Provitamin A cassava clones that exhibit resistance to Cassava Brown Streak Disease (CBSD) were analysed for critical starch properties, to understand possible applications in food industry. Significant reductions in amylopectin (P ≤ 0.05) were observed with increased CBSD severity while amylose content did not vary significantly either with disease or with carotenoids level. Reductions were observed, for starch pasting temperature, peak time and peak area with increase in carotenoids content. This may imply reduction in energy required to make paste from provitamin A cassava, hence such varieties may require less cooking time than white root varieties. The key advantage would be reduced cost for processing. Peak time, setback viscosity, breakdown viscosity and peak area increased with increase in CBSD severity. This implies that starches from CBSD infected cassava are unstable during processing, which negatively affects their use in the food industry, with an increased energy cost to process such starches.

分析了对木薯褐条病（CBSD）表现出抗性的原维生素A木薯克隆的关键淀粉特性，以了解在食品工业中的可能应用。支链淀粉显著减少（P  ≤ 随CBSD严重程度增加而观察到0.05），而直链淀粉含量随疾病或类胡萝卜素水平无明显变化。观察到淀粉糊化温度，峰时间和峰面积随类胡萝卜素含量的增加而降低。这可能意味着从原维他命A木薯制成糊状物所需的能量减少，因此，与白根品种相比，此类品种可能需要更少的烹饪时间。关键优势将是降低处理成本。峰值时间，倒退粘度，击穿粘度和峰面积随CBSD严重程度的增加而增加。这意味着来自受CBSD感染的木薯的淀粉在加工过程中不稳定，这会对它们在食品工业中的使用产生负面影响，同时加工此类淀粉的能源成本也会增加。