Physicochemical properties, nutritional value, and sensory quality of cassava (Manihot esculenta crantz) rice-like grains

Abstract

Cassava is one of the staple food crops grown in tropical and subtropical countries, including the Philippines. It is a cheap source of energy-dense food packed with minerals and vitamins comparable to those of many legumes. The purpose of the study was to investigate the physicochemical, nutritional, and sensory properties of cassava utilized as rice-like grains (RLGs). Four cassava varieties namely Lakan 1, Lakan 2, Rajah 4, and Binulak were utilized in the study. Results revealed that the products fall under the category of hard gel consistency. Lakan 1 had high gelatinization temperature (>74°C) while the other three gelanitized within the intermediate temperature range (70-74°C). Lakan 1 had the highest moisture content (46.70%), Lakan 2 had the highest fat content (8.95%), whereas varieties with highest carbohydrate content are Rajah 4 (52.09%) and Binulak (52.11%). While all four varieties were similar in terms of other nutritional qualities: protein (1.18-1.32%), ash (0.35-0.81%), fiber (0.99-1.32%), Calcium (27.56-28.62%), and Zinc (0.23-0.32%). In terms of carbohydrate profile, Lakan 2 had the highest starch content (71.33%), lowest amylose (17.4%), highest amylopectin (53.93%), highest estimated glycemic index (60.49, moderate GI), and lowest total dietary fiber (4.4%). The rice-like grains made from cassava were superior to rice in terms of its higher calcium content (28 mg/100 g), lower glycemic index, greater total dietary fiber (4.4-5.4%), and longer shelf-life (11 months). Among the varieties, Rajah 4 was found to be exceptional in terms of the properties mentioned and was most liked by panelists.