Development of Edible Film from Cassava Starch and its Physico-mechanical Properties

This study aimed at characterizing five formulations (5, 10, 15, 20 and 25 % w/v) of cassava starch, glycerol, sorbitol and acetic acid-based edible films evaluating their thickness, solubility, water vapour permeability, transparency, mechanical properties such as tensile strength and elongation at break.Among the formulations evaluated, the formulation with higher starch content did promote an effective barrier to water vapour.The thickness of cassava starch films increases from 0.3720.03mm to 0.7620.05mm; the film solubility of cassava starch films were in the range of 37.9904.24% to 54.2701.26%; the water vapour permeability of films decreases from 0.1440.015to 0.0810.005g/m 2 -hr; the tensile strength of films decreases from 63.4035.075N to 14.6152.027N; the elongation at break of films decreases 113.7640.50% to 58.8611.13%.The transparency of films decreases from 4.800.51 to 1.050.16with increase in starch content from 5% to 25% (w/v).