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Cassava: Extraction of starch and utilization of flour in bakery products

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DOI: 10.5958/2277-9396.2016.00059.3

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Intl. J. Food. Ferment. Technol. 6(2): 351-355, December, 2016
©2016 New Delhi Publishers. All rights reserved
DOI: 10.5958/2277-9396.2016.00059.3

RESEARCH PAPER

Cassava: Extraction of Starch and Utilization of Flour in

Bakery Products
Kamaljit Kaur*, Preeti Ahluwalia and Hira Singh
*Department of Vegetable Science, Punjab Agricultural University, Ludhiana, Punjab, India

*Corresponding author: [email protected]

Paper No.: 145 Received: 16 June 2016 Accepted: 9 Dec. 2016

ABSTRACT
Cassava (Manihot esculenta Crantz) is the third largest carbohydrate food source in the tropical region, after rice and corn.
Cassava is considered as a food security crop which can be left in the ground for extended periods of up to two years,
until required. Cassava was procured from the Department of Vegetable Science, Punjab Agricultural University. Starch
was extracted from cassava by peeling, chopping, grinding with water for 5 minutes, filtration, decantation and drying at
55oC for one hour. Percentage of starch obtained was 25%. Flour was prepared from cassava by peeling, grating, drying in
hot air oven at 55oC for 24 hrs and then, milling. Percentage of flour obtained was 40% while that of flour after extraction
of starch was 12 %. Different blends were prepared with wheat flour, soy flour, cassava flour in the ratio of 90:5:5, 85:5:10,
75:10:15 and 70:10:20, respectively and their baking quality for preparation of cookies was evaluated. The blend with
wheat flour, soy flour, cassava flour in the ratio of 85:5:10 was found to be the best with regard to baking and sensory
quality. It was concluded that cassava can be utilized in the form of flour in bakery products, as a replacement of wheat
flour in gluten free diets and for starch, as the demand of starch for various food and non-food purposes is increasing.
Keywords: Cassava, Starch, Cassava flour, Soy flour, Extraction

Cassava (Manihot esculenta Crantz) is a perennial, its low protein content and poor protein quality, and
subtropical crop which is valued for its underground because of its cynogenic glucoside content (Hahn and
starchy tubers (roots) (Grace, 1977; Purseglove,1988; Keyser, 1985; Cooke and Coursey, 1981), yet most of
Islam et al., 2008). It is a starchy root crop grown the total world production of cassava is processed for
mostly in the hotter low land tropics and is an human consumption directly as food or indirectly as
important source of energy as a staple food for more a feed for livestock, and its food quality is generally
than 500 million people in Africa, Latin America and improved through processing.
Asia (Hillocks, 2002). Tuber of cassava is also used
as raw materials in the garment, bakery, food and Cassava tuber is the main source of starch and
pharmaceutical industries (IITA, 2011; Fakir et al., minerals, its flour (10-30%) in combination with
2012). It is a hardy crop that grows under marginal wheat flour are used in bread industry to reduce
conditions (draught or depleted soils). Though pressure on wheat (Grace, 1977). Therefore, cassava
described as an inferior source of nutrients because of flour as a mixture with wheat flour can be used to
Kaur et al.

make nutritious food and food products. Its tuberous MATERIALS AND METHODS
root contains 30-40% dry matter and 25-30% starch.
Nutritionally, cassava contains potassium, iron, Raw materials
calcium, vitamin A, folic acid, sodium, vitamin C, Cassava roots were procured from Department of
vitamin B-6 and protein (Montagnac et al., 2009). Vegetable Science, Punjab Agricultural University,
Nutritional quality especially protein can be added Ludhiana. Other raw material used in the study was
in composite flours in cassava-soya, cassava-peanut procured from the local market.
bread. There is much variation in the nutrient quality
of the cassava root (Chaves et al., 2005). In the tropical Extraction of starch
regions, cassava is the most important root crop and,
Fresh tubers were washed, peeled, chopped into
as a source of energy, the calorific value of cassava
approximately 1 cm cubes and then ground in a
is high, compared to most starchy crops (Okigbo,
high speed blender for 5 min (Fig. 1.). The pulp was
1980). The starch content of the fresh cassava root
suspended in ten times its volume of water, stirred
is about 30% and gives the highest yield of starch
for 5 minutes and filtered using double fold cheese
per unit area of any crop known (Tonukari, 2004).
cloth. The filtrate was allowed to stand for 2 hr for
The protein content is extremely low, however, and
the starch to settle and the top liquid was decanted
ranges between 1-3% (Buitrago, 1990; Salcedo et al., and discarded. Water was added to the sediment and
2010). The cassava root contains significant amounts the mixture was stirred again for 5 minutes. Filtration
of iron, phosphorus and calcium and is relatively rich was repeated as before and the starch from filtrate
in vitamin C (Enidiok, et al., 2008). was allowed to settle. After decanting the top liquid,
The possibility of using starchy tubers instead of the sediment (starch) was dried at 55oC for one hour.
wheat flour in foods depends on their chemical and Cassava tubers
physical properties. Amylose/amylopectin ratio 
influences the flour’s behavior in food systems such Peeling
as viscosity, gelatinization and setback which affect 
the texture of the end product. However, to be Washing
widely accepted by the food industry, cassava flour 
needs to meet the high quality requirements in terms Grating/Grinding
of physico-chemical characteristics, microbial safety 
and presence of toxic cyanogenic glucosides. Since Mixing with water
cassava flour is deficient in proteins and to maintain 
the nutritional balance, soy flour was blended with Filtering/screening
cassava flour. In bakery products, the absence of 
Settling
gluten and the acceptability of the end products

among the consumers in terms of sensory attributes
Starch washing
are important issues to be considered. The aim of this

study was to determine maximum inclusion level Settling/dewatering
of cassava flour in composite wheat/cassava/soya 
flour in bakery products such as cookies without any Drying
significant changes in baking capacity and sensory 
attributes compared to 100% wheat products. The Milling
present study was designed to standardize the 
procedure for extraction of starch from cassava and Cassava starch
utilization of cassava flour in bakery products. Fig. 1: Extraction of starch from cassava tubers

