Colorimetric measurement of cassava starch and flour from five different varieties of cassava

Abstract

Cassava starch and flour were obtained from five varieties of cassava. The cassava was three three experimental accessions, a high yielding and local variety. The starch was extracted by the sedimentation method. The colour measurement was determined for the cassava starches and flours in duplicates using the L*a*b* colour system. Bosom nsia starch showed the highest L-value (lightness values ) of 97.92 but cassava starch from cassava variety 065 recorded the lowest L-value of 93.93. Yebeshie cassava flour recorded the highest L-value of 95.80 and Bosom nsia cassava flour however gave L-value of 93.85. The starch extracted from the 094 cassava gave the largest colour differences. However the Bosom nsia starch showed the least colour difference. This showed that the sample was very white. The least colour difference was obtained by the 061 cassava flour and the highest colour difference was recorded by the 094 cassava flour. The 061 cassava flour was closer to white. The differences in colour could be attributed to the different processing procedures for the starch and flour and age of the cassava