Characterization of cassava starch for pasta
| dc.contributor.author | Boakye, Ibrahim Kofi | |
| dc.date.accessioned | 2011-12-13T02:18:51Z | |
| dc.date.accessioned | 2023-04-19T08:08:33Z | |
| dc.date.available | 2011-12-13T02:18:51Z | |
| dc.date.available | 2023-04-19T08:08:33Z | |
| dc.date.issued | 2001-12-13 | |
| dc.description | A thesis submitted to the Department of Biochemistry, Kwame Nkrumah University of Science and Technology in partial fulfilment of the requirements for the award of Master of Science degree in Food Science and Technology, 2001 | en_US |
| dc.description.abstract | Starch forms a large portion of cassava roots and provides useful source of calories in human food as well as animal feed. The physico-chemical properties of starch from fresh tubers of four cassava (Manihot esculenta crantz) varieties; Akosua Tuntum, Adwoa Smart, Ankra, and Abosome Nsiah were studied to verify the effects varietal differences have on physico-chemical properties and to select the varieties suitable for pasta preparation. Parameters studied included pH, solubility, water binding capacity, amylose content, pasting characteristics, granule size and shape, viscosity swelling power, swelling volume, ash content, moisture content, dry matter, colour starch yield and phosphorus. The results showed WBC in the range 62.0 — 70.10%, wel1ing power ranged from 27.48 - 36.06%, swelling volume from 24.17 — 30.20%, 4nylose content 26.6—27.75%, ash content 0.07—0.23% and starch yield ranging from 2fr .13 — 26.27%. Pasting temperature was in the range of 63.95 —67.10°C and the peak temperature ranging from 72.15 — 80.85°C for the four varieties. There were significant diffeences (P<0.05) in water binding capacity (WBC), solubility, pasting characteristics and pH of starches from these varieties. However there were no significant differences (P<0.05) in the amylose content. Differences also existed between the pasting characteristics of the starch and flour from these four varieties .The data obtained showed that welling volume, swelling power and water binding capacity contributed to the making of good pasta. Sensory analysis of pasta samples made from the four varieties showed high preference for Ankra. Of the pasta made from composite flours, the 70% Ankra to 30% Wheat was the most preferred. | en_US |
| dc.description.sponsorship | KNUST | en_US |
| dc.identifier.uri | https://ir.knust.edu.gh/handle/123456789/2292 | |
| dc.language.iso | en | en_US |
| dc.relation.ispartofseries | 2982; | |
| dc.title | Characterization of cassava starch for pasta | en_US |
| dc.type | Thesis | en_US |
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