Premium
Evaluation of acid and Enzyme hydrolytic methods for the determination of cassava starch
Author(s) -
Rickard June E.,
Behn Kevin R.
Publication year - 1987
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740410409
Subject(s) - starch , chemistry , hydrolysis , food science , hydrolysate , amylase , sugar , reducing sugar , cultivar , enzymatic hydrolysis , biochemistry , enzyme , botany , biology
The starch contents of three cultivars of cassava were determined in cooked and uncooked samples with and without removal of alcohol‐soluble solids. Hydrochloric acid and amyloglucosidase methods of hydrolysis were used. Hydrolysates were analysed using glucose‐specific (glucose oxidase) and non‐specific (ferricyanide reduction) methods. Statistical analysis of the results obtained indicated that there were no significant differences between the methods of hydrolysis and sugar analysis. The increased cost of using an enzymic method of starch analysis appears not to be justified for the determination of starch in cassava, unlike a number of other starch sources. The starch values obtained by enzymic hydrolysis of uncooked samples were significantly lower than for cooked samples. The percentage of uncooked cassava starch susceptible to enzymic degradation varied with cultivar from 14.0 to 46.88%. In view of the use of unprocessed/ungelatinised cassava chips or partly gelatinised cassava pellets for animal feed, further research into cultivar variation of starch susceptibility to enzymic degradation is required.