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Evaluation of the pasting
and some functional properties of starch isolated from some
improved cassava varieties in Nigeria
Ikegwu, O. J.*, Nwobasi V. N., Odoh, M. O. and Oledinma,
N. U.
Department of Food Science and Technology, Ebonyi State
University, Abakaliki, Nigeria.
*Corresponding author.
E-mail:onyxj12@yahoo.com.
Accepted
17 February, 2009 |
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Improved cassava of 13 cultivars (NR01/004, NR01/0161,
NR01/0071, CR14A-1, CR.41 – 10, AR38 – 3, TMS01/0040,
TMS01/1086, TMS00/0210, TMS00/0203, TMS00/0214, TMS30572CK
and Local best (CK) were converted into starch and analysed
for some functional and pasting properties. Variations were
observed in the functional properties of the starch samples;
water absorption capacity ranged from 59.75 – 68.02%; oil
absorption capacity 60.70 – 80.01%; swelling power 5.49 –
6.92% and solubility index 4.25 – 5.96%. Significant
differences (P < 0.05) were observed in the functional
properties of the starch samples. The peak viscosity ranged
from 74.25 – 178.25 RVU. Starch from the local best CK had
the highest peak viscosity (at a temperature of 63.80°C in
3.68 min) and TMS01/0040 had the lowest (at 63.90°C in 3.88
min). The breakdown viscosity ranged from 56.50 – 107.75 RVU
with starch from local best CK having the highest and starch
from TMS01/0040 had the lowest. The final viscosity ranged
from 21.50 – 111.33 RVU. Starch from local best CK had the
highest and that from TMS00/0203 had the lowest. The setback
viscosity ranged between 9.75 – 49.25 RVU with starch from
local best CK having the highest and that from TMS01/0040
having the lowest. The pasting temperature ranged from 63.00
– 64.70°C, with starch from TMS00/0214 having the highest
and that from NR01/0161 having the lowest. There were
significant differences (P < 0.05) in the pasting properties
of the starch samples. The apparent starch amylose ranged
from 13.88 – 16.35% with local best CK having the highest
and that from AR 38 – 3 having the lowest; percentage starch
content ranged between 48.25 – 52.05%. The local best CK had
the highest and that from TMS00/0203 had the lowest.
Significant differences were observed in the amylose and
starch contents of the cassava cultivars.
Key
words:
Improved cassava, starch, functional and pasting properties. |
