Vol. 11, Issue 5 (2022)

Author(s):
Ruchi Verma, Neelesh Chauhan, BR Singh, Samsher, Suresh Chandra and RS Sengar

Abstract:
The physicochemical and flow properties of cassava flour were evaluated. The purpose of the study was to determine the moisture, ash, fat, protein, fibre, pH, amylose content and also determine the bulk density, tapped density, compression index and hausner ratio of the cassava flour. The moisture content affects the flow properties of the flour. The result revealed that the moisture content of the cassava flour ranges of 9.52 therefore the bulk and tapped density was decreased ranged from 0.421 g/cc and 0.710 g/cc respectively. The C.I and hausner ratio was high as the standard values therefore according to the result the flowability of the cassava flour was poor.