Functional and pasting properties of cassava starch in Ethiopian varieties: Potentiality of industrial utilization

doi:10.21203/rs.3.rs-1544544/v1

Starch extracted from different sources and varieties show various functional, pasting, and physicochemical properties which affect its industrial applications. In view of, this research work was conducted to study functional and pasting properties of starches extracted from Qulle (Q) and Kello (K) cassava varieties to assess their potential industrial utilization. The starch was extracted by a standard wet extraction method. The proximate analysis showed that (K) starch has a moisture content (11.4%), ash content (1.1%), crude fat content (0.11%), protein content (0.52%), crude fiber content (0.01%) and total carbohydrate (86.85%). Whereas (Q) starch possesses moisture content (10.6%), ash content (0.13%), crude fat content (0.13%), protein content (0.35%), crude fiber content (0.09%) and total carbohydrate (88.7%). Except fat and crude fiber contents, the rest proximate parameters showed significance different between Q and K’s starch at p < 0.05. Furthermore, the amylose content of each variety of starch were calculated and found to be 26.29% (Q) while, 19.16% (K) with a significance different among them at p < 0.05. These variations directly affect the water solubility, swelling power and water absorption properties of the starch. Moreover, the pasting properties were examined and observed that the peak and breakdown viscosities were found to be high for (K) starch due to low amylose content. Indicating that the relatively high final viscosity and peak temperature nature of (Q’s) starch affect its end use applications. The functional and pasting parameters of starch showed that there is a significance different between Q and K’s starch properties at p < 0.05. Overall, the functional and pasting properties of casava varieties’ (Q and K) starch influenced by the amylose content and proximate composition which potentially impact the industrial utilization.

Cassava variety

proximate composition

functional property

pasting property

Industrial application

Starch is one of the most abundant biopolymeric assemblies in nature. It is a major food component on a world-wide scale and one of the main food ingredients both in native or modified forms. The range of food products containing starch in one form, or another is almost limitless. However, starch utility is entirely based on its natural or synthesized functional characteristics. The particular physical and chemical characteristics of individual starches are keys to their commercial success. Starch plays a crucial role in various factories for different purposes such as a thickener, binding agent, expand density, emulsifier, clouding agent or gelling agent and as texturizing agent. In the food industry, native starch is usually reprocessed and modified through chemical processes to improve its functionality for the desired purpose. Furthermore, in the food systems, starch is used to influence or control characteristics such as aesthetics, moisture, consistency, and shelf stability.

Starch can be extracted from several different starchy raw materials. Among the different sources of raw materials the most common known sources are barley, maize, rice, sweet potato, and cassava[1]. From these several different sources of starch, cassava (Manihot esculenta) is one of the food crops containing high amount of starch and providing energy to consumers due to large amount of carbohydrates in its roots[2]. It is among the most widely cultivated crops in some districts of Wolaita and Sidama zones, southern parts of Ethiopia [3]. Cassava starch is used to produce variety of value-added products such as sweeteners, alcohol, acids, and other chemicals. Cassava starch is used in industries due to its high yield, very low cost, and unique characteristics such as a clear viscous paste [4].

Starches from different plant sources exhibit different varieties of characteristic functional and pasting properties such as specific viscosity, flow properties, swelling and resistance to swelling and gel texture, etc. The functional properties of starch are dependent on the variety, environment, and the extraction process can also be altered by subsequent enzymatic or chemical modification [5]. Cassava starch has low gelatinization temperature (65 ―70°C), a rapid increase in viscosity after gelatinization and forms a clear, soft gel with better cold stability, but a very cohesive texture. It is ranked very high among starchy stables because it gives a carbohydrate production which is about 40% higher than rice and 25% more than maize. These properties of starches from different sources may have its own effect on the functional and pasting properties of the starch. Besides, the knowledge of functional and pasting properties allows the selection of starch with the necessary characteristics for a particular application as well as to select the starch source in order to obtain the required functional characteristics for a specific end use

