Amylose and amylopectin molecular fractions and chain length distribution of amylopectin in 12 varieties of Ghanaian sweet potato (<i>Ipomoea batatas</i>) flours

Tortoe, Charles; Akonor, P. T.; Koch, Kristine; Menzel, Carolin; Adofo, Kwadwo

doi:10.1080/10942912.2017.1283326

Cited by 32 publications

(33 citation statements)

References 33 publications

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“…C1 and C2 can be classified as medium-amylose (10 to 30%) while C3 is notable as low-amylose content (<10%) [55]. The result of amylose content in C1 and C2 were consistent with the finding by [56], in which the amylose content of sweet potato varied between 0 to 34.16%. Besides, the amylose content of C1 was higher compared to finding by [57], in which the amylose content in potato flour was reported between 10 to 25%.…”

Section: Amylose Contentsupporting

confidence: 73%

Quality Attributes of Malaysia Purple-Fleshed Sweet Potato at Different Peel Condition

et al. 2021

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In this study, physical and chemical properties (dry matter, ash, moisture, protein, fat, fiber, carbohydrate, starch, amylose, and vitamin C) of sweet potato tuber and flour of Anggun 1 cultivar were evaluated at different conditions. During peeling, the tuber and flour were processed subjected to three different conditions, which were unpeeled tubers (C1), peeled tubers (C2), and skin of tuber only (C3). From the results, the highest (p < 0.05) dry matter was observed in C1 while higher contents of ash, moisture, and protein were found in C3. Regarding the fat and vitamin C content, no significant differences (p > 0.05) were found between each condition. The highest fiber, carbohydrate, and amylose content (p < 0.05) were found in C1. The C1 and C2 reflected significantly higher (p < 0.05) starch content. Overall, these results provide important information about the peeling effect on the physical and chemical properties of Anggun 1. The information could be used as adding value to healthy food in the Malaysian diet due to the nutritional value of sweet potato.

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Section: Amylose Contentsupporting

confidence: 73%

Quality Attributes of Malaysia Purple-Fleshed Sweet Potato at Different Peel Condition

et al. 2021

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“…This range observed in the present study was consistent with the amylose content of native starches (15-30%) noted by Bertoft [15], 17.9 – 23.6% reported for cassava by Defloor, Dehing, and Delcour [16], and 10.1 – 20.2% for sweetpotatoes [17]. That notwithstanding, the amylose was lower than starches from some tropical root crops such as cocoyam and yam (26.7%) [18].…”

Section: Resultssupporting

confidence: 92%

Physicochemical, Microstructural, and Rheological Characterization of Tigernut (Cyperus esculentus) Starch

Akonor

Tortoe

Oduro-Yeboah

et al. 2019

International Journal of Food Science

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The aim of this study was to characterize the physicochemical properties of starch isolated from two varieties of tigernuts. The results showed wide variations between the two types of tigernuts. Mean granule sizes were 11.1 and 6.1 μm, respectively, for starch from the yellow and black while amylose content ranged from 19 to 21%. Starch gels from the yellow variety were more stable to freeze-thaw and recorded 37.1% syneresis, compared to 56.5% after the first storage cycle. Pasting properties were significantly different (p < 0.05) among starch from the two tigernut varieties, with black recording higher peak viscosity, lower breakdown, and higher setback viscosity. Gels made from the yellow variety were clearer, softer, more adhesive, and more cohesive. Both gels showed a pseudoplastic flow behavior without thixotropy.

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“…It is essentially made from two structurally different polymers: amylose (linear; α-1,4) and amylopectin (branched; α-1,4 and α-1,6). Depending on the plants, starch generally consists of 70%-80% amylopectin and 20%-30% amylose [41], whose molecular number is smaller than that of amylopectin [40]. In addition, amylose composed of α-1,4 glycosidic bonds is easily hydrolyzed by animal digestive enzymes e.g.…”

Section: Nutritional Composition Of Ricementioning

confidence: 99%

Rice as an alternative feed ingredient in swine diets

Kim¹,

Cho²,

Kim³

et al. 2021

J Anim Sci Technol

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It has become important to explore alternative feed ingredients to reduce feed costs, which are burdensome for livestock production. In addition, it is desirable to find efficient and functional alternative ingredients for traditional feed ingredients in pig diets, considering the stress and sensitivity of disease of pig. Rice is produced around the world like corn that is the typical energy source in pig diets. Although the nutritional quality varies depending on the degree of milling, rice, except whole grains (paddy rice), contains more starch than corn and its structure and granule size are easier to digest than corn. In addition, the fact that rice has fewer non-starch polysaccharides (NSP) and anti-nutritional factors (ANFs) is also effective in improving digestibility and various polyphenols in rice can help modulation of immune responses, which can be beneficial to the gastrointestinal environment and health of pig. Many studies have been conducted on rice focusing on things such as degree of milling, substitution rates of corn, granule size, and processing methods. Most results have shown that rice can be partially or completely used to replace corn in pig diets without negatively affecting pig growth and production. While further research should focus on the precise biological mechanisms at play, it was confirmed that the use of rice could reduce the use of antibiotics and pig removal and protect pigs from gastrointestinal diseases including diarrhea. From this point of view, rice can be evaluated as a valuable feed ingredient for swine diets.

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Amylose and amylopectin molecular fractions and chain length distribution of amylopectin in 12 varieties of Ghanaian sweet potato (Ipomoea batatas) flours

Abstract: View related articles View Crossmark data Citing articles: 3 View citing articles Amylose and amylopectin molecular fractions and chain length distribution of amylopectin in 12 varieties of Ghanaian sweet potato (Ipomoea batatas) flours

Cited by 32 publications

References 33 publications

Quality Attributes of Malaysia Purple-Fleshed Sweet Potato at Different Peel Condition

Quality Attributes of Malaysia Purple-Fleshed Sweet Potato at Different Peel Condition

Physicochemical, Microstructural, and Rheological Characterization of Tigernut (Cyperus esculentus) Starch

Rice as an alternative feed ingredient in swine diets

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