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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Food Composition and Methods Development Laboratory » Research » Publications at this Location » Publication #125976


item LI, BETTY

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/1/2001
Publication Date: 6/7/2002
Citation: Li, B.W. 2002. Physicochemical properties and starch granular characteristics of flour from various manihot esculenia (cassava) genotypes. Journal of Food Science. 67(5):1701-1705.

Interpretive Summary: Cassava root and cassava-based products are widely consumed in the tropics and also among Hispanic populations in the U.S. The objective of this study was to optimize utilization of cassava flour obtained from eleven genotype by comparing differences in starch and total dietary fiber content; peak viscosities; water holding capacity; pasting temperature; granule shapes and sizes. The data shows considerable variation in viscosity profiles and in pasting temperature, while the differences in starch and total dietary fiber content among genotypes are not significant. This study on flour characteristics and their relationships to product quality can serve as a template for assessing genotype selection and development, processing variables and product formulations for utilization of cassava flour. The information should be useful to nutritionists and food technologists within special target groups.

Technical Abstract: Flour and starch were produced from eleven cassava genotypes. Starch and total dietary fiber content 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 scanning electron microscopy. Data was analyzed by ANOVA. Starch and total dietary fiber content varied among genotypes. Flour peak viscosities, setback and final viscosities differed significantly. Flour water holding capacity correlated with flour peak viscosity correlation = 0.7. Starch granule sizes ranged from 9 - 20 microns. Predominant granule shapes were oval, rounded and truncated. The results provide insights into genotype selection and cassava flour functionality.