Variation of cassava genotypes based on physicochemical properties of starches and resistant starch content

Abstract

Cassava has a large variation in their qualitative trait, such as variation in resistant starch content and physicochemical properties. Characteristics of cassava, such as physicochemical properties, are very important for its application in food industries and will affect the quality of the end products. The properties of starch could indicate the appropriateness of starch for various uses. Our paper aims to study the variation of the resistant starch content of several cassava starch and its physicochemical properties. Tapioca starch produced from LIPI cassava collection were used as material. The variation of resistant starch content was determined by using Megazyme kit protocol. Variation of physicochemical properties is determined based on the value of resistance to freeze thawing, swelling power and starch solubility, and paste clarity. Variation of cassava genotypes was determined by using SSR markers. The result showed that Manggu has the highest percentage of resistant starch (7, 32%). The percentage of starch resistance to freeze thawing varies from 0, 153 to 1,173. Swelling power of different starch samples was varies from 8, 59 to 11, 605 g/g, and the solubility of starch have a slight ranges from 0, 293 to 0, 437g/g at 90°C. The value of paste clarity varies from 0, 135-0, 543. Dendogram generated based on UPGMA cluster analysis showed that all the cassava genotypes were distributed in two main clusters.