Structural, molecular, and morphological properties of cassava starch (Manihot esculenta): effect of fermentation and legumes flour incorporation

The aim of this study was to evaluate the influence of fermentation, variety and legume incorporation on the structural properties of cassava starch granules. It appears that, there was a surface degradation of the granules characterised by an increase in the OH group and a decrease in the C-H, C-C, H-O-H groups and crystallinity of the starch responsible for the bread-making ability on the 30th day of fermentation for varieties 96/1414 and YARA, and day 25th for variety TME15. In addition, there was a decrease in crystallinity and an increase in C-H, -CH₂/-CH₃ groups, as well as the appearance of C=O groups with the incorporation of legumes. This study suggests that variety, fermentation, solar drying, and the incorporation of legumes influence the structural, morphological, rheological, and bread-making properties of cassava starch.