Functional and Chemical Properties of Flour from Selected Cassava (Manihot esculenta Crantz) Varieties Used as Beef Sausage Fillers

Abstract

Objective: The study aimed to compare the functional and chemical properties of flour derived from selected cassava (Manihot esculenta Crantz) varieties intended for use as fillers in beef sausage. The research evaluated how specific improved cultivars differ in nutritional and physical characteristics to determine their suitability for both human food and animal feed applications.

Method: Freshly harvested tubers from high-yielding, low-cyanide improved cultivars—specifically TME 419, TMS 01/1368, TMS 98/0505 (yellow), and TMS 30572—were obtained for processing. The study utilised standard procedures to evaluate a wide range of parameters, including functional properties (bulk density, pH, and emulsion activity), amino acids, fatty acids, mineral composition, and proximate analysis.

Result: Analysis revealed that TME 419 possessed the highest bulk density (0.68 g/cm³), while TMS 30572 had the highest pH (6.23) and TMS 01/1368 the lowest (6.13). TMS 98/0505 (yellow) exhibited significantly higher emulsion activity (10.16%) and was the only variety to contain Omega-3 fatty acids. While proximate analysis showed no significant differences among varieties, TMS 98/0505 (yellow) had the highest crude protein, ash, and fibre contents. This yellow variety also had the highest concentrations of sodium, potassium, calcium, and zinc. In contrast, TME 419 contained the highest ferric iron concentration (1,143.11 ppm), and TMS 30572 had the highest phosphorus concentration (3,522.05 ppm).

Conclusion: The study reveals significant varietal differences in flour properties, indicating potential for diverse end-use applications. TMS 98/0505 (yellow) stands out as a superior filler due to its high ash, crude protein, fibre, and mineral composition. These findings suggest that although all varieties are viable, the yellow TMS 98/0505 variety offers enhanced nutritional value for fortifying beef sausage and broader use in the food and feed industries.