Effect of annealing on the chemical and physico- functional properties of fermented provitamin A cassava starch
Mofoluwaso Olufunmilola Ojo,
Bashir Adeiza Zubair,
Yemmy Mitchel Maxwell
et al.
Abstract:This study reports the effect of annealing on chemical and physico-functional properties of fermented pro-vitamin A cassava starch of cassava roots TME-IBA 070539 variety. The provitamin cassava starch flour was extracted to produce native starch flours (NCS). Fermentation was carried out on the tubers at 24 and 48 hours to produce provitamin A cassava fermented starches FCS24 and FCS48 respectively. The starch flour samples NCS, FCS24 and FCS48 were then annealed at 50°C to produce annealed native starches (… Show more
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