Effect of fermentation time and varietal difference on the pasting properties and bread-making ability of cassava starch (Manihot esculenta)

Abstract

This research is to investigate the breadmaking ability of three cassava starch varieties (96/1414, TME15, and YARA) grown in Cameroon. To achieve this, starch samples from each variety are collected before and during fermentation to determine chemical, rheological, and bread-making properties. They are analyzed for pH, titratable acidity (TTA), lactic acid (LA), specific volume (SPV), and pasting properties using known method; These parameters are used to perform a principal component analysis (PCA). The morphological characteristics are studied by scanning electron microscope (SEM). Result shows that, there is a decrease in pH (6.21–3.8) with an increase in TTA (0.34–7.05) and LA (0.15–6.46) with fermentation time. In parallel, a decrease of pasting properties and an increase in SPV (1.15–2.82 cm3 g−1) are observed. The PCA surrounds 96/1414 day 30, YARA day 30, and TME15 day 25 α 30 as the best samples, and the SEM shows a superficial degradation of the granules after fermentation. Thus, this study suggests that the optimal sour cassava starch for bread-making can be obtained from 96/1414 day 30, TME15 day 25 α 30, and YARA day 30. The variety 96/1414 appears to have the best bread-making ability while TME15 appears to be most suitable for short fermentation time.