Impact of local cassava cultivars and particle size on dimensional, shape, and color properties of cassava flour
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Abstract
It was found that dimensional properties consisted of particle diameter, total particle area, and number of particles were significantly influenced by casava cultivar, particle size and the interaction of these two factors. For the shape properties, sphericity was influenced by cassava cultivar; roundness was influenced by particle size; and surface roughness was influenced by both cassava cultivar, particle size, and the interaction of these two factors. For color properties, whiteness index was affected by cassava cultivar, particle size, and the interaction of these two factors; chroma was affected by particle size; and hue angle was affected by cassava cultivar and the interaction of cassava cultivar and particle size. It could also be concluded that produced cassava flour was finer and whiter than the commonly encountered cassava flour, with the sphericity included into spherical and high spherical particles, and roundness of the particle flour classified as rounded and well-rounded. There was a tendency to decrease in particle size which was accompanied by decreasing surface roughness, and this smaller particle size produced a higher whiteness index. Finally, the choice of cassava cultivar and particle size was very important in obtaining flour with the desired properties.
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References
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