Comparative Studies of Starch from Fresh and Dried Cassava Chips

This work is on comparative studies of starch produced from fresh and dried cassava chips, starches produced from fresh and dried cassava chips were separately subjected to proximate, functional and pasting properties. The result of the pasting analysis revealed that when starches were heated in an aqueous environment both undergo changes known as gelatinization and pasting. Both samples may be suitable for products requiring high gel strength and elasticity. The result of proximate and functional properties also revealed that there was no significant difference in the parameters analyzed. Therefore dried cassava chip starch compared favorably well with fresh cassava chip starch.