EVALUATION OF MANIHOT ESCULENTA CRANTZ (CASSAVA FLOUR) AS AN ALTERNATIVE TO AGAROSE GEL IN ELECTROPHORETIC LIPOPROTEIN PROFILING IN VARYING CONCENTRATION

This study explores the feasibility of using cassava flour (Manihot esculenta Crantz) as a sustainable alternative to agarose gel in electrophoretic lipoprotein profiling. Agarose gel, although widely used in molecular diagnostics, poses challenges in terms of availability and cost, particularly in resource-limited settings. Given the physicochemical properties of cassava starch primarily its high amylose and amylopectin content this study investigates its potential to replicate the gel matrix required for electrophoresis. The research utilized cassava flour at varying concentrations (8%, 10%, and 12%) to evaluate its performance in terms of gelation time, pH, clarity, and consistency. However, actual electrophoretic band data could not be collected due to practical limitations, but the results suggest that cassava flour gel possesses the essential characteristics to serve as a sustainable, low-cost substitute, indicating its potential as an alternative medium for electrophoretic applications. Future studies with further optimization are recommended to confirm and reach a definite conclusion.