Isolated native cassava starch (100CS) and pigeon pea starch (100PPS) were blended at different ratios (70CS/30PPS, 50CS/50PPS and 30CS/70PPS) (%, w/w) and their physiochemical properties were investigated for potential industrial applications. The lowest apparent amylose (AAM) content was in 100CS (20.20%) and the highest in the 30CS/70PPS blend (37.31%). The AAM content of the starch blends was higher as compared to the control starches, except for the 50CS/50PPS blend. The minor components (mainly lipids and proteins) were concentrated in the starch blend granules. pH had minimal effect on blending. The dispersibility, swelling power (SP), water solubility index (WSI) and pasting parameters (with exception of setback viscosity) of the starch blends were non-additive of their individual components. The exceptional high WSI of the 50CS/50PPS blend, its thermal stability (least peak and breakdown viscosities) could be utilized in sterilization operations in the food industry. In contrast, the high SP and viscosity of the 30CS/70PPS blend can be applied in the pharmaceutical industry. The under-utilized 100PPS could be made more important industrially by substituting part of it in 100CS.

Keywords: Cassava starch, pigeon pea starch, swelling power, dispersibility, pasting properties