Open AccessExtraction and characterisation of cassava starch cultivated in different locations in Sabah, Malaysia
Author(s) -
A Hasmadi,
L Harlina,
Jau Shya Lee,
A.H. Mansoor,
M.H.A. Jahurul,
M.K. Zainol
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(3).550
Subject(s) - starch , amylose , extraction (chemistry) , swelling , food science , absorption of water , chemistry , solubility , botany , materials science , chromatography , biology , organic chemistry , composite material
This work aimed to determine the physicochemical and functional properties of starchcassava grown in two different locations in Sabah, namely Tawau and Semporna. In thisstudy, the starch of the cassava was extracted using a wet method and analysed for itsphysicochemical and functional properties. The total starch content of cassava grown inSemporna showed a higher value (61.21 g/100 g) compared to the sample from Tawau(51.77 g/100 g). No significant difference (p>0.05) observed for starch yield extractedfrom these two locations. However, there was a significant difference (p<0.05) showed fortotal starch, resistant starch and amylose content. The amylose content of starch isolatedfrom Semporna (23.16%) was higher than from Tawau (13.87%). Scanning electronmicroscope revealed that starch isolated from both locations had smooth surfaces withsome granules spherical, elongated and irregular in shape. Cassava starch from Sempornaexhibited a high value of swelling power (6.85%) compared to Tawau (4.07%), and theywere significantly different (p<0.05). The solubility values of the starch samples fromTawau and Semporna were 28.48% and 24.34%, respectively. The pH was observed to belower for cassava starch isolated from Tawau (4.80) than for starch obtained fromSemporna (5.49). The water absorption capacity of starch from Semporna absorbedslightly more water than starch from Tawau, with values of 76.51% and 63.64%,respectively. Pasting properties results showed no significance for all profiles measuredexcept for setback viscosity. No significant differences (p>0.05) were observed for allgelatinisation and retrogradation properties. This study suggests that location influencedthe physical, chemical and functional properties of cassava’s starch.