Variation in the Physical, Chemical andPhysico-Functional Properties of Starches from Selected Cassava Cultivars

Agunbiade, Shedrach Oludare and Ighodaro, Osasenaga Macdonald (2010) Variation in the Physical, Chemical andPhysico-Functional Properties of Starches from Selected Cassava Cultivars. New York Science Journal, 6 (3). pp. 48-53. ISSN 1554-0200

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Abstract

Starches, fabricated from fresh cassava cultivars TMS series 4(2)1425, 91934, 30001, 30555 and Odongbo, were analysed for their % yields, granular structures, granule sizes and distribution, proximate composition, chemical composition and physico-functional properties. TMS 91934, with the highest moisture content (MC) [65.0%] produces the least starch yield[13.86%] compared with TMS 30001 with58% MC &24.68% starch yield, TMS 1425 with 61.0% MC &19.68% starchyield, TMS 30555 with 60.5% MC & 20.13% starch yield, and odongbo (local cultivar) with 59.0% & 21.19% starch yield.All the starches from these cassava cultivars exhibit similarities in their granular structures being oval/round, some truncated. Other observed features are: granule sizes ranging from 11.25μm in TMS 4(2)1425 to 15μm in TMS 91934; high dry matter (87%), low phosphorus (0.01 –0.03%); low crude protein (0.18 –0.88%); low ash (1.0%); pH 5.15 value; low water activity (aw) of 0.51 –0.67; bulk density of 0.81 –0.82;non-ionic characteristic;nil cyanide content,andsalivary amylolysis of the starches, showing TMS 30001 and Odongbo to be more enzyme resistant than other starches. Theswelling of water slurries of the starches is temperature dependent.The higher the temperature,the greater the swelling capacities of the starches

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