Starch quality traits of improved provitamin A cassava (Manihot esculenta Crantz)

Abstract

Provitamin A cassava clones were analysed for starch yield and critical starch quality attributes, to understand possible applications in the food industry. Total carotenoids content in the test clones ranged from 0.03-11.94 μg g-1 of fresh root. Starch yield ranged from 8.4-33.2 % and correlated negatively (r = -0.588, P < 0.001) with carotenoids content. Amylose content (16.4–22.1%) didn't differ significantly (P ≤ 0.05) among the cassava clones. Meanwhile, total carotenoid content had significant negative correlations (P ≤ 0.05) with starch pasting temperature, peak time, setback viscosities and peak area. The reduced peak time and pasting temperatures in high-carotenoid cassava signifies reduction in energy requirements in yellow-fleshed roots when compared to white-fleshed cassava. This attribute is desirable for the food industry as it would reduce the overall cost of processing the cassava. Furthermore, final viscosities of starch from carotenoid-rich cassava were lower than those of white-fleshed roots, making provitamin A cassava suitable for soft food processing.

Keywords

• Biochemistry
• Nutrition
• Food analysis