S3-10
Clonal Variations in Pasting Profiles and Granular Characteristics of
Cassava (Manihot esculenta)
Starch
Niba
L.L.1, M.M. Bokanga2 and F.L. Jackson3
1. Department of Human Nutrition, Foods and
Exercise, 338 Wallace Hall, Virginia
Polytechnic Institute and State University Blacksburg, VA
24061
2.
Biochemistry Laboratory, International Institute of Tropical
Agriculture, Ibadan, Nigeria m.bokanga@cgiar.org
3. Departments of Biology and Anthropology, 1111 Woods Hall, University
of Maryland, College Park, MD 20742 fjb@umail.umd.edu
Cassava
starch has multiple applications in the food industry. Product quality
is influenced, however, by starch structure and pasting properties.
This study aimed to compare functional properties of starch
obtained from various cassava clones.
Starch was produced from eleven cassava root clones.
Root cyanogenic potential was measured by enzyme hydrolysis.
Pasting profiles were determined by rotary viscometry.
Parameters assessed were peak viscosity, setback viscosity, final
viscosity and pasting temperature.
Granular characteristics were assessed by scanning electron
microscopy. There were
significant differences in root cyanogenic potential among clones,
ranging from 7.62 to 110.2 mg/kg dry weight.
Differences in peak viscosities of starch were significant and
were between 181.9 and 456.3 RVU. Setback
viscosities ranged from 53.6 to 111.4 RVU, while final viscosities were
between 193.3 and 255.1 RVU. Pasting
temperatures ranged from 73.6 to 75.3oC.
Starch granule sizes varied among clones and were estimated to
range from 9–20 mm.
Predominant granule shapes were oval, rounded and truncated.
The results indicate that there are considerable differences in
starch functionality among cassava clones.
These insights on pasting and granular characteristics are
relevant in quality assessment of cassava starch-based products,
processing variables and will provide directions for clone selection and
improvement.
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