Characterization of Starch from New Cassava Accessions at Different Maturity

G. Williams¹, K.O. Ansah¹, J.K. Agbenorhevi^1, , I.N. Oduro¹ and E. Bobobee²

¹Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

²Department of Agricultural Engineering, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

Cite this paper

G. Williams, K.O. Ansah, J.K. Agbenorhevi, I.N. Oduro and E. Bobobee. Characterization of Starch from New Cassava Accessions at Different Maturity. Journal of Food Security. 2019; 7(5):170-174. doi: 10.12691/JFS-7-5-3

Abstract

Cassava (Manihot esculanta) is a root crop which serves as an important source of starch on a global scale. The objective of this work was to investigate the characteristics of starch from some new cassava accessions at different maturity. Six new cassava accessions (Abrabopa, Agra, Amansen, Ampong, Bankyehemma and Duadekpakpa) were harvested at four different months (from April – July 2017; i.e., 7-10^th month) after planting. The starch was extracted using the conventional method of starch extraction and their yield calculated. The amylose was determined by means of spectrophotometry whereas pasting properties of the starches were analyzed using Rapid Visco Analyzer. Average starch yield ranged from 18-29% with the highest yield recorded in the 10th month for the various varieties studied. There were no significant differences (p > 0.05) in the peak viscosity, final viscosity, peak time and pasting temperature but significant differences were recorded for setback, trough and breakdown of the starch samples. The amylose (14-25%) and amylopectin (76-85%) content of the varieties differed significantly (p < 0.05). The present work shows that maturity affects the starch yield, composition and pasting properties of the new cassava accessions and this should be considered in deciding the time to harvest each accession for specific food and non-food industrial applications.

