Modification of Common Starch into Resistant Starch in Cassava through Optimisation of Physical and Chemical Treatments

Abstract

This study found an optimised condition in modifying common starch into resistant starch content by conducting crystallinity index analysis using X-Ray Diffraction (XRD). The methodology involved the preparation of cassava sample, optimisation of parameters using Response Surface Methodology (RSM) and crystallinity index analysis using X-Ray Diffractometers. The results obtained from the analysis were recorded in RSM to observe the suggested and optimised parameters to modify the resistant starch content. RSM proved that the addition of oil had given the most significant effect to achieve the optimised crystallinity index, followed by the autoclave duration and the cooling duration, which gave the least significant effect towards the treatment.