African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6709

Full Length Research Paper

Pasting properties of high-quality cassava flour of some selected improved cassava varieties in Tanzania for baking

Mikidadi Abubakar
  • Mikidadi Abubakar
  • Department of Agricultural Production, Makerere University, Kampala, Uganda.
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Peter Wasswa
  • Peter Wasswa
  • Department of Agricultural Production, Makerere University, Kampala, Uganda.
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Esther Masumba
  • Esther Masumba
  • Tanzania Agricultural Research Institute (TARI), Tanzania.
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Heneriko Kulembeka
  • Heneriko Kulembeka
  • Tanzania Agricultural Research Institute (TARI), Tanzania.
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Geoffrey Mkamilo
  • Geoffrey Mkamilo
  • Tanzania Agricultural Research Institute (TARI), Tanzania.
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Edward Kanju
  • Edward Kanju
  • International Institute of Tropical Agriculture (IITA), Kano, Nigeria.
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Emanuel Mrema
  • Emanuel Mrema
  • Tanzania Agricultural Research Institute (TARI), Tanzania.
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Wilfred Abincha
  • Wilfred Abincha
  • Kenya Agricultural and Livestock Research Institute (KALRO), Kakamega, Kenya.
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Richard Edema
  • Richard Edema
  • Department of Agricultural Production, Makerere University, Kampala, Uganda.
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Phinehas Tulkamuhabwa
  • Phinehas Tulkamuhabwa
  • Department of Agricultural Production, Makerere University, Kampala, Uganda.
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Siraj Kayondo
  • Siraj Kayondo
  • International Institute of Tropical Agriculture (IITA), Kano, Nigeria.
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Patrick Ongom
  • Patrick Ongom
  • International Institute of Tropical Agriculture (IITA), Kano, Nigeria.
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  •  Received: 07 July 2022
  •  Accepted: 16 September 2022
  •  Published: 31 January 2023

Abstract

Partial substituting wheat with high-quality cassava flour (HQCF) in bread making would be economically beneficial in Tanzania. However, cassava varieties with the best pasting quality for this use are unknown. In addition, the appropriate time of harvesting the varieties to attain the best pasting quality is also unknown. This study, therefore, aimed at identifying the most appropriate cassava varieties and their appropriate harvesting time that could be used for production of HQCF for baking bread. Nine improved cassava varieties namely Kiroba, Mkuranga1, Pwani, Chereko, Mkumba, Hombolo, Orela, Kizimbani and Kipusa and two local varieties, Albert and Kibandameno were planted in 2020/2021 and 2021/2022 seasons at TARI-Ukiriguru using a split plot design. Harvesting was done at 10 and 12 months after planting (MAP). Pasting characteristics of the HQCF samples were determined at the International Centre of Tropical Agriculture, Dar es salaam, Tanzania using Perten Rapid Visco Analyzer (RVA) Tecmaster equipment, Model: N103802. The results indicated that KIPUSA had the lowest significant setback, while Hombolo had the highest significant setback both at 10 and 12 MAP suggesting that HQCF produced from KIPUSA should be considered for partial substitution of wheat in baking bread that is attractive to consumers.

Key words: Pasting temperature, setback, cassava application, wheat substitution, bread.