article · DOAJ (DOAJ: Directory of Open Access Journals)
Six improved cassava varieties grown in Zambia, namely Bangweulu, Katobamputa, Mweru, Kariba, Kampolombo, and Chila, exhibit significant variations in their starch physicochemical properties. Starch granule sizes span from 1.17 to 22.22 micrometres. Swelling power ranges from 2.22 to 15.63 grammes per gramme, while solubility indices span from 1.62 to 71.15 percent, correlating positively with amylose content. Thermal profiling shows gelatinisation peak temperatures between 62.00 and 71.29 degrees Celsius, and pasting temperatures between 64.54 and 70.54 degrees Celsius. Significant differences also appear in pasting viscosities, including peak, breakdown, and final viscosity, all of which correlate negatively with amylose levels. Gel freeze-thaw stability varies across cultivars, with syneresis reaching up to 42.40 percent after five cycles. These property differences stem from variations in amylose, protein, lipid contents, and starch granule size distributions.
Understanding the functional properties of starches from different crop varieties is essential for selecting appropriate raw materials. Because starch behaviour affects texture, stability, and cooking characteristics, mapping these physicochemical variations allows processors to identify which specific cassava cultivars offer the precise functional behaviours required for distinct processing conditions and product formulations.
The abstract does not indicate an application pathway or specific commercial use for the evaluated cassava starches.
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Cassava starches processed from six different cassava varieties (Bangweulu, Katobamputa, Mweru, Kariba, Kampolombo and Chila) were assessed for variety effect on swelling, solubility, gelatinization, pasting and gel freeze-thaw stability properties. The swelling power was investigated using dispersion methods in water while gelatinization and pasting were determined using Differential Scanning Calorimetry and Rapid Visco Analyzer, respectively. The gel freeze-thaw stability was determined by syneresis method. The starch granules size of the cassava starches were in the range 1.17–22.22 μm. The swelling power and solubility index of starches were in the range of 2.22–15.63 g/g and 1.62–71.15%, respectively. Solubility index of starches correlated positively with amylose (<em>p</em> < 0.0001). Swelling powers of starches showed a weak negative correlation with resistant starch content. The onset (T<sub>o</sub>), peak (T<sub>p</sub>) and conclusion (T<sub>c</sub>) gelatinization temperatures of cassava starches were ranged from 56.33–63.00 ℃, 62.00–71.29 ℃ and 69.10–77.12 ℃, respectively and varied among cassava varieties (<em>p</em> < 0.05). The pasting temperatures for starches were in the range of 64.54–70.54 ℃ and weak positively correlated with amylose (r = 0.231, <em>p</em> < 0.001). The peak viscosity (782.3–983.5 cP), breakdown viscosity (383.8–506.8 cP) and final viscosity (462.0–569.7 cP) varied (<em>p</em> < 0.05) among cassava varieties and exhibited negative correlation with amylose (<em>p</em> < 0.05, <em>p</em> < 0.01, and <em>p</em> < 0.01, respectively). The syneresis for the freeze-thaw and five freeze-thaw cycle storage were ranged from 0.00–29.11% and 0.00–42.40%, respectively, and varied (<em>p</em> < 0.05) among cassava varieties. The sources of variations in physicochemical properties among the cassava varieties were due to differences in amylose, protein, lipid contents, and starch granule size distribution.
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DOI: 10.3934/agrfood.2019.4.939
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