Chemical, pasting and sensory properties of tapioca grits from cassava mosaic disease-resistant cassava varieties

The study investigated the chemical, pasting and sensory properties of tapioca grits produced from wet starches from 39 different cassava varieties (36 varieties resistant to cassava mosaic disease [CMD] and three checks TMS 30572, 4(2) 1425 and 82/00058) planted in June 2004/2005 at the experimental farm of the International Institute of Tropical Agriculture, high-rainfall Onne (Lat 4.4°N, Long 7.1°E, mean annual rainfall of 2,600 mm.), Rivers State, Nigeria. There were significant differences (P < 0.05) for chemical and functional properties of tapioca grits from different cassava varieties. Amylose content ranged from 18.30 to 22.95%, amylopectin content ranged from 77.05 to 81.70%, protein content ranged from 0.16 to 0.42%, sugar content ranged from 0.10 to 1.20%, starch damage ranged from 1.22 to 1.49%, pH values ranged from 4.25 to 6.15, moisture content ranged from 5.75% to 10.12%, ash content ranged from 0.19 to 0.67%, starch content ranged from 67.34 to 81.86%. There were significant differences (P < 0.05) in all the pasting properties of the tapioca grits from different CMD starches. The peak viscosity of pregelatinized tapioca ranged from 110.79 to 545.17 RVU, final viscosities for tapioca ranged from 87.00 to 281.38 RVU. Setback values and pasting time ranged from 29.65 to 89.80 RVU, and 3.2 to 4.2 min, respectively. There were significant differences (P < 0.05) in the panelist scores for the tapioca samples. In terms of overall acceptability, panelists rated tapioca samples produced from 92/0067 has the best followed by 98/0510, 97/4769, whereas the least was tapioca sample from 98/0226. Based on our findings, tapioca grits from TMS92/0067, TMS98/0510 and 4(2) 1425 cassava varieties based on the high scores for sensory, chemical and setback values. The recent world food crises have given new hope to potential breakfast diets like tapioca grits. Tapioca, a roasted cassava starch, is usually soaked and cooked in water and sugar/milk added. To appreciate best cassava varieties for this ever demanding product, this project on chemical, pasting and sensory properties of tapioca grits from cassava mosaic disease-resistant cassava varieties has high practical applications to guide readers and processors on best traits to use for the production of tapioca. Consumers can make use of tapioca for different pudding production. Tapioca grits from TMS92/0067, TMS98/0510 and 4(2)1425 cassava varieties will rise early and consistent on cooling, which is very important for the consumer preference. With appropriate addition of additives such as eggs, milk and sugar, consumers are assured of best quality tapioca meal.