Tag: Gelatinization temperature

Abstract Physical and biochemical analyses were carried out on different varieties of cassava (Manihot esculenta Crantz) starch. The result obtained from the pH measurements gave acidic pH values within the range of 4.8 to 5.5. However, each of the three different varieties (8082, 8083 and NWIBIBI) gave pH values of 3.0. The gelatinization temperature was within the range of 68°C to 71°C. The acid binding factor shows that NWIBIBI had the highest acid factor of 1.45 while variety 209 had the lowest binding capacity of 0.6. NWIBIBI also had the highest percentage ash content of 69.0 while the variety 218 had the lowest (value of) 25.0. Clarity of starch paste showed that all varieties were translucent under hot conditions and opaque in cold conditions. There is an increase in swelling power with increase in temperature. The temperatures used were 50°C, 60°C, 80°C and 90°C. Finally, the varieties which were subjected to methylene blue differential dyeing, gave light blue colours. The relevance of these is that in food industries, pH tests can be used to detect the presence of moulds or other impurities, the clarity of the starch paste is exploited in the production of different snacks in industry. This is also applied in paper, pharmaceutical and paste industries. In most industrial processes, starch with low gelatinization temperature, acid factor and ash content is preferred. [avf_view name="Article Addons" view-id="66d98451c48e3"]