JFS: Food Chemistry and Toxicology

Physicochemical Properties and Starch Granular

Characteristics of Flour from Various Manihot
Esculenta (Cassava) Genotypes
L.L. NIBA, M.M. BOKANGA, F.L. JACKSON, D.S. SCHLIMME, AND B.W. LI

Food Chemistry and Toxicology

ABSTRACT: Flour and starch were produced from 11 cassava genotypes. Starch and total dietary fiber contents were
determined using a single-enzyme gravimetric procedure and high-performance anion exchange chromatography,
pasting profiles by rotary viscometry, water holding capacity gravimetrically, and granular characteristics by scan-
ning electron microscopy. Starch and total dietary fiber contents varied among genotypes. Flour peak viscosities,
setback, and final viscosities differed significantly. Flour water holding capacity correlated with flour peak viscosity
(r = 0.7). Starch granules ranged from 9 to 20 mm. Predominant granule shapes were oval, rounded, and truncated.
The results provide insights into cassava genotype characteristics, and functionality of cassava starch and flour.
Keywords: cassava, flour, starch, dietary fiber

Introduction starch, such as food thickeners and other structure of starch granules influences wa-

C ASSAVA (MANIHOT ESCULENTA) ROOT AND

cassava products are cultivated and
widely consumed in warm tropical areas
flour or starch-based products, are greatly
influenced by functional and pasting
properties (Ryu and others 1993). Viscosity
ter absorption and the structure of gels or
pastes formed on heating (Lii and others
1995).
( Jackson and Jackson 1990; Bokanga of flours is also relevant in their use as The potential for cassava flour and
1998). It contains about 70% starch and for gum replacers (Hong and Nip 1990). The starch application as ingredients in the
many people, is the primary source of di- ability of a starch-containing food to form food industry has spurred biotechnology
etary carbohydrate. There are, however, a paste or a gel is one of the principal fac- and selective breeding at various research
limitations to cassava consumption due to tors that determines the texture and the institutes (Thro and Fregene 1998). Traits
the presence of detrimental levels of the quality of that food product (Lii and others such as dry matter, disease resistance, cy-
cyanogenic glycoside linamarin. Process- 1995). Water holding capacity, water solu- anogenic potential, and starch composi-
ing techniques are employed to detoxify bility, and paste viscosity are important tion are of particular interest. Despite
cassava root and reduce cyanogenic glyco- parameters in determining quality of car- these efforts at genotype modification,
sides to safe levels (Mlingi and others bohydrate-based fat substitutes ( Ju and few studies examine their effects of trait
1996). Mittal 1995). These characteristics have modifications on starch quality and func-
Cassava flour is obtained by milling of been shown to influence gelling ability, tionality. Furthermore, the extent to which
the dried, raw root (Badrie and Mellowes water- and fat-binding ability, and slicing starch characteristics influence flour prop-
1992; DeFloor and Delcour 1993; Ihedioha ability and, hence, textural quality of food erties has not been determined. The ob-
and others 1995). Production of cassava products. jective of this study, therefore, was to as-
flour for the baking industry, in composite With the increased interest in the rela- sess genotype differences in flour and
foods as well as other food products, is cur- tionship of carbohydrates to health, there starch physicochemical and granular char-
rently being examined as an alternative in is a need to estimate the levels of various acteristics, and identify possible correla-
most areas of production (Annor-Frem- fractions in foods and food products. tions between starch and flour properties.
pong and others 1996; Bokanga 1998). Starch content of foods is usually mea- This will be an essential contribution to
Cassava starch, on the other hand, is the sured as glucose after enzyme hydrolysis, cassava genotype improvement research,
product obtained by steeping and wet which is an integral part of dietary fiber es- as well as the development and utilization
milling of the root. This is a finer product timation (Scott 1992; Li 1996). The starch is of cassava flour and starch as food ingredi-
as the sieving stage ensures that coarse hydrolyzed to glucose sub-units, which ents.
particles are removed. Cassava starch are then quantified (Li and others 2001). A
finds various applications in the food in- simplified procedure has been developed Materials and Methods
dustry, including as a substrate for pro- for the estimation of sugars, starches, and
duction of glucose syrup and as a bulking total dietary fiber using high-performance Cassava flour and starch
or thickening agent (Aguilera and Rojas anion exchange chromatography with Eleven cassava root genotypes were
1996; Gaouar and others 1997). pulsed amperometric determination harvested manually from field plots at the
Functional and pasting properties of (HPAEC-PAD) (Li 1996; Li and others International Institute of Tropical Agricul-
flour and starch products are important 2001). ture (IITA), Ibadan, Nigeria ( Table 1).
for their use in the food industry. Charac- Granular properties are characteristic Sample material was 12-mo-old plants
teristics of products formulated with of the plant source (Plaami 1997). The grown under similar ecological conditions

