Characterization of Fermented Cassava Starches

Abstract

Fermented and nonfermented cassava (Manihot utilissima Pohl) starches from Colombia and Brazil were studied. The DSC thermograms obtained at high water contents (water:starch 3.1 to 4.2) showed that starch fermentation decreased both the temperature of gelatinization (Tmax) and that of final gelatinization. No significant differences were found between the enthalpies of gelatinization of fermented and non‐fermented starches. Differences in ΔH corresponding to the first endothermic transition of fermented and nonfermented samples were detected at low water contents (water:starch 1.0 to 0.4). Pastes obtained with nonfermented starches were more viscous than those corresponding to fermented samples. This behavior could be related to the greater solubility of the fermented samples, leading to a smaller size of hydrated granules.

Traditional Cassava Foods in Burundi—A Review

“…5.6.3.4 Crystallinity. The x-ray diffraction (XRD) pattern of nonfermented and fermented cassava starches were nearly similar (Camargo et al, 1988;Petrucelli et al, 1993). Similar results were obtained in the starch extracted by enzyme integrated conventional method (Padmanabhan & Lonsane, 1992).…”

“…The reduction in solubility has been explained to be due to the alteration in the internal granule structure following enzyme/acid action (Numfor, Walter & Scwartz, 1995). However, an increase in solubility of fermented starch also has been observed by Petrucelli et al (Petrucelli et al, 1993) and the result has been explained on the basis of internal structural modifications.…”

“…A reduction in peak viscosity during polvilho azedo preparation has been reported (Celia et al, 2002;Moorthy & George Mathew, 1998;Cardenas & De Buckle, 1980;Dufour et al, 1996;Dufour et al, 1995). The viscosity characteristics of fermented starch have been investigated using a Haake viscometer (Petrucelli et al, 1993) and the Brabender amylograph (Camargo et al, 1988;Dufour et al, 1996). In both studies, reduced viscosity was observed for fermented starch and the lower paste viscosity is considered to be due to greater solubility of fermented starch in hot water.…”

Structural and Physicochemical Characteristics of Lintnerized Native and Sour Cassava Starches

“…Fermentation and sun drying strongly influence physicochemical and organoleptic properties of sour cassava starch [3][4][5][6][7][8][9]. Protein content increases, and pasting properties, solubility, and swelling power of the fermented starch are strongly changed [1,3,7,8].…”

“…Protein content increases, and pasting properties, solubility, and swelling power of the fermented starch are strongly changed [1,3,7,8]. Cassava starch granules are slightly attacked by action of acid and enzymes during fermentation [2,6,10], but the simple addition of organic acid and/or enzyme is not enough to provide this expansion capacity to the starch [5].…”