Comparative Analysis of Processing Characteristics of Whole Cassava Flour and Cassava Flour

Key words: 
• Whole cassava flour /
• cassava flour /
• processing characteristics /
• principal component analysis

Abstract: The whole cassava flour and cassava flour were made from tuberous roots of cassava SC9（ Manihot esculenta Crantz. ‘South China 9’） and 10 major parameters of their processing characteristics were compared to analyze their difference. The results showed that the oil absorption and relative viscosity were 1. 76 times and 14. 30 times respectively higher in the cassava flour（ CF） than in the whole cassava flour（ WCF）,leading to a highly significant difference,but other processing characteristics parameters were not significantly different between the CF and WCF. The principal component analysis indicated that the relative viscosity and the freeze /thaw stability had a respective cumulative contribution rate of 100. 00% and 95. 05% in the first principal component,suggesting that these two parameters be the main factors affecting processing characteristics of WCF and CF. Meanwhile,further correlation analysis also showed all the 10 parameters were differently correlated with the processing characteristics of CF and WCF and that the relative viscosity,freeze / thaw stability,starch content,water absorption and oil absorption were the first 5 major parameters.