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National Crops Resources Research Institute (NaCRRI), P.O Box 7084, Kampala, Uganda.
2
Makerere University, Faculty of Agriculture, Crop science Department, Kampala, Uganda.
Accepted 8 April, 2011
Some properties of starches from cassava, potato and sweet potato were compared with cereal
starches from maize, wheat, millet and sorghum. The aim was to determine the properties of tuber and
root crop starches and compare them with cereal starches in addition to unravelling the potential of
commonly grown sorghum and millet climate resilient crops as cheap and sustainable sources of
starch. Significant variations were observed for amylose content and solution properties of starches,
where blue values for amylose ranged from 0.355 in potato to 0.476 in cassava, but were averagely low
in cereal starches. Amylose leaching increased with temperature with the highest value (0.432) in
cassava at 80C compared with cereal starches (average 0.361). Starch amylosis increased with time of
hydrolysis and was highest (>16%) for millet and sorghum and least for potato (<8.5% average). Average
swelling power at 80C was high for cassava (8.58 g/g) and potato (8.44 g/g) compared with sweet potato
(6.88 g/g) and low among cereal starches (5.17 g/g). Similarly, starch solubility was low in potato (0.77
g/g) and sweet potato (0.577 g/g) compared with cassava (1.23 g/g). The paste clarity was also high for
cassava (48.32%) and potato (42.16%) and least for sweet potato derived starches (23.22%) and all the
cereal starches (14.97%). These properties demonstrate the untapped potential of cassava and tuber
based starches for use in food and non-food applications previously dominated by cereal starches.
Key words: Tuber starch, root crop starches, cereal starches, amylose, amylosis.
INTRODUCTION
The robustness of starch as a food and industrial product
has made it one of the most important plant products. It
can be obtained cheaply and in large amounts hence, it is
flexible in application and can satisfy demand in many
processing and manufacturing ventures (Satin, 2006).
However, one of the most important issues in its
utilisation is the cost of starch production and the quality
of independent and/or blended products from it. These
issues have been the main determinants in the choice of
starch for industry hence, positioning cereal starches and
especially maize as a starch of choice due to its
availability, although, its processing is far much more
expensive compared with other starches (Perez-Carillo
and Serner-Saldiva, 2006). Starch is important in bread
making, as a meat binder, in confectionary and as an
Nuwamanya et al.
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Afr. J. Biotechnol.
Nuwamanya et al.
12021
Crop
Variety
R.S.C
MH97/2961
TMS192/0067
Mean
MC
(%)
15.00
18.00
16.50
Protein
(%)
0.56
0.47
0.52
CF
(%)
0.55
0.55
0.55
TF
(%)
4.90
4.91
4.90
DM
(%)
40.60
37.35
38.98
pH
0.373
0.137
0.255
Ash
(%)
0.31
0.31
0.31
Cassava
Potato
Kiniga
Victoria
Kachpot
Mean
13.08
13.03
15.00
13.67
0.471
0.084
0.045
0.200
0.25
0.25
0.28
0.26
1.87
1.92
1.66
1.82
0.36
0.30
0.60
0.318
3.92
14.7
5.89
8.17
28.35
28.25
30.50
29.03
8.88
8.70
8.65
8.74
Sweet potato
Dimbuka
Naspot5
New kawogo
Mean
9.02
9.07
10.00
9.331
0.846
0.818
0.08
0.581
0.33
0.25
0.25
0.28
0.90
1.00
1.50
1.13
0.45
0.15
0.45
0.35
13.7
8.82
12.8
11.8
35.94
36.63
38.03
36.87
6.34
6.89
6.91
6.71
Maize
Longe 5
Longe 4
Mean
15.69
11.54
13.65
0.277
0.833
0.555
0.46
0.62
0.54
2.45
1.95
2.20
2.87
3.03
2.95
3.68
3.94
3.81
N/A
N/A
N/A
2.13
2.56
2.35
Wheat
Vw309
PASA
Mean
12.0
8.00
10.0
0.379
0.113
0.246
0.50
0.70
0.60
6.30
6.58
6.44
3.04
3.97
3.51
3.53
6.83
5.18
N/A
N/A
N/A
6.07
5.68
5.88
Sorghum
Epuripur
Sekedo
Mean
9.30
9.10
9.20
0.492
0.569
0.563
0.70
0.55
0.63
3.68
4.60
4.14
3.02
5.04
4.03
2.60
3.70
3.15
N/A
N/A
N/A
3.06
3.46
3.23
Millet
Pese
Seremi
Mean
9.20
9.40
9.30
0.192
0.163
0.178
0.55
0.85
0.70
4.02
5.94
4.98
1.97
1.79
1.88
2.53
4.20
3.37
N/A
N/A
N/A
4.39
4.44
4.42
5.71
4.63
5.17
Mean values of triplicate analyses for each parameter and each starch source are presented in this study.
