Jane Ijeoma Reuben-Kalu1,2, Kokiladevi Eswaran2*, Raveendran Muthurajan2, Uma Doraiswamy3, Balasubramani Venkatasamy2, Kavitha Periannagounder Shanmugam4, Tukwasichukwuobi Lydia Kingsley1, Joseph Okpani Mbe , Gladys Chidinma Nsofor1
The present study assessed the granule morphology and biochemical properties of starches and flours derived from storage roots of ten cassava varieties. All examined cassava starch samples exhibited smooth surfaces, with few truncated shapes, and predominantly spherical to oval shapes. Granule size distribution varied across the varieties, ranging from 19.83 μm to 34.11 μm. Significant differences were observed in the biochemical profile: Starch content (24.02% to 38.19%), total carbohydrate (237.4 mg/g to 338.9 mg/g), amylose (15.37% to 19.69%), and dry matter contents (33.45% to 41.69%) of the cassava flours. However, amylopectin content (ranging from 79.75% to 84.25%) showed no significant variance among the evaluated cassava genotypes. These findings underscore the substantial impact of genotypic variability on granule size distribution of cassava starches and the biochemical characteristics of the flours. Such variations hold implications for determining the utility of different cassava varieties in the food industry and for breeding programs aimed at enhancing cassava starch and flour quality.
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