Functional and pasting properties of cassava starch in Ethiopian varieties: Potentiality of industrial utilization

Abstract

Starch extracted from different sources and varieties show various functional, pasting, and physicochemical properties which affect its industrial applications. In view of, this research work was conducted to study functional and pasting properties of starches extracted from Qulle (Q) and Kello (K) cassava varieties to assess their potential industrial utilization. The starch was extracted by a standard wet extraction method. The proximate analysis showed that (K) starch has a moisture content (11.4%), ash content (1.1%), crude fat content (0.11%), protein content (0.52%), crude fiber content (0.01%) and total carbohydrate (86.85%). Whereas (Q) starch possesses moisture content (10.6%), ash content (0.13%), crude fat content (0.13%), protein content (0.35%), crude fiber content (0.09%) and total carbohydrate (88.7%). Except fat and crude fiber contents, the rest proximate parameters showed significance different between Q and K’s starch at p < 0.05. Furthermore, the amylose content of each variety of starch were calculated and found to be 26.29% (Q) while, 19.16% (K) with a significance different among them at p < 0.05. These variations directly affect the water solubility, swelling power and water absorption properties of the starch. Moreover, the pasting properties were examined and observed that the peak and breakdown viscosities were found to be high for (K) starch due to low amylose content. Indicating that the relatively high final viscosity and peak temperature nature of (Q’s) starch affect its end use applications. The functional and pasting parameters of starch showed that there is a significance different between Q and K’s starch properties at p < 0.05. Overall, the functional and pasting properties of casava varieties’ (Q and K) starch influenced by the amylose content and proximate composition which potentially impact the industrial utilization.

Physicochemical and functional properties of tapioca (Manihont esculenta) flour

“…Swelling power differs among the flours due to the variation in amylose content, particle size distribution, size of the starch granules, number of interactions between amorphous and crystalline regions, and the molecular structure of amylose and amylopectin. (Agbemafle 2019;Raya et al, 2022;Oyeyinka et al, 2023). The flour dispersity is an indication of particle suspensibility in water, move apart from water molecules and shows its hydrophobic interaction (Oyeyinka et al, 2023) and their ability to produce smooth and consistent dough (Yves et al, 2017).…”