Effects of fermentation length and varieties on the pasting properties of sour cassava starch

• Published in: African journal of biotechnology Vol. 10; no. 42; pp. 8428 - 8433
• Main Authors: Adegunwa, M, O, Sanni, L, O, Maziya Dixon, B
• Format: Journal Article
• Language: English
• Published: 08.08.2011
• Subjects: Manihot esculenta
• ISSN: 1684-5315; 1684-5315
• DOI: 10.5897/AJB10.1711

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 degree C. Sour starches made from TMS 30572, TMS 4(2) 1425 and 96/0603 cassava varieties recorded the highest values.