Nigerian Food Journal

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Physical and Chemical Properties of Glucose Syrup from Different Cassava Varieties

CM Osuji, PO Anih


Cassava roots from TMS 30572, NR (80) 84, and a local variety, Nwocha, were weighed, peeled, washed and grated. The starch was obtained by washing, filtration and sedimentation, after which it was dried. The starch was hydrolyzed to simple soluble sugars using a bacteria alpha-amylase and boiled. The sugar solution was filtered and the filtrate was concentrated at 65oC under vacuum until the filtrate was 50% total solids. The glucose syrup obtained was analyzed for total solids, yield and  dextrose equivalent (DE). The syrup from Nwocha was tested for apparent viscosity (at different concentrations and shear rates). The DE result for  different varieties were 37, 37, and 40 for TMS 30572, NR (80) 84 and Nwocha respectively, indicating that Nwocha was completely hydrolyzed. The NR (80) 84 had the highest yield of starch (11%) and glucose syrup (9.1%) from the tuber. Apparent viscosity Nwocha syrup increased with increasing syrup concentration. Cassava glucose syrup exhibited  pseudoplastic behaviour at all the concentrations tested. Cassava glucose syrup of high DE could be produced from a single enzyme treatment of cassava starch.

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