Effect of varieties on the functional and pasting properties of biofortified cassava root starches

The effect of varieties on the functional and pasting properties of biofortified cassava root starches (BfCRS) was investigated. Dried starches were produced from three biofortified cassava roots (TMS01/1371, TMS01/1368 and TMS06/1630), and their functional and pasting properties were evaluated. The result revealed that significant (P ≤ 0.001) variations exist in all the starch properties. The water absorption capacity (WAC) ranged from 75.86 to 86.50 %, dispersibility 80.00–86.00 %, swelling power (SWP) 6.27–9.59 %, solubility index (SI) 1.30–1.90 %, bulk density (BD) 69.52–70.32 % and least gelation concentration (LGC) 4.01–4.06 %. TMS01/1371 BfCRS had the highest BD and WAC; TMS01/1368 BfCRS had the highest SWP, SI and LGC while TMS06/1630 BfCRS had the highest dispersibility and amylose contents. The starch from TMS01/1371 had the highest peak, trough and final viscosities, and peak time; TMS01/1368 had the highest breakdown viscosity and TMS06/1630 was high in setback viscosity and pasting temperature. Therefore, any of the BfCRS could be used for food formulations depending on the quality desired in the final product.