Physicochemical and Functional Properties of Sour Starches from Different Cassava Varieties

Figures & data

Table 1 Physicochemical properties of cassava sour starch

Variety	Ash %	Moisture content %	pH	Amylose %	Sugar %	Starch %	Starch damage %	Amylopectin %	Titratable acidity %
30572	0.38a	6.81a	4.29a	20.41b	0.94c	77.18c	1.52a	79.59d	2.52a
4(2)1425	0.17cd	7.57a	3.35c	20.35c	1.17b	81.15bc	1.27b	79.65c	2.34ab
92B/00061	0.35ab	6.56a	4.32a	20.17d	1.31ab	80.08bc	1.32b	79.84b	2.41a
96/01632	0.26bc	6.91a	4.04b	20.17d	1.33ab	85.23a	1.32b	79.84b	1.94b
96/0603	0.10d	6.27a	4.02b	20.01e	1.43a	82.24ab	1.37b	79.99a	1.46c
TME1	0.30ab	6.76a	3.97b	20.47a	0.87c	83.41a	1.37b	79.53e	2.61a
Mean	0.26	6.81	4.00	20.26	1.17	81.55	1.36	79.74	2.21
R-Square	0.95	0.51	0.99	0.99	0.96	0.88	0.91	0.99	0.93
CV	13.49	9.16	0.99	0.09	5.74	1.85	2.87	0.02	7.93
Std Dev	9.16	0.60	0.34	0.17	0.22	2.93	0.09	0.17	0.43
Range	0.10–0.38	6.27–7.57	3.35–4.32	20.01–20.47	0.87–1.43	77.18–85.23	1.27–1.52	79.53–79.99	1.46–2.61
P of clone	∗∗	NS	∗∗∗	∗∗∗	∗∗	∗	∗	∗∗∗	∗∗
Each value represent mean of three replicates. Mean values having the same superscript within column are not significantly different at 5% confidence level. ∗P < 0.05; ∗∗P < 0.01; ∗∗∗P < 0.0001; and NS: Not Significant.

Table 2 Functional properties and granule morphology of cassava sour starch

Varieties	Water absorption capacity (%)	Swelling power (%)	Solubility (%)	Least gelation conc (%)	Color (%)	Granule size (μm)	Granule shape
30572	92.32a	12.28a	13.95a	8.00a	91.03ab	15.00b	Round
4(2) 1425	83.56a	13.46a	13.20a	6.00b	90.21bc	14.18c	Round
92B/00061	84.73a	11.53a	15.84a	5.00bc	90.95ab	15.00b	Round
96/01632	82.42a	13.45a	11.47a	4.00c	90.88ab	18.83a	Round
96/0603	82.48a	13.11a	13.17a	4.00c	89.33c	14.18c	Round
TME1	82.86a	11.92a	10.87a	5.00bc	91.35a	14.18c	Round
Mean	84.73	12.62	13.08	5.33	90.62	15.14	—
R-Square	0.45	0.73	0.66	0.90	0.88	1.00	—
CV	7.23	6.48	17.29	13.69	0.44	0.00	—
Std Dev	5.55	1.05	2.62	1.56	0.78	1.54	—
Range	82.42–92.32	11.53–13.46	10.87–15.84	4.00–8.00	89.33–91.35	14.18–18.83	—
P of clone	NS	NS	NS	∗	∗	∗∗∗	—
Each value represent mean of three replicates. Mean values having the same superscript within column are not significantly different at 5% confidence level. ∗P < 0.05; ∗∗P < 0.01; ∗∗∗P < 0.0001; and NS: Not Significant.

Figure 1 Flow chart for production of sour starch.[13]

Figure 2 Structure of fermented starch from cassava TMS 30572.

Figure 3 Structure of fermented starch from cassava 92B/00061.

Figure 4 Starch structure of fermented cassava TME1.

Figure 5 Starch structure of fermented cassava TMS 4(2) 1425.

Figure 6 Starch structure of fermented cassava 96/00603.

Figure 7 Starch structure of fermented cassava 96/01632.

Table 3 Pasting properties of cassava sour starch

Varieties	Peak viscosity (RVU)	Trough (RVU)	Break down (RVU)	Final viscosity (RVU)	Set back (RVU)	Peak time (minutes)	Pasting temp. (°C)
30572	360.38b	134.17a	209.96ab	167.75a	33.58b	3.78b	65.13a
4(2) 1425	333.17c	98.79d	201.30b	140.33b	41.54a	3.60c	64.28a
92B/00061	342.29c	123.71b	214.50ab	165.54a	41.84a	3.90a	63.78a
96/01632	334.46c	109.00c	208.84b	149.88b	40.88a	3.77b	64.13a
96/0603	362.96b	132.59a	211.75ab	166.38a	33.79b	3.75b	64.08a
TME1	380.75a	127.92ab	228.96a	163.00a	35.09b	3.74b	64.45a
Mean	352.33	121.03	212.55	158.81	37.78	3.75	64.30
R-Square	0.94	0.98	0.76	0.95	0.87	0.95	0.61
C.V	1.91	2.58	3.51	2.39	5.87	0.81	0.82
Std Dev	18.55	13.65	10.25	10.94	4.12	0.09	0.57
Range	333.17–380.75	98.79–134.17	201.30–228.96	140.33–167.75	33.58–41.84	3.60–3.90	63.78–65.13
P of Clone	∗	∗∗	NS	∗	∗	∗	NS
Each value represent mean of three replicates. Mean values having the same superscript within column are not significantly different at 5% confidence level. ∗P < 0.05; ∗∗P < 0.01; ∗∗∗P < 0.0001; and NS: Not Significant.

Osunsami , A.T. , Akingbala , J.O. and Oguntimehin , G.B. 1989 . Effect of Storage on Starch Content and Modification of Cassava Starch . Starch / Starke , 41 : 54 – 57 .

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