Physicochemical and rheological characterization of yam starch for industrial potentials
Yam is a significant economic and ceremonial crop in Nigeria, however despite producing about 68% ofthe world's annual total products ofYaITIs, Yam consumption and utilization in the country is limited to a narrow range of foodproducts leading to sorne volatility of demand and instability of profit margin to resource poor farmets~The study was done to investigate the physicochemical and rheological properties of yam statchè'si forpotential industrial utilization. Starches were isolated from 16 varieties of yam fram' 1EY.', "rotundata, D. alata, D. bulbifera, and D. dumetorum. Microstructure and particle site'ooé[~is was studied. Rheological properties (G' and G", tan a) of the starch gels were smdied lbY. ~tna~' dfâ,lrheotneter. Thermal properties of the starches were investigated by DiffetëntiEil. ~camÎ1!tgdal()rimetry.· Digestibility of the starches was studied using termamyl (a-amylase).-Theshape of the starcb granules of D.rotundata and D.alata were mostly oval and eUipsoidal, D.bulbifera:· triangular, D.dumetorum: polyhedral. Mean granule size of D.alatawas 29.39 flm, D.rotundata; 29.64 Jlm), D.bulbifera; 24.60 Jim and D.dumetorum; 3.1 Jlm. D. rotundata starches had the highest storage modulus and greater tendency to form elastic gels compared to other species, it also exhibited higher enthalpy of gelatinization and transition temperature implying higher crystallinity and resistant to gelatinization. D.dumetorum starch was the most digestible among the yam starches while D. bulbifera was the least this may iInply high quantity ofresistant starch. Variability in these properties among the yam starches indicate that they can have wide applications in both food and non-food industries.
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dig-cirad-fr-5669382022-04-15T14:54:20Z http://agritrop.cirad.fr/566938/ http://agritrop.cirad.fr/566938/ Physicochemical and rheological characterization of yam starch for industrial potentials. Otegbayo Bolanle, Lopez-Montes Antonio, Gibert Olivier. 2012. In : The roots (and tubers) of development and climate change : book of abstracts, conference programme. 16th Triennial Symposium International Society for Tropical Root Crops, Abeokuta, Nigeria. Okechukwu R.U. (ed.), Adebowale A.A. (ed.), Bodunde H. (ed.), Eruvbetine D. (ed.), Idowu Michael (ed.), Atanda O. (ed.), Dipeolu A. (ed.), Ayinde A.I. (ed.), Obadina A.O. (ed.), Sobukola O.P. (ed.), Adebayo K. (ed.), Sanni L. Oladimeji (ed.). ISTRC. Abeokuta : FUNAAB, Résumé, 316. Triennial Symposium of the International Society for Tropical Root Crops (ISTRC). 16, Abeokuta, Nigeria, 23 Septembre 2012/28 Septembre 2012. Researchers Physicochemical and rheological characterization of yam starch for industrial potentials Otegbayo, Bolanle Lopez-Montes, Antonio Gibert, Olivier eng 2012 FUNAAB The roots (and tubers) of development and climate change : book of abstracts, conference programme. 16th Triennial Symposium International Society for Tropical Root Crops, Abeokuta, Nigeria Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires Yam is a significant economic and ceremonial crop in Nigeria, however despite producing about 68% ofthe world's annual total products ofYaITIs, Yam consumption and utilization in the country is limited to a narrow range of foodproducts leading to sorne volatility of demand and instability of profit margin to resource poor farmets~The study was done to investigate the physicochemical and rheological properties of yam statchè'si forpotential industrial utilization. Starches were isolated from 16 varieties of yam fram' 1EY.', "rotundata, D. alata, D. bulbifera, and D. dumetorum. Microstructure and particle site'ooé[~is was studied. Rheological properties (G' and G", tan a) of the starch gels were smdied lbY. ~tna~' dfâ,lrheotneter. Thermal properties of the starches were investigated by DiffetëntiEil. ~camÎ1!tgdal()rimetry.· Digestibility of the starches was studied using termamyl (a-amylase).