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Physicochemical and functional properties of sour starches from different cassava varieties
Date
2006Author
Onitilo, M.O.
Sanni, L.O.
Oyewole, O.B.
Maziya-Dixon, B.
Type
Metadata
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This article reports our investigation on the effect of cassava varieties on the physicochemical and functional properties of sour starches. There were significant differences (P < 0.05) in the ash, pH, amylose, amylopectin, starch damage, total titratable acidity (TTA), sugar, and starch content but not moisture contents of various cassava sour starches. There were no significant differences (P > 0.05) in Water Absorption Capacity (WAC), swelling power, and solubility index, while significant differences were recorded in Least Gelation Concentration (LGC) and color at 5% level and granule size at P < 0.0001 for cassava sour starches. Peak viscosity values ranged from 333.17RVU (clone 4(2) 1425) to 380.75RVU (clone TME 1). There were significant differences (P < 0.05) in pasting properties except for pasting temperature and breakdown.
https://doi.org/10.1080/10942910601048994
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https://hdl.handle.net/20.500.12478/5486Digital Object Identifier (DOI)
https://doi.org/10.1080/10942910601048994