Physicochemical and functional properties of tapioca (Manihont esculenta) flour Prathyusha A, Devi Nirmala G* Department of Food Science and Nutrition, College of Community Science, Acharya N. G. Ranga Agricultural University, Guntur-522034, Andhra Pradesh *Corresponding Author's Email: g.nirmaladevi@angrau.ac.in
Online published on 28 March, 2024. Abstract The study was carried out to assess the physicochemical and functional qualities of tapioca flour. The results of physical characteristics of tapioca tuber namely length, width and weight were recorded as 26.24cm, 2.74cm at the proximal end, 3.21cm at the middle, 3.29cm at the distal end, and 273.40 kg. The tubers were sliced, blanched, dried and then milled into flour. The proximate composition of tapioca flour including moisture, protein, fat, ash, crude fiber, carbohydrate and energy were estimated as 10.77±0.22%, 2.10±0.10%, 0.91±0.08%, 1.60±0.38%, 1.40±0.32%, 83.17±0.78%, 349±4.00 Kcal, respectively. The functional properties of flour were found to be 20.25±1.05% swelling power, 59.08±2.53% flour dispersibility, 5.83±0.12cP viscosity, 0.836±0.045g/cm3 bulk density, 38.30±1.02% percent solubility, 23.46±0.45% emulsification capacity, 10.12±0.14% gel capacity, 266.91±0.29% water absorption capacity and 88.46±1.14% oil absorption capacity. Tapioca is particularly high in carbohydrates, which makes it useful for persons with calorie deficiency and it also has a high functional value, so it may be used for home, commercial, and industrial purposes. Top Keywords Calorie, Deficiency, Flour, Proximate Composition, Properties, Tapioca, Value Addition. Top |