In order to overcome the functional limitations and diversified the applications of cassava varieties’ starch, studying the functional and pasting properties of starch is unquestionable. In this regard, there are several cassava varieties that have been bred and officially released in Ethiopia. However, the amount of scientific information available on the functional and pasting properties of these cassava varieties cannot be compared with that from the major cereal starches such as wheat, barley, and corn starches. A significant amount of research needs to be carried out on the functional characteristics of native cassava verities’ starches to become competitive with corn and wheat starches. Therefore, this paperwork was conducted to evaluate the functional and pasting properties of cassava verities’ starch with a view to provide information that able to improve the industrial utilization of these starches in food and non-food applications.

2.1 Materials

The roots of cassava varieties namely, Qulle (Q) and Kello (K), shown in the Figure 1 (A, B); which are the source of starch were brought from Hawassa Agricultural Research Center (HARC), Hawassa, Ethiopia. All chemicals and reagents used in this study were of analytically graded.

2.2 Methods

(A) Preparation and extraction of starches

Starch extractions was undertaken according to the procedure described by Chisenga et al. [5] with little modifications.

Preparations: the fresh roots were washed, peeled, chopped as shown in Figure 1 (A, B) into small pieces, and then pulverized in a blender. The pulp of the two cassava varieties were suspended in potable water in the ratio of 1:10 and after well-stirred the mixture was filtered using filter cloth. The collected filtrate was allowed to sediment and the sediments were washed. The extracted starch was washed, sun-dried, packed in plastic airtight bag and kept at room temperature for further analysis.

(B) Physicochemical analysis of the isolated starch

The moisture content and ash content were determined according to the AOAC (2000) method. Protein content was determined using the kjeldhal method. While the fat percentage was determined using the Gerber method. Besides, amylose and amylopectin content were determined according to the procedure described by [6]. Furthermore, the functional properties of the extracted starch was evaluated using proper methods and procedures described by swelling power of starch [7], water solubility [6], water absorption capacity [8] and oil absorption capacity [9]. The pasting profile properties of the extracted starch were also assessed using Rapid Visco Analyzer (RVA)(Model: RVA4500,Perten).

2.3 Data analysis

Quantitative data analysis was carried out using Design Expert statistical analysis Software Version 7.0.0. A triplicate data obtained was subjected to one-way statistical analysis of variance (ANOVA) to test for the difference among the two cassava varieties at significance level of p< 0.05 applying least significant difference (LSD) test.

I. Proximate analysis of cassava varieties’ starch

The composition of cassava starches of Kello and Qulle varieties are shown in Table 1; where samples performed in triplicates and all results were presented as mean values ± standard deviation. According to the findings, moisture content, ash, protein, and carbohydrate contents showed significance different between the two cassava varieties’ starch at p < 0.05. Detailly, Kello starch has more moisture content than Qulle starch variety. This variations in moisture content could be influenced by intensity and duration of starch thermal exposure, ambient humidity, and aeration. Besides, structural characteristics of the starches' microstructure have a potential impact on their water uptake [10]. The accepted range of moisture in cassava starch is between 10 to 12.2% and hence the obtained moisture result lies within the accepted standards. Interestingly, the current result shows lower moisture content than the results cited in the different studies for cassava regardless of varieties as clearly shown in Table 1. Moreover, the ash content of starch is well-known as an important parameter since it indicates the mineral richness and non-volatiles content of the starch. As clearly observed in the Table 1, the starch has very small amount of ash particularly for Qulle in this study. This strictly in compliance with the general principle which states the ash content of starch should not exceed 1.5%[11].

