Physicochemical and pasting properties of flour and starch from two new cassava accessions

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dc.contributor.authorAidoo, Raphael
dc.contributor.authorOduro, Ibok N.
dc.contributor.authorAgbenorhevi, Jacob K.
dc.contributor.authorEllis, William O.
dc.contributor.authorPepra-Ameyaw, Nana` B.
dc.contributor.orcid0000-0002-2891-5128
dc.contributor.orcid0000-0003-3731-2684
dc.contributor.orcid0000-0002-8516-7656
dc.contributor.orcid0000-0001-6993-4731
dc.contributor.orcid0000-0003-4904-4947
dc.date.accessioned2024-02-15T10:44:32Z
dc.date.available2024-02-15T10:44:32Z
dc.date.issued2023
dc.descriptionThis is an article published by Raphael Aidoo, Ibok N. Oduro, Jacob K. Agbenorhevi, William O. Ellis & Nana B. Pepra-Ameyaw (2022) Physicochemical and pasting properties of flour and starch from two new cassava accessions, International Journal of Food Properties, 25:1, 561-569, DOI: 10.1080/10942912.2022.2052087
dc.description.abstractSome new cassava accessions have been developed and released because of their high yield, resistance to disease, adaptability to wider ecological environment, and less cost of production. However, their flour and starch properties have not been characterized for potential food applications. In the present study, starch and flour were produced from two new cassava accessions (Sika Bankye and Bankye Hemaa) and evaluated for their physicochemical and pasting properties. The flour samples recorded higher values for the various functional parameters compared to their starch counterparts. Both flour samples had a similar water absorption capacity (WAC) of ~263% but the associated starch from Bankye Hemaa recorded the lowest value of 38.6%. Bankye Hemaa flour recorded the highest oil absorption capacity (OAC) (121%) and could be exploited as potential flavor retainer in products. Flour from Bankye Hemaa also recorded the highest swelling power (882 ± 29%), which was indicative of their good thickening and stabilizing functionalities. Sika Bankye starch had the highest setback viscosity (723 ± 32 RVU), which was indicative of its lower susceptibility to retrogradation and potential use in products that require highly viscous paste and processed at high temperatures.
dc.description.sponsorshipKNUST
dc.identifier.citationRaphael Aidoo, Ibok N. Oduro, Jacob K. Agbenorhevi, William O. Ellis & Nana B. Pepra-Ameyaw (2022) Physicochemical and pasting properties of flour and starch from two new cassava accessions, International Journal of Food Properties, 25:1, 561-569, DOI: 10.1080/10942912.2022.2052087
dc.identifier.urihttps://doi.org/10.1080/10942912.2022.2052087
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/15481
dc.language.isoen
dc.publisherInternational Journal of Food Properties
dc.titlePhysicochemical and pasting properties of flour and starch from two new cassava accessions
dc.typeArticle
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