A Comparative Study on Physicochemical Properties of Starch Isolated from Varieties of Cassava Grown in Ethiopia and its Evaluation as Bio-edible Packaging Film
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Date
2021-09
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Addis Ababa University
Abstract
Starch extracted from different sources and varieties show various physicochemical properties which affect its applications. Considering this, the aim of this research was to study the physicochemical properties of starches extracted from Qulle (Q) and Kello (K) cassava varieties and their evaluation for making bio edible packaging film. Starch was extracted by wet extraction method using distilled water. The study showed that the proximate compositions of Kello starch were: moisture content (11.4%), ash content (1.1%), crude fat content (0.11%), protein content (0.52%), crude fiber content (0.01%) and total carbohydrate (86.85%). Whereas for Qulle starch: moisture content (10.6%), ash content (0.13%), crude fat content (0.13%), protein content (0.35%), crude fiber content (0.09%) and total carbohydrate (88.7%). Furthermore, the content of amylose and amylopectin of each varieties of starch were calculated and found to be 26.29 %( Q), 73.7 % (Q) while, 19.16 % (K) and 80.83% (K) respectively. It was observed that the high peak and breakdown viscosity values found for Kello starches is due to low amylose content. Films were prepared by casting method and the results showed that for Kello film: moisture content (13.25%), transparency (11.625%), thickness (0.13mm), tensile strength (13.554MPa), water absorption (33.08%) and solubility (26.37%).While for Qulle film: moisture content (11.62%), transparency (12.30%), thickness (0.12mm), tensile strength (14.983MPa), water absorption (29.39%) and solubility (28.85%). Generally, Qulle starch was better for the development of bio-edible packaging film due to its low moisture content, low ash content, low protein content, and contain high amount of amylose.
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cassava varieties, casting method, edible packaging films, physicochemical properties