Application of crude pectolytic enzymes from Saccaharomyces cerevisiae (ATCC 52,712) to starch extraction in Ghana: effects of enzyme technology on pasting characteristics in different cassava varieties

Japheth Kwame Agyepong,John Barimah

doi:10.1007/s13197-021-05287-y

Japheth Kwame Agyepong, John Barimah

Open Access

https://doi.org/10.1007/s13197-021-05287-y

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Abstract

Previous work on enzyme application to starch extraction enhanced yield and starch recovery rates as well as modified some physicochemical properties of starches for potential alternative application to industry. The response of the technology, however, showed some sensitivity to variety. The knowledge gap therefore was to establish whether such physicochemical responses (by the technology) to variety affects the pasting parameters of the starches extracted. The pasting parameters of starches extracted from four different cassava varieties (‘Nkabom’, ‘Afisiafi’, ‘Bankyehemaa’ and ‘Esambankye’), with the aid of crude pectolytic enzymes from the Saccharomyces cerevisiae (ATCC 52,712), were investigated. Although a general response pattern was observed for most of the pasting parameters measured, which includes general enhancements (P < 0.05) in starch gelatinization viscosity, with improvements in gelatinization time and temperature and peak viscosities in most of the varieties, there were significant differences (P < 0.05) in their respective peak time and temperature requirements for the attainment of peak viscosity. Values for the breakdown viscosity were also generally increased (P < 0.05). The technology also increased values for setback viscosity in both the ‘Nkabom’ and ‘Bankyehemaa’ varieties but reduced setback values in the ‘Afisiafi’ and ‘Esambankye’ varieties. As pasting properties are one of the most important characteristics of starch that determine its overall utility, knowledge from this study should inform how adoption of the technology would help diversify the various cassava varieties for appropriate domestic and industrial applications while harnessing its benefits of improved starch yield.

Highlights

Cassava is one of the most economically important food crops in the world
Individual viscoamylographs of cooked starches from control and treated root mashes of the various cassava varieties are shown in Figs. 2, 3 and 4 and mean values for these parameters are presented in Table 2: The effects of enzyme treatment on starch stability during processing are key to determining starch utility
Its effects on the behaviour of other pasting parameters such as its viscosity at gelatinization, time and temperature required for maximum viscosity, pasting temperature and peak viscosity are essential

Summary

Introduction

Together with yam and potato, it is ranked highest in terms of dry matter production per hectare and is considered the ninth most important source of dietary energy (FAO, 2011a). It is among the six most industrially sought-after agricultural commodity, given global annual production, and the leading contributor of Agricultural Gross Domestic Product (AGDP) in many South America and Sub-Sahara African countries including Ghana (MOFA). Production and processing of the crop to produce starch are fraught with myriads of challenges, especially in Africa where inefficient crude methodologies are employed in starch recovery. In order to mitigate such losses, enzyme-assisted technologies have been adopted to improve recovery rates and yield of starch and such technologies have been reported to be very

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