Potential industrial utilization of starches extracted from new yellow cassava varieties

Industrials generally utilize rice, wheat, corn and potato starches because of their well-known physicochemical and functional properties. In this study, starches of some improved cassava varieties were analyzed in order to detect those revealing potentialities and aptitude for industrial exploitation. For this, morphological, physicochemical and functional characteristics of these starches were evaluated. All the starches were composed of ovoid and conical granules with truncated sides bearing one or several holes. They contained relatively low amount of small granules (< 10 μm) with low amylopectin content. All starches showed very strong water absorption capacity with the strong value recorded by V53 (122.52 ± 1.57 %) and the lowest by V63 (104.84 ± 0.55 %) and began gelatinizing early (50–55 °C). However, physicochemical and functional characteristics significantly varied from a starch variety to another. Hence, V53 (32.47 ± 0.54 g/g), V63 (29.41 ± 0.64 g/g) and V71 (28.58 ± 0.55) varieties which recorded low small granules content showed the earliest (80 °C) and strongest swelling power peak. In addition, these varieties showed the lowest syneresis values at 4 °C (V53 (0.01%) and V63 (0.6%) and at – 15 °C V71 (0.01%)) during the first week of experimentation (V71) and during the four weeks of experimentation (V53 and V71). The highest values of paste clarity were highlighted by V23 (63.00 ± 0.3 %) and V53(85.85 ± 0.5 %), respectively. All the studied cassava starches varieties showed interesting physicochemical and functional characteristics which could be exploited in food and non-food industries. Keywords: New yellow Cassava varieties, starches, physicochemical characteristics, functional properties, industrial utilizatio