caa a22 4500 606243666 CHVBK 20210128101325.0 cr unu---uuuuu 210128e20150601xx s 000 0 eng 10.1007/s11694-015-9227-6 doi (NATIONALLICENCE)springer-10.1007/s11694-015-9227-6 Effect of varieties on the functional and pasting properties of biofortified cassava root starches [Elektronische Daten] [W. Awoyale, L. Sanni, T. Shittu, M. Adegunwa] The effect of varieties on the functional and pasting properties of biofortified cassava root starches (BfCRS) was investigated. Dried starches were produced from three biofortified cassava roots (TMS01/1371, TMS01/1368 and TMS06/1630), and their functional and pasting properties were evaluated. The result revealed that significant (P≤0.001) variations exist in all the starch properties. The water absorption capacity (WAC) ranged from 75.86 to 86.50%, dispersibility 80.00-86.00%, swelling power (SWP) 6.27-9.59%, solubility index (SI) 1.30-1.90%, bulk density (BD) 69.52-70.32% and least gelation concentration (LGC) 4.01-4.06%. TMS01/1371 BfCRS had the highest BD and WAC; TMS01/1368 BfCRS had the highest SWP, SI and LGC while TMS06/1630 BfCRS had the highest dispersibility and amylose contents. The starch from TMS01/1371 had the highest peak, trough and final viscosities, and peak time; TMS01/1368 had the highest breakdown viscosity and TMS06/1630 was high in setback viscosity and pasting temperature. Therefore, any of the BfCRS could be used for food formulations depending on the quality desired in the final product. Springer Science+Business Media New York, 2015 Biofortified nationallicence Cassava root starch nationallicence Functional properties nationallicence Pasting properties nationallicence Awoyale W. Department of Food, Agriculture and Bioengineering, Kwara State University Malete, PMB 1530, Ilorin, Kwara State, Nigeria aut Sanni L. Department of Food Science and Technology, Federal University of Agriculture Abeokuta, PMB 2240, Abeokuta, Ogun State, Nigeria aut Shittu T. Department of Food Science and Technology, Federal University of Agriculture Abeokuta, PMB 2240, Abeokuta, Ogun State, Nigeria aut Adegunwa M. Department of Hospitality and Tourism, Federal University of Agriculture Abeokuta, PMB 2240, Abeokuta, Ogun State, Nigeria aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/2(2015-06-01), 225-232 2193-4126 9:2<225 2015 9 11694 https://doi.org/10.1007/s11694-015-9227-6 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9227-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Awoyale W. Department of Food, Agriculture and Bioengineering, Kwara State University Malete, PMB 1530, Ilorin, Kwara State, Nigeria aut NATIONALLICENCE 700 1- Sanni L. Department of Food Science and Technology, Federal University of Agriculture Abeokuta, PMB 2240, Abeokuta, Ogun State, Nigeria aut NATIONALLICENCE 700 1- Shittu T. Department of Food Science and Technology, Federal University of Agriculture Abeokuta, PMB 2240, Abeokuta, Ogun State, Nigeria aut NATIONALLICENCE 700 1- Adegunwa M. Department of Hospitality and Tourism, Federal University of Agriculture Abeokuta, PMB 2240, Abeokuta, Ogun State, Nigeria aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/2(2015-06-01), 225-232 2193-4126 9:2<225 2015 9 11694