Kinetic Modelling of Starch Gelatinisation in Nigerian Cassava Varieties Under Non-Isothermal Conditions

Starch gelatinisation is a critical thermal transition that determines the texture, digestibility, and processing behaviour of cassava-based food products widely consumed across Nigeria. Kinetic models that describe gelatinisation under non-isothermal conditions are essential for designing optimal thermal processing protocols in industrial starchy food production. This study develops and validates kinetic models for the gelatinisation of starch extracted from three major Nigerian cassava varieties, TMEB419, Oko-Iyawo, and Vitamin A cassava, using differential scanning calorimetry under both isothermal and dynamic temperature scanning conditions. Starch samples were extracted from fresh roots harvested in Benue and Niger States (North Central zone). Model parameters including onset temperature, peak temperature, enthalpy change, activation energy, and rate constant were determined. The Kissinger-Akahira-Sunose isoconversional method was applied to derive activation energy as a function of conversion degree. Results showed that Vitamin A cassava starch gelatinised at significantly lower onset temperatures than the other two varieties, offering potential energy savings in processing. Activation energies ranged from 210 to 260 kJ per mol across varieties. A distributed activation energy model provided the best fit for all three varieties under non-isothermal conditions. The study contributes to the fundamental starch science literature for Nigerian cassava and fills a specific gap in the thermal processing kinetics data available for local variety-specific starch. Findings are relevant to the design of industrial cooking and extrusion processes for cassava products. Keywords: starch gelatinisation, kinetic model, cassava, differential scanning calorimetry, thermal processing