Pasting Properties Of Lafun And Starch Obtained From Some Of The CMD Cassava Varieties

ABSTRACT

Lafun and starch derived from twenty eight CMD cassava varieties were evaluated for pasting, some functional and sensory properties. Result showed that: starch had higher peak viscosity than Lafun, which ranged between 1020 — 2500Bu and 1920 — 500Bu for Lafun. Gelatinization temperature of the starch ranged between 64.50 — 74.00°C while Lafun had higher values of 69.00 — 80.50°C for samples 99/3073,99/3123:99/3073 and 99/2123 respectively. The starch samples of the CMD varieties had higher bulk density (1.25-3.30g/cm3) than their Lafun counterparts (0.65 — 1.96g/cm3). Lafun samples had higher oil absorption capacity (1.5 — 3.og/cm³) than corresponding starch (1.5 — 2.0g/cm³ . Smell (4.52 — 5.96): Hand feel (stickness) (3.70 — 5.56); Appearance (4.12-5.72) and General acceptability (4.36 —5.92). on the 7 point Hedonic scale. The starch and Lafun samples obtained from such varieties as 94/0039; TMS 30572 and 95/0166 has outstanding sensory evaluation on the basis of general acceptability.