Modification of wikau maombo flour from sweet cassava (Manihot utillisima) and bitter cassava (Manihot esculenta Crantz) with annealing method

Abstract

Modifying wikau maombo flour (WMF) by annealing method was carried out to see its effect on the physicochemical characteristics and proximate value of WMF from bitter and sweet cassava as raw materials. The results show that the selected samples (bitter cassava: sweet cassava) of annealing-modified WMF had the swelling power, water solubility index, and viscosity of 10.30 g/g: 15.92 g/g, 10.84%: 27.11%, and 26.63 cP: 34.44 cP, respectively. Proximate analysis of water, ash, fat, protein, crude fibre, and carbohydrate contents of annealing-modified wikau maombo flour show a significant effect on heating time and heating temperature with respective values (bitter cassava: sweet cassava) of 10.37%: 11.38, 1.57%: 1.75%, 1.32%: 1.70%, 1.56%: 1.87%, 4.08%: 4.27%, and 91.42%: 92.35%. Based on these results, the selected annealing modified wikau maombo flour from bitter cassava was the sample treated at 60°C heating and 16 hours of heating time. Meanwhile, the selected sample made from sweet cassava was the one treated at 50°C heating and 16 hours of heating time.