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 Physicochemical Properties of Cassava . . .

selected from plots. Selection of cassava Table 1—Cassava root genotype Table 2—Peak viscosity of cassava
root genotypes was based on agronomic sample material starch and cassava flour
fitness. Cassava flour with particle size Genotype Plant date Harvest date Mean starch Mean flour
about 250 mm was then prepared by ther- TME 1 7/30/1998 7/27/1999
peak peak
mal processing from cassava root clones viscosity viscosity
TMS4(2)1425 7/30/1998 7/27/1999 Genotype (RVU) (RVU)
using a modification of the method of TMS 92/0382 7/30/1998 7/28/1999
Badrie and Mellowes (1992). Moisture con- TMS 91/02319 7/30/1998 7/29/1999 TMS 92/0326 502.1 ± 12.8 e,f 456.3 ± 0.9 f
TMS 4(2)1443 7/30/1998 7/30/1999 TMS 92/0382 463.9 ± 0.9 c 377.5 ± 1.9 e
tent of the processed flour ranged from
TMS 92/0326 7/30/1998 8/02/1999 TMS 91/02319 515.8 ± 1.0 f 335.8 ± 7.8 d
3.48 to 6.88 g per 100 g. Flour production TMS 50395 7/30/1998 7/28/1999 TMS 4(2)1443 477.3 ± 0.5 d,e 314.0 ± 9.5 c
was by a dry-heat process, while starch TMS 82/00058 7/30/1998 7/29/1999 TME 1 414.7 ± 3.7 a 387.8 ± 9.7 e
was prepared from a wet-milling proce- TMS 91934 7/30/1998 7/30/1999 TMS 4(2)1425 489.7 ± 1.9 e 229.2 ± 16.9 b
dure. TMS 82/00661 7/30/1998 7/30/1999 TMS 91934 467.1 ± 17.2 c,d 243.7 ± 7.0 b
NR 89221 7/30/1998 8/02/1999 TMS 82/00661 425.3 ± 2.5 a,b 195.8 ± 11.2 a
433.8 ± 1.8 b 344.0 ± 12.6 d
Food Chemistry and Toxicology

