Abstract
The effects of length of fermentation (5, 10, 15, 20 and 25 days) on pasting properties of sour starches produced from six cassava varieties were investigated. There were significant differences (p < 0.05) in pasting properties except pasting temperature and breakdown viscosity, irrespective of the length of fermentation. Peak viscosity ranged from 308.50 to 466.63 rapid visco unit (RVU), trough ranged from 67.25 to 198.75 RVU, break down ranged from 147.71 to 320.25 RVU, final viscosity ranged from 100.29 to 233.00 RVU, set back ranged from 31.59 to 54.58 RVU, peak time ranged from 3.60 to 4.06 min and pasting temperature ranged from 62.85 to 65.45°C. Sour starches made from TMS 30572, TMS 4(2) 1425 and 96/0603 cassava varieties recorded the highest values. Key words: Cassava, fermentation, pasting, starch, varieties.
Highlights
Cassava root is normally processed before consumption as a means of detoxification, preservation and modification
This study studied the effects of fermentation period on pasting properties of sour cassava starch
Peak viscosity during heating was found to decrease as the fermentation length increases, for cassava variety 30572, it decreases from 466.63 to 360.38 rapid visco unit (RVU) at the end of the fermentation, for 4(2)1425, it decreases from 460.09 to 333.17 RVU, for 93B/00061, it decreases from 357.25 to 342.29 RVU, for 96/0603, it decreases from 395.75 to 362.96 RVU and for TME1, decreases from 458.36 to 380.75 RVU
Summary
Cassava root is normally processed before consumption as a means of detoxification, preservation and modification. The effects of length of fermentation (5, 10, 15, 20 and 25 days) on pasting properties of sour starches produced from six cassava varieties were investigated. There were significant differences (p < 0.05) in pasting properties except pasting temperature and breakdown viscosity, irrespective of the length of fermentation.
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