New Model High Temperature Pasting Analysis of Fermented Cassava Granules

Cassava is a starchy food item eaten by millions worldwide in various forms. The product has been subjected to various analysis forms, including the viscosity capacity of different flours made from the product. In this study, cassava granules (Garri) were subjected to scanning electron microscopy (SEM) and laser diffraction particle size analysis to determine microstructure, after which the viscosity behavior was ascertained under high pressure with the new model high-temperature rapid viscosity analyzer (RVA HT 4800), which is capable of reaching a maximum of 140 degrees C. Viscosity comparisons were then made with the profiles obtained at 95 degrees C and 140 degrees C. The microstructure had intact starch cells and was free of extraneous materials or fungal hyphae. The granule size range was found to be 1-1800 mu M. It was established that the holding, final, and setback viscosities were most affected and decreased by at least 80% when the samples were subjected to the 140 degrees C HT profile. The peak time at 95 degrees C in yellow and white Garri samples of both brands averaged nine minutes, whereas it was 5 min at 140 degrees C profile. The white Garri samples tolerated the high temperature better based on breakdown viscosity values and may be used for making food products that require tolerance to high temperatures. An opportunity exists to re-evaluate different Garri varieties with the new model RVA to establish behavior at very high temperatures.

Automated summary

In this study, the microstructure of cassava granules was analyzed and it was found that the granules had intact starch cells and no extraneous materials. The viscosity behavior of the granules was affected under high temperature, with a decrease in peak time and better tolerance observed in white Garri samples.