Affiliation:
1. SVP University of Agriculture and Technology
Abstract
Abstract
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 5, 7.5 and 10 kGy. Irradiation decreased the moisture, fat, pH, content and increased the protein, fibre and Ash content. The result revealed that the moisture content of the cassava starch ranges of 9.52 therefore the bulk and tapped density was 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 dose, while as syneresis decreased with dose. The Carr’s Index and Hausner ratio was high as the standard values therefore according to the result the flowability of the cassava flour was poor. Scanning electron microscopy (SEM) revealed regular, oval, polyhedral shape starch granules and slightly shrinkage of the granules, no fissures were seen after irradiation.
Publisher
Research Square Platform LLC
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