Effects of addition of alum (0.00 -1.0% w/w) on pasting and some physicochemical characteristics of cassava starch were investigated with view to evaluate the potential of alum as a cassava starch modifying agent. The modified starch was prepared by pre-treatment of the native starch with alkaline at room temperature prior to modification using alum. Alum modified cassava starch were characteri...

BACKGROUND Cassava starch, the economically important agricultural commodity in Thailand, can readily be cast into films. However, the cassava starch film is brittle and weak, leading to inadequate mechanical properties. The properties of starch film can be improved by adding plasticizers and blending with the other biopolymers. RESULTS Cassava starch (5%w/v) based films plasticized with glyc...

Cassava starch is used extensively to produce isotropic, odorless, tasteless, colorless, non-toxic and biologically degradable films. The similarity in composition, mineral content, microscopic, thermal, physicochemical and rheological properties between cassava and cocoyam starches being reported in literature, it is expected that, cocoyam could be used to increase the supply in equivalent sta...

Soluble starch synthases (SSs) are major enzymes involved in starch biosynthesis in plants. Cassava starch has many remarkable characteristics, which should be influenced by the evolution of SS genes in this starchy root crop. In this work, we performed a comprehensive phylogenetic and evolutionary analysis of the soluble starch synthases in cassava. Genome-wide identification showed that there...

Starches were isolated from cassava, cocoyam and breadfruit by wet milling process. The physicochemical, functional and pasting characteristics of the isolated starches were then examined and compared. Moisture and fat contents varied between 4.91 – 12.94% and 0.90 – 2.20% respectively. Bulk density and pH ranged between 0.64 – 0.68 and 5.53 – 6.15, respectively. Cassava and breadfruit starches...

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...

a preliminary study on statistical modelling of a process for depolymerisation of cassava non-starch carbohydrate using halide salt assisted phosphoric and pyruvic acids were accomplished. the effects of three independent variables namely; acid concentration, potassium iodide salt and duration were studied using the central composite rotatable design on hydrolysis of the cassava non-starch carb...

Natural microbial consortia from hot spring samples were used to developed thermophilic mixed cultures for biohydrogen production from cassava starch processing wastewater (CSPW). Significant hydrogen production potentials were obtained from three thermophilic mixedculturesnamelyPK,SWandPRwithmaximumhydrogenproductionyieldsof249.3, 180 and 124.9 mL H2/g starch, respectively from raw cassava sta...

The properties and permeability of aroma compounds in food through the cassava starch films was investigated. Films were prepared by 5% starch and properties of the films were monitored at different concentration of two plasticizers; glycerol and sorbitol. Sorbitol-cassava starch films showed a better transmission rate (water vapor or/and oxygen), and had a higher mechanical properties; tensile...

The adsorption equilibrium and kinetics of ethanol-water systems on starch-based adsorbents prepared from cassava were undertaken. These include modified cassava starch (MS), cassava starch (CS), cassava pellet (CP), and Cassava shred (AB). The adsorption equilibrium data were best represented by the Langmuir adsorption isotherm. The adsorption kinetics was found to follow second order kinetics...