Comparative Morphology of Starch of Three Andean Tubers

Abstract

The starch of three Andean tubers have been studied (Oxalis tuberosa, Ullucus tuberosus, Tropaeolum tuberosum). Qualitative optical methods, scanning electron microscopy and quantitative analytical microscopy have been used. Statistical tests have been applied to the results. The comparative study of starch grains morphology provides important characters for their identification. As a result, starch would be an element of high value in the determination of material recovered from archaeological sites in different preservation conditions or used in food elaboration.

Late Archaic–Early Formative period microbotanical evidence for potato at Jiskairumoko in the Titicaca Basin of southern Peru

“…With respect to the highelevation Andean geophytes, maca and añu starches are significantly smaller than those of oca, potato, and ulluco (Table S2) and are easily distinguished based on other traits as well (23,28,36). Potato overlaps with-but exceeds-ulluco and oca with respect to size.…”

“…Potato overlaps with-but exceeds-ulluco and oca with respect to size. Unique grain types comprised of a combination of traits typify all three taxa (9,10,23,28,30,37); moreover, a comparison of starches from wild and cultivated Solanum indicates that these may be distinct from one another (Fig. 1, SI Methods and Materials, and Tables S3 and S4).…”

“…Taxonomic identification of archaeological starch was based on published reference works and a preliminary comparative study (9,10,15,(23)(24)(25)(26)(27)(28)(29)(30). Reference taxa include Andean pseudocereal, seed, legume, fruit, and geophyte crops like chenopods, amaranth, maize, beans, chiles, manioc, achira, oca, ulluco, and potato (9,10,15,16,23,25,28,(30)(31)(32)(33).…”

“…Reference taxa include Andean pseudocereal, seed, legume, fruit, and geophyte crops like chenopods, amaranth, maize, beans, chiles, manioc, achira, oca, ulluco, and potato (9,10,15,16,23,25,28,(30)(31)(32)(33). Key objectives of the comparative analysis were to discern the degree to which (i) starches from oca, potato, and ulluco are distinctive and (ii) starches from wild and cultivated potato differ from one another ( Fig.…”

Determination of the Morphology of the Starch Granules and the Optimum Internal Cooking Temperature of Four Andean Crops: Oca (Oxalis tuberosaMolina), Olluco (Ullucus tuberosusLoz), Isaño (Tropaeolum tuberosumRuiz & Pavon) and Arracacha (Arracacia xanthorrhizaBancroft)

“…internal cooking temperature of four andean crops: oca, olluco, isaño and arracacha In a study on the morphology of the oca, olluco and isaño starch granules by scanning electron microscopy (SEM), two different types of starch grains were revealed: one small (less than 7 µm) and not very visible, similar and present in the three tubers; and another highly variable in size and shape (Cortella and Pochettino, 1995 Figure 3). The oca and olluco starch granules swelled, lost their oval and slightly elongated shape with the cooking time (Figures 4 and 5).…”