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dc.contributor.authorAdegunwa, M.O.
dc.contributor.authorSanni, L.O.
dc.contributor.authorMaziya-Dixon, B.
dc.date.accessioned2019-12-04T11:14:01Z
dc.date.available2019-12-04T11:14:01Z
dc.date.issued2011-8
dc.identifier.citationAdegunwa, M.O., Sanni, L.O. & Maziya-Dixon, B. (2011). Effects of fermentation length and varieties on the pasting properties of sour cassava starch. African Journal of Biotechnology. 10(42), 8428-8433.
dc.identifier.urihttps://hdl.handle.net/20.500.12478/2606
dc.descriptionOpen Access Journal
dc.description.abstractThe 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.
dc.format.extent8428-8433
dc.language.isoen
dc.subjectCassava
dc.subjectFermentation
dc.subjectPasting
dc.subjectStarch
dc.subjectVarieties
dc.titleEffects of fermentation length and varieties on the pasting properties of sour cassava starch
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.affiliationFederal University of Agriculture, Nigeria
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectCassava
cg.iitasubjectPlant Production
cg.iitasubjectValue Chains
cg.journalAfrican Journal of Biotechnology
cg.howpublishedFormally Published
cg.accessibilitystatusOpen Access
local.dspaceid93410
cg.targetaudienceScientists
cg.identifier.doihttp://dx.doi.org/10.5897/AJB10.1711


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