Evaluated of flour and starch in cassava clones

Abstract

Cassava flours and starches obtained from six clones (INIVIT Y-93-4, INIVIT E-80+1, CEMSA 74-725, CEMSA 74-6329, CMC-40 and Señorita) were evaluated. The measurements consisted in moisture, starch, ash content, particle size and microbiology. In addition, for the flour; protein and total fibre and for the starch the gelatinization temperature and the maximal viscosity were measured. The moisture for both products was less than 13%. The CEMSA clone 74-6329 produced more starch than the other clones (80.6% in flour and 88.8% in starch), while the CEMSA 74-725 and Señorita had the highest protein values (2.66 and 2.06% respectively). The highest fibre content in flour was found in CEMSA 74-725 (6.68%) and CMC-40 (6.11%). The ash content of the flours from different clones was from 1.37 to 1.53%, and starches from 0.09 to 0.12%. The gelatinization temperature of the starch cassava ranged from 65 to 68^oC and maximal viscosity from 595 to 608 Brabender Units. The flours had a particle size below 0.5 mm and in the case of the starches more than 95% of the particles were smaller than 0.1 mm. The microbiological ranges of the cassava flours and starches, from different clones, behaved within the parameters established by the standards.