-Theshape of the starcb granules of D.rotundata and D.alata were mostly oval and eUipsoidal, D.bulbifera:· triangular, D.dumetorum: polyhedral. Mean granule size of D.alatawas 29.39 flm, D.rotundata; 29.64 Jlm), D.bulbifera; 24.60 Jim and D.dumetorum; 3.1 Jlm. D. rotundata starches had the highest storage modulus and greater tendency to form elastic gels compared to other species, it also exhibited higher enthalpy of gelatinization and transition temperature implying higher crystallinity and resistant to gelatinization. D.dumetorum starch was the most digestible among the yam starches while D. bulbifera was the least this may iInply high quantity ofresistant starch. Variability in these properties among the yam starches indicate that they can have wide applications in both food and non-food industries. conference_item info:eu-repo/semantics/conferenceObject Conference info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/566938/1/document_566938.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html http://catalogue-bibliotheques.cirad.fr/cgi-bin/koha/opac-detail.pl?biblionumber=91269 |
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Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires Otegbayo, Bolanle Lopez-Montes, Antonio Gibert, Olivier Physicochemical and rheological characterization of yam starch for industrial potentials |
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Yam is a significant economic and ceremonial crop in Nigeria, however despite producing about 68% ofthe world's annual total products ofYaITIs, Yam consumption and utilization in the country is limited to a narrow range of foodproducts leading to sorne volatility of demand and instability of profit margin to resource poor farmets~The study was done to investigate the physicochemical and rheological properties of yam statchè'si forpotential industrial utilization. Starches were isolated from 16 varieties of yam fram' 1EY.', "rotundata, D. alata, D. bulbifera, and D. dumetorum. Microstructure and particle site'ooé[~is was studied. Rheological properties (G' and G", tan a) of the starch gels were smdied lbY. ~tna~' dfâ,lrheotneter. Thermal properties of the starches were investigated by DiffetëntiEil. ~camÎ1!tgdal()rimetry.· Digestibility of the starches was studied using termamyl (a-amylase).-Theshape of the starcb granules of D.rotundata and D.alata were mostly oval and eUipsoidal, D.bulbifera:· triangular, D.dumetorum: polyhedral. Mean granule size of D.alatawas 29.39 flm, D.rotundata; 29.64 Jlm), D.bulbifera; 24.60 Jim and D.dumetorum; 3.1 Jlm. D. rotundata starches had the highest storage modulus and greater tendency to form elastic gels compared to other species, it also exhibited higher enthalpy of gelatinization and transition temperature implying higher crystallinity and resistant to gelatinization. D.dumetorum starch was the most digestible among the yam starches while D. bulbifera was the least this may iInply high quantity ofresistant starch. Variability in these properties among the yam starches indicate that they can have wide applications in both food and non-food industries. |
format |
conference_item |
topic_facet |
Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires |
author |
Otegbayo, Bolanle Lopez-Montes, Antonio Gibert, Olivier |
author_facet |
Otegbayo, Bolanle Lopez-Montes, Antonio Gibert, Olivier |
author_sort |
Otegbayo, Bolanle |
title |
Physicochemical and rheological characterization of yam starch for industrial potentials |
title_short |
Physicochemical and rheological characterization of yam starch for industrial potentials |
title_full |
Physicochemical and rheological characterization of yam starch for industrial potentials |
title_fullStr |
Physicochemical and rheological characterization of yam starch for industrial potentials |
title_full_unstemmed |
Physicochemical and rheological characterization of yam starch for industrial potentials |
title_sort |
physicochemical and rheological characterization of yam starch for industrial potentials |
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FUNAAB |
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http://agritrop.cirad.fr/566938/ http://agritrop.cirad.fr/566938/1/document_566938.pdf |
work_keys_str_mv |
AT otegbayobolanle physicochemicalandrheologicalcharacterizationofyamstarchforindustrialpotentials AT lopezmontesantonio physicochemicalandrheologicalcharacterizationofyamstarchforindustrialpotentials AT gibertolivier physicochemicalandrheologicalcharacterizationofyamstarchforindustrialpotentials |
_version_ |
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