ABSTRACT

The effects of variety and processing methods on the functional properties of cassava flours were studied. The functional properties of the flour were determined using standard procedures. Cassava roots were fermented, blanched, soaked, dried and milled into flour. The functional properties of the flour were determined. There were variety and method of processing influence of the functional properties significantly. The gelation capacities varied between 75% and 80% bulk density, emulsion capacity, water absorption capacity and wettability were within the values of 5.5-6.8ml/g, 35-40%, 0.9-2.4g/g and 12-497sec respectively each differing significantly (P