In this study, the physicochemical properties of flour and starch from two cassava varieties (TME 419 and TMS 326) were determined using standard methods. Cassava roots were obtained from University of Ilorin Agricultural research farm. Proximate composition of TME 419 cassava were different from that of TMS 326 roots. The two cassava roots had carbohydrate as their major components (approx. 84%). TMS 326 showed significantly higher protein, fats and ash contents than the TME 419 genotype. Amylose content (approx. 27 %) of TMS 326 starch was higher than TME 419 starch (approx. 22%). Cassava starch granules of both varieties had smooth surfaces with mostly round granules while some granules were spherical, elongated and irregular in shape. TME 419 had smaller granule (approx. 11 μm) compared to that of TMS 326 (13 μm). Both starch type showed the A-type crystallinity pattern. The peak gelatinisation temperature of TMS 326 starch (approx.71 o C) was higher than that of TME 419 starch (approx. 61 o C). Peak viscosity of TMS 326 starch was significantly (p<0.05) higher than that of TME 419 starch, which could be related to the higher amylose content. However, the peak viscosity of flour from TME 419 cassava was significantly (p<0.05) higher than that of TMS 326. Cassava starches displayed higher swelling power than the flour samples. TME 419 flour and starch showed higher swelling power and cold paste viscosity suggesting that the starch could be used as thickening agents in various food applications.

No abstract