Cassava flour and cassava starch as ingredients in extruded foods
1986
Rawlins, N.A.E.
A study on the use of cassava flour and starch from locally grown cassava (Manihot esculenta) alone and in combination with rice and corn flours, in the preparation of extruded foods. A literature survey is included on the world distribution of cassava production and its processing. Also a description of the extrusion process, whereby moistened starchy and/or proteinaceous materials are cooked in a tube by pressure, heat and mechanical shear, followed by expansion of the extrudate. A description of the types of extrusion equipment available is given and the effect of different processing variables on product qualities. The use of root crops such as cassava and potato as ingredients in extruded snacks and the range of products possible is reviewed. The compositions of cassava flour and starch met international specifications in terms of moisture content, fat, fibre, ash, crude protein, carbohydrate and pH. Under 3 sets of processing conditions tested, it was found that particle size of extrusion feed (flour or starch) should not exceed 0.841 mm and 9.89-10.66 % moisture content produced the most desirable textures and colour. The cassava starch showed superior puffing characteristics (higher expansion ratio and lower bulk density) but remained crisp for only 48 hours compared to 2 months for cassava flour. In cassava flour/corn meal and rice flour mixtures, with increasing proportion of cereals there was an increase in expansion ratio and decrease in bulk density and moisture content. By varying the level of cereal flour in the mixtures, products with a variety of textural and dimensional characteristics can be prepared, however the cereal flavours tended to predominate
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