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Previous work on enzyme application to starch extraction enhanced yield and starch recovery rates as well as modified some physicochemical properties of starches for potential alternative application to industry. The response of the technology, however, showed some sensitivity to variety. The knowledge gap therefore was to establish whether such physicochemical responses (by the technology) to variety affects the pasting parameters of the starches extracted. The pasting parameters of starches extracted from four different cassava varieties (‘Nkabom’, ‘Afisiafi’, ‘Bankyehemaa’ and ‘Esambankye’), with the aid of crude pectolytic enzymes from the  Saccharomyces cerevisiae  (ATCC 52,712), were investigated. Although a general response pattern was observed for most of the pasting parameters measured, which includes general enhancements ( P  &lt; 0.05) in starch gelatinization viscosity, with improvements in gelatinization time and temperature and peak viscosities in most of the varieties, there were significant differences ( P  &lt; 0.05) in their respective peak time and temperature requirements for the attainment of peak viscosity. Values for the breakdown viscosity were also generally increased ( P  &lt; 0.05). The technology also increased values for setback viscosity in both the ‘Nkabom’ and ‘Bankyehemaa’ varieties but reduced setback values in the ‘Afisiafi’ and ‘Esambankye’ varieties. As pasting properties are one of the most important characteristics of starch that determine its overall utility, knowledge from this study should inform how adoption of the technology would help diversify the various cassava varieties for appropriate domestic and industrial applications while harnessing its benefits of improved starch yield.

journal of food science and technology/journal of food science and technology

Application of crude pectolytic enzymes from Saccaharomyces cerevisiae (ATCC 52,712) to starch extraction in Ghana: effects of enzyme technology on pasting characteristics in different cassava varieties