Abstract
Fresh cassava was harvested and stored for six days, starch was extracted from the stored cassava on a daily basis throughout the period of storage. The starch produced was analyzed for physical and chemical qualities to see the effect of delayed processing on the quality of the starch. The result of the analysis shows that Moisture, Ash, fat and fibre contents decreased with increase in the number of days of storage. while the protein and the carbohydrates increased with increase in the days of storage. Swelling power and solubility decreased with increase in the days of storage, percentage amylose also decreased with increase in the days of storage meanwhile gelation property was not affected by storage of cassava tuber. Delayed processing of cassava tubers in starch production will reduce the purity and the functional properties of the starch.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
