TY  - JOUR
T1  - Physicochemical and Functional Properties of Some Cultivars of Irish Potato and Cassava Starches
AU - , P.D. Mbougueng AU - , D. Tenin AU - , J. Scher AU - , C. Tchiegang 
JO  - Journal of Food Technology
VL  - 6
IS  - 3
SP  - 139
EP  - 146
PY  - 2008
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2008.139.146
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2008.139.146
KW  - Cassava starches
KW  -potatoes starches
KW  -physico-chemical properties
KW  -functional properties
AB  - In this study, starches were extracted from two cultivars of local Irish potatos (<I>Solanum tuberosum</I>) and tree cultivars of local Cassava (<I>Manihot esculanta</I>). These starches and a commercial Irish Potato Starch (IPS), where characterized with respect to their physico-chemical and functional properties. Significant differences (p< 0.05) were observed among starches as far as their proximate composition were concerned. The commercial starch showed the highest phosphorus content. The amylose content was observed to be significantly lower (p< 0.05) in the cassava starches than in the local Irish potato starches. The highest (p< 0.05) gelatinisation parameters were those of  2425 starch cultivar<I>. </I>Potato starch granules exhibited the largest granule size at 10, 50 and 90% diameter compared to those of cassava starches. Potato starches had wider particle size distribution compared to cassava starches. There were apparent differences, between species (Cassava and potatoes) with respect to granule morphology and size. No significant colour difference (p>0.05) was observed between the Sipiera starch cultivars and the Irish potatoes commercial starch.
ER  -