Main Article Content
Cassava varieties, fertilizer compounding ratio, fertilizer dosage, HQCF, quality attributes
The increase in dry matter content of cassava due to fertilizer application has been widely reported. However, information on the effect of cassava variety, fertilizer compounding ratio and dosages on physicochemical, functional and pasting properties of high quality cassava flour (HQCF) is scarce in literature. This study was conducted to investigate the effect of cassava variety (TME 419, TME 30572), fertilizer compounding ratios (NPK ratio 15-15-15, 20-10-10, 12-12-17) and dosage (150, 300 kg/ha) on some quality parameters of HQCF and influence of the independent factors on the HQCF was determined using General Linear Model (GLM) analysis. The result revealed that all the independent variables had significant (p<0.05) effect on the quality physicochemical, functional and pasting properties of HQCF. The proximate composition of the flour was mostly affected by variety and fertilizer type, while interactive effect of fertilizer type and dosage as well as fertilizer type and variety were significant (p < 0.05) on the total starch content. Varietal influence was the main factor that significantly affected the amylose content of the flour samples and swelling power as well as least gelation concentration were significantly affected by fertilizer compounding ratio. In addition, interaction of fertilizer type and dosage had significant effect on swelling power. Pasting properties of the flour samples were mostly influenced by fertilizer type and cassava varieties, while dosage did not show significant influence on the flour properties. Peak viscosity values which varied from 462.58 to 534.67 RVU is the pasting property that was mostly affected by the independent factors. This study clearly indicates cassava varieties and fertilizer treatment could influence the functionality of HQCF in food systems.