NR 89221
Determination of starch and total TMS 50395 433.4 ± 2.4 b 181.9 ± 3.7a
dietary fiber TMS 82/00058 418.2 ± 6.0 a 199.2 ± 9.3 a
This was done according to the method Mean 458.3 ± 35.4 296.8 ± 92.0
of Li (1996), and Li and others (2001). Du- Means with different superscripts within a column
are significantly different at p £ 0.05. Means of 2
plicate 0.5 g samples were suspended in Determination of ash content determinations were taken and compared by
25 mL deionized water and autoclaved at One set of the crucibles containing the Fisher’s LSD test.
121 °C for 1 h. After cooling to 60 °C, 2 mL dried residue was placed in a muffle fur-
of an enzyme solution (3 mg b-amyloglu- nace at 525 °C for 5 h, then cooled in a des-
cosidase in 1 mL acetate buffer, pH 4.8, iccator and weighed.
and 1 mL deionized water) was added and chamber. The instrument was pro-
the mixture was incubated in a 55 °C for 2 Determination of residual protein grammed for the standard cycle with
h. The tubes were centrifuged at 1000 rpm Residual protein was determined using ramped heating cycle to range between 50
for 10 min. Duplicate aliquots were re- the Dumas combustion procedure for ni- to 95 °C over a 13-min period. Stirring
moved for starch analysis. The remaining trogen determination (Wiles and others speed was from 0 to 960 rpm over the
hydrolysate was transferred to beakers 1998) in the Diet and Human Perfor- same period of time. Profiles were record-
and ethanol (95%) equal to 4 times the mance Laboratory, BHNRC, ARS, USDA. ed by thermocline software (RVA, Newport
volume was added. The mixtures were Protein was calculated as nitrogen Scientific, New Zealand).
stirred and left to stand for 1 h at room (mg) ´ 6.25.
temperature. Total dietary fiber was calculated as fol- Determination of water absorption
lows with all weights in mg: index and water holding capacity
Quantification of glucose by Water holding capacity (WHC) and wa-
HPAEC {residue–[(protein/residue)+(ash residue)]´residue} ter absorption index (WAI) were deter-
————————————— —————————–´ 100
An aliquot (0.25 mL) of enzyme hy- sample weight mined by a modification of the methods of
drolysate was made up to 25 mL with wa- Valdez - Niebla and others (1992); Ju and
ter (18 MW-cm) and mixed thoroughly. Mittal (1995) and Subrahmanyam and
About 2 mL of diluted solution was fil- Flour pasting profiles Hoseney (1995). This is a centrifugal pro-
tered through Acrodisk filters and trans- These were established by an adapta- cedure. Flour samples (1 g) were suspend-
ferred (1 mL) into sample vials, to which tion of the AACC method 61-02, using a ed in 5 mL water in a centrifuge tube. The
was added 100 mL of a rhamnose solution Rapid Visco-Analyzer (AACC 1995). slurry was shaken on a platform tube rock-
(500 mg/mL) used as an internal stan- Sample weight was estimated to obtain er for 1 min at room temperature and cen-
dard. The vial was shaken, then sonicat- a total weight of 28 ± 0.01 g in the sample trifuged at 3000 ´ g for 10 min. The super-
ed and placed in the autosampler for canister. At 100% dry matter (0% mois- natant was poured carefully into a tared
analysis on a PA-1 column at a flow rate of ture), recommended sample weight is 3 g. evaporating dish.
1 mL/min. The mobile phase used was Samples were therefore adjusted for mois- Water holding capacity was calculated
50:50 water (18.2 MW-cm) and 300 mM so- ture content. as follows (g/g):
dium hydroxide. The injection volume of Sample weight (g): mass of water added to sample – mass
each sample was 25 mL. of water removed from sample/mass of
Starch (g/100 g) in the sample = glu- 100g ´ 3g flour sample
—————
cose (g/100 g) in the hydrolysate ´ 0.9. sample D.M. Water absorption index was calculated
as follows (g/g):
Gravimetric isolation of dietary where D.M. = sample dry matter. weight of wet sediment/initial weight
fiber residue Volume of water added (mL): of flour sample
The hydrolysates in diluted ethanol 25 – (sample weight – 3)
were vacuum-filtered through fritted cru- Determination of starch granule
cibles and washed twice with 78% ethanol Calculated weights of flour or starch structure by scanning electron
and once with 95% ethanol. The residue samples were weighed into an aluminum microscopy
was rinsed with 10 mL acetone and dried canister. The sample was mixed thorough- Starch prepared as described earlier
overnight at 100 °C. After drying, the cruci- ly using a Teflon stirring rod. A stirring was passed through a 250-mm sieve to ob-
bles were placed in the desiccator to cool paddle was placed into the canister and tain a uniform particle size prior to analy-
and then weighed. the canister inserted into the heating sis. Samples were prepared for viewing by

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 Physicochemical Properties of Cassava . . .

