Effect of varieties on the functional and pasting properties of biofortified cassava root starches
2015
Awoyale, W. | Sanni, L. O. | Shittu, T. A. | Adegunwa, M. O.
The effect of varieties on the functional and pasting properties of biofortified cassava root starches (BfCRS) was investigated. Dried starches were produced from three biofortified cassava roots (TMS01/1371, TMS01/1368 and TMS06/1630), and their functional and pasting properties were evaluated. The result revealed that significant (P ≤ 0.001) variations exist in all the starch properties. The water absorption capacity (WAC) ranged from 75.86 to 86.50 %, dispersibility 80.00–86.00 %, swelling power (SWP) 6.27–9.59 %, solubility index (SI) 1.30–1.90 %, bulk density (BD) 69.52–70.32 % and least gelation concentration (LGC) 4.01–4.06 %. TMS01/1371 BfCRS had the highest BD and WAC; TMS01/1368 BfCRS had the highest SWP, SI and LGC while TMS06/1630 BfCRS had the highest dispersibility and amylose contents. The starch from TMS01/1371 had the highest peak, trough and final viscosities, and peak time; TMS01/1368 had the highest breakdown viscosity and TMS06/1630 was high in setback viscosity and pasting temperature. Therefore, any of the BfCRS could be used for food formulations depending on the quality desired in the final product.
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