Table 1

Proximate analysis of the two cassava varieties’ starch (dry basis), [%]
Proximate analysis	Cassava Varieties
Proximate analysis	Kello	Qulle
Moisture	11.4 ± 0.245 ^a	10.6 ± 0.286 ^ab
Ash	1.1 ± 0.124 ^b	0.13 ± 0.004 ^d
Fat	0.11 ± 0.004 ^b	0.13 ± 0.005 ^b
Protein	0.52 ± 0.008 ^b	0.35 ± 0.004 ^d
Crude fiber	0.01 ± 0.004 ^b	0.09 ± 0.012 ^b
Total carbohydrate	86.85 ± 0.241 ^c	88.7 ± 0.082 ^cb
Note: All values are means of three replicates with standard deviations. Data within the same row, the values with different letters are significantly different at p < 0.05 by LSD test.

On the other hand, the crude fiber content of Qulle has higher than Kello starch. This is also in agreement with the general range of cassava starch’s fiber content with values 0.10–0.15% [12]. The protein values of the two cassava varieties are consistent with other previous findings. For example, the observed values for crude protein are between 0.28–0.52% for starches from the different varieties of cassava[13]. And also, when compared with other roots and tubers, cassava roots have lowest protein content (1–3% ) on dry basis [12]. Protein effects on starch characteristics are dependent on the amount of protein present in the starch. Thus, the low protein content obtained from Qulle starch in this research implies good quality. Similarly, the value obtained for crude fat shown in Table 1 is agreed with the average values of 0.1% for different varieties of cassava [14]. Cassava starch crude fat contents from prior investigations were reported as 0.37% [15], 0.79% [16], and 1.00% [17]. Increased fat content has been shown to increase starch textural characteristics and viscosity stability, hence improves starch quality [18]. Furthermore, the carbohydrate contents of both varieties were calculated and found to be high. The results of this study in terms of carbohydrate were found to be greater than values ranging from 83.92 to 85.55% for several cassava varieties [19]. The literature classifies cassava root as a high calorie food with a high percentage of carbohydrates (80–90% dry basis) consisting almost entirely of starch [12].

II. Amylose contents of the isolated starches

Table 2 summarizes the amylose and amylopectin contents as well as the functional properties of the isolated cassava starches; where samples performed in triplicates and all results were expressed as mean values ± standard deviation. We found that the amylose content of Kello and Qulle starch is 19 and 26% with a significance different among them at p < 0.05, respectively as shown in the table. The differences in amylose and amylopectin contents are due to genotype or variety differences [20]. The amount of amylose in starch indicates the kinds of the starch. When amylose content is (0–2) %, it is waxy, 3–15% it is semi waxy starch, (15–35) % and > 40% it is normal or regular starch [21]. Consequently, the type of the isolated starch of the cassava varieties (Kello & Qulle) can be classified as normal or regular starches. Overall, the obtained result is similar with the values of the cassava starch amylose content of different varieties as in the range of (16.04–26.95) % [22]. It is also consistent with another study that reported the values of amylose content of different cassava starches in the ranges of (13.2–23.45)% [19].

Table 2

Functional properties of the two cassava varieties’ starch (dry basis)
Properties	Cassava varieties
Properties	Kello	Qulle
Amylose content (%)	19.16 ± 0.147 ^ab	26.29 ± 0.004 ^cb
Swelling power(g/g)	7.56 ± 0.012 ^a	5.32 ± 0.008 ^b
Water absorption (g/g)	9.828 ± 0.001 ^a	24.853 ± 0.001 ^b
Oil absorption (g/g)	19.94 ± 0.012 ^a	21.93 ± 0.012 ^b
Water solubility (%)	31.50 ± 0.012 ^b	36.90 ± 0.047 ^d
Note: All values are means of three replicates with standard deviations. Data within the same row, the values with different letters are significantly different at p < 0.05 by LSD test.