Table 3—Setback viscosity of cassava Table 4—Final viscosity of cassava peak viscosity, however, had less effect on
starch and cassava flour starch and cassava flour flour peak viscosity profiles (r = 0.4). Peak
Starch Flour Starch final Flour final viscosity is indicative of the strength of
setback setback viscosity viscosity pastes, which are formed from gelatiniza-
viscosity viscosity Genotype (RVU) (RVU) tion during processing in food applica-
Genotype (RVU) (RVU)
TMS 92/0326 252.0 ± 8.2 e 232.7 ± 1.1 h tions. Genotype differences in peak vis-
TMS 92/0326 80.9 ± 3.7 d,e 73.2 ± 0.0 f TMS 92/0382 209.2 ± 0.9b 190.7 ± 2.9 f cosity, therefore, imply differences in
TMS 92/0382 53.6 ± 7.2 a 69.5 ± 2.4 e TMS 91/02319 251.5 ± 6.3 e 148.6 ± 1.4 e
paste strength and attendant differences
TMS 91/02319 87.1 ± 8.7 e 54.8 ± 2.7 d TMS 4(2)1443 238.0 ± 5.9 d 83.9 ± 4.2 c
TMS 4(2)1443 84.5 ± 3.9 d,e 20.6 ± 0.5 c TME 1 196.3 ± 9.1a 205.0 ± 1.5 g in behavior during processing.
TME 1 68.2 ± 1.6 b,c 69.8 ± 1.4 e TMS 4(2)1425 255.1 ± 0.5 e 32.0 ± 7.6 b Setback viscosities for starch ranged
TMS 4(2)1425 111.4 ± 3.2 f 8.7 ± 1.2 a TMS 91934 218.0 ± 2.4 b,c 15.9 ± 0.5a from 53.6 ± 7.2 RVU for TMS 92/0382 to
TMS 91934 73.8 ± 10.5 c,d 8.7± 0.1 a TMS 82/00661 219.9 ± 0.9 c 22.9 ± 1.9 a,b 111.4 ± 3.2 RVU for TMS 4(2) 1425, while
TMS 82/00661 75.8 ± 2.7 c,d 14.7 ± 0.6 b NR 89221 227.2 ± 0.2 c 106.8 ± 9.1 d
59.9 ± 1.1 a,b 20.5 ± 0.7 c 193.3 ± 1.4 a 19.3 ± 0.0 a values for flour ranged from 7.3 ± 0.1 RVU

