Functional properties of the starchy flour extracted from cassava on fermentation with a mixed culture inoculum

Abstract

Abstract:The functional properties of the starchy flour extracted from six varieties of cassava subjected to fermentation by a mixed culture inoculum comprised of lactobacilli, streptococci, corynebacteria and yeast cells are examined. Apparent reduction in total and soluble amylose contents is observed. Differential scanning calorimetry of the samples indicated that the enthalpy of gelatinisation was reduced, while the gelatinisation temperature was enhanced. A marked reduction in Brabender viscosity values of starch from fermented tuber was observed, but the X-ray diffraction pattern was unaffected. All these changes were attributed to the presence of fibrous material and consequent reduction of starch in unit volume rather than any change in the starch granule structure.

Preparation of spherical aggregates of taro starch granules

“…During the cooling step, a viscosity rise was observed, but with weak gel characteristics (Jane et al, 1992). A different pasting profile has been reported in other taro starch studies (Lu et al, 2008;Moorthy, Mathew, & Padmaja, 1993;Pérez et al, 2005;Tattiyakul et al, 2007). The pasting profile of high-protein commercial amaranth starch, with the ability to produce "popcorn" balls formed of granules cemented together in spherical aggregates, showed a higher peak viscosity than amaranth starch isolated in the laboratory.…”

Physicochemical properties of the starchy flour extracted from sweet potato tubers through lactic acid fermentation

“…8 DSC studies showed that the gelatinisation temperature was significantly higher for the starch from fermented sweet potato tubers for most of the cultivars. Among the six cultivars studied, a decrease in the enthalpy of gelatinisation was observed for the fermented starches from three cultivars, and there was no significant change in H for CV and SR.…”

“…7 When cassava is fermented before extraction, the starch undergoes minor changes in its properties, but the main structural features are unaffected. 8 Unlike cassava, sweet potato starch takes a longer time to settle and the yield is poor on extraction. It is surmised that suitable lactic acid fermentation with a select group of organisms could lower the pH of the steep liquor so as to prevent oxidation of phenolic compounds in sweet potatoes, which causes discolouration of the starch.…”

Texture analysis of raw and cooked tubers of short‐duration lines of cassava by multivariate and fractional conversion techniques

“…• C. 40 This leads to an expansion of cell size and volume, cell separation and cell wall distension, depending on the starch content. 41,42 In the present study the starch content of the tubers varied from 74.94 to 82.26% db.…”