African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12488

Full Length Research Paper

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

Adegunwa, M. O.1*, Sanni, L. O.2 and Maziya-Dixon, B.3
1Foodservice and Tourism Department, University of Agriculture, Abeokuta, Ogun State, Nigeria. 2Food Science and Technology Department, University of Agriculture, Abeokuta, Ogun State, Nigeria. 3International Institute of Tropical Agriculture, Ibadan, Oyo State, Nigeria.
Email: [email protected]

  •  Accepted: 02 June 2011
  •  Published: 08 August 2011

Abstract

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

 

Key words: Cassava, fermentation, pasting, starch, varieties.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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