PHYSICOCHEMICAL CHANGES IN CASSAVA STARCH AND FLOUR ASSOCIATED WITH FERMENTATION - EFFECT ON TEXTURAL PROPERTIES

Physicochemical changes in cassava starch and flour associated with fermentation were investigated and related to textural properties of its flour pastes. Cyanide and pH decreased, while crude protein, acidity, and apparent amylose content increased in the fermented products. Average starch granule diameter, solubility, and swelling power were depressed, while gelatinization enthalpy increased. Amylography of starch showed increased peak viscosity temperature, reduced peak, breakdown, and setback viscosities, while Texture Profile Analysis showed a decrease in hardness, cohesiveness, elasticity, and gumminess of the fermented flour paste. The altered textural properties were attributed to greater starch granule stability due to short amylose-like fragments formed by enzymatic hydrolysis of amylopectin.