Comparative physico-chemical and functional properties of cassava staches obtained by conventional and enzyme-integrated conventional techniques.

Comparative studies on the physico-chemical and functional properties
of the cassava starches, obtained by conventional and enzyme-
integrated conventional techniques, indicated no adverse
chemical modifications and nearly equal X-ray diffraction patterns as
well as granular structure. The starch obtained by enzyme-integrated
technique has 50% lower ash content and nearly double water solubility
at room temperature. The swelling power, the swelling volume
and the viscosity indices were slightly lower. Better cooking properties
of the starch isolated by enzyme-integrated technique is indicated
by its lower set-back viscosity. The data thus indicate a number of
improved properties of cassava starch manufactured by enzymeintegrated
conventional technique.