Effect of delayed processing on some physico-chemical properties of cassava starch

Abstract

Fresh cassava was harvested and stored for six days, starch was extracted from the stored cassava on a daily basis throughout the period of storage. The starch produced was analyzed for physical and chemical qualities to see the effect of delayed processing on the quality of the starch. The result of the analysis shows that Moisture, Ash, fat and fibre contents decreased with increase in the number of days of storage. while the protein and the carbohydrates increased with increase in the days of storage. Swelling power and solubility decreased with increase in the days of storage, percentage amylose also decreased with increase in the days of storage meanwhile gelation property was not affected by storage of cassava tuber. Delayed processing of cassava tubers in starch production will reduce the purity and the functional properties of the starch.