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

2. 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.

3. 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.

4. 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

5. 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

6. 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

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

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

9. THANK YOU