Pasting and functional properties of lafun and starch processed from some improved cassava genotypes in Nigeria.

Twenty eight cassava genotypes resistant to the dreaded cassava mosaic disease were randomly selected from the National Root Crops Research Institute Umudike, farm. The cassava samples were processed into starch and lafun, and their pasting and functional properties were assessed. Also amala was obtained from the lafun and examined for sensory characteristics of smell, hand feel (stickiness), appearance and general acceptability. Results show that the pasting properties (gelatinization temperature, Peak viscosity, Viscosity at 92°C after 15 min of heating and Stability) fell within reported values. The values ranged from 1020 BU for sample 95/0166 to 2500 BU for samples 98/2101, TMS 96/1565 and TME 419. The peak viscosity of the lafun samples ranged from 920 BU for sample 95/ 0166 to 2500 BU for samples 96/1089, 98/0068, TMS 96/ 1565, 94/0561 and M98/0068. The value of the peak viscosity of the starch sample was higher than that of the lafun sample in most cases. Bulk density of the starch samples ranged from 1.43g/cm³ for TMS97/22053 to 33g/ cm³ for M98/006. On the other hand, the Bulk density of the lafun samples ranged from 0.08 cm³ for TMS 96/1565 to1.96cm³ for TMS92/0067.Water absorption capacityof the starch samples ranged from 0.5g/ml for samples TMS 98/2101 and 99/3073, to 2.0g/ml for sample TMS 98/0510. The values for the lafun samples ranged from 0.5g/ml for TMS 99/2123 to 2.5g/ml for TMS 30572. All the samples were on the average acceptable to the panelists having scored an average of 4.00 on a scale of 7.

Keywords
Cassava genotypes, resistant to cassava mosaic disease, functional properties, sensory evaluation.