Effects of fermentation length and varieties on the pasting properties of sour cassava starch

The effects of length of fermentation (5, 10, 15, 20 and 25 days) on pasting properties of sour starches produced from six cassava varieties were investigated. There were significant differences (p < 0.05) in pasting properties except pasting temperature and breakdown viscosity, irrespective of the length of fermentation. Peak viscosity ranged from 308.50 to 466.63 rapid visco unit (RVU), trough ranged from 67.25 to 198.75 RVU, break down ranged from 147.71 to 320.25 RVU, final viscosity ranged from 100.29 to 233.00 RVU, set back ranged from 31.59 to 54.58 RVU, peak time ranged from 3.60 to 4.06 min and pasting temperature ranged from 62.85 to 65.45°C. Sour starches made from TMS 30572, TMS 4(2) 1425 and 96/0603 cassava varieties recorded the highest values.Key words: Cassava, fermentation, pasting, starch, varieties

Composition and Pasting Properties of Breadfruit (Artocarpus communis Forst) from South-West States of Nigeria

Breadfruit (BF) is an underutilised crop in Nigeria. Information on its composition and the behaviour of its flour during cooking are important requirements for enhancing the utilisation of BF. Flours of BF obtained from three towns in South-West Nigeria were analysed for their chemical and pasting properties. Starch, crude fibre, ash, fat, protein and pasting properties were evaluated. Starch was the predominant carbohydrate, representing about 60.4 to 65.8% in the pulp and 47.5 to 57.5% in the peel. Crude fibre values varied from 6.31 to 9.04%. There was nosignificant difference between the crude fibre contents of the pulp and peels. Ash content ranged from 2.77 to 4.78% with the peels having significantly higher values than the pulp. Fat content ranged from 0.43 to 0.65%. The pulps had significantly higher protein content than the peels. Peak viscosity varied significantly across locations with the peels having significantly lower viscosity than the pulps. The peels were significantly hot stable with breakdown viscosity values of 6.92 to 7.95 RVU compared to the pulps (72.33 to 210.77RVU). Final viscosity of the pulp was higher thanthat of the peels. Higher setback viscosity values were observed in the  pulps than the peels and the former cooked in significantly shorter time (3.67 to 3.77 min) than the peels (8.93 to 8.99 min). The study revealed considerable differences in the composition of breadfruit grown in different locations in Nigeria

Processing Effects on Chemical, Functional and Pasting Properties of Cowpea Flour from Different Varieties

Cowpea varieties (IT88D-867-11, IT89KD-288 and MALA) were boiled, roasted, dehulled and later milled into powder. The proximate composition, functional and pasting properties as well as anti-nutritional contents (Tannin) of the product was subsequently determined. The result of the study revealed significant increase (P < 0.05) in the crude protein, crude ash, swelling power and water absorption capacity. Conversely, significant decrease (P < 0.05) was observed in crude fat, starch content, moisture content, solubility and peak viscosity. Boiled samples have significantly higher (P < 0.05) crude protein, swelling power, water absorption capacity, with concomitantly lower solubility and tannin content. Crude ash, moisture, solubility and tannin content of dehulled samples decreased significantly with an increase in protein, swelling power and water absorption capacity. However, IT89KD-288 has the highest protein content irrespective of the processing used. But raw IT89KD-288 showed highest percentage of swelling power, solubility, water absorption capacity and Tannin content. The result revealed that both boiling and dehulling willgreatly reduce tannin content of cowpea