Viscoelastic Properties and Physico-Functional Characterization of Six High Yielding Cassava Mosaic Disease-Resistant Cassava (Manihot Esculenta Crantz) GenotypesEmmanuel Ohene Afoakwa1*, Agnes Simpson Budu1, Clement Asiedu1, Linley Chiwona-Karltun2 and Drinah Banda Nyirenda3
- *Corresponding Author:
- Emmanuel Ohene Afoakwa
Department of Nutrition & Food Science, University of Ghana
P.O. Box LG 134, Legon-Accra, Ghana
Tel: +233 (0) 244 685893
E-mail: [email protected], [email protected]
Received date: January 11, 2012; Accepted date: February 15, 2012; Published date: February 19, 2012
Citation: Afoakwa EO, Budu AS, Asiedu C, Chiwona-Karltun L, Nyirenda DB (2012) Viscoelastic Properties and Physico-Functional Characterization of Six High Yielding Cassava Mosaic Disease-Resistant Cassava (Manihot Esculenta Crantz) Genotypes. J Nutr Food Sci 2:129. doi: 10.4172/2155-9600.1000129
Copyright: © 2012 Afoakwa EO, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Investigations were conducted to characterize six high yielding cassava mosaic disease (CMD) resistant cassava varieties (Ampong, Broni bankye, Sika, Otuhia, Amakuma and Bankye fitaa) that have been developed by the Crop Research Institute of Ghana in collaboration with the International Institute for Tropical Agriculture for their differences and similarities in viscoelastic properties and physico-functional characteristics. The viscoelastic properties (pasting temperature, peak viscosity, final viscosity, breakdown viscosity and setback viscosity), and physico-functional characteristics (swelling power, solubility and water binding capacity) were determined using standard analytical methods. The results showed wide variations in viscoelastic properties with values ranging from 270.67-380.67 BU for peak viscosity, 37.17-260 BU for final viscosity, 199.83-282.33 BU for breakdown viscosity, 21.83-98.66 BU for setback viscosity and 2.48-10.51 min time to pasting temperature. Similarly, variations in swelling power, solubility and water binding capacity were noted with values ranging between 14.34-17.04%, 73.04-79.98% and 234.53- 276.63% respectively for all the different cassava genotypes. Statistical analysis showed significant differences (P < 0.05) amongst the studied cassava genotypes with Sika (improved variety) having exceptionally high viscoelastic characteristics. The differences noted in the viscoelastic properties and physico-functional characteristics of the six CMD resistant cassava genotypes could be used in their selection for specific food and industrial processing applications.