Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users. The study aimed at formulating composite lafun flour including fermented maize starch (FMS) to limit lafun dough softening after cooking. Results Three improved and one local cassava varieties were selected based on the textural behavior of lafun dough during storage. The lafun flours made from these cassava varieties, having two antagonist after‐cooking behaviors, including softening (SOFT) and stability (STABLE), were mixed with 0 to 40% FMS and processed into doughs before storage at 45°C within 24 h for textural properties assessment. STABLE lafun flours had the highest peak (43.6 P) and final viscosities (41.8 P), but the lowest amylase activity (AA) (