Modification of Cassava Flour Chemical, Functional Properties, and Sensory Attributes Through Gamma Irradiation

Abstract

Gamma irradiation is an emerging food processing technology increasingly applied to improve the safety, shelf life, and quality of staple crops such as cassava (Manihot esculenta). It induces significant changes in cassava starch, including reductions in amylose content, moisture, and overall carbohydrates. These changes are accompanied by increased starch solubility and altered swelling and pasting behaviors, which are critical for food texture and processing. Notably, irradiation decreases peak, breakdown, and setback viscosities while modifying gelatinization temperatures, indicating starch depolymerization and changes in crystalline structure. Such alterations enhance starch digestibility and improve its functional performance in various food applications. Protein content and digestibility in cassava also increase due to radiation-induced breakdown of complex proteins into simpler, more bioavailable forms. Conversely, fat content tends to decrease, with concurrent lipid oxidation and shifts in fatty acid profiles. Dietary fiber undergoes structural transformations that enhance solubility, potentially benefiting digestive health. Mineral contents generally remain stable; however, gamma irradiation can improve mineral bioavailability by degrading anti-nutritional factors. Furthermore, gamma irradiation significantly enhances the sensory qualities of cassava products by increasing sweetness through starch breakdown, reducing viscosity for easier processing, and modifying color and texture to improve consumer appeal. These sensory improvements contribute to greater consumer acceptance, making irradiated cassava flour a promising ingredient for both traditional and modern food applications. Overall, gamma irradiation presents a promising technology for enhancing cassava’s nutritional and functional qualities. However, optimizing irradiation doses is essential to maximize benefits while minimizing adverse effects on texture and nutrient integrity