Physicochemical and functional properties of sour starches from different cassava varieties

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dc.creatorOnitilo, M.O.
dc.creatorSanni, Lateef O.
dc.creatorOyewole, O.B.
dc.creatorMaziya-Dixon, B.B.
dc.date2007-07-31
dc.date2019-03-03T05:55:08Z
dc.date2019-03-03T05:55:08Z
dc.date.accessioned2026-06-27T16:00:51Z
dc.descriptionThis article reports our investigation on the effect of cassava varieties on the physicochemical and functional properties of sour starches. There were significant differences (P < 0.05) in the ash, pH, amylose, amylopectin, starch damage, total titratable acidity (TTA), sugar, and starch content but not moisture contents of various cassava sour starches. There were no significant differences (P > 0.05) in Water Absorption Capacity (WAC), swelling power, and solubility index, while significant differences were recorded in Least Gelation Concentration (LGC) and color at 5% level and granule size at P < 0.0001 for cassava sour starches. Peak viscosity values ranged from 333.17RVU (clone 4(2) 1425) to 380.75RVU (clone TME 1). There were significant differences (P < 0.05) in pasting properties except for pasting temperature and breakdown.
dc.identifierhttps://hdl.handle.net/10568/100064
dc.identifier.urihttp://hdl.handle.net/123456789/120036
dc.languageen
dc.publisherInforma UK Limited
dc.rightsOpen Access
dc.sourceOnitilo, M.O., Sanni, L.O., Oyewole, O.B. & Maziya-Dixon, B. (2007). Physicochemical and functional properties of sour starches from different cassava varieties. International Journal of Food Properties, 10(3), 607-620.
dc.subjectstarch
dc.subjectcassava
dc.subjectvarieties
dc.subjectfood security
dc.titlePhysicochemical and functional properties of sour starches from different cassava varieties
dc.typeJournal Article

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Instituto Internacional de Agricultura Tropical (IITA)