Cassava (iManihot esculenta/i Crantz) is an important food source in sub-Saharan Africa. However, the presence of toxic cyanogenic glycosides in the plant raises significant public health concerns. Several methods are used to reduce or eliminate these glycosides, including fermentation, boiling, frying, drying and water-retting. Nevertheless, the impact of these methods on the functional qualities of processed cassava flour is unclear. Knowing the functional qualities of cassava flour after applying several detoxification methods would be ideal for guiding cassava flour manufacturers in their choice of methods. This study therefore aimed to evaluate the impact of these methods on the functional properties of cassava pulp flour. Flour samples were obtained from different treatments including sliced cassava pulp that had undergone water-retting, as well as from unfermented and fermented smashed cassava pulp. Analysis of the samples functional properties revealed significant differences (p ≤ 0.05), indicating that the cyanide detoxification method affects the resulting flours properties. Fermentation process, which in previous authors studies appear to be considerably reduced cyanide levels in cassava flour, The fermentation process appears to considerably reduce cyanide levels in cassava flour, according to previous studies by other authors. This study revealed that fermented flour (Fflr) correlates with gelatinization temperature, emulsion capacity, swelling capacity, water absorption capacity, tapped density, oil absorption capacity, emulsion stability, foam capacity, and water solubility index. Therefore, Fflr would be more suitable for food products that require the flour to absorb water and form foam and viscous gels upon cooling, such as porridges, pasta and thickeners. Data from this study could help the food industry better understand the impact of cassava cyanide detoxification on flour quality. This study concluded that the fermentation technique used to reduce cyanide levels in cassava is more effective at achieving flour with optimal functional properties. These results provide cassava flour producers with useful information regarding the efficiency of fermenting smashed cassava root.
Lacina et al. (Thu,) studied this question.