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 of fresh root. Starch yield ranged from 8.4-33.2 % and correlated negatively ( = -0.588, 0.001) with carotenoids content. Amylose content (16.4-22.1%) didn't differ significantly ( ≤ 0.05) among the cassava clones. Meanwhile, total carotenoid content had significant negative correlations ( ≤ 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.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6369266 | PMC |
| http://dx.doi.org/10.1016/j.heliyon.2019.e01215 | DOI Listing |
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