Modification of Cassava Root Starch Phosphorylation Enhances Starch Functional Properties

Functional and pasting properties of cassava – sweetpotato starch blends

Starch is an important constituent in many foods and plays an obvious role in achieving the desired viscosity in products such as sauces, pie illings, salad dressings, puddings, etc. Blending different starches has been reported to result in desirable functional properties which help to overcome some end-use limitations of native starches. Therefore, the purpose of this study was to determine t...

Genetic modification of cassava for enhanced starch production.

To date, transgenic approaches to biofortify subsistence crops have been rather limited. This is particularly true for the starchy root crop cassava (Manihot esculenta Crantz). Cassava has one of the highest rates of CO(2) fixation and sucrose synthesis for any C3 plant, but rarely reaches its yield potentials in the field. It was our hypothesis that starch production in cassava tuberous roots ...

Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends

High-quality cassava starch (HQCS) produced from high-yielding low-cyanide improved cassava variety, TMS 30572, was mixed with durum wheat semolina (DWS) on a replacement basis to produce flour samples containing 0, 20, 30, 50, 70, and 100% cassava starch. They were analyzed for chemical composition (proximate, amylose, free sugars, starch, wet gluten, and cyanide) and functional properties (pa...

Compaction Properties of Three Types of Starch

A study has been made of the compaction properties of two experimental starches, namely yam starch obtained from Dioscorea rotundata and rice starch obtained from Oryza sativa and the mechanical properties of their tablets, in comparison with those of official corn starch. The influences of the physical and geometric properties of the starch particles on the compression properties of the starch...

Characterizing Physicochemical Properties of Enset Starch