ArticleFrontiers in nutrition2020
Impacts of Environmental Factors on Pasting Properties of Cassava Flour Mediated by Its Macronutrients.
Article in Frontiers in nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Optimization of processing conditions for improved functional properties of poundo flour made from precooked sweet potato tubers.Journal of the science of food and agriculture · 2026Article
- Review
- Characterization of Extruded Sorghum-Soy Blends to Develop Pre-Cooked and Nutritionally Dense Fortified Blended Foods.Foods (Basel, Switzerland) · 2025Article
- From root to result: Portable NIRS-based non-destructive prediction of cassava quality traits.PloS one · 2025Article
- Fermented By-Products of Banana Wine Production Improve Slaughter Performance, Meat Quality, and Flavor Fingerprint of Domestic Chicken.Foods (Basel, Switzerland) · 2024Article
- Physicochemical Properties of Granular and Gelatinized Lotus Rhizome Starch with Varied Proximate Compositions and Structural Characteristics.Foods (Basel, Switzerland) · 2023Article
- Flour on Gluten-Free Muffins from Different Edible Cassava Varieties in Thailand.Foods (Basel, Switzerland) · 2022Article
- Article
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9 authors.
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Abstract
The impacts of environmental conditions on pasting and physicochemical properties were investigated using flour samples of the same cassava cultivar grown in seven different locations. Significant location differences in essential component (except for fiber) content of cassava flour were observed. Cassava flour showed obviously separated traits in the principal component analysis (PCA) of near-infrared spectra (NIR) according to geographical origins. The environmental effects were significant in the pasting properties of cassava flours. Sufficient precipitation and suitable low temperature promoted accumulation of starch in cassava, resulting in the high peak viscosity values of cassava flour. Pasting temperatures of cassava flour had a significant direct correlation with growth temperature and were negatively correlated with altitude. Precipitation from August to October showed a stronger direct correlation with trough and final viscosity. The results of this study indicated the possibility of predicting and controlling cassava flour quality and pasting properties according to the environmental conditions.
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