Food Chemistry and Toxicology

NR 89221 TMS 50395
TMS 50395 54.1 ± 3.3 a 7.3 ± 0.1 a TMS 82/00058 220.5 ± 2.4 c 26.7 ± 0.4 b for TMS 50395 to 73.2 ± 0.0 RVU for TMS 92/
TMS 82/00058 89.4 ± 2.9 e 14.5 ± 0.3 b Mean 225.5 ± 21.6 98.6 ± 83.1 0326 (Table 3). Starch setback viscosity had
Mean 76.2 ± 17.2 32.9 ± 27.6 Means with different superscripts within a column little correlation to flour setback viscosity
Means with different superscripts within a column are significantly different at p £ 0.05. Means of 2 (r = –0.2). Setback viscosity indicates gel
are significantly different at p £ 0.05. Means of 2 determinations were taken and compared by
determinations were taken and compared by Fisher’s LSD test. stability and potential for retrogradation
Fisher’s LSD test. and syneresis. Lower setback viscosities in-
dicate higher potential for retrogradation
in food products.
There were wide variations in final vis-
an established procedure (Postek and cosities of cassava starch and cassava flour
others 1980). Stainless steel specimen among the clones. For starch, these were
mounts were surface-coated with adhe- between 193.3 ± 1.4 RVU for TMS 50395 to
sive by using a backing tape. A single layer 255.1 ± 0.5 RVU for TMS 4(2)1425, while for
of starch was then dusted onto the adhe- flour these ranged from 19.3 ± 0.0 RVU for
sive surface. This was coated with freon- TMS 50395 to 232.7 ± 1.1 RVU for TMS 92/
rinsed gold palladium alloy in a vacuum 0326 (Table 4). As with peak and setback
evaporator to a 15-nm-thick coat on the viscosity values, starch final viscosities
sample surface. The structure of granules were generally higher than those for flour.
was observed using an AMRAY1820D ® However, there was little correlation be-
scanning electron microscope with an tween starch and flour final viscosity from
AMR-1000® electron optical column (Am- corresponding genotypes (r = – 0.1). Final
ray®). Acceleration potential was set at 5.0 viscosities are important in determining
kV, specimen tilt angle was set at 24 ° and ability of the sample material to form a gel
working distance was between 35 and 50 during processing. Flour and starch are
cm. used to improve and optimize food tex-
ture. Process conditions for formulation of
Results and Discussion some foods such as stirring and agitation
result in changes in viscosities of some
Pasting properties products. Measures of final and peak vis-
There were significant differences in cosities would therefore be relevant. Gen-
peak viscosities of flour and starch from otypes such as TMS 92/0326 would proba-
the different genotypes assessed (Table 2, bly have better abilities to form a stable
Figure 1). Starch peak viscosity values gel. The high final viscosity of genotype
ranged between 414.7 ± 3.7 RVU for the TMS 92/0326 indicates that the gel does
clone TME1 to 502.1 ± 12.8 RVU for TMS not break.
92/0326, while for flour samples, peak vis- Pasting temperatures of starch were
cosity ranged from 181.9 ± 3.7 RVU for substantially less variable than for flour
TMS 50395 to 456.3 ± 0.8 RVU for clone and ranged from 73.5 ± 0.0 to 75.3 ± 0.1 °C.
TMS 92/0326. Starch peak viscosity values Among flour samples, pasting tempera-
were generally higher than those identi- tures ranged from 50.0 ± 0.2 to 72.7 ± 0.1 °C
fied for flour. This is probably due to the (Table 5). There seemed to be no relation-
presence of interfering non-starch compo- ship between starch and flour pasting
nents in flour, which were not present in temperatures. Attainment of the pasting
the isolated starch paste. It may also be temperature is essential in ensuring swell-
due to amylase activity in flour, which ing, gelatinization, and subsequent gel
would result in changes in viscosity. Amy- formation during processing. Starches
lase activity has been suggested to result with high pasting temperature seemed to
Figure 1—Representative pasting pro-
files of flour and starch. Top: Genotype in decrease in gelling and thickening abili- have low viscosity in the Dioscorea variet-
TMS 92/0382 starch. Bottom: Geno- ty of cassava starch (Aguliera and Rojas ies, another tuber crop (Faboya and Asag-
type TMS 92/0382 flour 1996; Moorthy and others 1993). Starch bra 1990). Overall, there seemed to be pre-

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 Physicochemical Properties of Cassava . . .

