Effect of Irradiation Doses on Quality of Cassava Starch (Manihot esculenta Crantz)
DOI:
https://doi.org/10.63682/jns.v14i4.3186Keywords:
Protein, density, Shrinkage, moisture, starchAbstract
The purpose of the study was to investigate the physicochemical, functional, and morphological properties of untreated and irradiated treated starches. Starch isolated from cassava which was exposed to gamma-irradiation at different doses of 5, 7.5, and 10 kGy. Irradiation decreased the moisture, fat, pH, and content and increased the protein, fibre, and ash content. The result revealed that the moisture content of the cassava starch ranges from 7.87-6.37, therefore the bulk and tapped density decreased ranged from 0.421 g/cc and 0.710 g/cc, respectively. Moisture content affects the flow properties of the starch. Swelling, solubility index, oil absorption capacity, and water absorption capacity increased significantly with the dose, while syneresis decreased with the dose. The Carr’s Index and Hausner ratio were high as the standard values therefore according to the result the flow ability of the cassava flour was poor. Scanning electron microscopy (SEM) revealed regular, oval, polyhedral-shaped starch granules and slight shrinkage of the granules; no fissures were seen after irradiation. FTIR spectra pattern did not change by gamma irradiation..
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