Keywords

Manihot esculanta, starch yield, amylose, amylopectin, pasting properties

Copyright

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References

[1]	Mweta, E. D, Physiochemical, functional and structural properties of native Malawian cocoyam and sweet potato Starches. PhD. Thesis submitted to University of Free State Bloemfontein South Africa, (2009).
[2]	Tewe, O. O. and Lutaladio, N, Cassava for livestock feed sub-Sahara Africa. Rome, Italy: FAO (2004).
[3]	Goel, P.K., Singhal, R.S. and Kulkarni, P.R, Studies on interactions of cornstarch with casein and casein hydrolysates. Food Chemistry, 64(3), (1999) pp.383-389.
[4]	Sriroth, K., Piyachomwan, K., Sangseethong, K. and Oates, C, Modification of cassava starch. Żywność Nauka Technologia Jakość. Suplement, 4(09), 2002.
[5]	Charles A, Chang Y, Ko W, Sriroth K, Huang, T, Some Physical and Chemical Properties of Starch Isolates of Cassava Genotypes. Starch-Stärke 56, (2004) 413-418.
[6]	Gomes, A., Mendes da Silva, C., Ricardo, N, Effects of annealing on the physicochemical properties of fermented cassava starch (polvilho azedo). Carbohydrate Polymers 60, (2005) 1-6.
[7]	Zaidul I, Norulaini N, Omar A, Yamauchi H, Noda T, RVA analysis of mixtures of wheat flour and potato, sweet potato, yam, and cassava starches. Carbohydrate Polymers 69, (2007) 784-791.
[8]	FAO, Agriculture and Consumer Protection, A Global Cassava Market Study, 2000. Retrieved from http://www.fao.org/docrep/007/y5287e/y5287e07.html.
[9]	Mensah, A.A, Comparative evaluation of physicochemical and functional properties of cassava flour from different fertilizer protocols. Doctoral dissertation, Kwame Nkrumah University of Science and Technology. (KNUST), Kumasi, Ghana, 2013.
[10]	RTIP Fact sheet, No.1, Rev. June 2002.
[11]	Agyapong J. K., Extraction of cassava starch with the aid of pectrolytic enzymes from Saccharomyces cerevisiae (ATCC): Effect of cassava varietal difference on the process, Dissertation submitted to Kwame Nkrumah University of Science and Technology, Kumasi, Ghana, 2013.
[12]	Annor-Frimpong, I. E., Annan-Prah, A. and Wiredu, R, Cassava as non-conventional filler in communited meat products. Meat Science 44(3), (1996). 193-202.
[13]	Bokanga, M, Cassava in Africa: the root of development in the twenty-first century. Tropical Agriculture 75(1-2), (1998) 89-92.
[14]	Jobling, S, Improving starch for food and industrial applications. Current opinion in plant biology, 7(2), (2004) pp.210-218.
[15]	Ryu, G. H., Neumann, P. E. and Walker, C. E, Pasting of wheat flour extrudates containing conventional baking ingredients. Journal of Food Science 58 (3), (1993) 567-573
[16]	Hong, G. P. and Nip, W. K, Functional properties of precooked taro flour in sorbets. Food Chemistry 36, (1990) 261-270.
[17]	Lii, C., Shao, Y. and Tseng, K, Gelation mechanism and rheological properties of rice starch. Cereal Chemistry 78(4), (1995) 393-399.
[18]	Ceballos H, Sanchez T, Morante N, Fregene M, Dufour D, Smith A, Denyer K, Perez J, Calle F, Mestres C, Discovery of an Amylose-free Starch Mutant in Cassava. (Manihot esculenta Crantz J. Agric. Food Chem. 55(18), (2006) 7469 -7476
[19]	Agiriga A.N. and Iwe M.O, Influence of Time of Harvest and Variety on the Pasting Properties of Starch from Three Cassava Varieties-A Response Surface Analysis, British Journal of Applied Science & Technology 13(5), (2015) 1-14.
[20]	B.O. Juliano, Cereal Sci. Today 1971, 16, 334 .
[21]	Ikegwu, O.J., Nwobasi, V.N., Odoh., M.O. and Oledinma, N.U, Evaluation of the pasting and some functional properties of starch isolated from some improved cassava varieties. Electronic J. Environmental, Agric. and Food Chem. 8(8), (2009) 647-665
[22]	Sriroth K, Santisopasri V, Petchalanuwat C, Kurotjanawong K, Piyachomkwani K, Oates C, Cassava starch granule structure-function properties; Influence of time and conditions of harvest on four cultivars of cassava starch. Carbohydrate. Polymers. 38, (1999) 161-170.
[23]	Huang CJ, Lin MC, Wang CR., Changes in morphological, thermal and pasting properties of yam (Dioscorea alata) starch during growth. Carbohydrate Polymers 64, (2006) 524-531.
[24]	Tukomane T, Leerapongnun P, Shobsngob S, Varavinit S, Preparation and Characterization of Annealed- Enzymatically Hydrolyzed Tapioca Starch and the Utilization in Tableting. Starch-Stärke 59, (2007) 33-45.
[25]	Liu Q, Weber E, Currie V, Yada R, Physicochemical properties of starches during potato growth. Carbohydrate Polymers 51, (2003) 213-221
[26]	Ceballos, I., Ruiz, M., Fernández, C., Peña, R. and Rodríguez, A, The in Vitro Mass-Produced Model Mycorrhizal Fungus, Rhizophagus irregularis, Significantly Increases Yields of the Globally Important Food Security Crop Cassava, 2013.
[27]	Vandeputte, G.and Delcour, J, From sucrose to starch granule to starch physical behaviour: a focus on rice starch. Carbohydrate Polymers 58, (2004)245-266.
[28]	Moore, G. R. P.; Canto, L. R.; Amante, E. G. And Soldi, V, Cassava and corn starch in maltodextrin production. Química Nova, São Paulo, 28 (4), (2005) 596-600.
[29]	Moorthy, S, Tuber crop starches. Tech Bulletin No. 18 CTCRI, Trivandrum, 2002.
[30]	Cameron, K., Wang, Y., Moldenhauer, A, Comparison of Starch Physicochemical Properties from Medium –Grain Rice cultivars Grown in California and Arkansas. Starch-Stärke 59, (2007) 600-608.
[31]	Novelo-Cen L, Betancur-Ancona D, Chemical and Functional properties of Phaseolus lunatus and Manihot esculata starch Blends, Starch-Stärke 57, (2005) 431-441.