Effects of fermentation length and varieties on the pasting properties of sour cassava starch
The effects of length of fermentation (5, 10, 15, 20 and 25 days) on pasting properties of sour starches produced from six cassava varieties were investigated. There were significant differences (p < 0.05) in pasting properties except pasting temperature and breakdown irrespective of the days of fer...
| Main Authors: | , , |
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| Format: | Journal Article |
| Language: | Inglés |
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Academic Journals
2011
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/90335 |
| _version_ | 1855531181841317888 |
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| author | Adegunwa, M.O. Sanni, Lateef O. Maziya-Dixon, B.B. |
| author_browse | Adegunwa, M.O. Maziya-Dixon, B.B. Sanni, Lateef O. |
| author_facet | Adegunwa, M.O. Sanni, Lateef O. Maziya-Dixon, B.B. |
| author_sort | Adegunwa, M.O. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The effects of length of fermentation (5, 10, 15, 20 and 25 days) on pasting properties of sour starches produced from six cassava varieties were investigated. There were significant differences (p < 0.05) in pasting properties except pasting temperature and breakdown irrespective of the days of fermentation. Peak viscosity ranged from 308.50 to 466.63 RVA, trough ranged from 67.25 to 198.75 RVA, break down ranged from 147.71 to 320.25 RVA, final viscosity ranged from 100.29 to 233.00 RVA, set back ranged from 31.59 to 54.58 RVA, peak time ranged from 3.60 min to 4.06 min and pasting temperature ranged from 62.85 to 65.45 oC. Sour starches made from cassava TMS 30572, TMS 4(2) 1425 and 96/0603 recording the highest values. |
| format | Journal Article |
| id | CGSpace90335 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2011 |
| publishDateRange | 2011 |
| publishDateSort | 2011 |
| publisher | Academic Journals |
| publisherStr | Academic Journals |
| record_format | dspace |
| spelling | CGSpace903352025-04-17T08:26:37Z Effects of fermentation length and varieties on the pasting properties of sour cassava starch Adegunwa, M.O. Sanni, Lateef O. Maziya-Dixon, B.B. cassava fermentation pasting starch varieties The effects of length of fermentation (5, 10, 15, 20 and 25 days) on pasting properties of sour starches produced from six cassava varieties were investigated. There were significant differences (p < 0.05) in pasting properties except pasting temperature and breakdown irrespective of the days of fermentation. Peak viscosity ranged from 308.50 to 466.63 RVA, trough ranged from 67.25 to 198.75 RVA, break down ranged from 147.71 to 320.25 RVA, final viscosity ranged from 100.29 to 233.00 RVA, set back ranged from 31.59 to 54.58 RVA, peak time ranged from 3.60 min to 4.06 min and pasting temperature ranged from 62.85 to 65.45 oC. Sour starches made from cassava TMS 30572, TMS 4(2) 1425 and 96/0603 recording the highest values. 2011-08 2018-01-16T12:03:33Z 2018-01-16T12:03:33Z Journal Article https://hdl.handle.net/10568/90335 en Open Access Academic Journals Adegunwa, M.O., Sanni, L.O. & Maziya-Dixon, B. (2011). Effects of fermentation length and varieties on the pasting properties of sour cassava starch. African Journal of Biotechnology. 10(42), 8428-8433. |
| spellingShingle | cassava fermentation pasting starch varieties Adegunwa, M.O. Sanni, Lateef O. Maziya-Dixon, B.B. Effects of fermentation length and varieties on the pasting properties of sour cassava starch |
| title | Effects of fermentation length and varieties on the pasting properties of sour cassava starch |
| title_full | Effects of fermentation length and varieties on the pasting properties of sour cassava starch |
| title_fullStr | Effects of fermentation length and varieties on the pasting properties of sour cassava starch |
| title_full_unstemmed | Effects of fermentation length and varieties on the pasting properties of sour cassava starch |
| title_short | Effects of fermentation length and varieties on the pasting properties of sour cassava starch |
| title_sort | effects of fermentation length and varieties on the pasting properties of sour cassava starch |
| topic | cassava fermentation pasting starch varieties |
| url | https://hdl.handle.net/10568/90335 |
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