Abstract
The aim of this study was to evaluate the influence of fermentation, variety and legume incorporation on the structural properties of cassava starch granules. It appears that, there was a surface degradation of the granules characterised by an increase in the OH group and a decrease in the C-H, C-C, H-O-H groups and crystallinity of the starch responsible for the bread-making ability on the 30th day of fermentation for varieties 96/1414 and YARA, and day 25th for variety TME15. In addition, there was a decrease in crystallinity and an increase in C-H, -CH2/-CH3 groups, as well as the appearance of C=O groups with the incorporation of legumes. This study suggests that variety, fermentation, solar drying, and the incorporation of legumes influence the structural, morphological, rheological, and bread-making properties of cassava starch.