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    Effects of fermentation length and varieties on the pasting properties of sour cassava starch

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    S10UnpAdegunwaEffectsNothomDev.pdf (112.0Kb)
    S12ProcAdegunwaEffectNothomDev.pdf (208.0Kb)
    Date
    2011-8
    Author
    Adegunwa, M.O.
    Sanni, L.O.
    Maziya-Dixon, B.
    Type
    Journal Article
    Target Audience
    Scientists
    Metadata
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    Abstract/Description
    The effects of length of fermentation (5, 10, 15, 20 and 25 days) on pasting properties of sour starches produced from six cassava varieties were investigated. There were significant differences (p < 0.05) in pasting properties except pasting temperature and breakdown irrespective of the days of fermentation. Peak viscosity ranged from 308.50 to 466.63 RVA, trough ranged from 67.25 to 198.75 RVA, break down ranged from 147.71 to 320.25 RVA, final viscosity ranged from 100.29 to 233.00 RVA, set back ranged from 31.59 to 54.58 RVA, peak time ranged from 3.60 min to 4.06 min and pasting temperature ranged from 62.85 to 65.45 oC. Sour starches made from cassava TMS 30572, TMS 4(2) 1425 and 96/0603 recording the highest values.
    http://dx.doi.org/10.5897/AJB10.1711
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/2606
    Digital Object Identifier (DOI)
    http://dx.doi.org/10.5897/AJB10.1711
    IITA Subjects
    Cassava; Plant Production; Value Chains
    Agrovoc Terms
    Cassava; Fermentation; Pasting; Starch; Varieties
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Journals
    African Journal of Biotechnology
    Collections
    • Journal and Journal Articles4835
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