Chemical Properties of High-Quality Cassava Flour (HQCF) from Several Varieties of Cassava
DOI:
https://doi.org/10.3923/pjn.2018.615.621Keywords:
Butter cassava, cassava flour, cyanogenic glycosides, digol cassava, jame-jame cassava, starch, yellow cassavaAbstract
Background and Objective: Cassava (Manihot essculenta Cranz) is a carbohydrate source similar to rice that is highly preferred, especially in areas where rice production is scarce such as Halmahera, North Maluku. The aim of this research was to determine the chemical characteristics of high-quality cassava flour (HQCF) from four local varieties, namely: jame-jame cassava, yellow cassava, digol cassava and butter cassava. Methodology: This research used experimental methods with a completely random design with four treatments (K1 = Jame-jame cassava, K2 = Yellow cassava, K3 = Digol cassava and K4 = Butter cassava) and 4 repetitions. The observation parameters were the chemical characteristics of the HQCF samples, including the moisture content, crude protein content, crude fat content, carbohydrate content and starch content. Results: The moisture content of HQCF from several local varieties in Halmahera, North Maluku ranged from 10.6-11.6%. The hydrogen cyanide (HCN) content ranged between 24.4-48.5 ppm. The protein content ranged from 1.3-2.0%. The crude fat content was between 0.3-0.5%. The carbohydrate content ranged from 83.2-85.5%. The starch content after treatment had an average value that ranged between 72.5-76.2%. Conclusion: This research indicates that differences in cassava varieties affect the chemical characteristics of the HQCF produced. Thus, before making HQCF, the cassava variety that will be used should be considered because of the inconsistency between varieties, which may cause differences in the characteristics of processed products.
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