In vitro digestibility and some physicochemical properties of starch from wild and cultivated amadumbe corms.
No Thumbnail Available
Date
2015
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
Amadumbe, commonly known as taro, is an indigenous underutilised tuber to Southern Africa. In this
study, starch functional properties and in vitro starch digestibility of processed products from wild and
cultivated amadumbe were determined. Starch extracts from both amadumbe types had similar contents
of total starch (approx. 95%). Wild and cultivated amadumbe starch granules were polygonal and very
small in size (2.7 ± 0.9 m). Amylose content of wild amadumbe (20%) was about double that of cultivated
(12%). By DSC, the peak gelatinisation temperatures of wild and cultivated amadumbe starches were 81
and 85 ◦C, respectively. The slowly digestible starch (SDS); 20% and resistant starch (RS); 64% contents of
wild amadumbe appeared slightly higher than those of cultivated. Processing amadumbe into boiled and
baked products did not substantially affect SDS and RS contents. Estimated glycaemic index of processed
products ranged from 40 to 44%. Thus, amadumbe, both wild and cultivated, present some potential in
the formulation of products for diabetics and weight management
Description
Keywords
Invitro digestibility, functional properties, wild, cultivated amadumbe