HQCF – Product Introduction
High Quality Cassava Flour (HQCF) is an exciting new baking ingredient that is gluten-free, extremely versatile, and sustainably produced. It offers a nutritious alternative to wheat flour with lower energy and water use in processing. Cassava (Manihot esculenta), also known as yuca, manioc, or tapioca, is a starchy root vegetable native to South America that has been cultivated for thousands of years by indigenous peoples and was introduced to Africa and Asia in the 16th century by Portuguese traders. Today, cassava is a crucial food source in tropical regions, especially in Africa, where Nigeria is the world’s largest producer.
Viscosity
HQCF is good for baking because of its high viscosity. HQCF forms thick, stable pastes that give structure and consistency to doughs and batters. Its high water-binding capacity (ranging from 135% – 200%) ensures that HQCF retains moisture, improving the texture and shelf life of baked products, mimicking the mouthfeel of traditional wheat-based baked goods.
HQCF comparison to Tapioca
| Aspect | High-Quality Cassava Flour (HQCF) | Tapioca Flour (Tapioca Starch) |
| Source | Whole peeled cassava root | Starch extracted from peeled cassava root |
| Processing | Grating, drying and milling | Starch extraction and drying |
| Fiber Content | High | Low |
| Nutritional Value | High in fiber | Low in fiber |
| Texture | Dense, similar to wheat flour | Smooth, light, fine |
| Main Functionality | Wheat flour replacement | Thickening, adding chewiness |
| Taste | Mild, bland | Very neutral |
| Color | Off-white | Bright white |
While both HQCF and tapioca flour come from the cassava root, they serve different purposes in cooking and baking due to their differences in composition and processing. HQCF is a versatile gluten-free flour that can be used as a wheat flour replacement with more fibre and complex carbohydrates. Tapioca flour, on the other hand, is mostly starch and is best suited for thickening and providing texture in recipes. HQCF is more than a replacement for tapioca flour because it adds new and useful properties.
Key Nutrient in HQCF and their benefits
| Nutrient | Amount per 100 grams | Function/Benefit |
| Dietary Fiber | 2-4 grams | Supports digestion and bowel health |
| Vitamin C | 20-30 mg | Supports immune function and acts as an antioxidant |
| Folate (B9) | 20-30 mcg | Important for DNA synthesis and repair |
| Thiamine (B1) | 0.1-0.2 mg | Supports energy metabolism |
| Niacin (B3) | 0.5-1 mg | Supports metabolism and skin health |
| Calcium | 20-30 mg | Supports bone health |
| Magnesium | 30-40 mg | Essential for muscle and nerve function |
| Potassium | 300-400 mg | Maintains fluid balance and supports cardiovascular health |
| Phosphorus | 30-40 mg | Important for bone and teeth formation |
| Resistant Starch – | Acts as a prebiotic, promoting gut health | |
Important gut health benefits of HQCF
High Quality Cassava Flour (HQCF) benefits gut health by being rich in resistant starch, which acts as a prebiotic to promote the growth of beneficial gut bacteria, improve digestion, and enhance overall intestinal health. Table 2 provides an overview of the key nutrients in HQCF and their benefits.
Starch and Gelatinization. Why is HQCF so useful for baking?
HQCF has a range of technical properties that make it particularly useful in baking, especially as a gluten-free alternative to wheat flour. First, HQCF is primarily composed of carbohydrates, with starch being the dominant component (approximately 70–80% starch), consisting of amylose (about 17%) and amylopectin (around 83%). Secondly, cassava starch has a lower gelatinization temperature (around 55–70°C) compared to wheat starch (62–72°C). This lower gelatinization temperature makes it easier to work with during baking, as it facilitates quicker hydration and binding. This starch gelatinization process enhances the thickening properties of cassava flour, contributing to the texture and structure of baked goods, particularly in the absence of gluten. It helps bind the ingredients and creates a moist, tender crumb in cakes and breads.
Other super properties of HQCF are:
Excellent pasting – caused by the high peak viscosity, rapid gelatinization and low retrogradation of HQCF – perfect to replace wheat in gluten-free baking. Exceptionally high in resistant starch – provides slow energy release, maintaining moisture, improving texture and bulk.
Low protein content – provides a more delicate and tender structure and can be an advantage for cookies and flatbreads.
Slightly acidic (pH from 5.8 to 6.2) – allows it to work well with most leavening agents like baking powder and baking soda, proving flavor balance.
Particle size – The fine granulation of HQCF provides a smooth texture and improves mixing and hydration. It blends well with other ingredients which is essential where the application texture is critical.
Low oil absorption – HQCF does not naturally take up oil, making products using this ingredient less greasy.
Heat Resistance – HQCF has good thermal stability, maintaining its structure when exposed to high baking temperatures. This ensures consistent results across different types of baked goods, helping maintain the integrity and structure of the final product during the baking process.
Energy Saving Benefits
Studies suggest that HQCF production consumes up to 50% less energy than wheat flour production, depending on the scale of processing and the drying methods used, making HQCF a natural ingredient for the energy and sustainably conscious producer.
Source: Affiliations: Prof. Ben Bennett, Dr Louise Abayomi, and Prof. Nazanin Zand are from the Natural Resources Institute, University of Greenwich. visit www.nri.com