• Ruchi Verma
• Neelash Chauhan
• Suresh Chandra

Flour isolated from cassava was modified by gamma-irradiation at different doses of 5, 7.5, and 10 kGy. The physicochemical properties and functional properties of control and irradiated cassava flours are analyzed by standard methods. After irradiation, some changes were observed in the properties of cassava flour such as Ash, and protein were increased while moisture, fat, and amylose were decreased. Swelling, solubility index, oil absorption capacity, and water absorption capacity increased significantly with the dose, while syneresis decreased with the dose. The bulk density, tapped density, foaming capacity, and foaming stability remain unaffected after irradiation. The Carr’s Index and Hausner’s ratio were high as the standard values therefore according to the result the flowability of the cassava flour was poor. The hunter color ‘L’, ‘a’, and ‘b’ values of the native cassava flour sample were found to be non-significantly (p ≥ 0.05) affected by gamma irradiation. The irradiated cassava flour can be used for complementary food items as it shows good physical attributes.

Protein, density, Shrinkage, moisture, flour

"Comparative Study on Physicochemical, Functional and Flow Properties of Gamma-irradiated Cassava flour", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 2, page no.e677-e687, February-2024, Available :http://www.jetir.org/papers/JETIR2402493.pdf

"Comparative Study on Physicochemical, Functional and Flow Properties of Gamma-irradiated Cassava flour", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 2, page no. ppe677-e687, February-2024, Available at : http://www.jetir.org/papers/JETIR2402493.pdf