIC) registered cassava varieties: UPL Ca-2 (Lakan I), NSIC Cv-30 (Rayong 5), and NSIC Cv-48 (Rayong 72), harvested at nine months of maturity. The samples were analyzed for their functional properties, physicochemical properties, and proximate composition. The data obtained were subjected to Analysis of Variance and the Least Significant Difference test for post hoc analysis. The functional properties of the cassava flours were significantly different from each other at p < .05. UPL Ca-2 had the highest water absorption capacity and oil absorption capacity at 153.44% and 125.57%, respectively. Meanwhile, NSIC Cv-48 had the highest solubility, emulsion activity, and bulk density at 5.98%, 17.39%, and 0.572g/mL, respectively. Swelling power and emulsion stability of NSIC Cv-30 flour were the highest among the selected varieties at 15.35% and 34.15%, respectively. The pH (5.64) and titratable acidity (0.36% as lactic acid) of NSIC Cv-48 were significantly different from those of the other two varieties. The lightness (L*) of the three varieties did not differ. The (red/green) value a* ranged from -0.19 to 0.32, indicating a color leaning towards redness. However, significant variations in the (b*) yellow/blue value (7.35), Whiteness Index (91.54), and Chroma (7.36) were only observed in UPL Ca-2. Gel-formation ability of the cassava flours was visually observed, showing a difference in gel firmness. Proximate composition of the flours show a low content of fat (0.28%, 0.23%, 0.24%, respectively) and protein (1.82%, 1.24%, 1.35%, respectively) in the flours but had a high total carbohydrate (83.61%, 85.42%, and 84.61%) and ash contents (1.49%, 1.46%, and 1.49%). These findings indicate that each variety has distinct functional properties with potential industrial applications.



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