Ikegwu O.J., Nwobasi V.N., Odoh M.O., Oledinma N.U.
Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nigeria
Ikegwu, O.J., Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nigeria; Nwobasi, V.N., Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nigeria; Odoh, M.O., Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nigeria; Oledinma, N.U., Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nigeria
Improved cassava of 13 cultivars [NR01/004, NR01/0161, NR01/0071, CR14A-1, CR.41-10, AR38-3, TMS01/0040, TMS01/1086, TMS00/0210, TMS00/0203, TMS00/0214, TMS30572CK and Local Best Ck] were converted into starch and analysed for some functional and pasting properties. Variations were observed in the functional properties of the starch samples; water absorption capacity ranged from 59.75-68.02%; oil absorption capacity 60.70-80.01%; swelling power 5.49-6.92% and solubility index 4.25-5.96%. Significant differences (P<0.05) were observed in the functional properties of the starch samples. The peak viscosity, ranged from 74.25-178.25RVU. Starch from the Local Best Ck had the highest peak viscosity (at a temperature of 63.800C in 3.68 minutes) and TMS01/0040 had the lowest (at 63.900C in 3.88 minutes). The breakdown viscosity ranged from 56.50-107.75RVU with starch from Local Best Ck having the highest and starch from TMS01/0040 had the lowest. The final viscosity ranged from 21.50-111.33RVU. Starch from Local Best Ck had the highest and that from TMS00/0203 had the lowest. The setback viscosity ranged between 9.75-49.25RVU with starch from Local Best Ck having the highest and that from TMS01/0040 having the lowest. The pasting temperature ranged from 63.00-64.700C, with starch from TMS00/0214 having the highest and that from NR01/0161 having the lowest. There were significant differences (P<0.05) in the pasting properties of the starch samples. The apparent starch amylose ranged from 13.88-16.35% with Local Best Ck having the highest and that from AR 38-3 having the lowest; percentage starch content ranged between 48.25-52.05%. The Local Best Ck had the highest and that from TMS00/0203 had the lowest. Significant differences were observed in the amylase and starch contents of the cassava cultivars.
