ISOLATION, PHYSICOCHEMICAL CHARACTERIZATION AND ELEMENTAL EVALUATION OF CASSAVA STARCH FROM DIFFERENT LOCATIONS IN ABUJA, NIGERIA

Özet

Cassava has been a useful source of starch over the ages. However, the location of the source of cassava tuber may affect the quality and characteristics of the starch extracted from it; hence This investigation was done to examine variations in elemental and physicochemical characteristics of starch isolated from cassava tubers harvested from different locations (Bako, Sheda, Kwaita, and Yangoji) within Kwali Area Council of Abuja, FCT, Nigeria. Starch was isolated from each of the tubers employing sodium metabisulphite solution, 1% w/v and starch extracted from all the tubers was discovered to be a crystalline, bright white powder that was non-hygroscopic. The highest and lowest yields were from Bako and Sheda with 28.95% and 21.56% respectively, all the yields are quite excellent. Bako tuber starch had the highest gelatinization temperature of 85 °C  and highest water holding capacity of 27.453 mg/100 g while Yangoji tuber starch possessed the maximum bulk density of 5.0% and the maximum foam capacity of 0.667 g/cm³ and Sheda tuber starch had the highest emulsion capacity of 56.0%.  Amylose and amylopectin ratios for the starches showed that Sheda tuber starch had the lowest amylose content of 15.158% while Yangoji tuber starch contained the highest amylose of 20.718% hence the starch from Sheda tuber will be the best choice for diabetics. Elemental analysis of all the starches revealed the presence of heavy metals within acceptable limits. All of the starches' physicochemical characteristics demonstrated that they are comparable to starch utilised in the food, pharmaceutical, cosmetic, and textile industries and can be employed as biomaterials in these industries.