Journal of Food Technology

Year: 2008
Volume: 6
Issue: 3
Page No. 139 - 146

Physicochemical and Functional Properties of Some Cultivars of Irish Potato and Cassava Starches

Authors : P.D. Mbougueng , D. Tenin , J. Scher and C. Tchiegang

Abstract: In this study, starches were extracted from two cultivars of local Irish potatos (Solanum tuberosum) and tree cultivars of local Cassava (Manihot esculanta). These starches and a commercial Irish Potato Starch (IPS), where characterized with respect to their physico-chemical and functional properties. Significant differences (p< 0.05) were observed among starches as far as their proximate composition were concerned. The commercial starch showed the highest phosphorus content. The amylose content was observed to be significantly lower (p< 0.05) in the cassava starches than in the local Irish potato starches. The highest (p< 0.05) gelatinisation parameters were those of 2425 starch cultivar. Potato starch granules exhibited the largest granule size at 10, 50 and 90% diameter compared to those of cassava starches. Potato starches had wider particle size distribution compared to cassava starches. There were apparent differences, between species (Cassava and potatoes) with respect to granule morphology and size. No significant colour difference (p>0.05) was observed between the Sipiera starch cultivars and the Irish potatoes commercial starch.

How to cite this article:

P.D. Mbougueng , D. Tenin , J. Scher and C. Tchiegang , 2008. Physicochemical and Functional Properties of Some Cultivars of Irish Potato and Cassava Starches . Journal of Food Technology, 6: 139-146.

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