Flour composition and physicochemical properties of white and yellow bitter yam (Dioscorea dumetorum) starches.

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dc.contributor.authorOyeyinka, S.A.
dc.contributor.authorAdeleke, O.F.
dc.contributor.authorDauda, A.O.
dc.contributor.authorAbiodun, O.A.
dc.contributor.authorkayode, R.M.O.
dc.contributor.authorAdejuitan, J.A.
dc.date.accessioned2018-11-30T12:36:13Z
dc.date.available2018-11-30T12:36:13Z
dc.date.issued2017
dc.description.abstractBitter yam (Dioscorea dumetorum) is an underutilized tuber crop that is rich in starch and may be potentially used as a starch source by the industry. In this study, the composition and physicochemical properties of flour and starch from white and yellow bitter yams were studied. Bitter yam showed significant variations in their proximate composition, but mineral contents were very similar. The amylose content (approx. 15%) of white bitter yam starch was slightly lower than the yellow variety (approx. 17%). Bitter yam starch granules were very small (average 5 μm) and polygonal in shape. Starch extracts displayed the A-type crystallinity pattern with varying relative crystallinity: 22.1–28.0%. The peak gelatinisation temperature (approx. 83 °C) and pasting temperature (approx. 87 °C) were fairly high and similar for both starches. Starch peak viscosity of the white bitter yam was significantly higher than the yellow variety, which could be associated with its slightly lower amylose content. Bitter yam starch may find application in the industry where fairly high temperatures (> 80 °C) are frequently encountereden_US
dc.identifier.citationOyeyinka, S.A., Adeleke, O.F., Dauda, A.O., Abiodun, O.A., Kayode, R.M.O. and Adejuyitan, J.A. (2018). Flour composition and physicochemical properties of white and yellow bitter yam (Dioscorea dumetorum) starches. Industrial Crops & Products 120: 135–139. https://doi.org/10.1016/j.indcrop.2018.04.061en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1281
dc.language.isoenen_US
dc.publisherJohn Wiley and Sons Ltd. Chicester, United Kingdom.en_US
dc.subjectBitter yamen_US
dc.subjectFlouren_US
dc.subjectGelatinisationen_US
dc.subjectPastingen_US
dc.subjectStarchen_US
dc.titleFlour composition and physicochemical properties of white and yellow bitter yam (Dioscorea dumetorum) starches.en_US
dc.typeArticleen_US

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