Physicochemical properties and starch granular characteristics of flour from various Manihot esculenta (cassava) genotypes

Flour and starch were produced from 11 cassava genotypes. Starch and total dietary fiber contents were determined using a single-enzyme gravimetric procedure and high-performance anion exchange chromatography, pasting profiles by rotary viscometry, water holding capacity gravimetrically, and granular characteristics by scanning electron microscopy. Starch and total dietary fiber contents varied among genotypes. Flour peak viscosities, setback, and final viscosities differed significantly. Flour water holding capacity correlated with flour peak viscosity (r = 0.7). Starch granules ranged from 9 to 20 mum. Predominant granule shapes were oval, rounded, and truncated. The results provide insights into cassava genotype characteristics, and functionality of cassava starch and flour.