Physicochemical, functional, and thermal properties of starch and powder from Ethiopian cassava varieties: Unlocking their potential for food innovation

This study aims to evaluate the physicochemical, thermal, and functional characteristics of powders and starches derived from four cassava varieties (Chichu, Hawassa-4, Kello, and Qulle) grown in Ethiopia. To achieve this aim, a factorial design was employed with four cassava variety with two product type (starch and powder). The results revealed significant variations on above mentioned properties. Qulle and Kello cassava starches exhibited the highest amylose contents, at 13.73 % and 13.6 % respectively, whereas Chichu and Hawassa-4 powders showed significantly lower 2.35 % and 4.4 % respectively. Hawassa-4 powder demonstrated higher water-holding capacity (2.7 mL/g), oil-holding capacity (2.2 mL/g), and pasting temperature (71.12 °C), making it preferable for cookie development. Chichu and Qulle powders had lower gelatinization temperatures and setback viscosity, indicating their suitability for bakery applications. Overall, this study provides valuable insights into the properties of cassava varieties, which can guide the selection of appropriate cassava types for specific food applications.