African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 770

Full Length Research Paper

Physicochemical properties of starches extracted from local cassava varieties with the aid of crude pectolytic enzymes from Saccharomyces cerevisiae (ATCC 52712)

Japheth Kwame Agyepong
  • Japheth Kwame Agyepong
  • Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Private Mail Bag, Kumasi, Ghana.
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John Barimah
  • John Barimah
  • Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Private Mail Bag, Kumasi, Ghana.
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  •  Received: 02 March 2018
  •  Accepted: 28 April 2018
  •  Published: 31 July 2018

Abstract

Starches extracted from root mashes of the Nkabom, Esam Bankye, Bankyehemaa, Doku Duade and Afisiafi cassava varieties, with the aid of (crude) pectolytic enzymes from Saccharomyces cerevisiae pectolytic were analysed to compare effects of (pectolytic) enzyme technology on the physicochemical properties of the extracted starches. This was to help establish the extent to which varietal differences affect application of the technology and to inform the possible domestic or industrial application of the ensuing starches. Enzyme treatment generally did not affect the protein, fiber and ash content of the starches. However, it significantly increased moisture content, starch granule sizes, water binding capacity and swelling power of the starches in most the varieties; pH of the extruded starches were also significantly decreased and the starches’ colour was also significantly made lighter by the technology. Despite the general trends observed, the technology was found to impact physicochemical properties of some varieties more than others. The work therefore showed that the technology is variety-sensitive and could influence starch utility.
 
Key words: Amylolysis, cassava varieties, crude pectolytic enzymes, endogenous amylase, starch physicochemical properties.