Effect of fermentation time on physicochemical properties of starch extracted from cassava root

The physicochemical properties of starch extracted from fermented cassava roots was studied. Starches extracted from fermented cassava roots showed slightly lower amylose contents (24-26%) compared to starch extracted from unfermented cassava roots (27%). Fermented starches had partly broken granule with fissures or micro-holes and rougher surfaces with various starch granules clumping together. Fermentation resulted in significant reduction in the swelling power of cassava starch. Fermentation of cassava roots significantly (p <= 0.05) increased the onset, peak and conclusion gelatinization temperatures of starches. Pasting properties of cassava starch were significantly (p <= 0.05) affected by fermentation. Peak and breakdown viscosities decreased after fermentation, but the final and setback viscosities increased. However, fermentation of the cassava roots did not result in any significant changes (p > 0.05) on the pasting temperature and peak time of the starches. Fermentation of cassava roots prior to starch extraction can be used to produce modified starch, which can be used in various baking applications.