352
Cassava: extraction of starch and utilization of flour in bakery products

Preparation of Cassava flour: Fresh tubers were Cookies were prepared by blending wheat flour, soy
washed, peeled and grated (Fig. 2.). Grated tubers flour and cassava flour in different ratios as given in
were dried in hot air oven at 55oC for 24 hrs. Dried Table 1.
grated cassava was ground and packed in high
density polyethylene for further use. Dough was prepared, sheeted (5 mm) and cut into
circular cookies (diameter 5.5 cm) and baked for 10
Harvesting tuber min at 400°F.

Cleaning/Washing Different blends of wheat flour, soy flour and cassava
 flour made were in the ratio of 90:5:5, 85:5:10, 75:10:15
Peeling and 70:10:20 respectively and their baking quality for
 preparation of cookies was evaluated.
Slicing/grating
 Physico-chemical and sensory evaluation
Pressing Prepared cookies were evaluated for spread ratio
 by determining Width of cookies by taking average
Disintegration of width of 3 cookies; simultaneously thickness was
 determined by taking average of thickness of three
Drying in hot air oven cookies. Cookie spread ratio was calculated by having
 ratio of average width to thickness for 3 cookies at
Milling/Grinding a time. Cookies were scored for appearance, flavor,
 mouthfeel and overall acceptability by panel of six
Sieving semi-trained judges on a nine point hedonic scale.

Cassava Flour Statistical Analysis
Fig. 2: Preparation of flour from cassava tubers
Analysis of variance (ANOVA) was used for statistical
Baking: For product making Standard AACC analysis of data (Gomez and Gomez, 2010).
method (Anon, 1990) was followed using following
ingredients: RESULTS AND DISCUSSION
Ingredients Quantity (g)
Extraction of starch from Cassava
Flour 100
Percentage of starch obtained was 25 % while
Sugar 58
the percentage of flour obtained was 40% and
Salt (NaCl) 0.9 percentage of flour after extraction of starch was
12 %.
Sodium bicarbonate 1.0

Shortening 28 Effect of different blends on cookie making quality

Dextrose 13.8 ml (8.9 g glucose in The effect of various blends of wheat flour, soy
150 ml water) flour, cassava flour in the ratio of 90:5:5, 85:5:10,
75:10:15 and 70:10:20, respectively was evaluated for
Water Optimum (ml) their baking quality regarding preparation of cookies
(Table 1)

353
Kaur et al.

Table 1: Effect of various blends of wheat flour, soy Table 2: Effect of various blends of wheat flour, soy flour
flour and cassava flour on cookie making quality and cassava flour on the Mean Panel Scores (Max 9) for
sensory evaluation of cookies
Wheat: Soya: Yield Width Thickness Spread
Cassava flour (g/100g) (cm) (cm) Ratio Wheat: Appear- Flavor Mouth- Overall
Blends Soya: Cas- ance feel Accept-
sava flour ability
90:5:5 183.3 25.9 3.6 7.19 Blends

85:5:10 183.2 25.4 3.4 7.47 90:5:5 8.33 8.5 8.41 8.41
85:5:10 8.55 8.75 8.50 8.58
75:10:15 181.5 24.9 3.9 6.38 75:10:15 8.00 8.16 8.00 8.14
70:10:20 180.4 24.9 4.1 6.07 70:10:20 7.58 8.08 8.00 7.91
Control 8.08 7.25 7.25 7.52
Control 182.0 26.5 3.5 7.57
CD (0.05) 0.13 0.18 0.11 0.11
CD (0.05) NS 0.11 0.10 0.12
On the basis of cookie making quality and sensory
quality, the second blend i.e. wheat flour, soy flour
Yield of cookies varied non-significantly at various and cassava flour in the ratio of 85:5:10 was selected
levels. Width of cookies was found to decrease with as the best for baking quality of cookies.
increase in level of cassava flour as compared to the
control. Thickness of cookies was found increasing CONCLUSION
with increase in level of cassava flour. Spread ratio
Cassava is less labor intensive crop and able to grow
was the highest among blends of 85:5:10. Oyewole
on marginal soils. It can be utilized for starch and
(2002) studied that cassava flour can be effectively
flour in bakery products. Yield of starch obtained
substituted for wheat flour in biscuits. High quality
was 25 per cent and flour is 40 per cent. The present
cassava flour can substitute for up to 30% of wheat
study demonstrated that cassava flour can be utilized
flour in sweet dough biscuit and 40% in hard dough
for preparation of cookies up to 10 per cent level with
biscuit, without consumers being able to detect
acceptable sensory attributes. The finding of this
any adverse change in color, taste or texture when
study may help generate technology to diversify the
compared to 100% wheat flour control. Abbas et al.
use of cassava by the food processing enterprises,
(1998) reported that consumers found the biscuits
especially starch and baking industries.
containing more than 40% cassava flour to be less
crispy, bland in flavor and susceptible to crumbling. ACKNOWLEDGMENTS

Effect of different blends on sensory quality of cookies The authors are thankful to Head, Department of
Food Science and Technology, Punjab Agricultural
Statistically significant variations were recorded University for providing necessary laboratory
for sensory quality i.e. appearance, flavor, facilities.
mouthfeel and overall acceptability of cookies
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