Cyanogenic glycoside levels and physicochemical characteristics of flour from various Manihot esculenta (Cassava) genotypes

This study aimed to assess and compare cyanogen levels and physicochemical properties of flour produced from selected cassava root genotypes, evaluate a formulated cassava shortbread and identify correlations for prediction of quality.; Roots of eleven cassava genotypes were assessed for dry matter and cyanogenic potential determined and then processed into flour. Cyanogenic potential was determined by enzyme hydrolysis. Flour functional properties were established gravimetrically and by rotary viscometry, starch granular characteristics by electron microscopy and starch content by high performance anion exchange chromatography. Total dietary fiber content was assessed gravimetrically. Protein, moisture, mineral and fat content were determined by approved methods. A short bread was formulated and evaluated for sensory quality. Color, texture and loaf volume were assessed instrumentally. Data was analyzed by ANOVA (p ≤ 0.05).; There were significant differences in root and flour cyanogenic potential among genotypes. Processing into flour resulted in an average of 65% reduction in cyanogenic potential. Dry matter content and flour pasting profiles varied among genotypes. Flour peak viscosities correlated negatively with root cyanogenic potential. Starch granule shapes and sizes varied. Starch was the predominant nutrient in flour and bread. Bread was rated acceptable and comparable to a cornbread standard. There were significant differences in sensory ratings for color, texture, appearance and acceptability. Loaf volume was correlated with starch content. Instrumental measures for color L* and shear texture values correlated with sensory measures.; The results indicate that processing of cassava root into flour effectively reduces cyanogens to safe levels and physiochemical properties of flour vary among genotypes. Cassava flour-based bread is acceptable and quality parameters estimable by instrumental and sensory measures. Bread quality is influenced by flour physicochemical characteristics.; This underscores the role of flour production as a means to ensure safety of cassava foods by depletion of cyanogenic glycosides, and provides insights for research into selection and development of suitable cassava genotypes. The results establish quality parameters for assessment of cassava flour and further highlight its potential in food product development. The cassava bread formulation provides an alternative to distinct populations who cannot consume wheat such as in celiac disease.