Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

Abstract

Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users. The study aimed at formulating composite lafun flour including fermented maize starch (FMS) to limit lafun dough softening after cooking. Results Three improved and one local cassava varieties were selected based on the textural behavior of lafun dough during storage. The lafun flours made from these cassava varieties, having two antagonist after‐cooking behaviors, including softening (SOFT) and stability (STABLE), were mixed with 0 to 40% FMS and processed into doughs before storage at 45°C within 24 h for textural properties assessment. STABLE lafun flours had the highest peak (43.6 P) and final viscosities (41.8 P), but the lowest amylase activity (AA) (<0.05). hardness and extrusion forces of doughs made from blends including SOFT lafun flour increased with an increase in FMS. During storage, hardness of doughs (21.1–31.7 N) containing STABLE lafun flour exhibited no change while those including SOFT flour decreased and remained softer than commercial doughs (34.7 N). AA is a predominant factor in the SOFT character of lafun dough. FMS should not be added to STABLE lafun flour, while for SOFT lafun flour, its inclusion (≥40%) enhances the fresh dough hardness to an acceptable extent, without preventing after‐cooking SOFT. Conclusion FMS enhances the functional stability of lafun by reducing amylase–induced hydrolysis.