Development of ice cream cones from cassava flour and corn starch: production and optimization

The high market prices of wheat flour in recent years have provoked the need to explore potential markets of other cereal flours as a substitute to wheat flour in ice cream cone production. Cameroon's agricultural sector currently employs over 68% of the active labor force, which makes its economy highly dependent on agriculture (Emmanuel, 2013). Maize (Zea mays) and cassava (Manihot esculenta) are two of the most cultivated crops in Africa, Cameroon in particular, with maize being the third most consumed staple food in Cameroon after cassava and plantain, respectively (Kagouanbe et al., 2017; Njukwe et al., 2010). This study was aimed at producing and optimizing ice cream cones from cassava flour and corn starch. Central composite design was used as a response surface methodology tool to study the effect of process parameters (time, temperature and blend ratio) of the cassava flour and corn starch on some of the physical and chemical properties of the cones. The optimized processing conditions of cones were found to be process time (11. 39 min), a process temperature of 178.14°C and a blend ratio of 80% cassava flour and 20% corn starch. The cone samples produced under these optimum conditions had a water absorption capacity of 81.67±1.15%, an ice cream permeability of 26.67±1.53min and a breaking strength of 2529±13.75N/m2, while the commercial sample had values of 64.67±0.58% for water absorption capacity, an ice cream permeability of 6.33±0.58min and a breaking strength of 1279±2.08N/m2.