African Journal of Biotechnology Vol. 5 (10), pp. 917-920, 16 May 2006   

ISSN 1684–5315 © 2006 Academic Journals        

Full Length Research Paper

Investigation on modification of cassava starch using active components of ginger roots (Zingiber officinale Roscoe)

Daramola, B.* and Osanyinlusi, S.A.

Department of Food Science and Technology, Federal Polytechnic, P.M.B. 5351, Ado Ekiti, Ekiti State, Nigeria.

*Corresponding author. E-mail: daramola_bode@yahoo.co.uk.

Accepted 13 April, 2006

Abstract

Effects of ginger grates at concentrations of l, 5 and 20 g per 150 g of cassava starch suspension in 200 ml of water at room temperature were investigated in order to evaluate the potentials of active components of the ginger in  modifying pasting and some physicochemical properties of the starch. Pasting properties of the ginger modified cassava starch showed high peak viscosities (487.58 - 420.25 RVU) compared to low peak viscosity (392.33 RVU) of the native starch. The modified starch was characterized with low set back viscosities (64.14 - 57.05 RVU) in relation to native starch with high set back viscosity (66.58 RVU). Similarly, the ginger modified starch was characterized with low gelatinization time (3.45 - 3.36 min) compared to the native starch with high gelatinization time (3.5 min). Ginger modified starch showed high swelling power (12.9 - 9.5) and solubility indices (11.3 - 15.6%) compared to native starch with low swelling power (8.9) and solubility index (3.1%). Therefore active components of ginger root can be used as natural modifying agents for cassava starch.     

Key words: Cassava starch, ginger root, modification, pasting properties.