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Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology
Joint Authors
Udoro, Elohor Oghenechavwuko
Anyasi, Tonna Ashim
Jideani, Afam I. O.
Source
International Journal of Food Science
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-17, 17 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-09-26
Country of Publication
Egypt
No. of Pages
17
Abstract EN
Calcium chloride and citric acid (0.6–3.4%w/v) were separately applied in the pretreatment of two South African cassava landraces (white and red) processed into flour at drying temperatures of 45–74°C.
Optimisation using the response surface methodology showed ash (0.79–4.42%) and crude fibre (2.77–5.12%) increased as the drying temperature (DT) and concentration of pretreatment (COP) increased.
Starch content (78.06–84.71%) was not influenced by the processing variables.
Both pretreatments improved the lightness and whiteness index of cassava flour.
Optimal processing conditions of 70°C DT and 3%w/v COP were the same for the proximate composition of cassava flour from all experimental groups.
American Psychological Association (APA)
Udoro, Elohor Oghenechavwuko& Anyasi, Tonna Ashim& Jideani, Afam I. O.. 2020. Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology. International Journal of Food Science،Vol. 2020, no. 2020, pp.1-17.
https://search.emarefa.net/detail/BIM-1171030
Modern Language Association (MLA)
Udoro, Elohor Oghenechavwuko…[et al.]. Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology. International Journal of Food Science No. 2020 (2020), pp.1-17.
https://search.emarefa.net/detail/BIM-1171030
American Medical Association (AMA)
Udoro, Elohor Oghenechavwuko& Anyasi, Tonna Ashim& Jideani, Afam I. O.. Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology. International Journal of Food Science. 2020. Vol. 2020, no. 2020, pp.1-17.
https://search.emarefa.net/detail/BIM-1171030
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1171030