No abstract

Cassava root has a low shelf‐life that that could be extended by low‐temperature storage such as freezing and refrigeration. This study investigated the structural, functional, and pasting properties of starch extracted from cassava roots refrigerated for 3 weeks. Amylose contents (18%–26%) decreased with an increase in refrigerated storage, but the crystalline pattern (Type A) did not change. FTIR result suggests a weakening of the bonds in the OH‐region. Majority of the granules showed irregular shape, while a few were oval, round, truncated, and polygonal, suggesting that they are compound starches. Refrigerated storage resulted in significant (p < .05) increase in peak, setback, breakdown, and final viscosities, but the pasting temperatures of the starches were very similar (73°C). This study has demonstrated that useful end products such as starch may be obtained from refrigerated cassava roots. Practical applications This study confirms the possibility of extending the shelf‐life of cassava roots and established the quality of starch from the stored roots. Losses of cassava roots caused by rodents, physiological, and microbiological processes can be reduced by refrigerated storage, while also creating useful end products such as starch for industrial use. Farmers may through cooperative build large cold rooms in their farms and may store roots for up to 3 weeks without significant changes in starch.

No abstract

No abstract

No abstract