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

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dc.contributor.authorOyeyinka, Samson
dc.contributor.authorAdeleke, Olubunmi
dc.contributor.authorDauda, Adegbola
dc.contributor.authorAbiodun, Olufunmilola
dc.contributor.authorKayode, Rowland
dc.contributor.authorAdejuyitan, Johnson
dc.date.accessioned2018-05-16T09:15:23Z
dc.date.available2018-05-16T09:15:23Z
dc.date.issued2018-04
dc.descriptionResearch work on properties of white and yellow bitter yam starches.en_US
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 encountered.en_US
dc.description.sponsorshipNilen_US
dc.identifier.urihttp://hdl.handle.net/123456789/241
dc.language.isoenen_US
dc.publisherIndustrial Crops and Products (Elsevier Journal)en_US
dc.titleFlour composition and physicochemical properties of white and yellow bitter yam (Dioscorea dumetorum) starchesen_US
dc.title.alternativeNilen_US
dc.typeArticleen_US

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