M.C, Moisture content; R.S.C., reducing sugar content; D.M, dry matter content.
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Afr. J. Biotechnol.
Table 2. Comparison of amylose content with amylose leaching different varieties of root, tuber and cereal starches taken at temperatures
60 to 80C.
Starch source
Variety
MH97/2961
TMS192/0067
Mean
Total amylose
0.477
0.475
0.476
AL 80 (C)
0.434
0.429
0.432
AL 70 (C)
0.301
0.246
0.274
AL60 (C)
0.065
0.015
0.040
RT80 (C)
0.928
0.904
0.916
RT70 (C)
0.642
0.518
0.571
RT60 (C)
0.138
0.032
0.085
Potato
Kiniga
Victoria
Kachpot
Mean
0.401
0.286
0.379
0.355
0.090
0.089
0.055
0.078
0.015
0.023
0.027
0.022
0.011
0.016
0.009
0.012
0.230
0.327
0.136
0.231
0.039
0.086
0.074
0.066
0.027
0.059
0.026
0.037
Sweet potato
Dimbuka
Naspot 5
New kawogo
Mean
0.539
0.343
0.370
0.417
0.289
0.220
0.273
0.261
0.079
0.039
0.043
0.054
0.043
0.016
0.034
0.031
0.545
0.646
0.735
0.642
0.149
0.113
0.117
0.126
0.080
0.046
0.093
0.073
Maize
Longe 5
Longe 4
Mean
0.238
0.332
0.285
0.192
0.130
0.161
0.053
0.098
0.076
0.029
0.031
0.030
0.807
0.392
0.599
0.223
0.302
0.263
0.122
0.093
0.108
Wheat
VW 309
PASA
Mean
0.498
0.437
0.468
0.147
0.184
0.166
0.012
0.013
0.013
0.011
0.009
0.010
0.295
0.421
0.358
0.024
0.030
0.027
0.022
0.021
0.022
Sorghum
Epuripur
Sekedo
Mean
0.281
0.331
0.306
0.061
0.067
0.064
0.054
0.052
0.053
0.036
0.037
0.037
0.217
0.202
0.210
0.192
0.157
0.175
0.128
0.112
0.120
Millet
Pese
Seremi
Mean
0.361
0.405
0.383
0.024
0.028
0.026
0.015
0.023
0.019
0.011
0.017
0.014
0.067
0.069
0.068
0.042
0.052
0.047
0.031
0.042
0.037
Cassava
Mean values of triplicate analyses for each parameter and each starch source are presented in this study. AL, Amylose leaching at different
temperatures; RT, Ratio of amylose leaching to total amylose at different temperatures
Nuwamanya et al.
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60C
70C
80C
Figure 1. Ratio of leached amylose as percentage to total amylose at different temperature for the
different starch sources used in this study.
Swelling power
Results for starch swelling power at different
temperatures ranging from 60 to 90C are shown in Table
3 and Figure 1. Swelling power significantly increased
exponentially with temperature with a twofold change
between the temperatures of 60 to 80C. Though
increments in swelling power were observed up to 90C,
they were not so different from swelling powers at 80C
but rather the pattern was lost. Such phenomenon was
reported by Zuluaga et al. (2007) and was possibly
attributed to additional interactions between starch and
other components at this temperature. Generally, the
swelling power was high in cassava and low in potato at
all temperatures. It was relatively the same among
cereals except being low for maize at 90C. In potato and
cereals, relative high increments in SP were observed
between 60 and 70C, while in sweet potato high
increments were observed between 70 and 80C. High
increments in SP were observed in cereals between 80
and 90C, while linear small increases in swelling power
were observed for cassava between 70 and 90C. The
swelling behaviour of starches was irregular at high
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Afr. J. Biotechnol.
Table 3. Swelling power (SP g/g) and solubility (SOL) of different varieties of root, tuber and cereal crop
starches taken at temperatures from 60 to 90C.
