Variation in Properties of Starch in Cassava Varieties in Relation to Age of the Crop

Moorthy, S. N.; Ramanujam, T.

doi:10.1002/star.19860380206

Cited by 95 publications

(81 citation statements)

References 7 publications

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“…Moorthy and Ramanujam (1986) reported that the swelling power of flour granules is an indication of the extent of associative forces within the granule. Therefore, the higher the swelling power, the higher the associate forces.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of suitability of substituting wheat flour with sweet potato and tiger nut flours in bread making

Ezeocha

Onwuneme

2016

Open Agriculture

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The study was carried out to assess the nutritional quality and palatability of bread after partially substituting wheat flour (WF) with sweet potato (SF) and tiger nut (TF) flours. Sweet potato (yellow fleshed) and tiger nut flours were used to substitute wheat flour at 5, 10, 15 and 20% level each. The bread quality of each of these composite flours evaluated on the basis of their nutritional quality, physical properties and acceptability by consumers. The findings indicate slight decrease in the protein content of the bread samples with increasing sweet potato and tiger nut supplementation (6.97% in 100% wheat flour to 3.80% in 20% level of substitution) while crude fibre content increased with increased sweet potato and tiger nut substitution (2.29% in 100% WF to 2.80% in 20% substitution) but there was no significant change (<0.05) in the ash and fat contents. Carbohydrate which was the major component ranged from 73.47 – 79.42%. Findings on the study on the functional properties showed that water absorption capacity increases with increase in the level of sweet potato and tiger nut substitution (0.54g/ml in 100% WF to 1.12g/ml in 20% level of substitution). The loaf volume and specific volume of the bread samples decreased significantly with increase in the level of substitution with sweet potato and tiger nut and it ranged from 320cm3 (in 100% wheat flour) – 216cm3 (in 20% substitution) and 1.55cm3/g (in 100% wheat flour) to 0.98cm3/g (in 20% level of substitution) respectively. Bread from 100% wheat flour scored the highest in all the sensory properties evaluated. There was no significant difference between the control and bread from 5% level of substitution in terms of all the sensory parameters evaluated however bread from higher levels of substitution varied significantly with the control. All the bread samples were acceptable in all the parameters evaluated except bread from 20% level of substitution. The study concludes the potential health and sensory benefits of partial substitution of sweet potato and tiger nut to wheat flour in bread making through improved fibre content, improved taste and to promote sweet potato and tiger nut utilization.

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Section: Resultsmentioning

confidence: 99%

Evaluation of suitability of substituting wheat flour with sweet potato and tiger nut flours in bread making

Ezeocha

Onwuneme

2016

Open Agriculture

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“…Significant differences (p < 0.05) existed in the swelling power of the cassava flour samples. Moorthy and Ramanujam [16] reported that swelling power of cassava flour is dependent on the variety, environmental factors and the age of the crop. Aryee et al [8] also reported that the swelling power of the flour samples of cassava varieties to be 5.87% to 13.48%.…”

Section: Swelling Power Of Cassava Varietiesmentioning

confidence: 99%

“…Broni bankye had the lowest (73.04%), with Bankye fitaa having the highest (79.98%). Solubility is dependent on variety, environmental factors and age of the crop [16]. Aryee et al [8] also reported that low swelling accompanied by the high solubility is indicative of the weak associative forces in the starch granules in these varieties.…”

Section: Solubility Of Cassava Varietiesmentioning

confidence: 99%

“…Swelling power and solubility of cassava flour is dependent on the variety, environmental factors and the age of the crop. Low swelling power accompanied by high solubility is indicative of weak associative forces in starch granules which have been attributed to damage caused by milling to the starch granules of the cassava varieties [16].…”

Section: Introductionmentioning

confidence: 99%

“…Cassava flours with very high amylose contents could be used for industrial alcohol, and glucose and high fructose syrups [27]. Low swelling accompanied by the high solubility is indicative of weak associative forces in the starch granules and this implies that starch from such cassava varieties can be hydrolyzed easily to produce starch sugars without using energy as compared to varieties with strong associative forces [16].…”

Section: Introductionmentioning

confidence: 99%

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Viscoelastic Properties and Physico-Functional Characterization of Six High Yielding Cassava Mosaic Disease-Resistant Cassava (Manihot Esculenta Crantz) Genotypes

Afoakwa¹,

Budu²

2012

J Nutr Food Sci

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Investigations were conducted to characterize six high yielding cassava mosaic disease (CMD) resistant cassava varieties (Ampong, Broni bankye, Sika, Otuhia, Amakuma and Bankye fitaa) that have been developed by the Crop Research Institute of Ghana in collaboration with the International Institute for Tropical Agriculture for their differences and similarities in viscoelastic properties and physico-functional characteristics. The viscoelastic properties (pasting temperature, peak viscosity, final viscosity, breakdown viscosity and setback viscosity), and physico-functional characteristics (swelling power, solubility and water binding capacity) were determined using standard analytical methods. The results showed wide variations in viscoelastic properties with values ranging from 270.67-380.67 BU for peak viscosity, 37.17-260 BU for final viscosity, 199.83-282.33 BU for breakdown viscosity, 21.83-98.66 BU for setback viscosity and 2.48-10.51 min time to pasting temperature. Similarly, variations in swelling power, solubility and water binding capacity were noted with values ranging between 14.34-17.04%, 73.04-79.98% and 234.53-276.63% respectively for all the different cassava genotypes. Statistical analysis showed significant differences (P < 0.05) amongst the studied cassava genotypes with Sika (improved variety) having exceptionally high viscoelastic characteristics. The differences noted in the viscoelastic properties and physico-functional characteristics of the six CMD resistant cassava genotypes could be used in their selection for specific food and industrial processing applications.

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Cassava Starch Technology: The Thai Experience

et al. 2000

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Variation in Properties of Starch in Cassava Varieties in Relation to Age of the Crop

Cited by 95 publications

References 7 publications

Evaluation of suitability of substituting wheat flour with sweet potato and tiger nut flours in bread making

Evaluation of suitability of substituting wheat flour with sweet potato and tiger nut flours in bread making

Viscoelastic Properties and Physico-Functional Characterization of Six High Yielding Cassava Mosaic Disease-Resistant Cassava (Manihot Esculenta Crantz) Genotypes

Cassava Starch Technology: The Thai Experience

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