dominant genotype differences in pasting Table 5—Pasting temperatures of cas- Table 6—Water holding capacity and
profiles. It is interesting to note that root sava starch and cassava flour water absorption indices of cassava
flour:
cyanogenic potential was found to corre- Starch Flour
late negatively with flour peak viscosity pasting pasting Water Water
(r = – 0.8), flour setback viscosity values Genotype temp. (oC) temp. (oC) absorption absorption
index capacity
(r = – 0.7), and flour final viscosity TMS 92/0326 74.0 ± 1.8 62.2 ± 17 Genotype (g/g) (g/g)
(r = – 0.8) (Niba 2001). TMS 92/0382 73.6 ± 2.5 68.5 ± 8.0
TMS 91/02319 75.2 ± 0.0 72.7 ± 0.1 TMS 92/0326 2.54 1.49
TMS 4(2)1443 75.3 ± 0.1 63.0 ± 13.7 TMS 92/0382 2.55 1.52
Water holding capacity TME 1 74.1 ± 1.9 62.4 ± 17 TMS 91/02319 2.31 1.31
Water holding capacity for samples TMS 4(2)1425 75.2 ± 0.0 63.2 ± 17 TMS 4(2)1443 2.67 1.64
ranged from 1.19 g/g for TMS 82/00661 to TMS 91934 74.3 ± 1.3 54.0 ± 5.5 TME 1 2.61 1.57
1.62 g/g for TMS 4(2)1443 (Table 6). Water TMS 82/00661 75.3 ± 0.1 50.3 ± 0.3 TMS 4(2)1425 2.35 1.29
NR 89221 75.3 ± 0.1 67.4 ± 8.7 TMS 91934 2.38 1.34
holding capacity is an important process-
Food Chemistry and Toxicology

TMS 50395 75.2 ± 0.1 72.6 ± 0.0 TMS 82/00661 2.22 1.19
ing parameter and has implications for TMS 82/00058 75.3 ± 0.0 50.0 ± 0.2 NR 89221 2.58 1.54
viscosity. There was also minimal variabili- Means 74.8 ± 0.7 62.4 ± 8.0 TMS 50395 2.38 1.34
ty in water absorption indices which were TMS 82/00058 2.38 1.34
between 2.22 g/g for TMS 82/00661 to 2.67 Mean 2.45 ± 0.1 1.29 ± 0.2
for TMS 4(2)1443 (Table 6). These were
similar to patterns for water holding ca-
pacity. Water absorption is important in shape influences susceptibility of the Table 7—Mean total dietary fiber and
bulking and consistency of products, as granule to acids or enzymes and, hence, starch content of cassava flour
well as in baking applications. Water hold- reactivity of the starch (Oates 1997). Gran- Total dietary fiber Starch
ing capacity correlated with flour peak vis- ule shapes are also indicators of the plant (g/100 g (g/100 g
origin of the starch and could therefore be Genotype dry wt.) dry wt )
cosity (r = 0.7). This is as expected since
moisture uptake and increased tempera- utilized as a quality parameter to identify TMS 92/0326 6.56 ± 0.9 67.2 ± 0.4
ture are essential for gelatinization and adulterated starch. TMS 92/0382 6.34 ± 0.1 75.7 ± 0.0
TMS 91/02319 3.99 ± 0.0 70.5 ± 1.3
paste formation in flour. Water holding ca- TMS 4(2)1443 4.15 ± 0.2 62.8 ± 1.1
pacity was less influenced by root dry mat- Conclusion TME 1 5.08 ± 0.7 74.8 ± 0.7
ter content (r = 0.4). Other genotype char-
acteristics such as nature granule size and T HE DATA SHOW CONSIDERABLE VARIATION
in viscosity profiles of cassava flour
obtained from various cassava genotypes.
TMS 4(2)1425
TMS 91934
TMS 82/00661
5.31 ± 0.0
4.05 ± 0.0
5.89 ± 0.1
74.9
68.4
73.2
±
±
±
0.5
2.6
1.9
shape of the starch may be responsible for
There is also a wide variation in pasting NR 89221 4.86 ± 0.1 72.8 ± 0.8
the variations in pasting profiles. TMS 50395 6.66 ± 0.2 71.6 ± 1.3
TMS 82/00058 5.24 ± 0.4 74.8 ± 0.4
Starch content Means of 2 determinations. Differences among
Starch content of flour ranged from means of sample genotypes were not statistically
significant at p £ 0.05.
62.8 ± 1.13 to 75.7 ± 0.01 g/100 g dry weight
among the 11 root genotypes (Table 7).
These values are consistent with levels of
starch in cassava root as reported by Rick-
ard and others (1991) and Teles and oth- temperature of flour samples from various
ers (1993). Total dietary fiber levels of genotypes. Starch viscosity profiles, how-
flour ranged from 3.99 ± 0.0 g/100 g to ever, do not seem to be good predictors of
6.66 ± 0.2 g/100 g. As with starch, these dif- flour characteristics and, therefore, should
fered among genotypes, but differences probably not be used as an estimate of
were not statistically significant. Neither quality. Water holding capacity and water
flour starch content nor total dietary fiber absorption index are similar among the
levels had an impact on pasting profiles. various samples and are good indicators of
flour peak viscosity. The study further in-
Granular characteristics dicates that genotype differences in
Starch granule sizes varied among the starch and total dietary fiber content
various genotypes but ranged between 9 among genotypes are not significant.
and 20 mm (Table 8; Figure 2). Granule siz- Starch granule sizes and shapes vary
es are reported to influence water absorp- among the various genotypes. These,
tion. Tian and others (1991) suggested however, did not seem to impact pasting
that small granules have higher solubility properties. These insights on flour charac-
and hence enhanced water absorption ca- teristics and their relationships to product
pacity, which has implications for func- quality will be useful in assessment of
tionality of flour during processing. Gran- genotype selection and development,
ule shapes were generally oval or rounded processing variables, and product formu-
or both in the same genotype. In addition, lations for utilization of cassava flour. In
all genotypes showed truncated granule Figure 2—Representative micrographs addition, it would serve as a template for
shapes. This corresponds to findings by of flour and starch. Top: Genotype TMS assessing relationships between physico-
others (Rickard and others 1991). Granule 92/0326. Bottom: Genotype TME 1 chemical properties of flour and products

