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Physicochemical and functional properties of cassava flour grown in different locations in Sabah, Malaysia

The tuber of cassava is used as raw materials in the bakery, food, pharmaceutical and garment industries. The nutritional value of cassava roots is important because they are the main part of the plant consumed in developing countries. However, there is much variation in the nutrient quality of the...

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Main Authors: Hasmadi Mamat, Harlina L., Jau, Shya Lee, Mansoor Abdul Hamid, Jahurul Haque Akanda, Zainol, M. K.
Format: Article
Language:English
English
Published: 2020
Online Access:https://eprints.ums.edu.my/id/eprint/25694/1/Physicochemical%20and%20functional%20properties%20of%20cassava%20flour%20grown%20in%20different%20locations%20in%20Sabah%2C%20Malaysia.pdf
https://eprints.ums.edu.my/id/eprint/25694/2/Physicochemical%20and%20functional%20properties%20of%20cassava%20flour%20grown%20in%20different%20locations%20in%20Sabah%2C%20Malaysia1.pdf
https://eprints.ums.edu.my/id/eprint/25694/
https://doi.org/10.26656/fr.2017.4(4).405
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spelling my.ums.eprints.256942021-03-28T11:11:55Z https://eprints.ums.edu.my/id/eprint/25694/ Physicochemical and functional properties of cassava flour grown in different locations in Sabah, Malaysia Hasmadi Mamat Harlina L. Jau, Shya Lee Mansoor Abdul Hamid Jahurul Haque Akanda Zainol, M. K. The tuber of cassava is used as raw materials in the bakery, food, pharmaceutical and garment industries. The nutritional value of cassava roots is important because they are the main part of the plant consumed in developing countries. However, there is much variation in the nutrient quality of the cassava root depends on the several factors, such as geographic location, variety, age of the plant, and environmental conditions. This study was performed to compare and provide information on physicochemical and functional properties of cassava flour planted in two different districts in Sabah, Malaysia, namely Tawau and Semporna. Proximate analysis showed significant differences (p<0.05) in crude protein (2.07 and 2.69%), crude fat (0.55 and 0.68%) and dietary fibre contents (2.38 and 2.09%). Determinations on physicochemical and functional characteristics of the cassava flour showed significant differences (p<0.05) in bulk density (0.57 and 0.79 g/ cm3 ), pH (6.75 and 6.72), colour and foam capacity (3.66 and 7.33%) while there was no significant difference shown in water and oil absorption capacities as well as emulsion capacity. Cassava planted in Semporna was observed to have high values of all pasting property parameters relative to the one planted in Tawau except for the setback viscosity. Gelatinization properties of flours showed significant differences (p<0.05) in onset (70.59 and 68.99°C) and end temperatures (79.81 and 80.03°C). 2020 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/25694/1/Physicochemical%20and%20functional%20properties%20of%20cassava%20flour%20grown%20in%20different%20locations%20in%20Sabah%2C%20Malaysia.pdf text en https://eprints.ums.edu.my/id/eprint/25694/2/Physicochemical%20and%20functional%20properties%20of%20cassava%20flour%20grown%20in%20different%20locations%20in%20Sabah%2C%20Malaysia1.pdf Hasmadi Mamat and Harlina L. and Jau, Shya Lee and Mansoor Abdul Hamid and Jahurul Haque Akanda and Zainol, M. K. (2020) Physicochemical and functional properties of cassava flour grown in different locations in Sabah, Malaysia. Food Research, 4 (4). pp. 991-999. https://doi.org/10.26656/fr.2017.4(4).405
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
description The tuber of cassava is used as raw materials in the bakery, food, pharmaceutical and garment industries. The nutritional value of cassava roots is important because they are the main part of the plant consumed in developing countries. However, there is much variation in the nutrient quality of the cassava root depends on the several factors, such as geographic location, variety, age of the plant, and environmental conditions. This study was performed to compare and provide information on physicochemical and functional properties of cassava flour planted in two different districts in Sabah, Malaysia, namely Tawau and Semporna. Proximate analysis showed significant differences (p<0.05) in crude protein (2.07 and 2.69%), crude fat (0.55 and 0.68%) and dietary fibre contents (2.38 and 2.09%). Determinations on physicochemical and functional characteristics of the cassava flour showed significant differences (p<0.05) in bulk density (0.57 and 0.79 g/ cm3 ), pH (6.75 and 6.72), colour and foam capacity (3.66 and 7.33%) while there was no significant difference shown in water and oil absorption capacities as well as emulsion capacity. Cassava planted in Semporna was observed to have high values of all pasting property parameters relative to the one planted in Tawau except for the setback viscosity. Gelatinization properties of flours showed significant differences (p<0.05) in onset (70.59 and 68.99°C) and end temperatures (79.81 and 80.03°C).
format Article
author Hasmadi Mamat
Harlina L.
Jau, Shya Lee
Mansoor Abdul Hamid
Jahurul Haque Akanda
Zainol, M. K.
spellingShingle Hasmadi Mamat
Harlina L.
Jau, Shya Lee
Mansoor Abdul Hamid
Jahurul Haque Akanda
Zainol, M. K.
Physicochemical and functional properties of cassava flour grown in different locations in Sabah, Malaysia
author_facet Hasmadi Mamat
Harlina L.
Jau, Shya Lee
Mansoor Abdul Hamid
Jahurul Haque Akanda
Zainol, M. K.
author_sort Hasmadi Mamat
title Physicochemical and functional properties of cassava flour grown in different locations in Sabah, Malaysia
title_short Physicochemical and functional properties of cassava flour grown in different locations in Sabah, Malaysia
title_full Physicochemical and functional properties of cassava flour grown in different locations in Sabah, Malaysia
title_fullStr Physicochemical and functional properties of cassava flour grown in different locations in Sabah, Malaysia
title_full_unstemmed Physicochemical and functional properties of cassava flour grown in different locations in Sabah, Malaysia
title_sort physicochemical and functional properties of cassava flour grown in different locations in sabah, malaysia
publishDate 2020
url https://eprints.ums.edu.my/id/eprint/25694/1/Physicochemical%20and%20functional%20properties%20of%20cassava%20flour%20grown%20in%20different%20locations%20in%20Sabah%2C%20Malaysia.pdf
https://eprints.ums.edu.my/id/eprint/25694/2/Physicochemical%20and%20functional%20properties%20of%20cassava%20flour%20grown%20in%20different%20locations%20in%20Sabah%2C%20Malaysia1.pdf
https://eprints.ums.edu.my/id/eprint/25694/
https://doi.org/10.26656/fr.2017.4(4).405
_version_ 1760230401489502208
score 13.211869

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