Effects of Alum on Pasting and Some Physicochemical Properties of Cassava (Manihot esculentum) Starch

2 Abstract: Effects of addition of alum (0.00 -1.0% w/w) on pasting and some physicochemical characteristics of cassava starch were investigated with view to evaluate the potential of alum as a cassava starch modifying agent. The modified starch was prepared by pre-treatment of the native starch with alkaline at room temperature prior to modification using alum. Alum modified cassava starch were characterized by improved pasting (515-183 B.U) properties compared to native starch (585 B.U.) in terms of lower set- back viscosity. Other functional properties notably solubility and swelling power of the cassava native starch were improved with concomitant decrease in gelatinization time and apparent viscosity on modification as the quantity of alum added decreased. Comparative assessment of the properties showed that alum enhanced thinning of cassava starch thus the product may find usefulness in products where such functional starch are required.