Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology

Elohor Oghenechavwuko Udoro; Tonna Ashim Anyasi; Afam I O Jideani

doi:10.1155/2020/7234372

Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology

Int J Food Sci. 2020 Sep 25:2020:7234372. doi: 10.1155/2020/7234372. eCollection 2020.

Authors

Elohor Oghenechavwuko Udoro^{1

2}, Tonna Ashim Anyasi^{1

3}, Afam I O Jideani¹

Affiliations

¹ Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou, 0950 Limpopo Province, South Africa.
² Department of Food Technology, School of Industrial Technology, Akanu Ibiam Federal Polytechnic, P.M.B. 1007, Afikpo-Unwana, Ebonyi State, Nigeria.
³ Department of Food Science and Technology, Cape Peninsula University of Technology, P.O. Box 1906, Bellville 7535, South Africa.

Abstract

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.