Studies on the characteristics of cassava starch
| dc.contributor.author | Barimah, John | |
| dc.date.accessioned | 2012-02-22T23:47:13Z | |
| dc.date.accessioned | 2023-04-21T02:00:38Z | |
| dc.date.available | 2012-02-22T23:47:13Z | |
| dc.date.available | 2023-04-21T02:00:38Z | |
| dc.date.issued | 1999-02-22 | |
| dc.description | A thesis submitted to the Board of Postgraduate Studies, Kwame Nkrumah University of Science and Technology, Kumasi, in partial fulfilment of the requirement for the award of the Degree of Master of Science in Food Science and Technology, 1999 | en_US |
| dc.description.abstract | Starch is the major component of cassava roots and an important source of calories for human food and animal feed. The physicochemical properties of starch from both fresh tubers and dried chips of four cassava (Manihot esczilenta Crantz) varieties; Gblemoduade, Abasafltaa, Isu-white and Afisiafi were studied to establish the effects that drying and varietal differences have on physicochemical properties and to select the varieties with suitable characteristics for pasta production. The parameters studied included amylose content, pH, granule size and shape, solubility, viscosity, water - binding capacity, swelling power and pasting characteristics. There were significant differences (P<0.05) in properties between starch from dried chips and those from fresh tubers for a given variety of cassava. With the exception of water-binding capacity (WBC) and solubility values which were higher for starch from dried chips, the values for other properties were lower than starch from fresh tubers. Gblemoduade (GB) which had the lowest yield of starch gave the highest values for most of the properties studied. The results indicate that drying of the chips and varietal differences have some profound effects on the starch quality and yield. The sensory analysis involving the overall acceptability of the cooked pasta revealed that Gblemoduade with high swelling power, water-binding capacity, amylose content, peak viscosity (from Bradender Visco-Amylograph) did not produce good pasta. However Abasafitaa which had most of its properties being lower produced the best cooked pasta from both starch and flour. | en_US |
| dc.description.sponsorship | KNUST | en_US |
| dc.identifier.uri | https://ir.knust.edu.gh/handle/123456789/3060 | |
| dc.language.iso | en | en_US |
| dc.relation.ispartofseries | 2647; | |
| dc.title | Studies on the characteristics of cassava starch | en_US |
| dc.type | Thesis | en_US |
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