Effect of harvesting date and cultivar on yield, chemical, quality and production of biscuits from mixture of cassava and soft wheat flour | ||||
| Egyptian Journal of Chemistry | ||||
| Articles in Press, Accepted Manuscript, Available Online from 21 July 2024 | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2024.293230.9775 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Ahmed S Hussein  
| ||||
| Food Technology Dept., National Research Centre, El-Buhouth St., Dokki, Cairo, Egypt | ||||
| Abstract | ||||
| The current study was conducted in the two successive growing seasons of 2022/2023 and 2023/2024 on recently reclaimed sandy soil at the National Research Centre Station in Nubaria Region, Behira Governorate. This study examined the impact of harvesting dates on the quality and productivity of cassava cultivars as well as the impact of producing biscuits from cassava cultivars on the final product's suitability for consumption and quality. Split plot design was used in the study, with cultivars Indonesian, Brazilian, and American in the main plot and harvesting dates of 8, 9, and 10 months in the subplot. Results indicated that American cv. recorded the lowest plants length, leaves number, main stem number, hydrocyanic acid content and fibers %. Also, the American cv. gave the highest physical root quality, yield, dry matter and tuber root starch percentage. Regarding, the findings of the harvesting date indicated that the features of vegetative growth reduced with age. As aging increased, tuber root quality, dry matter, starch percentage, and fiber percentage all increased and produced the lowest hydrocyanic acid concentration values. Biscuit was prepared using ratios of 0:100, 5:95, 10:90, 15:85 and 20:80 cassava flour /wheat flour (WF) respectively and assessed for their color attributes, baking quality and sensory properties. Results showed that American cassava cv. flour had higher levels of moisture, protein, and carbohydrates, whereas Brazilian cassava flour had higher levels of ash, and Indonesian cassava flour had higher levels of fiber and total sugars. Furthermore, it can be proposed that up to 20% cassava flour be used in wheat flour biscuit recipes to create biscuits with good sensory qualities that are acceptable. | ||||
| Keywords | ||||
| Cassava; cultivars; harvesting dates; wheat flour; cassava flour; baking quality; sensory evaluation and biscuits | ||||
|
Statistics Article View: 24 |
||||
