A comparative study of the starch pasting properties of unprocessed and processed cassava (<i>Manihot esclenta</i>) plantain (<i>Musa paradisiaca</i>) and banana (<i>Musa spenlium</i>) flours

Abstract

Pasting properties (gelatinization temperature gelatinization time, viscosity, ease of cooking and starch stability) of cassava, plantain and banana flours have been found to be affected by processing. Roasting and boiling, reduced peak viscosities drastically. Boiling reduced the peak viscosity of cassava from 1575 to 65Bu, decreases which ranged from 335 to 105Bu and 165 to 105Bu were also observed for banana and plantain respectively. Gelatinization temperature decreased with steeping time but increased with time of boiling while gelatinization time increased with steeping time from 21 to 23mins, 25 to 28mins and 25.3 to 35.Smins for cassava, plantain and banana respectively. Steeping also increased viscosity on cooling to 500C for plantain and banana only. All boiled samples had unstable starches while steeping enhanced the stability of banana and plantain flours but reduced the stability of banana and plantain flours but reduced the stability of cassava starch.


Key words: Pasting properties, cassava, plantain and banana.


(Global Journal of Pure and Applied Sciences: 2003 9(4): 517-522)