Granular structure, physicochemical and rheological characteristics of starch from yellow cassava (Manihot esculenta) genotypes

This study examined the structural and physicochemical characteristics of starch isolated from seven yellow cassava genotypes. The structural properties of yellow cassava starch from these cultivars were elucidated by scanning electron microscopy, X-ray diffractometry and Fourier Transformed Infrare...

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Bibliographic Details
Published in:International journal of food properties 2023-09, Vol.26 (1), p.259-273
Main Authors: Akonor, P.T., Osei Tutu, C., Arthur, W., Adjebeng-Danquah, J., Affrifah, N.S., Budu, A.S., Saalia, F.K.
Format: Article
Language:English
Subjects:
Amylose
Cassava
Crystallinity
Cultivars
Digestibility
Genotypes
Infrared spectroscopy
Manihot esculenta
Pasting properties
Physicochemical properties
Principal components analysis
Scanning electron microscopy
Starch
Viscoelasticity
Yellow cassava
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Summary:This study examined the structural and physicochemical characteristics of starch isolated from seven yellow cassava genotypes. The structural properties of yellow cassava starch from these cultivars were elucidated by scanning electron microscopy, X-ray diffractometry and Fourier Transformed Infrared Spectroscopy (FTIR). Their water interaction properties, digestibility and viscoelastic behavior were also compared, and principal component analysis was used to establish factors associated with the variability in properties of the starch. All the starches were of the A-type diffraction pattern, with crystallinity ranging between 31 and 37%. Most of the granules exhibited spherical and oval shapes, some with a flat surface on one side. They had smooth surfaces and their sizes ranged from 4 µm for round granules to 23 µm for the major axis of oval-shaped granules. Significant differences (p 
ISSN:1094-2912
1532-2386
DOI:10.1080/10942912.2022.2161572