Abstract
FUNCTIONAL PROPERTIES OF STARCHES OF SIX CASSAVA VARIETIES Industries are constantly searching for local starch that is resistant to certain industrial processes, which are known to alter the structure of the starch gel. Thus, several starch materials obtained from 6 cassava varieties (Yace, Bounda 1, Anango agba, TMS4 (2) 1425, IM 89, Yavo) were studied for their functional properties and pasting characteristics. Results show that the mean diameter of isolated starch granules ranged from 10.9 (Anango agba and IM 89) to 15 μm (Yace). Gelatinization temperature ranged between 66 °C for Yavo to 69 °C for TMS 4 (2) 1425, with peak temperatures at 75 °C (Yavo) and 81 °C (Anango agba). The swelling and solubility of cassava varieties (at 90 °C) ranged from 30.9 35.5 and 13.1-25, respectively. Pasting clarity was between 52.9 ± 0.78 and 36.6 ± 0.23. Yace had the highest clarity and TMS 4 (2) 1425, the lowest. After 6 weeks, syneresis, gel of cassava starches was zero. These results indicate that starches from the 6 cassava varieties can play an important role in the food industry.
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