Comparative Physico‐chemical and Functional Properties of Cassava Starches 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 enzyme‐integrated conventional technique.