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 Physicochemical Properties of Cassava . . .

Table 8—Granular characteristics of cassava starch from various root geno- Tech 8:375-382.
types Plaami SP. 1997. Content of dietary fiber in foods and
its physiological effects. Food Rev Int 13(1):29-76.
Genotype Granule size (mm) Granule shape Postek MT, Howard K, Johnson AH, McMichael KL.
1980. Scanning electron microscopy, a students
TMS 92/0326 9 to 15 oval, truncated handbook. Ladd Research Industries Inc.
TMS 92/0382 12 to 18 rounded, truncated Rickard JE, Asaoka M, Blanchard JMV. 1991. The phys-
icochemical properties of cassava starch. Trop Sci
TMS 91/02319 13 to 15 oval, rounded, truncated
31:189-207.
TMS 4(2)1443 10 to 15 oval, truncated Ryu GH, Neumann PE, Walker CE. 1993. Pasting of
TME 1 16 to 20 rounded, truncated wheat flour extrudates containing conventional
TMS 4(2)1425 13 to 17 oval, truncated baking ingredients. J Food Sci 58(3):567-573.
TMS 91934 12 to 15 oval, truncated Scott FW. 1992. HPLC determination of carbohydrates
in Foods. In: Nollet LML, editor. Food analysis by
TMS 82/00661 14 to 16 oval, truncated
HPLC. New York: Marcel Dekker. p 259-274.
NR 89221 13 to 17 rounded, truncated Subrahmanyam SN, Hoseney RC. 1995. Shear thin-
TMS 50395 18 to 20 rounded, truncated ning properties of sorghum starch. Cereal Chem
TMS 82/00058 12 to 15 rounded, truncated 72(1):7-10.
Teles FF, Borges VE, Gaspar JC. 1993. An easy tech-

Food Chemistry and Toxicology

Starch granule structure observed at 5.0 kV with magnifications of 700x and 1500x. nique for rapid determination of dry-matter con-
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Tian SJ, Rickard JE and Blanchard JMV. 1991. Physi-
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Edith L. Blackwell of the Food Composition Laboratory and
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Hong GP, Nip WK. 1990. Functional properties of pre- Available from University Libraries, University of sition Laboratory, BHNRC - ARS, USDA, Beltsville,
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