Journal of Emerging Trends in Engineering and Applied Sciences: Research Areas

Article Title: Effects of Diffused Moisture on Pasting and Functional Properties of Lafun Stored in Polythene Under Different Temperatures and Relative Humidities
by Famurewa J. A. V. and Onigbinde O.O.

Abstract:
Cassava is a staple food in Africa especially as flour. Lafun is one of the flour forms of cassava. Thus, this study investigated the effect of diffused moisture on the functional and pasting properties of lafun that is stored in low and high densities polythene under different temperature and relative humidities. Lafun flour samples were packaged in low and high densities polythene bags and were subjected to three different relative humidities: 30, 40 and 50% achieved by using different concentration of tetraoxo-sulphate (vi) acid, at different temperature of 20, 30, and 40 0C respectively placed in nine desiccators until equilibrium moisture content (EMC) was obtained. Pasting properties was analysed on each sample using Rapid Visco Analyser while the functional properties was examined using Centrifuge machine. The Peak Viscosity of the samples ranged between (4432-6834 RVU); trough (1463-2064 RVU); break down viscosity (2925-5028 RVU); final viscosity (2131 - 3257 RVU), Set back viscosity (541- 912 RVU), Pasting temperature (72.30 - 74.35 0C), the oil absorption capacity (2.10-4.00 g/ml), water absorption capacity (WAC) (3.30 -5.50 g/ml), bulk density (26-30 g/ml) and TTA (25 - 29). The result of the study showed that lafun flour stored in high density polythene at 20 0C and 30% relative humidity gave the best result having highest viscosity when cooked compared to others.

Keywords: polythene, emc, relative humidity, temperature, lafun

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