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Review
. 2019 Jun;56(6):2799-2813.
doi: 10.1007/s13197-019-03814-6. Epub 2019 May 13.

Progress in research and applications of cassava flour and starch: a review

Shadrack Mubanga Chisenga  1 , Tilahun Seyoum Workneh  1 , Geremew Bultosa  2 , Buliyaminu Adegbemiro Alimi  1
Affiliations
Review

Progress in research and applications of cassava flour and starch: a review

Shadrack Mubanga Chisenga et al. J Food Sci Technol. 2019 Jun.

Abstract

The cassava flours and starches have elicited great use in the food and non-food industry. The diversity in cassava genotypes accounts for differences in end-product properties, and would require characterization of cassava varieties for suitability of culinary and processing. This review showed that screening criteria of cassava cultivars end-user properties include proximate contents, amylose content, structural, swelling, gelatinization and pasting characteristics, including freeze-thaw stability properties of cassava-derived flours and starches. Literature shows that the physiochemical properties vary with genetic factors (i.e. genotype). In this review, the amylose content was found to be the main genetic trait for discriminating the cassava varieties for gelatinization and pasting processes including resistant starches. Moreover, cassava derived raw materials (flours and starches) were found to have various application in baking, edible film, syrup, glucose, alcohol, and soups production.

Keywords: Bread; Cassava starches; Edible film; Gelatinization; Pasting; Resistant starch.

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