Functional properties of the starchy flour extracted from cassava on fermentation with a mixed culture inoculum

The functional properties of the starchy flour extracted from six varieties of cassava subjected to fermentation by a mixed culture inoculum comprised of lactobacilli, streptococci, corynebacteria and yeast cells are examined. Apparent reduction in total and soluble amylose contents is observed. Differential scanning calorimetry of the samples indicated that the enthalpy of gelatinisation was reduced, while the gelatinisation temperature was enhanced. A marked reduction in Brabender viscosity values of starch from fermented tuber was observed, but the X‐ray diffraction pattern was unaffected. All these changes were attributed to the presence of fibrous material and consequent reduction of starch in unit volume rather than any change in the starch granule structure.