III. Functional properties of cassava varieties’ starch

The functional properties of the isolated starch viz swelling power, water absorption capacity, oil absorption and water solubility presented in Table 2. All these properties of the starch showed a significance different among the two cassava varieties’ starch at p < 0.05. The swelling power of Kello and Qulle starches were found to be 7.6 and 5.3 g/g, respectively. The size of the starch granules, the number of interactions between amorphous and crystalline regions, and the molecular structure of amylose and amylopectin may all contribute to the difference in swelling power of the two verities. This swelling power values are consistent with the values of previously studied from six distinct cassava varieties ranged from 2.22 to 15.63 g/g [22]. A swelling power value can be as high as (27.2–42.3)(g/g) [21] while another study reported a reading between (9.0–16.9)g/g at temperature 80°C[22]. On the other hand, the water absorption capacity (WAC) of Kello and Qulle starch were found 9.8 and 24.8 g/g, respectively. The variation in WAC implies differences in the intensity of hydrogen bond formed among the starches, such as size, shape, structural features, and the degree of availability of water binding sites [12]. A related research work reported about 18.0 g/g of water absorption capacity for cassava starch [23]. Naturally, cassava starch has highest water absorption capacity than other samples which could be due to the increased carbohydrate content. Moreover, the oil absorption capacity (OAC) of Kello and Qulle starches were found about 20 and 22 g/g, respectively. This OAC values were found to be higher than the values of some starchy foods such as bean starches (2.42–3.35 g/g) [24]. The oil absorption capacity of the starches in this study is also higher than the value ranges (9.20–11.30) for cassava and potato [25]. Furthermore, the water solubility of the starches obtained from the Kello and Qulle cassava varieties were found to be 31.5 and 37%, respectively. The differences in starch solubility could be attributed to granular and molecular structural differences between the starches [26]. This values are generally consistent with the previously studied report on cassava starch solubility (1.62–71.15) % [21]. Similarly, another study reported the solubility of cassava starch with the ranges of (1.03–47.07% [22]. This implies that the values obtained here is complied with the values reported in various previous studies. From this finding, it was observed that the Qulle starch is more soluble than Kello due to amylose content variations. Even when compared to other tuber crops, cassava starch has a higher solubility ability which attributed a considerable swelling behavior it experiences during gelatinization.

IV. Pasting properties of cassava varieties’ starch

Starch functionality and application is associated with its pasting profiles. The pasting properties of the two cassava varieties’ starch such as pasting temperature (PT), peak viscosity (PV), breakdown viscosity (BV), final viscosity (FV), setback viscosity (SB) and peak time which are presented (Fig. 2 and Table 3).

Table 3

Pasting properties of the two cassava varieties’ starch (dry basis)
Variety	PT (°C)	PV (cP)	BV(cP)	FV(cP)	SB(cP)	Peak time(min)
Qulle	68.50 ^cd	1550 ^cd	691 ^cd	1335 ^cd	476 ^cd	5.00 ^a
Kello	67.85 ^bd	1610 ^bd	776 ^cd	1296 ^bd	462 ^bd	4.87 ^a
Note: All values are means of three replicates. Data within the same column, the values with different letters are significantly different at p < 0.05 by LSD test.
Where: PT: Pasting temperature (^OC), PV: Peak viscosity (cP), BV: Breakdown viscosity, FV: Final viscosity (cP), and SB: Setback viscosity (cP)

Results for the two cassava varieties’ (Q & K) starch viscosity and pasting properties showed a significance different among them at p < 0.05. The Peak viscosity of Kelle and Qulle cassava’s starch was 1610 and 1550 cP, respectively as shown in Fig. 2 and Table 3. The Values obtained are higher than the previous findings on pasting properties of cassava starch (782.3–983.5)cP [21]; but lower than other researcher findings (3036.12–4139.52) cP [27]. The presence of interfering non-starch components is the cause for the higher peak viscosity values seen in Kello starch. Similarly, the breakdown viscosity of Kello starch was found to be (776) and is higher than the Qulle starch (691) cP. This value shows the behavior of the rate of gelling stability which is based on the nature of the product. The higher the breakdown viscosity observed in Kello starch indicates higher stability compared to Qulle starch. While the final viscosity value of Qulle starch (1335) which is higher than the Kello starch (1296) cP. The differences in final viscosity between the two varieties could be due to variations in amylose and crude fat contents of the starches. These values are higher than the values obtained from various previously studied on cassava varieties (462.0–569.7) cP. Besides, it was found that the values of this research comply with other studies such as (145.96–227.17) RVU or (1751.52–2726.04) cP [27]. The setback viscosity of the two cassava varieties’ starch was generally lower (Q: 476, K: 462) cP as shown in Table 3. The values obtained in this research are in agreement with the higher setback viscosity values of cassava starches (278.1– 487.0) cP reported by [21]. From the above points, starch viscosity is important in the characterization of starch and the difference observed among the two casava varieties’ starch provides necessary information prior to utilizing these cassava varieties in industry.

