Effect of varieties on the functional and pasting properties of biofortified cassava root starches

Awoyale, Wasiu; Sanni, L.O.; Shittu, T.A.; Adegunwa, M.O.

doi:10.1007/s11694-015-9227-6

Cited by 19 publications

(36 citation statements)

References 16 publications

(27 reference statements)

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“…Among these variants, the yellow-flesh ones had similar amylose content to white-flesh ones (Table 3). A similar trend was found in other works [33,59,60], where similar methods were used for amylose determination. Again, amylose in starches of 17 Indonesian variants was similar regardless of flesh color, ranging 17.1-21.3% [8].…”

Section: Chemical Propertiessupporting

confidence: 89%

“…Addition of surfactants can greatly influence dispersibility. Awoyale et al [60] reported 80-86% dispersibility for yellow-flesh cassava variants, similar to those of white-flesh variants as reported by Onitilo et al [33].…”

Section: Density and Flow Propertiessupporting

confidence: 72%

“…This contribution to the local industry is important in sustaining livelihoods as it has created jobs for many unskilled and unemployed youths. On average, starches of three yellow-flesh variants of cassava absorbed 79.56% of their weight of water, indicating good water absorption capacity [60]. Significant differences among the variants indicated differences in granular interaction with water molecules.…”

Section: Water and Oil Absorptionmentioning

confidence: 98%

“…Loose bulk density (LBD) of high-quality cassava flour from six yellow-flesh variants was similar to that from white-fleshed ones, but packed bulk density (PBD) was higher on the average for flour of white-flesh variants (1.42 g/mL) [16]. Packed bulk density (0.695-0.703 g/mL) did not differ significantly between cassava starch extracted from three yellow-flesh variants [60], but was lower than that reported by Agunbiade and Ighodaro [79] for white-flesh variants. A strong positive relationship was found between PBD and peak time for pasting of the starches.…”

Section: Density and Flow Propertiesmentioning

confidence: 99%

“…Starches of higher mean granule size are deemed to have higher SP [81,82], but the contrary was argued for potato and sweet potato starches [83][84][85]. Three improved yellow-flesh cassava variants from Nigeria had starches whose mean SP (7.46%) and solubility (1.67%) were low at 60 • C [60], signifying low interface between the starch chains in amorphous and crystalline regions. Swelling power is affected by factors such as intrinsic inter-granule binding forces, granule morphology, and amylose-amylopectin ratio [29,86].…”

Section: Swelling Power (Sp) and Solubilitymentioning

confidence: 99%

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Comparing Characteristics of Root, Flour and Starch of Biofortified Yellow-Flesh and White-Flesh Cassava Variants, and Sustainability Considerations: A Review

et al. 2018

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Cassava is a significant food security and industrial crop, contributing as food, feed and industrial biomass in Africa, Asia and South America. Breeding efforts have led to the development of cassava variants having desirable traits such as increased root, flour, and starch yield, reduced toxicity, reduced pest/disease susceptibility and improved nutrient contents. Prominent among those breeding efforts is the development of colored-flesh cassava variants, especially biofortified yellow-fleshed ones, with increased pro-vitamin A carotenoids, compared to the white-flesh variants. The concept of sustainability in adoption of biofortified yellow-flesh cassava and its products cannot be fully grasped without some detailed information on its properties and how these variants compare to those of the white-flesh cassava. Flour and starch are highly profitable food products derived from cassava. Cassava roots can be visually distinguished based on flesh color and other physical properties, just as their flours and starches can be differentiated by their macro- and micro-properties. The few subtle differences that exist between cassava variants are identified and exploited by consumers and industry. Although white-flesh variants are still widely cultivated, value addition offered by biofortified yellow-flesh variants may strengthen acceptance and widespread cultivation among farmers, and, possibly, cultivation of biofortified yellow-flesh variants may outpace that of white-flesh variants in the future. This review compares properties of cassava root, flour, and starch from white-flesh and biofortified yellow-flesh variants. It also states the factors affecting the chemical, functional, and physicochemical properties; relationships between the physicochemical and functional properties; effects of processing on the nutritional properties; and practical considerations for sustaining adoption of the biofortified yellow-flesh cassava.

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Section: Chemical Propertiessupporting

confidence: 89%

Section: Density and Flow Propertiessupporting

confidence: 72%

Section: Water and Oil Absorptionmentioning

confidence: 98%

Section: Density and Flow Propertiesmentioning

confidence: 99%