Processing Factors Affecting the Yield and Physicochemical Properties of Starch from Cassava Chips and Flour
| Main Authors: | , |
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| Format: | Article |
| Language: | English Slovak |
| Online Access: | http://www.viks.sk/chk/star_10_03_476_481.doc |
| Abstract: | Summaries. Three processing factors, namely, raw materials type (RMT) (i.e. chips and flour) and raw material drying mode (RDM) (i.e. sun- and oven-drying at 55 °C) were related to the yield and some physicochemical properties of starch in a 23 factorial experiment. The quality characteristics investigated were: moisture content, pH, crude fiber content, peak viscosity and pasting temperature. Starch yields from oven-dried chips and flour were significantly higher (at 5%) than from sun-dried materials. The optimal yield of 55.9 g (per 70 g of dried product or 79.9%) was obtained from oven-dried starch extracted from oven-dried flour. The peak viscosities (PV) of starches extracted from flour and chips were similar while the observed pasting temperatures of flour-extracted starches were not significantly different from those derived from chips. Conclusions. The following deductions were made from the results and analysis carried out in this work. 1. The effect of raw material type on starch peak viscosity was insignificant. The peak viscosities of starch samples from chips and those extracted from flour were very similar. 2. Raw material drying mode was positively correlated to starch yield and peak viscosities, as oven-dried raw materials had significantly higher crude starch yields and higher peak viscosities. 3. Neither raw material type nor raw material drying mode had any significant effect on pasting temperatures of the dried raw materials. RDM and starch drying mode similarly had no significant effects on starch gelatinization temperatures. 4. The quality characteristics of oven-dried starch samples extracted from oven-dried cassava flour was found to be optimal or close to the highest standards required by a cross section of relevant industries (i.e. the paper manufacturing and certain categories of the food industries in the USA). 5. The result of this research has demonstrated the possibility of producing high quality starch from dried cassava products rather than from bulky fresh roots, which make cassava processing operations inflexible and often logis-tically precarious. The benefits of this possibility for Nigerian farmers, the nation's cassava processing industries and the economy are numerous. |
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| ISSN: | ISSN 0038-9056 |
