Detection Of Mycotoxin And Effect Of Mould On Functional Properties Of Cassava Starch (Manihot esculenta)

ABSTRACT

Mycotoxin has attracted worldwide attention due to the significance losses associated with their impact on most foods such as cassava starch. Cassava starch from improved cassava variety (TMS 30572) was analyzed for mycotoxin contamination immediately after production and there was no detection of mycotoxin. The starch sample was analyzed for some functional properties such as swelling power, solubility, water adsorption capacity, bulk density, emulsification capacity and gelatinization temperature. The results obtained were 1.10%, 71.0%, 1.05%, 0.93%, 52.62%, and 63.70°c respectively. After 5 weeks of storage in a refrigerator, the starch was analyzed for mycotoxin and Aflatoxin B1 was detected, the functional properties analysis was repeated and the following results were obtained for swelling power, solubility, water absorption capacity, bulk density, emulsification and gelatinization temperature 0.94%, 65.72%, 1.3%,0.89%, 48.30% and 66.50°c respectively. From the study, mould contamination of cassava starch is very dangerous, mould free fresh cassava roots should be used for processing of cassava starch.