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Title: Granular structure, physicochemical and rheological characteristics of starch from yellow cassava (Manihot esculenta) genotypes
Authors: Akonor, P. T.
Osei Tutu, C.
Arthur, W.
Adjebeng-Danquah, J.
Affrifah, N. S.
Budu, A. S.
Saalia, F. K.
Keywords: Starch;Crystallinity;Digestibility;Pasting properties;Yellow cassava
Issue Date: 2023
Publisher: Taylor & Francis
Citation: International Journal of Food Properties, 26 (1), 259-273
Abstract: This study examined the structural and physicochemical characteristics of starch isolated from seven yellow cassava genotypes. The structural properties of yellow cassava starch from these cultivars were elucidated by scanning electron microscopy, X-ray diffractometry and Fourier Transformed Infrared Spectroscopy (FTIR). Their water interaction properties, digestibility and viscoelastic behavior were also compared, and principal component analysis was used to establish factors associated with the variability in properties of the starch. All the starches were of the A-type diffraction pattern, with crystallinity ranging between 31 and 37%. Most of the granules exhibited spherical and oval shapes, some with a flat surface on one side. They had smooth surfaces and their sizes ranged from 4 μm for round granules to 23 μm for the major axis of oval-shaped granules. Significant differences (p < .05) were observed in amylose content, in-vitro digestibility, peak and breakdown viscosity of the starches, and these ranged between 13.6–18.1%, 11.4–18.5%, 354–520 BU and 233–366 BU, respectively. Significant differences were also recorded in the hydration and textural behavior of starches from these cassava cultivars. The differences observed in granular and physicochemical properties are likely to influence the performance of these cassava cultivars in food applications
ISSN: 1094-2912
Journal Name: International Journal of Food Properties
Appears in Collections:Food Research Institute

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