Structural, functional, and pasting properties of starch from refrigerated cassava root

Cassava root has a low shelf-life that that could be extended by low-temperature storage such as freezing and refrigeration. This study investigated the structural, functional, and pasting properties of starch extracted from cassava roots refrigerated for 3 weeks. Amylose contents (18%–26%) decreased with an increase in refrigerated storage, but the crystalline pattern (Type A) did not change. FTIR result suggests a weakening of the bonds in the OH-region. Majority of the granules showed irregular shape, while a few were oval, round, truncated, and polygonal, suggesting that they are compound starches. Refrigerated storage resulted in significant (p < .05) increase in peak, setback, breakdown, and final viscosities, but the pasting temperatures of the starches were very similar (73°C). This study has demonstrated that useful end products such as starch may be obtained from refrigerated cassava roots