The pasting temperature of starches from (K) was found to be 68.85°C while from (Q) was 67.5) °C, respectively. This values are in agreement with the previously reported pasting temperature ( 64.54–70.54)℃ [21] of cassava starch. Differences in pasting temperature between the two cassava varieties could be related to differences in amylose content and starch granule sizes. In this regard, Qulle starch has higher amylose content which make it to have higher pasting temperature. Thus, the pasting viscosity of the starches such as the final viscosity were clearly affected as observed in the Figure. The peak time of the starch isolated from the two cassava varieties have similar peak time, i.e., 5 min. This value is in agreement with the pasting time of different cassava verities reported in range of 4.37 to 5.46 min [25].

Starch is an important constituent in many foods and plays an obvious role in achieving the desired viscosity in industrial products. Due to its diverse sources, it differs in physicochemical, functional, and pasting properties because of genetic, environmental, and nutritional factors to which plants are exposed during development. Considering this, the paperwork was conducted to assess the functional and pasting properties of casava varieties’ starch and evaluate its potential industrial utilization. According to the study, the proximate composition, starch functional and pasting property parameters showed a significance different between the two cassava varieties’ starch at p < 0.05 level of statistical analysis. The findings suggested that starch extracted from Qulle cassava is relatively has low moisture content, low ash content and low protein content which could affect its quality. Besides, Qulle cassava-based starch has higher amylose content which potentially affect the functional properties (swelling power, water solubility, water absorption, oil absorption) and pasting properties of the starch. Hence, starch isolated from different varieties of cassava here (Q & K) show different physicochemical properties, functional and pasting properties which are potentially affect the effectiveness utilization of starch in industry. As a result, this study provides an insight to the scientific community regarding the physic-chemical properties and effect of amylose content on functional and pasting features of cassava varieties-based starch which are very vital for the specific end use.

Acknowledgments

The laboratory facilities and other important materials were provided by Addis Ababa Science and Technology (AASTU), Hawassa Agricultural Research Center and Addis Ababa University (AAU). The authors would like to express heartfelt gratitude to the aforementioned bodies.

Statements of declaration

Funding statement:

This work is financially supported by Addis Ababa University (AAU) and the fund was granted to Mrs. Desta Geta Kume.

Competing interest:

the authors declare that they have no known competing financial interest or personal relationships that could have appeared to influence the work reported in this paper.

Availability of data and material:

the authors do not have further available data and material for this paper. Thus, ‘Not applicable’ for this section.

Ethics approval:

Not applicable for this section

Author contribution:

the authors consent the following each author’s contributions to the paper:

Desta Geta Kume: Investigation, Data curation, writing original draft preparation

Kumsa Delessa Kuffi: Methodology. Data evaluation and Formal analysis

Shimeles Shumi Raya: Conceptualization, Supervision, writing reviews and editing

Consent for publication: all authors have read the final version of the manuscript and agreed submitting it for publication.

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No competing interests reported.

Functional and pasting properties of cassava starch in Ethiopian varieties: Potentiality of industrial utilization

Status:

Version 1

Abstract

Figures

1. Introduction

2. Materials And Methods