Department of Nutrition and Dietetic
Shehu Idris College of Health Sciences and Technology
Makarfi , Nigeria.

Starch was extracted from cassava (TMS) 30572 and sweet potato (Yellow Cultivar). Starch samples from both varieties were analyzed for their chemical, functional and pasting properties using standard analytical methods. There were significantly differences in chemical (moisture content, ash content and amylase) and function properties (oil absorption capacity, swelling power and solubility index) between starch samples. Pasting properties such as peak viscosity, breakdown, set-back viscosity and pasting temperature of cassava starch sample were higher than that of sweet potato. Water absorption capacity, swelling power and solubility of cassava starch sample increased with temperature. Starch from both cassava and sweet potato variation may find applications in food systems and non-food system requiring high temperature during processing and serve as an alternative source to any other starchy foods. 


Keywords: Tuber, Starch, Chemical, Functional and Pasting Properties.