Data on physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications
Published: 20 August 2021| Version 2 | DOI: 10.17632/c7kg9m7gv9.2
Contributors:
, , , , Description
The physicochemical parameters and functional properties of ten (10) improved cassava genotypes were evaluated to fast-track adaptable and preferred cassava genotypes for industrial use. The genotypes were collected from a multi-location (Uniform yield Trial) trial of the IITA breeding program in Malawi. Their flour samples were analysed for various physicochemical parameters and functional properties compared with currently marketed High-Quality Cassava Flour (HQCF). The data on starch and amylopectin content and functional properties, such as water and oil absorption capacities, solubility, and swelling power has potential in selection of genotypes with comparable/or superior functional properties to market HQCF.
Files
Categories
Agricultural Science, Materials Science, Chemical Property, Physical Property, Functional Analysis, Applied Chemistry