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dc.contributor.authorOnitilo, M.O.
dc.contributor.authorSanni, L.O.
dc.contributor.authorOyewole, O.B.
dc.contributor.authorMaziya-Dixon, B.
dc.date.accessioned2019-12-04T11:31:19Z
dc.date.available2019-12-04T11:31:19Z
dc.date.issued2006
dc.identifier.citationOnitilo, M.O., Sanni, L.O., Oyewole, O.B. & Maziya-Dixon, B. (2007). Physicochemical and functional properties of sour starches from different cassava varieties. International Journal of Food Properties, 10(3), 607-620.
dc.identifier.issn1094-2912
dc.identifier.urihttps://hdl.handle.net/20.500.12478/5486
dc.description.abstractThis 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.
dc.language.isoen
dc.subjectStarch
dc.subjectCassava
dc.subjectVarieties
dc.subjectFood Security
dc.titlePhysicochemical and functional properties of sour starches from different cassava varieties
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.affiliationFederal University of Agriculture, Abeokuta
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectCassava
cg.iitasubjectPlant Breeding
cg.iitasubjectPlant Production
cg.iitasubjectFood Security
cg.iitasubjectFood Systems
cg.accessibilitystatusLimited Access
local.dspaceid103843
cg.identifier.doihttps://doi.org/10.1080/10942910601048994


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