Original Research Article | OPEN ACCESS

Characterization of hydroxypropylated cassava and potato starches: Functional and physicotechnical properties

Bibiana O Mudiaga-Ojemu , Sylvester O Eraga , Magnus A Iwuagwu

1Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, University of Benin, PMB 1154, Benin City, 300001, Nigeria..

For correspondence:-  Bibiana Mudiaga-Ojemu   Email:  bibianamudiaga@gmail.com   Tel:  +2348124953130

Published: 31 December 2023

Citation: Mudiaga-Ojemu BO, Eraga SO, Iwuagwu MA. Characterization of hydroxypropylated cassava and potato starches: Functional and physicotechnical properties. J Sci Pract Pharm 2023; 10(1):489-498 doi: 10.47227/jsppharm.v10i1.1

© 2023 The author(s).
This is an Open Access article that uses a funding model which does not charge readers or their institutions for access and distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) and the Budapest Open Access Initiative (http://www.budapestopenaccessinitiative.org/read), which permit unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited..


Introduction: Starch modification is achieved using physical and chemical means to improve the physicochemical characteristics and stability of the molecule with potential applications in specialized drug delivery systems.

Purpose: This study aimed to characterize cassava and potato starches modified via hydroxypropylation.

Methods: Native cassava and potato starches were subjected to initial pre-gelatinization before being hydroxypropylated (HP) using propylene oxide. The native and HP-starch powders were characterized for their physicochemical properties, powder properties as well as high-resolution analyses using differential scanning calorimetry (DSC), Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM).

Results: Organoleptic evaluations indicated that native starches were white and smooth while HP-starches were off-white, coarse and glassy. The HP-cassava and potato starches significantly increased in solubility by 79.4 and 14.7%, respectively. The HP-starches also exhibited a reduction in the volume of sedimentation, while only the HP-cassava starch showed a reduced water retention capacity of 1.7133 g/g. Percentage syneresis was lower in both HP-cassava and potato starches with 4.16 and 1.08%, respectively. The HP-cassava and potato starches showed excellent flowability with corresponding Carr’s indices of 5.96 and 5.23% and angles of repose of 19.98 and 20.50°, respectively. DSC and FTIR results confirmed starch modification while SEM showed smooth flat particles.

Conclusion: Hydroxypropylation enhanced the solubility, reduced the volume of sedimentation and improved the freeze-thaw stability of the native starches. It also increased the water retention capacity and moisture sorption of potato starch.



Keywords: Cassava, potato, starch, hydroxypropylation, physicochemical

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