Characterization of Starch From Four Cassava Varieties Using Fourier Transform Infrared Spectroscopy, Powder x‐ray Diffraction, and Scanning Electron Microscopy

ABSTRACT Cassava ( Manihot esculenta Crantz) is an important crop for food security in tropical and subtropical regions as it is an important source of starch. However, the physicochemical, morphological, and structural properties of cassava starch vary significantly among cultivars, which affects its functional applications in food, pharmaceutical, and industrial sectors. In this study, the physico‐chemical, morphological, and structural properties of starch samples extracted from four different cassava varieties were studied. x‐ray powder diffraction analyses showed that the cassava samples possess A‐type starch with crystallinities ranging from 27.41 ± 3.35% to 28.85 ± 2.20% and crystallite sizes of 10.08 ± 1.15 nm to 11.41 ± 1.33 nm. FTIR analyses also revealed important functional groups that are present in starch macromolecules. Scanning electron microscope (SEM) images showed a spherical granular morphology. The energy dispersive x‐ray analysis (EDX) data showed that the starch samples were predominantly composed of carbon and oxygen atoms by weight. The swelling power and water solubility index assessment show a competitive advantage for use in industries such as pharmaceuticals, food, and cosmetics.