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CBN-V Video Archives - S3-11
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
3. Departments of Biology and Anthropology, 1111 Woods Hall,
University of Maryland, College Park, MD 20742
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 to 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 75.3 oC. 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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