Crop
Cassava
Potato
Sweet potato
Maize
Wheat
Sorghum
Millet
Variety
SP60
(C)
SP70
(C)
SP80
(C)
SP90
(C)
SOL60
(C)
SOL70
(C)
SOL80
(C)
SOL90
(C)
MH/2961
2.31
6.33
8.12
9.92
0.142
0.775
0.800
0.818
TMS192/0067
Mean
2.56
2.435
7.73
7.03
9.03
8.575
10.45
10.19
0.239
0.191
0.921
0.848
1.660
1.230
2.316
1.567
Kiniga
1.19
4.39
8.31
10.40
0.023
0.424
0.700
0.860
Victoria
Kachpot
Mean
0.50
0.61
0.767
3.88
3.76
4.01
9.51
7.50
8.440
10.50
9.49
10.13
0.051
0.038
0.056
0.392
0.506
0.441
0.800
0.810
0.770
0.814
0.829
0.834
Dimbuka
0.20
1.76
5.90
8.60
0.028
0.304
0.880
0.982
Naspot 5
New kawogo
Mean
0.60
0.47
0.423
2.04
1.60
1.80
7.07
7.67
6.88
9.00
8.94
8.85
0.039
0.033
0.033
0.150
0.189
0.214
0.380
0.470
0.577
0.693
0.809
0.828
Longe 5
0.36
3.05
3.88
7.94
0.345
0.565
1.068
1.128
Longe 4
Mean
0.52
0.44
2.77
2.91
4.03
3.96
7.67
7.805
0.156
0.251
0.423
0.494
0.925
0.997
0.963
1.046
VW 309
0.46
4.90
6.17
10.76
0.220
0.149
0.266
0.876
PASA
Mean
0.50
0.48
5.96
5.43
6.44
6.31
10.97
10.87
0.160
0.190
0.349
0.249
0.721
0.247
0.978
0.927
Epuripur
0.46
2.89
4.09
8.38
0.140
0.430
0.855
0.988
Sekedo
Mean
0.52
0.49
3.08
2.99
6.40
5.25
10.59
9.49
0.145
0.143
0.273
0.352
0.751
0.803
0.958
0.973
Pese
0.33
2.79
5.62
9.27
0.100
0.184
0.220
0.578
Seremi
Mean
0.55
0.44
3.01
2.90
4.70
5.16
8.84
9.06
0.067
0.084
0.100
0.142
0.190
0.205
0.675
0.627
Mean values of triplicate analyses for each parameter and each starch source are presented in this study.
Nuwamanya et al.
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Temperature (C)
Temperature (SOL-C)
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Nuwamanya et al.
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Table 4. Paste clarity (PC), water binding capacity (WBC) and starch amylosis values for root,
tuber and cereal crop starches.
Starch source
Variety
MH97/2961
TMS192/0067
Mean
PC
46.08
55.02
50.55
WBC(g/g)
0.99
0.96
0.98
TC (%)
71.89
74.47
73.18
Am (4 h)
8.38
6.64
7.51
Am (24 h)
13.19
12.77
12.98
Potato
Victoria
Kiniga
Kachpot
Mean
45.40
48.62
32.45
42.16
1.01
0.91
1.26
1.06
75.16
75.02
69.08
73.09
4.85
2.81
0.98
2.88
9.62
7.32
8.34
8.43
Sweet potato
Dimbuka
Naspot 5
New Kawogo
Mean
20.20
25.18
22.86
22.75
0.91
0.92
0.93
0.92
68.43
67.74
73.55
69.91
0.81
2.81
2.72
2.11
8.43
10.39
7.23
8.68
Maize
Longe 5
Longe 4
Mean
24.05
14.92
19.49
1.05
1.15
1.10
81.85
79.32
80.59
6.81
5.53
6.17
9.19
10.81
10.00
Wheat
VW 309
PASA
Mean
15.57
11.37
13.47
0.90
0.95
0.93
79.33
70.79
75.06
3.57
6.04
4.81
14.89
10.81
12.85
Sorghum
Epuripur
Sekedo
Mean
22.99
20.80
21.90
1.06
0.99
1.03
79.21
68.26
73.74
7.15
5.36
6.26
9.28
18.64
13.96
Millet
Pese
Seremi
Mean
4.62
5.43
5.03
1.07
1.05
1.06
79.33
75.11
77.22
3.15
5.06
4.11
16.00
16.94
16.74
Cassava
Mean values of triplicate analysis for each parameter and each starch source are presented in this
study. PC, Paste clarity; WBC, water binding capacity; TC, total carbohydrate; Am, percentage starch
amylosis at different hours (4 and 24).
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Afr. J. Biotechnol.
% Amy 4 h
R a/t 4 h (%)
% Amy 24 h
R a/t (44 h) %
Crop/starch source
A570 nm
A620 nm
A680 nm
Cassava
0.382
0.483
0.264
Potato
0.280
0.322
0.298
Sweet potato
0.489
0.584
0.506
Maize
0.221
0.162
0.088
Wheat
0.261
0.207
0.164
Sorghum
0.301
0.229
0.179
Millet
0.266
0.220
0.158
Waxy sorghum
0.085
0.059
0.033
Waxy maize
0.039
0.027
0.015
Nuwamanya et al.
Conclusion
Parametric differences in starch physicochemical and
functional characteristics were observed in this study as
was expected with distinctive properties observed for the
tuber starches compared to the cereal starches. It was
observed that considerable variations occur in starch and
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Afr. J. Biotechnol.