Vegetos

Abstract

Forty one cassava landraces received from CTCRI, Thiruvanathapuram were evaluated for their physicochemical, biochemical and pasting properties to find their industrial applications. In the present study, amylose content ranged between 15.2–32.4 per cent and starch content between 10.8–38.52 per cent. Among the 41 landraces studied, paste clarity was high for nineteen landraces. Swelling of cassava flours increases with increasing temperature and was measured from 50–80°C. Correlation study revealed that the amylose content was positively correlated to starch content and peak viscosity while it was negatively correlated to paste clarity suggesting its importance in food, textile and paper industries. Peak viscosity showed significant positive correlation with BDV, HPV, CPV and SBV. The identified two landraces viz., Manjettan and Thukkuvella 6 possess low amylose content with high paste clarity. The landraces Mysore and Kavaram Kutty recorded high swelling power with high amylose and starch content and the landrace Attukomban had low final viscosity, pasting time with acceptable amylose and starch content. These genotypes are selected for their suitability to food based industries.