Effect of Annealing on the Chemical and Physico-functional Properties of Fermented Provitamin A Cassava Starch

Abstract

This study reports the effect of annealing on chemical and physico-functional propertiesoffermented pro vitamin A cassava starch of cassava roots TME-IBA 070539 variety.The provitamn cassava starch flour was extracted to produce nativestarch flours (NCS). Fermentation was carred out on the tubers at 24 and 48 hours to produce provitamn A cassava fermented starches FCS24 and FCS48 respectivey. The starch flour sampes NCS, FCS24 and FCS48 were then anneaedat 50°C to produce anneaed native starches (ANCS), anneaed 24 hoursfermented cassava starch (AFCS24)and annealed 48 hoursfermented cassava starch (AFCS48).The chemical and physico-functional properties were evaluated usng standard methods. The result revealed neglgible amount of crude proteinandashcontent.However, the carbohydrate content in all the samples ranged between 93.39 95.01% signifying high purity starches. These processes imparted positively the β-carotene content which ranged between 2.50 –2.80 µg/100g in the cassava starches. Although, no significant (p>0.05) differencewas observedin the β-carotene content when compared with the corresponding annealed starches except for a slight reduction at AFCS48.The amyose content decreased significantly (p>0.05) by 21.72 and 38% in the combned process of annealing and fermentation as observed for AFCS24 and AFCS48 respectvely. Aso, amylose leaching was more pronounced in the NCS than the fermented and annealed starches. No significantly (p<0.05) difference was observed inthe corresponding samples; ANCS, AFCS24 and AFCS48 for tota titratable acdity while pH decreased sgnificantlyin the annealed starches. Theswelling and solubilty increased with increase in temperature, generally annealing lowered the sweling capacity and increased thesolubility of the starch samples and ths could be harnessed in food preparations and in the industries.