Design and development of calibration model for modified cassava starch applications

Abstract

ManihotEsculenta, Scientific name of the Cassava plant is a drought-tolerant crop with ten months cultivation cycle, grown worldwide throughout the year over tropical and subtropical regions, mainly for tuberous roots rich in carbohydrates used as a primary staple food. Raw consumption of Cassava roots is mostly avoided due to the presence of cyanogenicglucosides decomposed by naturally present enzyme linamarase, liberating hydrogen cyanide along with nutrition. Cassava classified as either sweet or bitter, signify the existence of toxic levels of cyanogenicglucosides. The native starch acquires after fermentation process of crushed raw cassava roots called as Tapioca, modified for several industrial applications to overcome its inability to withstand extreme temperature, high adhesiveness, insoluble property in cold water, and storage at lower pH values. Presently, modified starches gain attention owing to its usefulness in diverse applications and improved functional properties that native starches cannot offer according to various industrial applications. Cassava plays a vital role in human life to modify starch in the areas of yarn coating, in Textile industries and glucose, dextrin, syrups, binder for tablets in Pharmaceutical industries, and to make the soft and even paper surface sheets, glues in Paper industries. It serves as a stabilizer, emulsifier, thickening agent, baby food, noodles, ice cream, jam, yogurt, soup, sauce, soft drinks, sago and high nutritional claim in food industries. Cosmetics Industries use it to prepare face powder, face cream and even in various other industries to manufacture biodegradable plastics, paint fillers, animal feeds, detergent soaps bio-ethanol manufacturing process and so on. newline