Chemical Composition of Cassava Starch Flour and Sensory Evaluation of Soup Made with the Flour

Abstract

Although cassava (and its derivatives) is widely recognized as a global staple, its
chemical characteristics and culinary performance can vary significantly, affecting
both its nutritional value and its acceptance as an ingredient in meal preparation. This
study evaluated the chemical composition of cassava starch flour derived from
Manihot esculenta and assessed its sensory performance as a thickening agent in
Nigerian Oha soup. The study design was quasi-experimental, and standard methods
were used for chemical analysis. Data were analysed in IBM SPSS, version 23.0, using
means and standard deviations. Proximate analysis revealed that cassava starch flour
contained lower total carbohydrates (70.13%), but higher moisture (12.78%), crude fat
(3.10%), crude protein (8.65%), ash (2.09%), and crude fiber (3.25%) when compared to
the conventional thickener, cocoyam flour. Cassava starch flour demonstrated higher
levels of vitamin B1 (0.15mg/100g), B2 (11.45mg/100g), B9 (0.50μg/100g), and E
(15.75mg/100g) compared to cocoyam flour. Mineral analysis revealed a higher iron
content (6.62mg/100g) in cassava starch flour compared to cocoyam flour. Although
within stipulated standards, cassava starch flour contained higher levels of anti-
nutrients such as, tannins (128.25 ± 0.21 mg) and cyanogenic glycosides (5.35 ± 0.07
mg), but lower amounts of phytates (159.15 ± 0.21 mg). The sensory evaluation
indicated that soup thickened with cassava starch flour received higher scores for
taste, colour, flavour, texture, and general acceptability, comparable to soups prepared
with cocoyam flour (control). This study concludes that cassava starch flour contains
lower carbohydrates but has higher vitamins and iron content and is more generally
acceptable than cocoyam flour. The high content of anti-nutrients in the cassava starch
flour suggests the need to optimize processing methods to reduce anti-nutritional
components while maintaining their functional and sensory properties.