2023, Vol. 4, Issue 1, Part A
Starch and polysaccharide analysis in cassava flours
Author(s): Carlos Fernanda Carvalho
Abstract: Cassava (Manihot esculenta Crantz) is a primary source of starch in many tropical and subtropical regions, making it a key ingredient in food, industrial, and bio-based products. This study explores the composition and properties of starch and non-starch polysaccharides in cassava flours, examining their functional roles, extraction methods, and potential applications. Results highlight significant variability in starch and polysaccharide content across cassava varieties, influencing their physicochemical properties and industrial utility. These findings provide a foundation for optimizing cassava-based products for diverse applications.
Pages: 80-81 | Views: 39 | Downloads: 12
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How to cite this article:
Carlos Fernanda Carvalho. Starch and polysaccharide analysis in cassava flours. J Res Chem 2023;4(1):80-81.
