Native cassava starch exhibited ini

Native cassava starch exhibited initial, peak and end gelatinisation
temperatures at 59, 66 and 77 C with an endothermic
enthalpy of 3.4 J/g. Gelatinisation properties of
cassava starch varies widely, with transition temperatures
of 50–85 C and endothermic enthalpies of 4.8–15.6 J/g
(Defloor, Dehing, & Delcour, 1998; Freitas et al., 2004;
Gunaratne & Hoover, 2002; Perez, Breene, & Bahnassey,
1998; Sajeev, Moorthy, Kailappan, & Rani, 2003). This
variability of gelatinisation and enthalpy values reflect differences
in degrees of crystallinity and intermolecular
bonding which are in turn are influenced by genotypic
and phenotypic factors. The presence of non-starch components
competing for the available water with starch in
cassava flour, may also contribute to delayed gelatinisation
of the flour