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    Physicochemical and functional properties of sour starches from different cassava varieties

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    Date
    2006
    Author
    Onitilo, M.O.
    Sanni, L.O.
    Oyewole, O.B.
    Maziya-Dixon, B.
    Type
    Journal Article
    Metadata
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    Abstract/Description
    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
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/5486
    Digital Object Identifier (DOI)
    https://doi.org/10.1080/10942910601048994
    IITA Subjects
    Cassava; Plant Breeding; Plant Production; Food Security; Food Systems
    Agrovoc Terms
    Starch; Cassava; Varieties; Food Security
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Collections
    • Journal and Journal Articles4835
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