Impact of Heating Duration on Viscosity Characteristics in Cassava and Millet Flour Mixtures

Background and Objective: Viscosity is a key rheological parameter that significantly influences the quality and sensory characteristics of flour-based products. This study examines how heating time affects the viscosity profiles of cassava (CS) and millet (ML) flour blends. Materials and Methods: The investigation included blends with varying ratios of cassava and millet flours, ranging from 100% cassava flour to 100% millet flour, as well as intermediate ratios (90:10, 80:20, 70:30, 50:50 and 30:70 cassava to millet flour). Each sample’s viscosity was measured under different heating times to understand the impact of heating on the rheological behavior of the blends. Statistical analysis was conducted using the BMDP statistical software, with the BMDP 2R program utilized for stepwise multiple regression. Results were presented as the average of three independent analyses. The results of the blends were obtained at a significance level of p<0.05. Results: The results showed distinct viscosity profiles for each blend, with notable variations based on the cassava and millet flour proportions and the heating duration. Blends with higher cassava flour content generally exhibited higher viscosities, while prolonged heating led to changes in viscosity levels. Conclusion: This analysis offers valuable insights into the rheological properties of cassava and millet flour blends, aiding in optimizing processing parameters to produce flour-based food products with desired textures and quality attributes.