Proximate Composition and Functional Properties of Flours from Three Cassava Varieties in Cross River State, South South Nigeria

Cassava remains the most widely cultivated and consumed starchy crop in Nigeria, yet differences in proximate composition and functional properties among local varieties are inadequately documented, limiting optimal selection for food processing. This study evaluates the proximate composition and functional properties of flours derived from three cassava varieties, specifically TME 419, IITA-TMS-IBA 011371, and a local landrace, grown in Cross River State, South South Nigeria. Fresh cassava roots are processed into flour using a standardised sun-drying and milling protocol at a university processing facility. Proximate analysis determines moisture, crude protein, crude fat, crude fibre, ash, and carbohydrate content following Association of Official Analytical Chemists procedures. Functional property tests assess water absorption capacity, oil absorption capacity, swelling power, solubility, bulk density, and gelation temperature relevant to food industry applications. Cyanogenic glycoside content is also measured as a food safety indicator using the alkaline picrate method. One-way analysis of variance with Tukey post-hoc tests is used to compare means across varieties. Results are expected to reveal statistically significant differences in starch content and functional behaviour that have implications for product development in the cassava processing sector of the South South zone. Keywords: cassava flour, proximate composition, functional properties, Cross River State, food processing