Physicochemical and pasting properties of flour and starch from two new cassava accessions

Figures & data

Table 1. Physicochemical properties of Sika Bankye and Bankye Hemaa flour and starch samples

Parameter	H	S	HS	SS
WAC (%)	263.9 ± 19.3^a	263.3 ± 7.2^a	38.6 ± 8.5^b	40.4 ± 2.3^b
OAC (%)	121.0 ± 13.3^a	119.0 ± 6.3^b	104.5 ± 1.5^b	87.6 ± 8.5^c
Swelling Power (%)	882.2 ± 29.3^a	765.4 ± 39.6^b	852.5 ± 48.2^a	831.1 ± 13.3^a
Solubility (%)	2.4 ± 0.3^a	4.5 ± 0.8^b	0.8 ± 0.6^c	0.8 ± 0.2^c
Amylose (%)	22.9 ± 0.7^a	23.1 ± 0.1^a	20.40 ± 0.3^a	22.0 ± 1.1^a
Amylopectin (%)	77.1 ± 0.7^a	76.9 ± 0.1^a	79.6 ± 0.3^a	78.0 ± 1.1^a

Values are presented as the Means ± SD of duplicate determinations. Means in a row with equal superscripts are not significantly different (p>0.05). WAC: Water Absorption Capacity, OAC: Oil Absorption Capacity, H: Bankye Hemaa Flour, S:Sika Bankye Flour, HS: Bankye Hemaa Starch, SS: Sika Bankye Starch.

Table 2. Pasting properties of Sika Bankye and Bankye Hemaa flour and starch samples

Parameter	H	S	HS	SS
Peak Viscosity (RVU)	3134.5 ± 0.7^a	3095 ± 2^a	3960 ± 45^b	3679 ± 97^c
Trough Viscosity (RVU)	1215 ± 20^a	1234 ± 16^a	1369 ± 7^b	1177 ± 33^a
Breakdown Viscosity (RVU)	1920 ± 21^a	1861 ± 18^a	2591 ± 52^b	2457 ± 0^c
Final Viscosity (RVU)	1633 ± 62^a	1625 ± 6^a	2092 ± 40^b	1750 ± 86^a
Setback Viscosity (RVU)	418 ± 42^ab	391 ± 21^a	723 ± 33^c	573 ± 52^bc
Pasting time (min)	7.2 ± 0.1^a	7.5 ± 0.1^a	6.7 ± 0.0^b	6.9 ± 0.0^b
Pasting Temperature (°C)	70.7 ± 0.0^a	71.2 ± 0.2^ab	69.5 ± 0.3^c	71.6 ± 0.3^b

Values are presented as the means ± SD of duplicate determinations. Means in a row with the same superscript are not significantly different (p>0.05). H: Bankye Hemaa Flour, S:Sika Bankye Flour, HS: Bankye Hemaa Starch, SS: Sika Bankye Starch