Journal of Applied Biosciences (J. Appl. Biosci.) [ISSN 1997 - 5902]
Volume 73: 6002 - 6011 Published January 31, 2014.
Physicochemical characterization of starches from seven improved cassava varieties: Potentiality of industrial utilization
1DOUE G. Gladys1*, MEGNANOU Rose-Monde1, BEDIKOU E. Micaël1, NIAMKE L. Sebastien1.1Laboratoire de Biotechnologies, UFR Biosciences, Université Félix HOUPHOUET-BOIGNY, 22 BP 582 Abidjan 22, Côte d’Ivoire.
(*) Corresponding author: Ginette Gladys DOUE, doueginette@yahoo.fr/ Cell: 00225 07 58 27 29
Original submitted in on 8th August 2013 Published online at www.m.elewa.org on 31st January 2014.
ABSTRACT
Objective:
The present study, which is in line with tropical crops increased
value, aimed to highlight the industrial potential of starches from
seven newly improved cassava varieties through their morphological,
physicochemical and functional properties.
Methodology and results: Starches from seven improved cassava varieties encoded respectively V54, V55, V64, V66, V69, and V73 and V4 .were extracted and their physicochemical and functional characteristics were determined. The whole starches granules were ovoid and conical bearing a hilum on the truncated side. They contained relatively high amount of small granules (<10 µm size) and amylopectin. In addition, all the starches showed very strong water absorption capacity and began gelatinizing early (55 – 60 °C). However, the physicochemical characteristics significantly varied from one starch variety to another. The starches of V54, V64 and V73 varieties showed an exceptional low (0.01 %)??? and stable syneresis after four weeks at 4 °C and -15 °C for V54. The highest clarity was topped by varieties V54 (78.54±3.30 %) and V64 (76.27±6.72 %). Three starch varieties encoded V54, V64 and V69 registered the higher amount of small granules (15.8±1.50, 16.60±0.90 and 14.40±0.90 % respectively). In contrast those encoded V55, V66 and V73 with large granules, recorded the higher swelling power (30.10±3.00, 28.21±2.32 and 29.74±2.40 g/g respectively) and high amount of amylose (17.37±2.54, 20.86±2.36 and 19.03±2.45 %)
Conclusions and application of findings: The studied cassava starches varieties (particularly V54, V73, V64, V55 and V66) could find a wide range uses in food and non-food industries as pharmaceuticals, cosmetics, textiles thanks to their interesting physicochemical and functional properties.
Key words: Cassava, starch, functional properties, industrial utilization.
Methodology and results: Starches from seven improved cassava varieties encoded respectively V54, V55, V64, V66, V69, and V73 and V4 .were extracted and their physicochemical and functional characteristics were determined. The whole starches granules were ovoid and conical bearing a hilum on the truncated side. They contained relatively high amount of small granules (<10 µm size) and amylopectin. In addition, all the starches showed very strong water absorption capacity and began gelatinizing early (55 – 60 °C). However, the physicochemical characteristics significantly varied from one starch variety to another. The starches of V54, V64 and V73 varieties showed an exceptional low (0.01 %)??? and stable syneresis after four weeks at 4 °C and -15 °C for V54. The highest clarity was topped by varieties V54 (78.54±3.30 %) and V64 (76.27±6.72 %). Three starch varieties encoded V54, V64 and V69 registered the higher amount of small granules (15.8±1.50, 16.60±0.90 and 14.40±0.90 % respectively). In contrast those encoded V55, V66 and V73 with large granules, recorded the higher swelling power (30.10±3.00, 28.21±2.32 and 29.74±2.40 g/g respectively) and high amount of amylose (17.37±2.54, 20.86±2.36 and 19.03±2.45 %)
Conclusions and application of findings: The studied cassava starches varieties (particularly V54, V73, V64, V55 and V66) could find a wide range uses in food and non-food industries as pharmaceuticals, cosmetics, textiles thanks to their interesting physicochemical and functional properties.
Key words: Cassava, starch, functional properties, industrial utilization.
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