Physicochemical and pasting properties of flour and starch from two new cassava accessions

Some new cassava accessions have been developed and released because of their high yield, resistance to disease, adaptability wider ecological environment, less cost production. However, flour starch properties not characterized for potential food applications. In the present study, were produced from two (Sika Bankye Hemaa) evaluated physicochemical pasting properties. The samples recorded higher values various functional parameters compared counterparts. Both had a similar water absorption capacity (WAC) ~263% but associated Hemaa lowest value 38.6%. highest oil (OAC) (121%) could be exploited as flavor retainer in products. Flour also swelling power (882 ± 29%), which was indicative good thickening stabilizing functionalities. Sika setback viscosity (723 32 RVU), its lower susceptibility retrogradation use products that require highly viscous paste processed at temperatures.