TEXTURE AND MICROSTRUCTURE OF CASSAVA (MANIHOT-ESCULENTA CRANTZ) FLOUR EXTRUDATE

Cassava flour (Manihot esculenta Crantz) was texturized by single-screw extrusion processing. Relationships between texture and microstructure as a function of extrusion variables were examined. The effect of feed moisture or screw speed was significant (P < 0.01) on all textural parameters except springiness and energy first bite. Hardness, gumminess (P < 0.05) fracturability and cohesiveness (P < 0.01) decreased with increasing temperature. Hardness, fracturability and firmness were lowest at screw speed 520 rpm with feed rate 300g/min, 120-125-degrees-C and 11% feed moisture. Scanning electron micrographs showed structural change from a coarse cell mass at high feed moisture to a porous, thin-walled structure with decreased feed moisture.