Physicochemical and Functional Properties of Cassava Starch from Different Varieties as Affected by Gamma Irradiation

  • سال انتشار: 1403
  • محل انتشار: مجله بین المللی تحقیقات پیشرفته زیست شناختی و زیست پزشکی، دوره: 12، شماره: 1
  • کد COI اختصاصی: JR_IJABBR-12-1_002
  • زبان مقاله: انگلیسی
  • تعداد مشاهده: 182
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نویسندگان

Isaac Kwabena Asare

Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, P.O. Box LG ۸۰, Legon, Ghana

Bernard Darfour

Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, P.O. Box LG ۸۰, Legon, Ghana

چکیده

Introduction: The most commonly consumed essential edible crop in many tropical countries in Africa, South America, and Asia is Cassava (Manihot esculenta Crantz). There are limitations on the utilization of cassava roots by processors, and they are also highly perishable and bulky. Raw cassava starches are excessively weak in terms of their structure and functionality, hence, limiting the diversity of industrial applications. The objective was to estimate the outcome of gamma irradiation as an amending agent on raw cassava starch from three cassava types (Ankra, Bosome nsia and TME۴۱۹).Materials and methods: Ankra, Bosome nsia and TME۴۱۹ were the cassava varieties used for the study. The cassava starch was extracted, and then modified using cobalt-۶۰ source. The administered doses were ۵, ۱۰, ۱۵ and ۲۰ kGy at a dose rate of ۲.۰۸۷ kGy/hr, and using zero as the control. The physicochemical and functional properties of the raw and modified cassava starches were evaluated using standard procedures.Results: Gamma irradiation significantly reduced the amylose and carbohydrate contents as well as the colour of cassava starch. Amylose content of Ankra, Bosome nsia and TME ۴۱۹ were ۱۴.۴۵, ۱۶.۳۹ and ۱۸.۲۱%, respectively. Also, the irradiation reduced the amylose content from ۲۰.۲۱% (control) to ۱۷.۴۷, ۱۵.۹۸, ۱۴.۹۹ and ۱۳.۲۷% at ۵-۲۰ kGy, respectively. The carbohydrate content of ۴۴.۴۴, ۴۴.۰۹ and ۲۷.۲۸% were recorded for Ankra, Bosome nsia and TME ۴۱۹, respectively. Further, the irradiation decreased the carbohydrate content from ۴۸.۰۸% (control) to ۴۵.۶۳, ۳۶.۸۱, ۳۴.۹۴ and ۲۷.۵۴% at ۵-۲۰ kGy, respectively. The irradiation doses did not significantly affect the emulsion capacity and stability, and bulk density. The swelling power decreased as the radiation dose increased while solubility index, water and fat absorption capacities and least gelation significantly increased with the radiation dose.Conclusion: Therefore, gamma irradiation could be exploited to alter cassava starch for industrial applications likewise a chemical modification.

کلیدواژه ها

Gamma irradiation, Physicochemical, functional, cassava starch

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