Characterization of physicochemical properties of starches from improved cassava varieties grown in Zambia
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 dispersi...
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| Format: | Article |
| Language: | English |
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AIMS Press
2019-10-01
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| Series: | AIMS Agriculture and Food |
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| Online Access: | https://www.aimspress.com/article/10.3934/agrfood.2019.4.939/fulltext.html |
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| author | Shadrack Mubanga Chisenga Tilahun Seyoum Workneh Geremew Bultosa Mark Laing |
| author_facet | Shadrack Mubanga Chisenga Tilahun Seyoum Workneh Geremew Bultosa Mark Laing |
| author_sort | Shadrack Mubanga Chisenga |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-14T06:05:09Z |
| format | Article |
| id | doaj.art-f10a91c6b8e842e7b7b9b0542b814cf0 |
| institution | Directory Open Access Journal |
| issn | 2471-2086 |
| language | English |
| last_indexed | 2024-04-14T06:05:09Z |
| publishDate | 2019-10-01 |
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| series | AIMS Agriculture and Food |
| spelling | doaj.art-f10a91c6b8e842e7b7b9b0542b814cf02022-12-22T02:08:37ZengAIMS PressAIMS Agriculture and Food2471-20862019-10-014493996610.3934/agrfood.2019.4.939Characterization of physicochemical properties of starches from improved cassava varieties grown in ZambiaShadrack Mubanga Chisenga0Tilahun Seyoum Workneh1Geremew Bultosa2Mark Laing31 Department of Bioresources Engineering, University of Kwazulu-Natal, Carbis Road, Rabie Saunders Building Scottsville, Private Bag X01 Scottsville, Pietermaritzburg 3209 KZN, South Africa1 Department of Bioresources Engineering, University of Kwazulu-Natal, Carbis Road, Rabie Saunders Building Scottsville, Private Bag X01 Scottsville, Pietermaritzburg 3209 KZN, South Africa2 Department of Food Science and Technology, Botswana University of Agriculture and Natural Resources, Private Bag 0027, Gaborone, Botswana3 Africa Centre for Crop Improvement, University of KwaZulu-Natal, Private Bag X01 Scottsville, Pietermaritzburg 3209, KZN, South AfricaCassava 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.https://www.aimspress.com/article/10.3934/agrfood.2019.4.939/fulltext.htmlamylasecassava starchfreeze-thaw stabilitygelatinizationpastingproximate compositionresistant starchswelling power |
| spellingShingle | Shadrack Mubanga Chisenga Tilahun Seyoum Workneh Geremew Bultosa Mark Laing Characterization of physicochemical properties of starches from improved cassava varieties grown in Zambia AIMS Agriculture and Food amylase cassava starch freeze-thaw stability gelatinization pasting proximate composition resistant starch swelling power |
| title | Characterization of physicochemical properties of starches from improved cassava varieties grown in Zambia |
| title_full | Characterization of physicochemical properties of starches from improved cassava varieties grown in Zambia |
| title_fullStr | Characterization of physicochemical properties of starches from improved cassava varieties grown in Zambia |
| title_full_unstemmed | Characterization of physicochemical properties of starches from improved cassava varieties grown in Zambia |
| title_short | Characterization of physicochemical properties of starches from improved cassava varieties grown in Zambia |
| title_sort | characterization of physicochemical properties of starches from improved cassava varieties grown in zambia |
| topic | amylase cassava starch freeze-thaw stability gelatinization pasting proximate composition resistant starch swelling power |
| url | https://www.aimspress.com/article/10.3934/agrfood.2019.4.939/fulltext.html |
| work_keys_str_mv | AT shadrackmubangachisenga characterizationofphysicochemicalpropertiesofstarchesfromimprovedcassavavarietiesgrowninzambia AT tilahunseyoumworkneh characterizationofphysicochemicalpropertiesofstarchesfromimprovedcassavavarietiesgrowninzambia AT geremewbultosa characterizationofphysicochemicalpropertiesofstarchesfromimprovedcassavavarietiesgrowninzambia AT marklaing characterizationofphysicochemicalpropertiesofstarchesfromimprovedcassavavarietiesgrowninzambia |