This study presented characteristics of flour obtained from gamma irradiated dried cassava chips. Thirteen-month-old white-flesh cassava roots () were purchased from an experimental farm of the Crops Research Institute of the Council for Scientific and Industrial Research, Ghana. The cassava roots were cleaned, peeled, washed and processed into cassava chips and then oven-dried. The dried cassava chips were irradiated to target radiation doses of 2.5, 5.0, 7.5 and 10.0 kGy. Un-irradiated chips were used as controls. The chips were milled separately into flour. Proximate composition, physicochemical, functional, morphological, molecular and structural properties of flour from the chips were determined using standard methods. Proximate composition and most of the physicochemical and functional properties of flours were significantly affected by gamma irradiation. Increasing gamma irradiation dose increased yellowness and solubility but decreased pH, swelling power and pasting viscosities of the flour samples. Titratable acidity significantly increased only at 10 kGy. At 7.5 kGy, amylose contents increased whilst amylopectin contents decreased. X-ray diffractograms of the flour samples showed major peak intensities at angles 2θ 15, 17, 18 and 23, indicating the presence of A type starch crystal. Gamma irradiation did not affect the crystal pattern ( type), starch granule sizes and shapes. The low viscosities of the flour from the gamma irradiated dried cassava chips suggest that they could be used in the production of high energy porridges to support nutritional requirements of children.

中文翻译：

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由伽马辐照干木薯 (Manihot esculenta) 片生产的面粉的特性

这项研究介绍了从经过伽马射线照射的干木薯片中获得的面粉的特性。十三个月大的白肉木薯根 () 购自加纳科学与工业研究委员会作物研究所的一个实验农场。将木薯根清理、去皮、清洗并加工成木薯片，然后烘干。将干燥的木薯片照射至2.5、5.0、7.5和10.0kGy的目标辐射剂量。未照射的芯片用作对照。将碎片单独磨成面粉。使用标准方法测定来自碎片的面粉的大致成分、物理化学、功能、形态、分子和结构特性。面粉的近似成分以及大部分物理化学和功能特性受到伽马射线照射的显着影响。增加伽马辐射剂量会增加面粉样品的黄度和溶解度，但会降低 pH 值、膨胀力和糊化粘度。仅在 10 kGy 时，可滴定酸度显着增加。在 7.5 kGy 时，直链淀粉含量增加，而支链淀粉含量减少。面粉样品的X射线衍射图显示在2θ角15、17、18和23处有主峰强度，表明存在A型淀粉晶体。伽马射线照射不影响晶体图案（类型）、淀粉颗粒的大小和形状。经伽马射线照射的干木薯片所制得的面粉粘度较低，表明它们可用于生产高能量粥，以满足儿童的营养需求。