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

Simple item page
dc.contributor.authorOyeyinka, Samson
dc.contributor.authorAdeleke, Olubunmi
dc.contributor.authorDauda, Adegbola
dc.contributor.authorAbiodun, Olufunmilola
dc.contributor.authorKayode, Rowland
dc.contributor.authorAdejuiyitan, Johnson
dc.date.accessioned2018-05-10T13:44:28Z
dc.date.available2018-05-10T13:44:28Z
dc.date.issued2018-09
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 et al., 2018en_US
dc.identifier.urihttp://hdl.handle.net/123456789/232
dc.language.isoenen_US
dc.publisherIndustrial Crops and Products, Published by Elsevier.en_US
dc.subjectFlouren_US
dc.subjectStarchen_US
dc.subjectFunctionalityen_US
dc.subjectBitter yamen_US
dc.titleFlour composition and physicochemical properties of white and yellow bitter yam (Dioscorea dumetorum) starchesen_US
dc.typeArticleen_US

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Flour composition and physicochemical properties of white and yellow bitter yam starches.pdf
Size:
809.83 KB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.69 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections