Cassava root spoils rapidly after harvest but can be well preserved by storing under freezing. This study investigated the functional, chemical and physicochemical properties of flour produced from frozen cassava roots. Freezing period did not significantly (p < 0.05) alter the moisture, ash, fat and fibre, but had slight effect on the carbohydrate and protein contents of the flour. Lightness, yellowness index and bulk densities of the flour samples reduced with freezing period. While freezing did not significantly (p < 0.05) change the ability of the flour samples to absorb oil, a slight but significant increase in the water absorption capacity was observed. Potassium (1.29–3.46 mg/kg), sodium (1.24–1.28 mg/kg), and calcium (0.94–1.34 mg/kg) were the major minerals in the cassava flour samples. The cyanide content (10.80–22.95 mg/kg) reduced as freezing days increased but peak, setback, breakdown and final viscosities did not follow a particular pattern. The information from this study is important to further determine the industrial potentials of flour from stored cassava roots.

木薯的根在收获后很快变质，但是可以通过冷冻保存很好地保存。这项研究调查了冷冻木薯根生产的面粉的功能，化学和物理化学特性。冷冻期没有显着（p <0.05）改变水分，灰分，脂肪和纤维，但对面粉中的碳水化合物和蛋白质含量影响很小。面粉样品的亮度，黄度指数和堆积密度随冷冻时间而降低。虽然冷冻没有显着（p <0.05）改变面粉样品吸收油的能力，但观察到吸水能力略有但显着增加。木薯粉样品中的主要矿物质为钾（1.29–3.46 mg / kg），钠（1.24–1.28 mg / kg）和钙（0.94–1.34 mg / kg）。氰化物含量（10.80–22。随冷冻天数的增加而降低了95 mg / kg），但峰值，挫折，分解和最终粘度没有遵循特定的模式。这项研究提供的信息对于进一步确定木薯根粉的面粉工业潜力具有重要意义。