Effect of gamma irradiation on pasting characteristics and resistant starch levels of starches from locally-improved cassava accessions

• Published in: African Journal of Food Science 2015-12, Vol.9 (12), p.540-545
• Main Authors: Agyei-Amponsah, J, Asare, I. K., Agbemavor, W. S. K., Owureku-Asare, M., Apatey, J., Ayeh, E. A., Acquah, S., Ocloo, F. C. K.
• Format: Article
• Language: English
• Subjects: Manihot esculenta
• ISSN: 1996-0794; 1996-0794
• DOI: 10.5897/AJFS2015.1357

The purpose of this study was to determine the effects of gamma irradiation on pasting characteristics and resistant starch (RS) levels of starches from some locally-improved cassava accessions. Three cassava accessions were collected from Ministry of Food and Agriculture-Root and Tuber Section at Pokuase, Accra, Ghana. Approximately, 10 kg of each accession was used for the starch extraction. Samples were irradiated at 0 (Control), 5, 10, 15 and 20 kGy. Pasting characteristics and RS levels of starch samples were evaluated. "Ankrah" recorded the highest RS levels (58.24 to 69.97%) amongst the three improved cassava starch accessions with TME 419 having the least RS content. Irradiation significantly (p < 0.05) affected RS content, with the highest RS content obtained at 10 kGy absorbed dose. "Bosome Nsia" recorded the highest levels of non-resistant starch (NRS) content (47.56 to 63.16%) with values increasing gradually with increasing irradiation dose. Gamma irradiated modified "Ankrah" starch had the lowest gelatinization temperature, lowest maximum viscosity and highest setback and breakdown viscosities implying a good substitute to be used in food preparations.