Evaluation of the pasting and some functional properties of starch isolated from some improved cassava varieties in Nigeria

Improved cassava of 13 cultivars (NR01/004, NR01/0161, NR01/0071, CR14A-1, CR.41 – 10, AR38 – 3, TMS01/0040, TMS01/1086, TMS00/0210, TMS00/0203, TMS00/0214, TMS30572CK and Local best (CK) were converted into starch and analysed for some functional and pasting properties. Variations wereobserved in the functional properties of the starch samples; water absorption capacity ranged from 59.75 – 68.02%; oil absorption capacity 60.70 – 80.01%; swelling power 5.49 – 6.92% and solubility index 4.25 – 5.96%. Significant differences (P < 0.05) were observed in the functional properties of the starch samples. The peak viscosity ranged from 74.25 – 178.25 RVU. Starch from the local best CK had the highest peak viscosity (at a temperature of 63.80°C in 3.68 min) and TMS01/0040 had the lowest (at 63.90°C in 3.88 min). The breakdown viscosity ranged from 56.50 – 107.75 RVU with starch from local best CK having the highest and starch from TMS01/0040 had the lowest. The final viscosity ranged from 21.50 – 111.33 RVU. Starch from local best CK had the highest and that from TMS00/0203 had thelowest. The setback viscosity ranged between 9.75 – 49.25 RVU with starch from local best CK having the highest and that from TMS01/0040 having the lowest. The pasting temperature ranged from 63.00 – 64.70°C, with starch from TMS00/0214 having the highest and that from NR01/0161 having the lowest. There were significant differences (P < 0.05) in the pasting properties of the starch samples. The apparent starch amylose ranged from 13.88 – 16.35% with local best CK having the highest and that from AR 38 – 3 having the lowest; percentage starch content ranged between 48.25 – 52.05%. The localbest CK had the highest and that from TMS00/0203 had the lowest. Significant differences were observed in the amylose and starch contents of the cassava cultivars