Abstract
<em>The aim of this research was to evaluate the chemical composition of tubers and cassava starch and cassava starch physical Masni District. This study consists of three (3) stages: preparation of materials and chemical characterization of fresh tubers, starch extraction and chemical and physical characterization of cassava. Extraction is done by using a 3:1 ratio of water and tubers. The results showed that the starch content of the fresh tubers ranged from 13.12% to 46.09% while the starch content of cassava starch between 81.40% to 89.55%. Amylose starch levels ranged from 12.28% to 27.38% while the amylopectin content ranged from 72.61% to 87.71%. Starch granule shape is round, round cut, elliptical with a size ranging between 5-25 ?m, the temperature ranges from 65-69<sup>o</sup>C gelatinization and power development starches ranged from 1.42 to 26.65.</em>
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.
