PROGRESS REPORT CASSAVA-G-MARKETS PROJECT FUNCTIONAL PROPERTIES OF HIGH QUALITY CASSAVA FLOUR(HQCF) By Elvis Alfred Baidoo

Background and Justification HQCF is a versatile raw material. Previous research has established its use as a replacement for wheat flours in bread, confectionary products, as an extender in the glues for the plywood and paperboard industries etc. The challenge now is to understand the extent to which HQCF can be used for other food, commercial and industrial applications and so expand the market.

Background cont’d Potential new applications could include: as a replacement for starch in industrial applications, manufacture of beverages, expanded use in food processing and also within certain industrial processes. This requires a more systematic investigation. The results of this study will be compared to functional properties of potential replaceable products to identify which ones could be substituted for.

2 processing methods:Grating,Chipping Experimental Design 6x2x2 factorial 6 varieties of cassava: Agbelifia, Bankye hemaa, Doku duade, Ampong, Essam bankye, Sika bankye 2 processing methods:Grating,Chipping 2 drying methods: Solar drying, Mechanical drying

Laboratory Tests Moisture, Colour, Swelling Power, Swelling Volume, Bulk Density, Foam Capacity, Water and Oil Absorption Capacity, Emulsion Capacity, pH, Pasting and Gelation Capacity. *WORK IN PROGRESS

RESULTS m.c.% swelling power swelling volume water absorption capacity (%) bulk density oil absorption capacity (%) foaming capacity Mean 7.04 10.36 9.96 3.30 0.71 3.13 0.44 Standard Error 0.10 0.15 0.12 0.078 0.003 0.063 0.06 Standard Deviation 0.86 1.31 1.04 0.66 0.03 0.54 0.52 Variance 0.74 1.72 1.08 0.0008 0.288 0.26 Range 3.69 5.20 4.5 2.5 0.11 1.6 Minimum 5 8.36 7.5 2 0.658 Maximum 8.69 13.56 12 0.769

RESULTS cont’d Colour L Colour a Colour b Mean 92.96 -1.60 6.09 Standard Error 0.28 0.12 0.216766 Standard Deviation 2.43 1.00 1.852048 Variance 5.89 1.01 3.430082 Range 10.44 4.39 7.2 Minimum 85.51 -2.31 3.35 Maximum 95.95 2.08 10.55

Way forward ANALYSIS OF STARCH SAMPLES FOR FUNCTIONAL PROPERIES DATA ANALYSIS REPORT Way forward

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