Modified specific gravity method for estimation of starch content and dry matter in cassava

Abstract

An empirical model for the estimation of starch content (SC) and dry matter (DM) in cassava tubers was developed as an alternative method to polarimetry and dry oven. These improved estimation equations were developed based on the specific gravity (SG) method. To improve accuracy, the one hundred-seventy-four sample were obtained from four commercial varieties of cassava in Thailand including KU50, CMR38-125-77, RY9 and RY11, respectively. The age of sample collected from four to twelve months after planting was used in this experiment. The empirical model was created from their relationships between SG obtained from small sample size (~100 g) and its SC and DM. The SG for cassava was strongly correlated with the SC and DM, with values for the coefficient of determination (R 2 ) of 0.81 and 0.83, respectively. The SC showed a high correlation with the DM, with R 2 of 0.96. To confirm that the empirical model was effective when applied to other samples, unknown samples collected from another area were tested, and the results showed a standard error of prediction (SEP) of 1.02%FW and 3.49%, mean different (MD) of -0.66%FW, -0.89% for the SC and DM, respectively. Hence, our empirical equation based on a modified SG method could be used to estimate the SC and DM in cassava tubers. It can help breeders to reduce costs and time requirements. Moreover, breeders could be used the methods to evaluate the SC and DM from the tuber formation to harvesting stage and monitoring the changes in SC and DM during breeding.

Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas

“…3), as already reported. [60][61][62] However, there was a positive correlation between starch content and DM for plantain at the yellow ripening stage (r 2 = 0.87, n = 7), as already noted. 63 Although starch or amylose were not directly correlated with the texture of boiled sweetpotato (see Supporting information, Table S3) or yam (Table 1), amylose content was negatively correlated with hardness of boiled cassava (Fig.…”

Physicochemical properties of tigernut ( Cyperus esculentus ) tuber starch and its application in steamed bread

“…The starch content of the sample was determined based on the polarimetric method (Maraphum et al, 2021). Briefly, 0.75 g of the sample was placed in a 250 ml conical flask, mixed with 50 ml of 1% hydrochloric acid solution, kept in a boiling water bath for 15 min, and then quickly cooled to room temperature.…”

Advances in Cassava Trait Improvement and Processing Technologies for Food and Feed

“…Majority of processing in the cassava food industry involves drying of the roots. The DMC and HI equally determine a key target trait in improving cassava yield and have consistently been used in breeding programs in Brazil [11,32], Uganda [33], Nigeria [34], and Thailand [35] among others.…”