National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
This study aimed at evaluating the influence of fermentation on Cassava starch structure and its effect on functional property. Cassava roots were washed, peeled and cut to sizes separated to batches; A, B, C, and D. Sample A was peeled and dry immediately, Sample B; C and D was peeled fermented for 24 h, 48 h, 78 h before drying respectively. Each of the dried Samples was analyzed for their Pasting property, Vitamin A content, Physico-chemical property, Bulk Density, Swelling index, and Scanning Electron Microscopy (SEM). Pasting temperature results ranged from 75.87 – 77.90, with Sample B and D being the lowest and the highest respectively. Pasting time ranged from 4.27- 4.77 with Sample A and D being the lowest and highest respectively. Physicochemical results, which include: pH ranged of 5.12-6.80 with Sample A having the highest pH; Total Titratable Acidity which was 0.28-0.36 with the lowest as Sample D, while Sample A and C had the highest. Bulk Density ranged 0.53-0.72 for the lowest Sample A and B for the highest. Swelling index ranged was 0.09-0.9 for the lowest and the highest samples A and B respectively. SEM analysis, indicated the starch granules are greatly influenced by fermentation, the starch granules showed gradual disintegration as the fermentation time proceeded, thus hours of fermentation has effects on the starch property.
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